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.


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

  1. 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.
  2. 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.
  3. 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