Recipe and Food Styling by Michelle Rabin
If you haven’t tried poke, you don’t know what you’re missing. Pronounced “poh-keh,” this traditional Hawaiian dish has made its way to the status of trendy street food in cities all over the world. Sushi lovers will especially enjoy the familiar flavor combo of raw fish, roasted seaweed, avocado, and rice, but this fun dish is sure to be a crowd pleaser among any health-conscious eater.
Salmon Poke
Prep Time: 20 minutes | Total Time: 30 minutes | Makes 2 servings
Poke, pronounced “poh-keh,” is a traditional Hawaiian
dish made with cubed raw fish over sushi rice.
Pickled Cucumbers
• ½ cup rice wine vinegar
• 1 Tbsp honey
• ½ tsp salt
• 2 Persian cucumbers, sliced into ¼-inch thick rounds
Bowl
• 1 cup brown rice
• ¼ cup soy sauce
• 1 Tbsp sesame oil
• 2 Tbsp rice wine vinegar
• 1 tsp Sriracha
• ½ lb sushi-grade salmon, cubed into 1-inch pieces
• 1 avocado, diced
• ¼ cup radish, shaved
• ¼ cup green onion, thinly sliced
Garnish
• 110 g package of dry roasted seaweed
• 1 Tbsp black sesame seeds, toasted
Sauce
• ½ cup mayonnaise
• 1 Tbsp Sriracha
1. To make the pickled cucumbers, combine vinegar, water, and honey in a small bowl. Immerse cucumbers in mixture and let stand for minimum 15 minutes, or up to one hour, then drain.
2. Cook brown rice as per package directions. Set aside and keep warm.
3. In a medium bowl, whisk soy sauce with sesame oil, vinegar, and Sriracha. Toss in salmon, avocado, radish, green onion, and pickled cucumber, and stir gently to coat with sauce. Divide the rice between two bowls.
4. Top rice with salmon mixture and spoon residual sauce over rice. Garnish with seaweed and sprinkle with sesame seeds.
5. In a small bowl, mix the mayonnaise with Sriracha. Serve sauce alongside poke bowls.
