Try this Protein-Packed Poke Bowl recipe, or contribute your own.
- 2 tablespoons tamari.
- 1/2 teaspoon sesame oil.
- 1 tablespoon ginger fresh grated.
- 1/2 lime, zest and juice.
- 200 g sushi-grade salmon.
- 2 teaspoons miso paste.
- 1 tablespoon tahini.
- 1/2 lime, zest and juice.
- 1/2 head red cabbage finely shredded.
- 2 radishes, sliced into thin discs.
- 1 carrot, shredded.
- 1 cucumber, cut into chunks.
- 1/2 avocado, sliced.
- 1/2 cup edamame beans cooked according to packet instructions.
- 1 sheet nori finely diced.
- 1 tablespoon sesame seeds.
- Carbohydrate 3.17670000644502 g
- Cholesterol 0 mg
- Fat 4.51530000916082 g
- Fiber 1.18200001956423 g
- Protein 1.70490000345897 g
- Saturated Fat 0.638310001295029 g
- Serving Size 1 1 recipe (215g)
- Sodium 1.77000000359105 mg
- Sugar 1.99469998688079 g
- Trans Fat 0.210630000427335 g
- Calories 56 calories
Step-by-step
- In a medium sized bowl, combine all the ingredients for the poke excluding the salmon. Mix well then add in the salmon toss to combine. Place in the fridge while you prepare the remaining ingredients.
- In a small jar combine ingredients for the Miso Tahini Drizzle with 2 tablespoons of hot water. Stir well to combine and set aside.
- Arrange all the vegetables in two bowls and divide the salmon between them. Sprinkle with sesame seeds and nori and top with the Miso Tahini Drizzle.
Unlike a warm, broth-based chirashi bowl where the fish gently steams against hot rice, raw poke relies entirely on crispness, snap, and tender chew for its structural appeal. Textural failure in a bowl like this usually stems from excess moisture leaking from salted vegetables, which turns crisp produce watery and dilutes the dressing. Preserving structural integrity requires careful attention to preparation mechanics.
- Slice cucumbers into thick chunks rather than thin half-moons so they retain an audible crunch under the weight of the dressing.
- Shred the red cabbage finely and salt it lightly for ten minutes, then squeeze it firmly in a clean kitchen towel to expel surface water before plating.
- Whisk the hot water into the miso and tahini mixture gradually to prevent seizing and to achieve a pourable emulsion.
- Consume assembled bowls within two hours, as the salt in the tamari and soy components will draw moisture from the salmon and vegetables over extended storage.
Transforming leftover components into a second-day meal works best by separating the cold raw fish from the vegetables before refrigerating them overnight. Gently sear the day-old salmon in a screaming-hot skillet for thirty seconds per side to repurpose it safely while keeping the interior rare.
