Poke (pronounced poh-kay), the bite-size marinated fish salad famous in Hawaii, is so popular that it's sold by the pound in supermarkets. Now it has crossed the Pacific to become the meal-in-a-bowl du jour, served in eateries from Los Angeles to New York. But it's easy to make at home with this quick recipe. Sriracha and Chinese-style mustard add a touch of heat to the classic poke seasoning of soy sauce and sesame oil. Serving it over a brown rice salad makes it a meal.

Salmon & Avocado Poke Bowl

previously frozen wild salmon, skinned and cut into 3/4-inch cubes

medium ripe avocado, diced

onion

scallion greens

cilantro

tobiko (flying fish roe) or other caviar

tamari

toasted (dark) sesame oil

Sriracha

short-grain brown rice, warmed

spicy greens,

rice vinegar

olive oil

mustard

Gently combine salmon, avocado, onion, scallion greens, cilantro, tobiko (or caviar), tamari, sesame oil and Sriracha in a medium bowl.


Combine rice and greens in a large bowl. Whisk vinegar, oil and mustard in a small bowl. Add to the rice salad and mix well. Serve the poke on the rice salad.


My family loved this!  Very easy to customize as well!

Great!  I chickened out and baked the salmon and swapped capers for caviar so it was haole/gringo poke but the recipie was still very good.  I think it would do well with cut pineapple on it and will do that next time.

Previously frozen salmon is used because the dish is served raw. Freezing kills any potential parasites.

I want to try this out. Sounds delicious and so healthy. But why prv frozen salmon and not the fresh one right from the market.

Great and easy recipe.  I've made this twice now, once with salmon and once with tuna. Both excellent!  Presentation is very attractive.  People think you worked hard but this is really easy to do.

Bring Hawaii home with this easy poke recipe—a classic Hawaiian marinated fish salad served with rice for a healthy dinner-in-a-bowl. 

salmon & avocado poke bowl

Total: 20 minutes

Author : Martha Cheng

Ingredients

Instructions

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