SPICY SALMON ‘POKE’ BOWL

Today, I wanted to make Poke bowl for lunch but instead, it became just a Salmon Bowl. I couldn’t find the right Salmon to have it raw. If you want to have your salmon raw, make sure to look for sushi-grade salmon.

Poke bowl is basically diced raw fish, traditionally tuna, salmon or octopus marinated in Asian seasonings. I can’t call my dish a ‘poke’ bowl because I seared the salmon.

You can customize your own bowl. I added thinly sliced cabbage and baby cos lettuce for crunch, some creamy avocado slices and homemade tangy sweet pickled cucumber.


Watch the video


INGREDIENTS

  • 2 fillet salmon or tuna, cut into ¾-inch cubes (If you want to have your salmon or tuna raw, make sure to look for sushi-grade salmon)
For the salmon dressing:
  • ¼ cup light soy sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon sriracha
  • 1 teaspoon sesame oil
For the Pickled Cucumbers:
  • 1/2 cucumber, very thinly sliced
  • ½ cup apple cider vinegar
  • ½ cup water
  • ⅓ cup honey
  • 1 teaspoon kosher salt
  • ½ teaspoon dried red chili flakes
For the salad:
  • 1 cup white cabbage, thinly sliced (or 2 cups white cabbage if not using red cabbage)
  • 2 cups baby cos lettuce, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 1 cup edamame
  • 1 avocado, thinly sliced

PREPARATIONS

Let’s prepare the dressing:
  1. In a medium-sized bowl combine light soy sauce, vinegar, sriracha and sesame oil. Refrigerate for at least 10 minutes.
Let’s cook the salmon: (If you want to have your salmon raw, please skip this step and go to step 3. Please ensure the salmon is sushi-grade salmon)

2. Heat the skillet on low heat, add oil and sear the salmon 2 to 3 minutes each side, or until the skin is golden & crispy. You want the salmon to be half cooked.

3. Remove the salmon skin and cut it in cubes and add it to the dressing prepared earlier. Let it sit for 1 minute.

Let’s prepare the pickled cucumber:

3. In small bowl, combine vinegar, water, honey, salt and chili flakes. Add cucumber slices and stir. Refrigerate for at least 10 minutes.

Let’s assemble the bowl:

5. In a serving bowl, add the white and red cabbage, lettuce, edamame for the base. Then top with the salmon, pickled cucumbers and avocado. Sprinkle some sesame seed and drizzle a tablespoon of the dressing onto the dish.


Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok


Published by thespatulaandwok

I am a wife and a mom to two adorable boys. I split my time between school pick-ups and the kitchen. I am also the cook and photographer behind the Spatula and Wok. I am not a professional chef, but i enjoy experimenting recipes and taking overhead tablescapes of sumptuous home cooking!

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