🛒 Ingredients
- 200g sashimi-grade salmon in cubes
- 150g cooked Japanese rice or quinoa
- 1 avocado
- cooked edamame
- cucumber
- wakame seaweed
- For the marinade: soy sauce, sesame oil, grated ginger, lemon
- For decoration: sesame seeds, scallion, sriracha
👨🍳 Step-by-step instructions
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Marinate the salmon cubes with soy sauce, sesame oil, ginger, and lemon for 10 minutes.
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Prepare the rice or quinoa and season with rice vinegar and salt.
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Cut the avocado, cucumber, and prepare the edamame.
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Assemble: rice at the base, marinated salmon, avocado, edamame, wakame seaweed, and cucumber by sections.
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Season with the marinade sauce, sesame seeds, and sriracha to taste.
💡 Chef's tip
Use only fish with a sashimi-grade label. The marinade should not exceed 15 minutes or the acid will "cook" the fish like in ceviche.
📝 Our take
The original poke bowl is Hawaiian and uses raw yellowfin tuna, Hawaiian salt, and onion. What most restaurants serve is a contemporary version with salmon and soy sauce. Both are good, but it helps to know the difference. This recipe is the contemporary version, which happens to be the easiest to make at home.
🍷 Wine & food pairing
Cold junmai sake or an ice-cold Sapporo beer. The beer cleanses the palate between bites of marinated salmon.
Suggested wine: Japanese Sapporo beer or cold sake
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