Poke bowl salmon with more common ingredients

Salmon poke bowl is a traditional Hawaiian dish that's gaining popularity worldwide thanks to its freshness and simplicity. Made with marinated raw salmon cubes, rice, and fresh vegetables, this dish is perfect for a healthy meal. This recipe is adapted from what's commonly found in the pantry, unlike the original recipe, which uses specialized ingredients.

Preparation time
class
Cooking time
No
Portions
4

Ingredients

A package of salmon poke cubes from the brand l'épicier

Poke salmon cubes

Green onions

Maple syrup

Mayonnaise

Cayenne pepper

Jasmine rice

Soy sauce

Cider vinegar

Maple syrup

Salt

Tabasco

Garlic powder

Peanut Butter

Canola oil

Onion powder

Prepare in advance

Defrost the salmon

Submerge the bag in a bowl of cold water under the tap, letting a trickle of water run

Prepare the toppings

Choose and wash the garnishes (vegetables, lettuce, fruit, etc.)

Cut the vegetables

Cut the toppings from the bowl and keep them in separate containers

Prepare the sauce

Mix the sauce ingredients in a small bowl

Prepare the spicy mayonnaise

Mix the spicy mayonnaise ingredients in a small bowl.

Season the salmon

Gently toss the salmon until it is evenly coated with the sauce.

Season the vegetables

Season your vegetables separately, with a little lime juice and salt

Dress the bowl

Place the salmon in the center of the rice bowl, then arrange the vegetables side by side for a beautiful presentation.

And voilà!

Drizzle with a dash of spicy mayonnaise and serve the bowls with a little sauce on the side to adjust the taste, if necessary.

Ingredients

454g of salmon or tuna cubes for poke l’épicier
2 green onions, thinly sliced or ½ red onion
4 cups of cooked jasmine rice
Toasted sesame seeds
Fresh coriander

Poke Sauce

4 tbsp (60ml) soy sauce
2 tbsp (30 ml) apple cider vinegar
2 tbsp (30 ml) Tabasco
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) of canola or peanut oil
1/4 tsp (1,5 ml) garlic powder or 2 cloves (8 g) garlic, finely chopped
1/2 tsp (2,5 ml) of powdered ginger or 2 tsp (10 ml) of finely grated fresh ginger
1/2 tsp (2,5 ml) salt

Spicy Mayonnaise

4 tbsp (60 ml) mayonnaise
2 tbsp (30 ml) Tabasco
2 tbsp (30 ml) of canola or peanut oil
2 tsp (10 ml) maple syrup
1/2 tsp (2,5 ml) peanut butter
1/4 tsp (1,5 ml) of chili powder (cayenne, crushed, paprika)

Toppings of your choice: edamame, mesclun, cabbage, julienned carrots, broccoli, avocado, radish, tomatoes, cucumber, mango, pineapple, etc.

Prepare in advance

  1. Defrost the salmon cubes by submerging the bag in a bowl of cold water under the tap, letting a trickle of water run.
  2. Choose your vegetables and other garnishes, wash and chop them. Store them in separate containers.
  3. Mix the sauce ingredients in a bowl.
  4. Mix the spicy mayonnaise ingredients in a bowl.
  5. Gently toss the salmon and green onion with half of the sauce. Taste the salmon and add a little more sauce, if needed.
  6. Season the vegetables with a little lime juice and salt.
  7. Divide the rice into bowls and add the salmon to the center, then arrange the vegetables side by side.
  8. Top with a dash of spicy mayonnaise, toasted sesame seeds and fresh cilantro.
  9. Serve the remaining sauce on the side to adjust the taste, if necessary.

Cooking equipment

Measuring spoons

Fouet

Medium bowl

Small bowls

Chef's knife

Cutting board

Saucepan/rice cooker

tips

You can defrost the salmon in the refrigerator 24 hours in advance.

You can soften the taste of sliced red onion by soaking it in ice water for 5 minutes.