Poke (pronounced poh-kay) is a Hawaiian dish made of marinated raw fish. Gabe Kennedy, chef and winner of ABC’s The Taste, showed us his recipe for a poke bowl. Note that you should cook your sushi rice before you marinate your raw fish. This poke bowl recipe is extremely versatile and can easily be adapted to include your favorite ingredients.
#SpoonTip: Wash and rinse your rice until it runs clear.
Poke Bowl
Ingredients
Instructions
Cut your fresh, raw salmon into small cubes.
Put your salmon cubes into a bowl.
Finely dice the onion.
Take the white end of your scallions and chop into thin slices.
Do the same with the green end of your scallions.
Put the salmon and veggies into a bowl.
Add a splash of sambal into your bowl.
#SpoonTip: Sambal is crushed chili and garlic.
Add a touch of chili oil.
Add a touch of sesame oil.
Add the soy sauce.
Add a pinch of salt.
Add some olive oil.
Juice your lime.
Mix well. Let your poke marinate for 5 minutes.
While your fish is marinating, pour the mirin and rice wine vinegar into your bowl of rice.
Mix your rice.
Place your marinated poke on top of your rice.
Make a nest of scallions on top of your poke.
Add the tobiko (fish roe).
Add some pickled ginger.
Sprinkle on some sesame seeds.
Zest your lime on top of the poke bowl.
Admire your finished poke bowl.
And the best part, EAT!