Hawaiian Poke Bowl

Every once in a while, my family loves to dine out and try new restaurants.  We can’t help but noticed one of the latest restaurant trend is Poke Bowl!  It sure seems like there’s a new Poke Bowl restaurant open up every month in the nearby cities!  Poke (pronounced as poʊˈkeɪ) is a raw fish salad served as an appetizer in Hawaiian cuisine.  Poke is the Hawaiian verb for "section" or "to slice or cut".  Traditionally, the fish/seafood used for poke are ahi tuna, octopus, or salmon.  You can definitely explore and make it with different type of shellfish or seafood that you prefer.  Today, I chose salmon and made the poke with a hint of spiciness.  You can definitely adjust the level of spiciness by adding more or less chili sauce to your liking.



If you follow me on Instragram, you might recall that I shared a picture of my Homemade Salmon Poke a few months ago.  Since some of you asked me about the recipe, I decided that it would be best to share it here on my blog along with a video tutorial.  Thank you for your patience in waiting so long.  Well, what can I say.  This recipe is totally worth the wait!  Also, this Hawaiian Poke Bowl is super easy to prepare and only needs a few ingredients.  It’ll be one of the best poke bowl that you’ll ever eaten, no exaggeration!



The key to a successful Poke Bowl?  Make sure you use the best quality of seafood.  I used the sashimi-grand salmon here and the marinate ingredients for the poke are just a few Asian pantry staples.  I’ll list all these ingredients at the end of this post for your reference.  This recipe is so easy that you can put dinner on the table in less than 15 minutes!  Check out the video at the beginning of this post for the complete tutorial.  You’ll also find out how to make this gorgeous avocado flower as well.  It’s super easy and the creaminess texture of the avocado is the perfect compliment to the slightly tangy and spicy salmon poke as well. 



I hope you enjoy today’s video and recipe.  Please stay tuned for more fun and easy recipe next week.

Ingredients and Tools used:
Light Soy Sauce (Click here for more information)

Rice Vinegar (Click here for more information)
Hawaiian Salt (Click here for more information)

Zojirushi Rice Cooker (Click here for more information)

Japanese Short Grain Rice (Click here for more information)

Sesame Oil (Click here for more information)

Black Sesame Seeds (Click here for more information)

White Sesame Seeds (Click here for more information)
Sriracha (Click here for more information)
 
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Hawaiian Poke Bowl
Makes: 2 servings

2 bowls of steamed short grain rice
1/2 lb. (8 oz) sashimi-grade salmon, cut into bite-size
a pinch of Hawaiian salt, optional
1 green onion, chopped1 tablespoon onion, finely chopped
1 teaspoon toasted sesame seeds
2 tablespoons light soy sauce
1 teaspoon toasted sesame oil
2 teaspoons rice vinegar
1 teaspoon Sriracha (chili sauce)
1 large avocado, thinly sliced
Micro greens, for garnish
A few slices of Japanese pickled daikon, for garnish

In a medium, whisk together the Hawaiian salt, green onion, onion, sesame seeds, soy sauce, sesame oil, vinegar, and Sriracha. Then, gently toss the salmon in the sauce to coat, set aside.

Cut half of the avocado into thin slices. Gently fan out the avocado slices into a long strip. Start from one side and gently roll it up to create the flower shape. Repeat with the remaining half of the avocado.

To assemble:

Place the avocado flower on top of the rice on one side of the bowl. Then, spoon the poke salmon on the other side. Garnish the top of the poke with micro greens. Lastly, place a few pickled daikon between the poke and the avocado flower. Repeat with the remaining ingredients to make another serving. Enjoy!