Take me back to hawaii…
Salty, tender, marinated salmon cubes…
If you were to ask me what one food I could not live without, this may be it… possibly… that would still be a hard question to answer, but poke is definitely up there. Please tell me you’ve heard of poke… If you haven’t, I’m going to enlighten you right now. Marinated sashimi cubes that can be mixed with a variety of other ingredients such as: seaweed, onions, cucumber, avocados, sesame seeds, etc. You can eat poke straight up or over a bed of rice – both delicious. Poke always brings me back to when I first tried this dish in Hawaii a few years ago… I still remember seeing maybe about 10 different types of poke in this one store and I literally said “oh my goodness, I want to try them all!”.
There are no words… just so much yum. haha, that is the best I can come up with. I tweaked this poke recipe ever so slightly and added some soybeans to complete the bowl.
Salmon Poke Bowl
- 1 lb sockeye salmon, sashimi grade
- 1 avocado, diced
- 1/3 C soy sauce
- 1/2 C green onions, thinly sliced
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 2 tbsp sugar
- 1 1/2 tbsp agave nectar, or more to taste
- 1/2 tsp ginger
- Cooked brown sushi rice
- Garnish: thinly sliced nori, sliced green onions, sesame seeds
- In a small bowl, combine all ingredients for marinade and set aside.
- Dice salmon and avocado into about 3/4″ cubes and place into a large bowl.
- Pour marinade over and lightly toss. Refrigerate for at least 2 hours before serving
- Eat poke over a bed of rice (cool the rice down a bit or it’ll cook the fish) and garnish with sliced nori, green onions, and sesame seeds.
Cold Marinated Edamame
- 1-2 tbsp agave nectar, to taste
- 1 egg yolk
- 1 tbsp bonito flakes, ground up
- 3 tbsp mirin
- 50 mL soy sauce
- 1 C cooked edamame beans, in the shells
- In a small pot, heat soy sauce, mirin, and bonito flakes.
- Allow to simmer for a few minutes then remove from stove and allow to completely cool.
- In a small bowl, separate one egg and place the yolk into a small bowl ( reserve white for another use )
- Carefully strain soy mixture into the egg yolk, ensuring that all the bonito flakes have been removed.
- Mix egg yolk into soy mixture and add agave. Adjust to taste.
- Submerge edamame beans into soy mixture and refrigerate for at least 15-20 minutes prior to eating
If sashimi wasn’t so expensive, I’d probably make this everyday. You could totally live off this meal because its got everything… protein from the fish, veggies from the avocado and edamame, complex carbohydrates from the brown rice, a little bit of sugar and salts… all coming together to make a delicious poke bowl. hah… convinced yet?