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