Salmon poke bowl

Salmon poke bowl

15 min
Our recipe for salmon poke bowl explores a mix of sushi-grade salmon and vibrant vegetables, all resting on a bed of subtly flavoured quinoa. Enjoy a medley of textures in each mouthful, from the smooth avocado to the crisp red cabbage and the soft bite of edamame. Our bowl is topped with a homemade soy sauce marinade that blends sweetness with a gentle kick.
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Instructions

  • Whisk together soy sauce, honey or sugar, sesame oil, and chilli. Add more chilli if needed and set aside.
  • Place quinoa in a fine-mesh sieve and rinse under cold water.
  • Transfer the quinoa to a saucepan and cover with 500 ml of water.
  • Bring to a simmer and cook for 15 to 20 minutes until all the water has been absorbed. Remove from the heat, add 3 tablespoons of soy sauce marinade, cover, and leave to infuse.
  • Cut salmon into small cubes.
  • Add spring onions and 3 tablespoons of the soy sauce marinade, toss gently until well coated and set aside.
  • Divide the quinoa between four bowls.
  • Arrange the salmon and vegetables in groups over the top of each bowl.
  • Garnish with white cheese cubes and serve with the rest of the marinade on the side.
Enjoy!

FAQ: Questions about salmon poke bowl

We guide you through some of the most common questions you might have about this delightful salmon poke bowl.

Can I prepare the salmon poke bowl ahead of time?
Yes, you can prepare the salmon poke bowl in advance. Store the individual components in separate containers in the fridge. When it is time to eat, just put the bowl together and serve with the fresh marinade to enhance the flavour.
How should I store a salmon poke bowl?
The salmon poke bowl is best enjoyed fresh, but you can store it for later by keeping the components in separate containers. The marinated salmon should be used within a day, while the other prepared ingredients will stay good for up to 4 days. Ready to eat? Rebuild your poke bowl, adding the avocado and any fresh items to keep the textures and tastes just right.

Ingredients

Light soy sauce
125 ml
Honey or sugar
1 tbsp
Sesame oil
3 tbsp
Red chillies, chopped, or chilli sauce
½ tsp
Quinoa
250 g
Sushi-grade salmon
300 g
Spring onions
2
Avocado, finely sliced
1
Cooked edamame
150 g
Cucumber, finely sliced
½
Red cabbage, finely sliced
¼
Apetina® Green Olives & Garlic White Cheese Cubes in Oil in oil
200 g
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Tips: Perfecting your salmon poke bowl

Boost your home cooking with tips that will make your salmon poke bowl even tastier.

Select top-quality salmon

Choose sushi-grade or sashimi-grade salmon, treated to be safe for raw eating. This type of fish undergoes freezing at temperatures that destroy any parasites, making it safe for your dish. When buying salmon, search for pieces that are brightly coloured and firm to the touch, indicating that the fish is fresh.

Cutting sushi-grade salmon

To cut sushi-grade salmon for a poke bowl, ensure you have a sharp knife for precise cuts. Slice the fillet into even cubes. To make slicing easier, chill the fish in the freezer for a short time until it firms up, which should only take a few minutes. Do this just before you put the bowl together to keep the salmon fresh.

Make a salmon poke bowl with quinoa

Our salmon poke bowl with quinoa is a fresh and vibrant take on the popular Hawaiian poke bowl. In general, the bowls are popular because you can mix your favourite vegetables with quality fish and flavourful marinades. We have added quinoa to our recipe, which adds a nutty texture that pairs well with the other ingredients. The addition of a homemade soy sauce marinade seeps into the warm quinoa, allowing it to soak up deep umami flavours.

Are you looking for other seafood-based meals to prepare for your friends and family? Try our recipes for a refreshing grilled salmon salad, quick prawn and pea pasta, or a delicious prawn pho.

With crisp vegetables, avocado, and white cheese

Our salmon poke bowl shines with a colourful selection of fresh vegetables and avocado. Earthy red cabbage and cucumber provide a lovely crisp texture, while buttery avocado adds a wonderfully creamy touch. Along with a batch of cooked edamame beans, these ingredients create a nuanced sensation with every bite. Finish the bowl with soft and creamy white cheese, adding a tangy note that works well with the savoury salmon.

Zingy marinade made from soy sauce, honey, sesame oil, and chilli

Never underestimate the power of a well-made marinade. We have combined soy sauce with honey, sesame oil, and chilli to create the perfect balance of sweet, spicy, and savoury elements. The soy sauce brings a deep umami flavour, a classic combination with sushi-grade fish. Introducing honey to the mix brings a floral sweetness that balances the other, sharper ingredients. The marinade benefits from a small fiery punch from the chilli, while the sesame oil gives it a smooth texture that coats the salmon for a luscious finish.

Speedy dinner or lunch in 15 minutes

You will have to search far and wide for a dish that is as tasty as this and only takes 15 minutes to prepare. The ingredients for the salmon poke bowl are chosen with care, balancing the crisp with the creamy, the fresh with the savoury. Whether you are short on time or simply looking for an easy meal, this recipe will surely deliver.

Experiment with the recipe

Try using other sushi-grade fish or cooked seafood, like tuna or shrimp. Tuna works especially well for those who enjoy their fish with a more robust texture. It holds its shape better than salmon, which adds a little extra bite to the experience. Shrimp, on the other hand, is more delicate and has a more pronounced sweetness.

You can also add a mix of vegetables and fruits to personalise your salmon poke bowl. Crunchy vegetables like bean sprouts, sugar snap peas, green beans, or asparagus are ideal for adding freshness and texture. To make your poke bowl stand out, incorporate pineapple or mango for a tropical sweetness that complements the savoury fish.

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