Salmon poke bowl with sesame & ginger sauce

16 May 2017

The Poke Bowl is THE trend of the moment, coming from Hawaii! Recipe ? It’s simple: marinated raw fish, mixed very often with avocado, rice, fruits and seaweed. However, the bowl is declined according to our desires with seasonal products, cereals, or seeds … The ingredients it contains are healthy and very low on calories. The ice provides a good source of energy, raw fish and avocado are both a good source of omega 3 and the ginger in the sauce is also a good antiseptic.

The poke bowl has not yet reached our restaurants in Strasbourg. But having seen it many times in cookbooks and on the net I wanted to taste and make a version of mine.

  • 150g Rice
  • 300g Salmon
  • 1 Mango
  • 2 Avocados
  • 1/2 Cucumber
  • 3 Red radishes
  • Some edible flowers
  • Black sesame

Pour la sauce

  • 2Tsp Sesame oil
  • 2Tsp Rise vinegar
  • 4Tsp Soy sauce
  • 2Tsp Gated ginger
  • 1 Garlic clove (grated)


Wash the rice well until the rinse water becomes translucent.


Let the rice soak in salt water (1/2 Tsp salt) for a minimum of 1 hour (it can go up to 12 hours).


Bring the rice and its water to the boil. Add more water to get twice as much.


Lower the heat and let the water evaporate to the end.


Cut the salmon and mango into cubes.


Cut the avocado into slices.


Cut the cucumber and radish into slices.


For the sauce: mix sesame oil, vinegar and soy sauce. Add the grated ginger and garlic.


Add 1 tablespoon of water and whisk to create an emulsion.


Place the rice in the bottom of the individual bowls. Cover with salmon, fruits and vegetables. Decorate with edible flowers. Sprinkle with black sesame.


You can either pour the sauce over the bowl, or pick up pieces with a chopstick and soak in the sauce.

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