A taste of Hawaii for you.
Jump on the Poke bowl Bandwagon, a super trendy healthy raw fish bowl.
Actually not just fish, outside of Hawaii bowls include ingredients like quinoa, zucchini noodles and tomatoes. Basically you can add whatever you like and although they’re a far cry from Hawaii’s classics, they’re definitely healthy and delicious.
You can totally indulge in these hearty bowls of healthy goodness without the guilt factor. Big plus right there!
Poke (pronounced POKE-AY, not POKE-EE), began with fishermen seasoning the cut-offs from their catch to serve as a snack.Traditional poke seasonings have been heavily influenced by Japanese and other Asian cuisines. These include soy sauce, green onions, and sesame oil. Others include furikake (mix of dried fish, sesame seeds, and dried seaweed), chopped dried or fresh chili pepper, limu (seaweed), sea salt, inamona (roasted crushed candlenut), fish eggs, wasabi, and onions. Other variations of poke may include raw tuna and various kinds of shellfish.
This here is my version and of course, with my personal twist. I have added some tropical sweetness to give the Salmon extra Aloha flavour.
Gluten free ✔
Dairy free ✔
Ref. sugar free ✔
Egg free ✔
- 1 lb. sashimi grade salmon cubed into 3/4 inch pieces
- 3 cups steamed white jasmine rice
- 1 cup Spinach
- 1 cup shredded purple cabbage
- 1 cup sliced cucumber, lengthwise
- 1 cup carrot ribbons
- 1 Nori sheet, cut into little strips
- 4 green scallions cut into sticks and sliced lengthwise but not all the way thru, like little brooms.
- small bunch cilantro
- 2 avocados cut in half, skin removed and sliced thin
- 1 blood orange, sliced for decorating
- 1 lemon, quartered for decorating and serving
- 2 tbsp. toasted black sesame seeds for sprinkling on top.
For the dressing:
- 1 tsp toasted sesame oil
- 4 tbsp. blood orange juice
- 1 tbsp. low-sodium soy sauce
- 2 tsp. Ketjap Manis
- 1 passion fruit pulp
- juice of 1 lime
- 1 clove garlic, peeled and grated
- 1 – 2 teaspoons fresh ginger grated
Method Poke Bowls:
Make the dressing. Place the salmon in a bowl. Cover the salmon with the dressing and cover with plastic wrap. Place in the refrigerator for a few hours, or up to 6.
Soak scallions in a medium bowl of cold water until they begin to curl, about 10 minutes. Drain and shake dry.
Cut the cucumber into ribbons and roll up.
Cut the peeled carrots into ribbons too.
Place Rice in a bowl, and basically add on the ingredients one by one, adding the salmon last, drizzle on some of the marinade.
Or you could let each person make their own bowl.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥