Fresh Salmon Poke Bowl
A Delicious and Healthy Hawaiian-Style Salmon Poke Bowl Recipe Using Kawaji No. 1 Rice
Today, we’re making Poke Bowl, a representative Hawaiian fusion dish that you can easily enjoy at home! ‘Poke’ means ‘to cut’ in Hawaiian, and it’s a healthy and delicious meal where diced raw fish is mixed with a savory sauce and served over rice. While you can certainly use fresh tuna instead of salmon, today we’ll be making our poke bowl with tender salmon. The combination of rice, fresh salmon, and creamy avocado offers a delightful variety of textures and flavors.
Main Ingredients- 2 bowls of warm cooked rice (Kawaji No. 1 rice is recommended for extra flavor)
- 250g fresh salmon sashimi
- 1/2 ripe avocado
- 1/8 onion (small size)
- A pinch of toasted sesame seeds
Poke Sauce- 1 Tbsp soy sauce
- 1/2 Tbsp sesame oil
- 1/2 tsp minced garlic
- 1/2 tsp gochugaru (Korean chili flakes, adjust to taste)
- 1 tsp mirin (sweet rice wine)
- Fresh sprouts for garnish (optional)
- 1 Tbsp soy sauce
- 1/2 Tbsp sesame oil
- 1/2 tsp minced garlic
- 1/2 tsp gochugaru (Korean chili flakes, adjust to taste)
- 1 tsp mirin (sweet rice wine)
- Fresh sprouts for garnish (optional)
Cooking Instructions
Step 1
Before you begin making your poke bowl, prepare all the necessary ingredients. Since the fresh salmon and avocado will be diced, having them ready beforehand will make the cooking process much smoother.
Step 2
Rinse the Kawaji No. 1 rice thoroughly. When washing the rice, avoid rubbing too vigorously; rinse it 2-3 times until the water runs clear.
Step 3
Place the rinsed rice in your rice cooker and add the appropriate amount of water. Soaking the rice in water for about 30 minutes will result in fluffier and tastier cooked rice. Once soaked, press the ‘cook’ button to prepare your delicious rice.
Step 4
Rinse the fresh salmon and dice it into bite-sized cubes, about 1.5 cm. Cutting it too small might reduce the satisfying chewiness, so aim for a moderate size.
Step 5
Cut the avocado in half, remove the pit, and peel it. Dice the avocado into similar bite-sized pieces, about 1.5 cm, just like the salmon. Be careful not to mash the avocado if it’s very ripe.
Step 6
Finely mince the onion. To avoid crying while mincing, you can soak the onion in cold water briefly before chopping, or use a smaller onion. Minced onion will add a deep flavor to your poke sauce.
Step 7
In a medium bowl, combine the diced salmon and minced onion. Add the soy sauce, sesame oil, minced garlic, gochugaru, and mirin. Gently toss everything together to ensure the sauce coats the salmon evenly. Taste and adjust the soy sauce or gochugaru if needed, according to your preference.
Step 8
Serve the warm cooked rice in a serving bowl. Arrange the seasoned salmon attractively over the rice. The harmony between the rice and salmon is key to a great poke bowl, so presentation matters.
Step 9
Artfully arrange the diced avocado on top of the salmon. Sprinkle with toasted sesame seeds for a nutty flavor and visual appeal. Finally, garnish with a small nest of fresh sprouts for a vibrant touch. Your delicious and beautiful poke bowl is ready to enjoy!
