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Salmon poke bowl

Name: Salmon poke bowl
Total time: 61 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 150g sushi rice; 250g sashimi-grade salmon; 2 tbsp soy sauce; 2 tbsp rice vinegar; 2 tsp sesame oil; 1 cucumber; 100g edamame beans; 2 spring onions; 1 nori sheets; 1 tbsp sesame seeds; to taste chilli flakes

Also known as poke bowl · salmon poké · poki bowl · hawaiian salmon poke

Cubes of raw salmon over sushi rice with edamame, avocado and soy-sesame dressing. Cool, clean and rich all at once.

East Asianlunchdinner

Typical serving

520 kcal

usually 410–660 kcal

Typical nutrition for one serving
Protein	34 g
Carbs	56 g
Fat	18 g

Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.

Before you start

sashimi-grade salmon, bought and eaten the same day
a bowl of ice, and fridge space — the fish stays cold until it is served

21mhands on

40munattended

1h 1mstart to finish

Ingredients

Serves 2 · dimmer marks are storecupboard

150gsushi rice
250gsashimi-grade salmon
2 tbspsoy sauce
2 tbsprice vinegar
2 tspsesame oil
1cucumber
100gedamame beans
2spring onions
1nori sheets
1 tbspsesame seeds
to tastechilli flakes

Method

6 steps

boil · 20m walk away
Rice rinsed until the water runs clear, then cooked with a fraction less water than usual and left with the lid on.
fold · 4m
Half the vinegar with a pinch of sugar and salt cut through the hot rice with a slicing motion rather than stirred.
rest · 20m walk away
Covered with a damp cloth and left down to body temperature. Hot rice cooks the fish where it touches it and turns that edge chalky.
chop · 8m
The salmon must be sashimi-grade or previously frozen, bought the same day, and it comes out of the fridge only now. Skin off, any grey line trimmed away, then cut into two-centimetre cubes with one clean stroke each. Back into the fridge the moment it is cut.
fold · 5m
Soy, sesame oil, the rest of the vinegar and the sliced spring onion turned gently through the fish, then left five minutes and no longer — the soy starts curing the outside and the cubes go firm and dull.
finish · 4m
Warm rice into cold bowls, fish over, cucumber and edamame alongside, nori cut into fine strips and sesame and chilli over the top. Eaten straight away.

Worth knowing

Poke is Hawaiian for “to slice” — the dish began as fishermen’s offcuts seasoned with what the boat carried.

Raw salmon keeps its full complement of omega-3 fats — nothing is lost to a pan.

More from the East Asian kitchen

Closest in calories

Mapo tofu with rice

520 kcal · 24g protein

Tteokbokki

520 kcal · 12g protein

Beef bulgogi

540 kcal · 36g protein

Chicken chow mein

540 kcal · 26g protein

Browse macros for every East Asian dish Foodakl can log: Korean · Japanese · Chinese

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