The salmon poke bowl is the perfect dish: easy to prepare, filled with Hawaiian and Asian flavors, filling but healthy and delicious! When it comes to preparation and presentation, all you need to do is stack whole grains (like brown rice or quinoa), heart-healthy lean protein, and vegetables in a bowl and garnish with an array of seasonings and flavors. condiments. Due to its variety of flavors and colors, the poke bowl looks like spring in a bowl, but it’s a great meal for any year! Test our tasty recipes and see for yourself.
The origin of the poke bowl
The poke bowl, you’ve probably heard of it, is a dish from Hawaii whose star ingredient is raw fish. It’s a variation of sushi in a bowl. “Poke” is a Hawaiian word meaning “to cut into pieces” or “to slice” and which is directly related to the way Hawaiian fishermen cut up leftover fish and mixed them with sesame oil, soy sauce, sea salt, and seaweed, to serve as a treat. Although it is a traditional snack of the State of Hawaii, it also has many Asian ingredients such as furikake (a Japanese condiment made from sesame and seaweed, to sprinkle on rice), wasabi, roe (fish roe), etc.
It is possible to prepare the poke bowl with raw or marinated fish, depending on your preferences. This fish contains omega-3 fatty acids which are particularly important for general health. What other goodness the dish might give you depends on the additional ingredients and seasonings you add to it. Depending on your taste, it is possible, for example, to “compose” a low-fat poke bowl loaded with vegetables. Take into consideration that it is best to consume the dish as soon as possible, ideally on the day it is prepared. Otherwise, keep it in the refrigerator for up to two days.
Smoked salmon, avocado and quinoa poke bowl recipe
If you are looking for healthy, varied, and delicious food ideas, you absolutely must prepare the smoked salmon and quinoa poke bowl recipe below. Full of colors, flavors, and nutrients, this original preparation has it all! This light and the satiating dish is ideal to take in your lunch box or to enjoy at home.
Ingredients for 2 servings:
- 200 g smoked salmon
- 100 g of quinoa mixture
- 225 ml of water
- 1 C. to c. salt
- 100 g edamame soy beans
- 40 g chives
- 1 avocado
- 125 g red radish
- 1 cucumber
- 1 large red pepper
- 10g sesame seeds
- 10 g black sesame seeds
For the dressing:
- 1 clove of garlic
- 30 g of ginger
- 2 limes
- 20 ml soy sauce
- 15 g of honey
- 1 C. to s. olive oil
- Rinse the quinoa under cold water then drain it using a colander. Put the water in a saucepan and bring to a boil over high heat. Once the water is boiling, add the quinoa and salt. Reduce the heat to medium-low, cover and simmer for 15 minutes or until the liquid is completely absorbed and the quinoa is tender.
- In the meantime, peel the garlic and the ginger. Chop the garlic and grate the ginger. Squeeze the limes into a bowl and put in the garlic, ginger, soy sauce, honey and olive oil. Whisk until well combined.
- Rinse the edamame. Cut and slice the spring onion. Slice the avocado and radishes. Chop the cucumber and red pepper.
- Tear the smoked salmon into small pieces.
- Divide the quinoa between bowls and garnish with edamame, radish, avocado slices, cucumber and salmon. Drizzle with vinaigrette and garnish with chopped pepper, chives and sesame seeds.
Salmon, avocado and mango poke bowl recipe
If you love to combine different flavors in your dishes, how about a salmon, avocado, and mango poke bowl recipe? Don’t forget the red cabbage and edamame, which will add more color and variety to your Hawaiian dish.
- 300 g of basmati rice
- 250 g edamame
- 1 mango
- 300 g of fresh quality salmon, for sushi
- 1 chive
- 1 avocado
- 120 g sliced red cabbage
- 1 C. to s. black sesame seeds
- 3 tbsp. to s. soy sauce
- ½ tsp. to s. brown caster sugar
- 1 C. to s. sesame oil
- 3 tbsp. to s. sunflower oil
- 3 tbsp. to s. rice vinegar
- Cook the rice according to the package directions.
- Cook the edamame for about 8 minutes and rinse under cold water. Remove the pods by hand.
- Cut the mango and avocado into cubes.
- Thinly slice the salmon. Cut the chives into small slices.
- Prepare the vinaigrette by mixing the soy sauce, caster sugar, sesame oil, sunflower oil and rice vinegar. Stir.
- Divide the rice among 4 bowls and top with the edamame, mango, salmon, avocado and red cabbage. Sprinkle with chives and sesame seeds. Drizzle with the vinaigrette. Here is !
Smoked salmon poke bowl + sweet potato and beet crisps
The last salmon poke bowl recipe from our selection is even more varied and colorful. Fresh vegetables and baked sweet potato and beet fries pair nicely with chunks of smoked salmon, arugula, and baby spinach. All garnished with irresistible spices and toasted seeds. Impossible to resist!
- 1-2 hot smoked salmon fillets
- 1 large sweet potato
- 1-2 beets, washed and cut into quarters
- 1 avocado
- ½ cauliflower, grated
- 1 spiral zucchini
- 1 cucumber
- ½ lemon
- ¼ red cabbage
- 2-3 radishes, sliced with a mandolin
- Fermented beetroot
- Arugula leaves
- Spinach leaves
- 1 can of chickpeas
- 1 C. to s. sunflower seeds
- 1 C. to s. pumpkin seeds
- ½ tsp. to c. cumin
- ½ tsp. to c. ground coriander
- Preheat the oven to 180 ° C.
- Drain the chickpeas then remove the outer shells.
- Combine olive oil, cumin, cilantro and 1 tbsp. to c. salt. Pour everything over the chickpeas, then place them on a baking sheet lined with baking paper. Bake for 30-40 minutes or until the chickpeas are crisp and golden.
- In the meantime, cut the sweet potato into thin slices, and the beetroot – into quarters. Salt and coat with olive oil. Roast for 30 minutes or until well done.
- Toast the sunflower and pumpkin seeds in a pan with a little salt and olive oil until crispy.
- Put all the ingredients in a large bowl, crumble the smoked salmon and place it on top. Squeeze a lime wedge and serve.