Salmon Poke Bowl

April 29, 2026

This is a fairly non-traditional recipe that I've been making for a while. A more traditional version is Kenji Lopez's https://www.seriouseats.com/ahi-poke-hawaiian-raw-tuna-salad-recipe but Hannah likes this one more...

Make sure your fish is either farmed, or has been frozen at some point, since you'll be eating it raw.

Ingredients

  • 1 cup White Rice

For the fish + marinade

  • 500 grams Salmon
  • 2 cloves Garlic
  • 30 grams Chili Crisp
  • 23 grams Oyster Sauce
  • 30 grams Shoyu Soy Sauce
  • 14 grams Lemon Juice
  • 7 grams Toasted Seseme Oil
  • 18 grams Mirin

Toppings (pick and choose)

  • Cucumber
  • Crispy Onion (too much work)
  • Green Onion
  • Frozen Corn
  • Mango
  • Frozen Edamame
  • Avocado

Steps

  1. 1 to 12 hours before you eat, mix the marinade and chop the fish into cubes. Set aside to let the flavours seep in.
  2. Cook rice in a rice cooker or on the stovetop with 1:1 rice to water.
  3. Slice cucumber, green onions, mango and avocado and set aside. For the frozen corn and edamame, microwave for a couple of seconds to get them thawed, they should already be cooked. For crispy onion, look up a recipe lol.
  4. Prep your plate with rice on the bottom, fish and toppings on top

Sources

https://www.youtube.com/watch?v=guXtz64bIlo&t=126s