Poke originated in Hawai‘i. This modern version combines the Hawaiian bowl concept with ingredients many people recognise from Japanese cooking. Use the quick oven-cooked salmon option when raw fish is not suitable.
Hawaiian-inspired with modern Asian flavours
Ingredients
- 160 g sushi rice
- 220 ml water
- 1 tbsp rice vinegar
- 1 tsp sugar
- ¼ tsp salt
- 250 g salmon specifically suitable for raw consumption, or cooked salmon
- 1 ripe avocado, sliced
- ½ cucumber, thinly sliced
- 100 g shelled cooked edamame
- 2 spring onions, thinly sliced
- 1 tsp sesame seeds
- 1½ tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar
- 1 tsp honey or maple syrup
- ½ tsp finely grated fresh ginger
Method
- Rinse the rice several times until the water is almost clear.
- Cook the rice with the water according to the packet instructions. Stir together the rice vinegar, sugar and salt, then fold the mixture into the warm rice.
- Divide the rice between two bowls and let it cool slightly. It should be warm or at room temperature, not piping hot.
- Stir together the soy sauce, sesame oil, rice vinegar, honey and ginger.
- Cut the salmon into roughly 2 cm cubes and gently coat it in the marinade. If using raw salmon, marinate it in the refrigerator for only 10 minutes.
- Arrange the salmon, avocado, cucumber and edamame over the rice.
- Finish with spring onions and sesame seeds. Serve with a little extra soy sauce if desired.
Beginner tips
- For the cooked version, bake the salmon cubes at 200°C for about 8–10 minutes.
- Cut the avocado just before serving so it stays green.
- Pickled ginger or a squeeze of lime adds freshness.
Substitutions and variations
- Cooked prawns or crispy tofu also work well. These are modern bowl variations rather than traditional ahi poke.
