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Canucks Home Cookin'

...can you smell what Chef Bartley is cookin'?!

by Chef Robert Bartley @ChefRBartley / Vancouver Canucks

It's a flavour explosion, there's really no other way to describe it! Mango, pineapple, corn, edamame, salmon - this dish has it all, and now you can have it all too. Put your chef hat on and give this recipe a try.

Below is a Salmon Poke Bowl recipe, created by Canucks Chef Robert Bartley. Enjoy!

Makes 4 servings

1 lb raw sockeye salmon (previously frozen and thawed)

¼ cup (60 ml) poke marinade (see recipe below)

1 TB sesame seeds

2 cups cooked sushi rice (keep warm)

3 cups favourite salad mix

1 cup fresh pineapple, diced ½" cube

1 cup fresh mango, diced ½" cube

1 cup wakame seaweed salad (store bought)

1 cup frozen corn, thawed

1 cup edamame, shelled, thawed and crushed with a fork

1 cup daikon (white radish, cut into shoestrings)

¼ cup red onion slices

½ cup carrot cut into shoestrings (julienne)

4 lime wedges

4 oz Sriracha mayonnaise

Method: (makes 4 bowls so divide all ingredients into 4)

  1. Make the poke marinade (see below)
  2. Cut the sockeye salmon into ½" cubes.
  3. Mix the salmon cubes with the poke marinade. Mix well and let sit in fridge for 1 hour or up to 6 hours.
  4. Divide the cooked sushi rice into 4 bowls
  5. Scatter the mixed green on top of each bowl
  6. Now start to arrange the toppings. Think like you are building around a clock.
  7. Put the marinated Salmon Poke at 2 o'clock
  8. Arrange the diced pineapple at 4 o'clock
  9. Arrange the wakame seaweed salad at 5 o'clock
  10. Arrange the corn at 6 o'clock
  11. Arrange the edamame at 7 o'clock
  12. Arrange the diced mango at 9 o'clock
  13. Mix the red onion slices with the daikon and carrot shoestrings and arrange in the middle / on top
  14. Drizzle the Sriracha mayo all over
  15. Sprinkle with the sesame seeds
  16. Garnish with a lime wedge at 10 o'clock

Poke Marinade: (makes approximately 500ml / 2 cups)

250 ml Thai sweet chili sauce (store bought)

50 ml soy sauce

100 ml cooking sake

40 ml sesame oil

1 TB pickled ginger, finely chopped

Mix all ingredients together and refrigerate until ready to use!

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