Poke is Hawaiian, meaning “to cut crosswise into pieces.” So, while most people consider it to be a raw tuna dish, you may use any combination of ingredients you’d like – as long as their fresh and delicious! For our recipe we chose a beautiful fatty pink salmon, but you may feel free to use any protein you’d like–in Hawaii they often enjoy a simple avocado poke!
This recipe is deigned to be served as a make your own bowl type – so that you can enjoy with others – swap out your next taco night for a poke night and everyone gets to customize it to their own tastes!
Print Recipe
Salmon Poke Bowl with Avocado and Asian Dressing
Servings: 7 people
Ingredients
Quick Pickled Red Onion
- 2 cups water
- ¾ cup rice wine vinegar
- ½ teaspoon sugan
- 1 tablespoon salt
- 2 a few black peppercorns
- 1 red onion, halved and very thinly sliced
Asian Dressing
- ¼ cup rice wine vinegar
- 1 tablespoon mirin
- 1 tablespoon soy sauce or shoyu
- 1 tablespoon sesame oil
Salmon Poke Bowl
- 1 pound fresh salmon
- 2 Asian Dressing
- 1 avocado
- 1 cucumber
- 2 chives
- 2 pickled red onion
- 2 cooked white or brown rice
- 2 shelled edamame
- 2 seaweed
- 2 bean sprouts
- 2 watercress
- 2 toasted sesame seeds, for garnish
Instructions
Quick Pickled Red Onion
- In a small saucepan, bring the water, vinegar, sugar, salt, and peppercorns to a boil. Turn off and let the liquid cool to about room temperature.
- Add the onions to the liquid and let them soften while you prepare the rest of the ingredients for your poke. Stir frequently.
Asian Dressing
- Whisk together ingredients and set aside
Salmon Poke Bowl
- Cube the salmon into about 1/2" pieces and place in a bowl or container to marinate in half of the Asian dressing. Set aside.
- Cut the avocado into similar sized cubes and place in a small bowl for serving. Do the same with the cucumber.
- Chop up the chives into small pieces and place into another small bowl for garnish.
- Using tongs, remove the red onion from its pickling liquid and put into a small serving bowl.
- Place the marinated salmon into a small serving bowl.
- Distribute the rice as the base for your main bowls, and serve the rest of the main ingredients in smaller bowls so that you can each top your own. Dressing, toasted sesame seeds and chives should be added last. If you like spice in your bowls, you may want to add wasabi or a spicy mayo.
I’m so excited you are coming !!!
This is soooo delicious and easy. Thank you for sharing and Barry and I are coming to your caberate debut on April 16th. Can’t wait…you’re so talented.
xoxo Sally