Poke is diced raw fish served with rice and one of the main dishes of Native Hawaiian cuisine. However I have done a quick stir fry of the fish, but you can absolutely go for a raw smoked salmon!
This fresh and nourishing bowl was made in no time and the best part is you get to use all the small leftovers you have in the fridge and mix and match your own choice of filling. I have used a Nori Sheet for that extra seafood flavor and the sushi twist 🙂
50gms Salmon or Smoked Salmon
1 full cup Sushi Rice (you can use any rice)
3 cubes frozen Spinach (you can use fresh baby spinach too)
2 tbsp. Sauerkraut (it is a pickled cabbage)
1 Nori Sheet (roll the nori sheet and stick ends with slight water and cut them with a pair of scissors)
Seasoning (vinegar, soy sauce, and salt)
Garnish (black sesame seeds and wasabi sauce)
Calories – 270c
Serving – 1 Bowl
Prep time – 5 minutes
Cooking time – 15 minutes
- Cook sushi rice as per instructions on the packet (ratio is 1 cup of rice to 2 cups of water)
If you do not have sushi rice, you can cook normal rice. Once the rice is cooked and cooled, add 2 tbsp. vinegar and give it a good mix.
- Meanwhile quick sir fry the Salmon, if you are not eating it raw, about 2 mins or so. Once cooked mix with 1 tbsp. mayonnaise, 1tbsp. hot sauce and some black pepper.
- Steam edamame for about 2 minutes and add spinach in the last, just for a quick wilt.
- Arrange the Poke Bowl with rice first and the place salmon, edamame, spinach leaves, sauerkraut, cut rolled nori sheets into small pieces and a dash of wasabi, as shown in the picture. Garnish with black sesame seeds and serve with soy sauce on the side.
Serve the Poke Bowl when it is at room temperature, it tastes better when cold! You can adjust salt as per your preference at the end.
I have added all that I had in the fridge to my Poke Bowl, you are not limited to this and can always make a version of your own 🙂
Please let me know in the comments section if you like this recipe and share more ideas with me via contact me on the home page.