Although pokè (pronounced poh-keh) originated in Hawaii, it has taken the rest of The States by storm over the past several years. So, what is it exactly? It’s marinated, raw fish that’s served over a bed of sushi rice and loaded with the toppings of your choice. The options are truly endless when it comes toppings! You can also think of poké as a deconstructed sushi roll that takes far less technical skill to put together than sushi itself.

I love myself a good poké bowl year round, but find them particularly enjoyable to eat in the warmer months. I’m all about a summer meal that requires little to no use of the oven! I also love how easy it was to throw these bowls together for meal prep.

Please note that hunting down sushi-grade fish proved to be more of a challenge than I expected it to be. To my surprise, Whole Foods doesn’t carry it. However, if you’re located in Philadelphia, John Yi Fish Market (located in Reading Terminal Market) is a safe bet. Affordable, too! Shout out to my cousin, Jordan, for the recommendation.

Note: This recipe yields approximately four servings.

PART 1: THE SALMON

What you’ll need:

  • 1 lb. sushi-grade, wild-caught salmon, cubed
  • 1/4 cup tamari (gluten-free soy sauce)
  • 1/4 cup scallions, sliced
  • 2 tbsp. honey
  • 1 tbsp. toasted sesame seed oil
  • 1/2 tbsp. white sesame seeds
  • 1/2 tbsp. black sesame seeds
  • 1/2 tsp. ginger, minced
  • 4 cloves garlic, minced
  • The juice of 1 lime

What you’ll do:

  • Minus the salmon and scallions, add all ingredients to a small mixing bowl; whisk together
  • Gently stir in the salmon and scallions
  • Marinate in the refrigerator for at least one hour

PART 2: THE RICE

What you’ll need:

  • 2 cups short-grain brown rice
  • 2 cups filtered water
  • 1/4 cup seasoned rice wine vinegar

What you’ll do:

  • Add the rice and water to a rice cooker; cook per manufacturer instructions
  • Once cooking is complete, fluff with a fork and transfer to a medium mixing bowl
  • Gently stir in the rice wine vinegar

PART 3: THE BOWL

What you’ll need:

  • Prepped salmon
  • Prepped rice
  • Carrots, shredded
  • Red cabbage, shredded
  • Seaweed salad (I used store-bought)
  • Mango, diced
  • Cucumber, diced

What you’ll do:

  • First, add a bed of rice to the bottom of a bowl
  • Second, add the salmon to the center, being sure to top with extra marinade
  • Lastly, top with all other ingredients