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These healthy homemade poke bowls come together quickly, and are made with marinated salmon instead of tuna. The bowls are totally customizable, with toppings like avocado, green onions, and creamy sriracha sauce. This is a gluten free poke recipe, with tamari as the base of the marinade.
You’ve probably seen a fast casual poké restaurant near you.
Think of it as a way to eat sushi, but deconstructed. These shops serve customized bowls of marinated raw fish over rice, with all different types of vegetables, sauces, and condiments, which is absolutely delicious.
This recipe comes together at home within 30 minutes, as you’ll let the salmon sit in a marinade of soy sauce/tamari, sesame oil, white wine vinegar, and chili flakes while you make the rice. And that’s it! Then all that’s left is to build your bowl, which is the fun part.
You’ll usually see poke made with sushi-grade tuna, but I actually prefer it with wild salmon. You know how you love a spicy salmon roll? This it its parallel!
The flavor of sushi-grade salmon should be mild and buttery, and because of it’s higher fat content, it literally melts in your mouth.
But here’s the deal. It’s hard to trust where that fish came from, if it was responsibly harvested, and exactly how fresh it is. Especially when you’re in the Midwest.
Which is why I prefer to make these homemade salmon poke bowls, with hook-and-line caught wild salmon from my friends at Sitka Salmon Shares, a community supported fishery whom we have a share with. Deliveries land on our door every month, with sushi-grade fish that was caught by one of their 25 person fisher people in the North Pacific waters. I have a sweet spot in my heart for Sitka Salmon, as I traveled to Alaska a few summers ago, and spent time on the boats with them. They are true stewards of the land and water, something that was so inspiring to see.
You can also find hook-and-line caught fish at the best fish markets. Just ask your fish monger, and they will lead you the right way.
Poke, meaning “cut crosswise into pieces” originated in Hawaii, and dates back to pre-colonial, Polynesian times. Early Hawaiians took what they caught that day, sliced it, tossed with sea salt, and a little fresh seaweed. And that was their sustenance.
It’s been adapted for the American palette, marinating raw fish in a soy based sauce. It’s served bowl style, on warm rice with a variety of often Asian influenced toppings and spicy sauces.
What you add to your poke bowl is totally up to you! Which is part of the appeal, the customization. You’ll want a combination of SALTY, ZINGY, CREAMY, AND CRUNCHY. Some of my favorite ingredients are:
Yes! Just swap tamari for the soy sauce in any poke recipe. Coconut aminos would also work as well, but I prefer tamari. I have lots of other gluten-free dinner recipes for you too if you aren’t in the mood for salmon.
And don’t skip the creamy sriracha sauce!
This one element is incredibly easy, but truly elevates a homemade poke bowl. It’s spicy, creamy, and just the right balance for the fresh salmon. It’s simple to make – just mix mayo, sriracha, and lime juice.
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These were so easy and soooo delicious! My local market suggested sushi grade trout instead of the salmon — it was such a fun substitution. I also thinly sliced a bunch of cucumbers, tossed them with a bit of rice wine vinegar + salt, and they were perfect in the bowl!
sushi grade trout, yum! will have to try it that way.
My husband and son love this dish so much we have it most Sunday evenings for dinner. It’s our new family favourite!
so glad to hear that, Irma!
thank you, great idea to use salmon poke, I love salmon sushi but don’t really like salmon cooked, which is strange but that’s my taste, for some reason salmon sushi is better to me than tuna or almost any other, so salmon poke is a nice tweak to that!
Can I use regular salmon, since there’s no sushi grade available? Do I need to cook it a little before proceeding with the recipe?
Yes, you could cook the salmon if not sushi grade, to medium temp. It will be delicious!