Salmon Poke Bowl
Poke (pronouced POH-keh) is a Hawaiian salad entree or main clasically featuring raw tuna or salmon. Poke is the hottest street food trend to take off in NZ with shops popping up all around the place. Poke can be served hot or cold and raw or cooked. It is both a comfort food and a healthy, refreshing, light meal. Poke bowls can be expensive so I have started making my own and am sharing my go-to recipe with you. They are easy to make, albeit a little time consuming with all of the prep, but it's worth it!
Other examples of toppings that can be added to poke bowls are sesame seeds, edamame beans, pineapple, crispy onion, cherry tomato's, chilli, fish roe and mango. The great things about poke bowls is that you can add what you want, there are no rules.
300 grams sustainably caught salmon, diced into small cubes
1/4 cup tamari (or soy sauce)
1 tablespoon rice wine vinegar
1 garlic clove, finely chopped
1 teaspoon ginger, grated
2 spring onions, finely sliced
1 1/4 cup brown rice
1/4 cucumber, chopped into matchsticks
1 cup kale, chopped finely
2 radishes, thinly sliced
1 avocado, pip and skin removed then sliced
1 carrot, stalk removed, chopped into matchsticks
In a bowl, mix the tamari, rice wine vinegar, garlic, ginger and green onion. Add the salmon and marinate for 20 minutes in the fridge. While this is marinating, the rice can be cooked.
Place the brown rice along with 2.5 cups of water in a medium saucepan and bring to boil. Stir and reduce to a low heat for 20 minutes or until the water has evaporated and the rice is fluffy. Remove from the heat and let it cool.
When the salmon has marinated for 20 minutes, prepare the poke bowl. Place the rice in 2 bowls, top with salmon, cucumber, kale, radish, avocado and carrot.