Salmon poke bowl with vegan mayo

A classic Hawaiian dish, this salmon poke bowl is a fresh and delicious lunch for any poke lover. With just a few steps and 9 ingredients, you’ll get a flavoursome and nutritious meal that’ll prove you that not only can you enjoy a good poke bowl at a restaurant, but you can also make your own at home.

But what is a poke bowl?

The word “Poké” means ‘cut into pieces’ and it refers to slices or cubes of raw fish served in a bowl with rice, dressing, vegetables and seasoning. It’s a dish that originated in Hawaii and has received Japanese influences over the years.

This is a lighter version of the usual poke bowls that you get at a restaurant, with no mayonnaise or fried toppings. The vegan mayo is a great substitute, and it has a delicious taste. The combination of avocado, sesame oil and spices gives this meal a special flavour and a creamy texture.

Although it may seem like a lot of work, this recipe is easy and quick to make once you get the hang of it. The only “complicated” part is making the rice. But don’t worry, the following instructions will help you make the perfect rice for your homemade poke bowl.

It is very important to follow the instructions very closely and use the exact quantities to make the rice. If you don’t get right the first time, don’t worry, practice makes perfect!

How to make salmon poke bowl

Ingredients (2 servings):

For the rice:

• 1 cup of sushi rice (you can also use whole grain rice)
• 3 tbsp of rice vinegar
• 1 and 1/4 cups of water
• Stevia powder (or any sweetener of your choice)
• 1 tsp of salt

For the toppings:

• 200 gr of raw salmon
• 1/2 cucumber
• 6-8 radishes
• 2 tbsp of toasted sesame
• Noori flakes (optional)
• 1 avocado
• Soy sauce to your liking

For the vegan mayo:

• 1/2 avocado
• 2 tbsp of sesame oil
• Paprika, garlic powder, ginger (1/4 tsp of each)

Instructions

Step 1: The rice

• Rinse the rice in a strainer till the water comes out clean
• Add the rice and the cups of water to a pot and bring it to boil.
• Once it boils, set it at minimum temperature and cover it with a lid
• Cook till the water has evaporated (approx 6 to 8 min). Very important: don’t stir the rice while it’s cooking because the grains will break, and you will not have the same quality rice in the end
• In a bowl, mix the salt, stevia powder and rice vinegar. Mix till the salt and stevia has diluted
• Add it to the rice once it’s cooked. Stir with a wooden spoon till it’s all mixed together

• Spread the rice on a large plate and wait till it’s cooled down (I don’t recommend putting it in the fridge to speed up the process as this will negatively affect both its taste and texture)

Step 2: The veggies and salmon.

• Cut the salmon, radishes and cucumber. If you want to make it fancier, you can cut the cucumber with a peeler

Step 3: Vegan mayo:

• In a bowl add: ½ avocado, the paprika, garlic powder, ginger powder, and the 2 tbsp of sesame oil
• Mash the avocado and mix it all together

Step 4: Time to assemble your poke bowl

• Grab 2 bowls and add half of the rice to each of them. Tip: you can spread some vegan mayo before you stir in the rice. Add vegan mayo on top.

• Spread some sesame and add some soy sauce (I added 2 tbsp)

• Add the salmon and veggies.

• Spread some more vegan mayo and sesame seeds on top. Here you can add the Noori flakes

Enjoy!

Let me know if you liked this recipe in the comments below and of course, if you tried it, don’t forget to mention @thecrazypeanut on social media 🙂

Below you’ll find the nutritional values of this recipe: