Straight from Hawaï, we present the poke bowl! Packed with fresh vegetables, salmon, and pangasius, it’s a great fit for any diet. Try this dish and be amazed by its savor.
- INGREDIENTS
For the poke bowl:
1 cup short-grain white rice
1 pound sashimi-grade salmon, cubed
1 pangasius filet, cubed and baked
1/4 cup soy sauce
1 1/2 tablespoons rice vinegar
1/2 tablespoon sugar
1 teaspoon toasted sesame oil
1/4 teaspoon garlic powder
Other toppings for your bowl:
Sliced cucumber
Sliced avocado
2 scallions, thinly sliced
Mango, cubed
2 tablespoons of corn
Mushrooms, sliced and baked
- DIRECTIONS
- Cook the rice: start the rice first and prep the rest of the ingredients while it cooks. Rinse the rice a few times under cool water, rubbing it gently with your hands, until the water isn’t quite so cloudy. Then cook the rice according to package instructions or in a rice cooker. Fluff and keep covered until ready to eat.
- Make the dressing: in a small bowl, stir together the soy sauce, rice vinegar, sesame oil, sugar and garlic powder. The garlic powder and sugar will not dissolve completely, but that’s fine.
- Combine the salmon and the dressing: add the sliced scallions to the bowl with the salmon, saving 1 to 2 tablespoons for garnish. Add the soy sauce mixture to the salmon and scallions. Using a large spoon or a rubber spatula, gently mix the salmon with the soy sauce mixture.
Serve: divide the rice between each bowl and then the salmon. Top with the rest of the scallions, avocado, mushrooms, corn, and pangasius. The poke bowl is best enjoyed immediately
