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
Can’t wait to try this recipe sometime!