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:
- 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
