Salmon poke bowl is a variation on traditional Hawaiian poke, where the octopus or tuna is marinated in a spice mix made of soya sauce, sesame oil and other. This version is prepared with spicy Sriracha mayo, and other ingredients that are easy to make, such as freshly cut green onions, salty Roe and sesame seeds that have been roasted.
What is the meaning of salmon poke?
Poke is an Hawaiian word that means”to “cut into pieces” or “to slice,” and directly refers to the way Hawaiian fishermen would cut up the remaining pieces of the fish they caught and then mix it with sesame oil the soy sauce and sea salt seaweed, and candlenut as an indulgence. Although this is a classic Hawaiian snack however, it also includes lots of Japanese along with other Asian ingredients, including furikake wasabi and roe.
This particular version of salmon poke bowl recipe can also be cooked in a marinade for at least 30 mins to allow all the flavor of the fish. A lot of poke bowls on the mainland are made just prior to when they are consumed and typically served with the rice, or a salad. My favorite local poke restaurants include North Shore Poke (mainland poke style) and 808 Local Hawaiian Grill (traditional Hawaiian poke style). We’ve made the list of our The Tamura’s we’ve visited. It’s located at 500 Ala-Moana Blvd 2C, Suite 2C, Honolulu, HI 96813. There are several locations on the island.
See more: Hawaiian Ahi Tuna Poke Bowl
Are you able to make poke with regular salmon?
To enjoy salmon poi, and any other kind of poke you should select fish from reputable retailers such as Mitsuwa or companies such as Catalina Offshore, which are well-known for their fresh, pristine fish specially designed and labeled to be eaten raw, just like sushi.
There are also labels that say “sushi-grade fish” or “sashimi-grade fish,” these labels aren’t issued or monitored by the FDA therefore you’d only be relying on the source and/or retailer of this fish.
Sushi-grade labeling are from Mitsuwa as well as Catalina Offshore generally means that the fish is frozen at lower temperatures over a specific duration to make sure that any parasites present in the seafood have been wiped off. This allows you to eat the fish raw without cooking.
I generally purchase salmon that is that is specifically labelled for consumption raw at my local market Mitsuwa- this type of salmon is generally situated in a different location than salmon intended for cooking. If the stores are not in inventory, I’ll keep an eye out and not just purchase sushi from any grocery shop.
The recipe for the poke bowl sauce
It’s a spicy salmon mayo poi is incredibly easy to make at home after gathering everything you need. I enjoy making my own poke bowls because you can alter the level of spice, which you won’t normally make in a poke store. It’s made from an Sriracha mayonnaise mixture of sriracha Kewpie mayonnaise as well as sesame oil as well as soy sauce.
How do I prepare rice for this salmon poke bowl recipe?
I love eating my salmon po bowl with white short-grain rice. My favorite method to cook rice is to use the rice cooker, microwave, on the stove or perhaps making it with the instant pot. As opposed to nigiri bowls, these poke bowls do not require sushi rice (sushi rice is spiced and cooked, while the rice used for the poke bowls is unseasoned). There’s already plenty of flavour in marinade as well as the fish so I don’t really need the additional rice seasoning.
It could be a small slight nitpick, but a reason to make poke bowls from scratch is that I can be sure that the rice will turn out in the way I would like it to be. You (and the employees at the poke shop) may think that I’m insane, however I always request to taste their rice prior to ordering the poke bowl because I’ve been served a bowl of rice that was either too dry or too wet and cooked too long, which ruin the entire bowl to my mind!
I like my rice’s temperature in the poke bowls. They should feel warm but not steaming right out from the pot. Rice that is cold will be hard and unsuitable. So, if you’ve made a fresh batch of rice, leave it in the refrigerator for 5-10 minutes. After that, you’ll be able to eat it.
Maybe you love: Authentic Miso Glazed Salmon
In addition to the basic marinade seasonings, I prefer to add chopped green onions slices of sweet onion as well as sesame seeds and the roe. I like the extra texture of sesame seeds as well as the tiny flavors that pop out from the Roe.
To create traditional sushi poke bowls using this easy recipe.
Are salmon-poked bowls healthy?
Salmon is a good source of Omega-3 fatty acids but others health advantages of salmon are dependent on the specific ingredients including seasonings, condiments and other ingredients you incorporate into your meal. If you decide to do so you can make it quite low in fat and packed with vegetables.
Is a poke bowl safe for eating in the morning?
It’s okay however, it’s not the ideal. Poke bowls are best consumed in the earliest possible time and as soon after it’s prepared. If I do have leftovers I keep them in the refrigerator for up to 2 days before it begins to become old. The issue is that the rice and fish begin to mix and then you’ll need to warm the rice in order to that you can separate grains of rice and away from your fish. else the uncooked rice will remain solid.
Do you need to refrigerate the poke bowls?
If you’ve got extra poke, keep them in an airtight container two days or more before they are required to be thrown out. I prefer to store both my fish and rice separate from each other while eating the fish to ensure that I can heat the rice without taking out the fish.
Simple Salmon Poke Bowl Recipe
- Mixing bowl
- Cutting board and knife
- Small bowl
- airtight container with lid
- spatula or spoon
- 8 oz sushi-grade salmon cut into ¼ inch cubes
- ½ tsp sesame oil
- 3 tsp soy sauce
- 2 tbsp Kewpie Japanese mayonnaise
- 1 tsp roasted sesame seeds plus more for topping
- 1 tsp sriracha
- ¾ tsp roe
- 2 tbsp green onions sliced thinly
- ¼ c sweet onions sliced thinly
- Cut the salmon filet into quarter inch cubes.
- Within a large bowl,, mix all of your cubes of salmon, sesame oils, and soy sauce until the mixture is well-integrated.
- In a smaller bowl, mix in a separate bowl, mix the Kewpie Japanese mayonnaise and sriracha with a spoon until the mixture is well blended. Pour this to the bowl along together with those salmon cubes.
- Include the roe, green onions, slices of sweet onions along with sesame seeds. Mix all ingredients thoroughly and then cover with a lid. Place it in the refrigerator for around 30 minutes for the flavors to remain in the marinade.
- Remove the container from the fridge and serve it immediately with warm or room temperature willton or rice chips.