A traditional Poke Bowl is a raw fish salad made with yellow fin tuna, green onions, chili peppers, sea salt, soy sauce, sesame oil, roasted kukui nut (candlenut), and limu, served on a bed of red cabbage. But now there have been many alternatives that are so healthy and delicious.
Pickled Poke Bowl
Pickled vegetables are so nutritious and are great for digestion and weight loss. This easy tasty salmon poke bowl recipe is packed with pickled veggies, avocado, and topped with a spicy ponzu sauce. It’s a colorful, healthy bowl for any time of the year.
- 1 cup sushi rice
- 1 bunch baby carrots (about 3 medium), diced
- 1 bunch radishes (about 5 medium), diced
- 1 clove garlic, minced
- 3 tablespoons rice wine vinegar
- 1 teaspoon sea salt
- ¾ pound salmon, cut into ½-inch cubes
- ¼ cup chopped cilantro
- 1 avocado, thinly sliced
- 1-2 serrano chili peppers, thinly sliced
- ¼ cup gluten-free tamari or soy sauce
- ¼ cup lemon juice
- 2 tablespoons water
- In a fine mesh sieve, rinse the sushi rice under warm water until it runs clear. Place in a small saucepan with 1 ½ cups water. Allow to sit in the water for 15 minutes. Then bring to a boil, reduce heat to low, cover, and cook for 20 minutes. Remove from the heat and rest for 10 minutes. Then fluff with a fork and divide between 4 bowls.
- Meanwhile, combine the carrots, radishes, garlic, vinegar, and salt in a medium mixing bowl. Let sit, stirring occasionally, until the vegetables have softened, about 15 minutes.
- Mix the ingredients for the spicy ponzu sauce together in another small mixing bowl. Add the salmon and cilantro; toss to combine.
Divide the salmon, pickled vegetables, and avocado between the bowls, arranging each in its own quadrant. Spoon the remaining ponzu sauce over the poke bowls (or serve on the side.
Don’t dress the salmon until you’re ready to eat; it will change the texture.
If you enjoy salmon try this Wild Alaskan Spicy Salmon Poke Bowl recipe.