Ginger-Lime Cooked Salmon Poke Bowl with Kimchi
January 2nd, 2019A Zesty Wild Salmon Poke Bowl Recipe
Instead of raw fish, our salmon poke bowl recipe dresses cooked, flaked salmon in a zesty ginger-lime poke sauce that transforms any leftover salmon fillets into a punchy topping. Paired up with salted cucumbers, spicy kimchi, and ripe avocado, this salmon poke bowl has a mix of delicious flavors and textures.
What Is a Poke Bowl?
Poke bowls are a dish from Hawaii, made with raw fish marinated in a soy-based sauce. It's typically served with other fresh ingredients for texture, and oftentimes is served over rice. Our poke bowl recipe features wild salmon for an Alaskan take on this classic island dish. We've also adapted the recipe so that it's made with cooked salmon, making it accessible for folks who prefer to enjoy a cooked version of this dish.
Since this our salmon poke bowl is made with freshly steamed rice, it's best enjoyed immediately. Any leftover rice can be refrigerated and used to make an easy recipe for Salmon Fried Rice with Garicky Cucumbers, while any leftover toppings can double as fillings for our recipe for Salmon Kimbap.
How to Make Poke Sauce
While you can always purchase premade poke sauce for convenience, our poke sauce recipe takes less than 5 minutes to make and requires only 5 ingredients that you might already have in your pantry. Making a homemade poke sauce is worth the extra bit of effort for a salmon poke bowl that packs a bright punch.
Ginger-Lime Flaked Salmon Rice Bowl
By Wild Alaskan Company
Prep time
20 minutes
Cook Time
0 minutes
Total time
20 minutes
Yield
4 servings
Ingredients
- 2 (6 oz.) portion Sockeye or Coho Salmon, cooked and flaked
- 1 cup short-grain rice, raw
- Salt
- 2 tablespoons plus 1 teaspoon sesame oil, divided
- 1 teaspoon garlic, minced
- 2 medium cucumbers, very thinly sliced
- ¼ cup soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons lime juice
- ½ teaspoon fresh ginger, freshly grated
- 1 cup kimchi, chopped
- 1 ripe avocado, sliced
- 2 scallions, thinly sliced
- Sesame seeds, nori, and/or furikake to garnish
Instructions
1. In a medium bowl, combine cucumber with 2 teaspoons of salt, tossing to coat. Allow to sit for at least 15 minutes, then rinse and drain. Taste to check for salt level. If too salty, rinse and drain again. Squeeze out any excess moisture when cucumbers are seasoned to your taste, then toss with garlic and 2 teaspoons sesame oil.
2. Rinse rice in a few changes of water, then cook according to package directions. Once cooked, stir in 2 teaspoons sesame oil and ¼ teaspoon salt and set aside until just cool enough to handle.
3. Meanwhile, whisk together soy sauce, remaining tablespoon sesame oil, vinegar, lime juice, and ginger in a medium bowl. Stir in flaked salmon, tossing to coat. Set aside.
4. Once rice, cucumbers, and salmon are ready, assemble the poke bowl. Divide rice and toppings evenly among 4 serving bowls, spooning any reserved sauce to season the bowls as desired. Garnish with sesame seeds, snipped nori, or furikake. Enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
