Hawaiian poké – pronounced poh-kay – are wonderfully quick and easy to throw together when you’re in the mood for an Asian inspired dish or sushi but don’t have time to fuss around rolling it up. A combination of fresh fish, avocado and shredded vegetables combine in a bowl seasoned with a combination of toasted sesame seeds and nori known as Furikake this is a delicious salty and crunchy meal in a bowl.
Although traditionally made with raw fish, here searing the marinated salmon and leeks gives the dish a wonderful intense flavour.
One of the best things about poke is its versatility; Although traditional made with fish you could use seared strips of beef or tempeh or tofu for a vegan version. Try experimenting with different varieties of rice or grains and pickles to create new combinations.
Leek Poké Bowl Recipe
Preparation time: 20 minutes
Cooking time: 5 minutes plus cooking time for rice
Price per serving: £4.10 (groceries from ASDA)
- 2 salmon fillets, boneless and skinless, cut into bite-sized chunks (you can use any protein you like)
- 4 tbsp tamari soy sauce
- Juice and zest of 1 lime
- 2 tsp of sesame oil
- 1/2 tsp fresh ginger finely grated
- 1/2 tsp honey or pinch of stevia
- 1 leek shredded
- 1 sheet of nori seaweed
- 2 tbsp of sesame seeds toasted
- 1 tsp stevia or soft brown sugar (optional)
- Pinch of Sea salt and black pepper
- Pinch of chilli powder
To assemble the bowl:
- 80g cooked brown rice
- 1 carrot, spiralised or grated
- 1/3 cucumber, deseeded, grated or sliced
- 4 radishes, finely sliced
- 30g pickled ginger
- 1 tbsp fresh coriander leaves, chopped
- 1/2 avocado, cut into bite-sized chunks
- Edible flowers to decorate, optional
What To Do:
- To make the furikake, simply place all the ingredients in a blender or mini chopper and process to form a fine powder. Set aside
- For the poke, combine the tamari, sesame oil, lime juice, stevia and spices in a mixing bowl. Place the salmon in a shallow dish and pour over half of the marinade. Reserve the remaining marinade as the dressing.
- Heat the olive oil in a saute or frying pan. Add the shredded leeks with a pinch of salt and pepper and cook gently for 5 minutes until the leek has softened. Remove the leek from the pan and allow to cool.
- Add the salmon and its marinade to the pan and cook briefly for a couple of minutes until just cooked.
- To assembled divide the rice between bowls with the raw vegetables and leeks. Top with the salmon (if using) and avocado and drizzle over the remaining dressing. Sprinkle over 2–3 teaspoons of furikake seasoning, or to taste and scatter with coriander leaves and decorate with edible flowers.
Would love to hear if you give it a try!
Nutritional analysis per serving:
Calories 497kcal, fat 26.4g, saturates 5.2g, carbohydrates 26.2g, sugars 10.7g, fibre 7.9g, protein 34.7g, salt 4g
*recipe in collaboration with www.britishleeks.co.uk. Updated and reposted recipe.
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This does look very good. I shall have to try making this sometime
Let us know how you get on 🙂
Oh now this sounds delicious, I have to admit anything with salmon in always grabs my attention and makes me want to try it!
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We always love to see new recipes with salmon too!
I’ll have to try this with tofu- I love the sound of the flavours!
Ooh that sounds like an interesting alternative!
Ooh that does sound lovely!! I haven’t tried anything like this before but I love salmon!
So do we!
I’m vegan so wouldn’t be able try this but your photography is stunning!
That’s a really interesting dish. Not a fan of raw fish so I’d substitute lightly poached salmon.
This looks utterly delicious, although if i’m being 100% honest, as someone who doesn’t eat sushi or asian food i probably won’t be trying it out myself anytime soon! Totally going to suggest this recipe to my mum though as she loves this style of cooking! xx
Asian cuisine isn’t to everyone’s taste but definitely pass on the recipe and keep your eyes peeled for some other recipes to try!
This looks really delicious and it’s very pretty. Thank you for the inspiration. I would love to try this.
Hope you get a chance to try, thanks for stopping by and checking out this recipe!
Wow, this looks amazing and delicious. I could make them for dinner without any issues!!
Doesn’t it look divine!
The Wine Down Idea Seems Lovely.
Thanks For The Credit. Will Definitely Try Beautiful Descriptions.
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This may be a silly question…. do i make the bouillon as it says on the box.. and then just use 1/4 of that broth??? Also i accidently bought huge bok choy should i just chop it up or go back and get baby??rluy
I know this recipe was posted years ago, but I just wanted thank you for this is easy and delicious meal. I’ve made it a few times now and my whole family has loved it. This past time, I decided to try something that you may want to add to the recipe. After it cooked all day according to your recipe, I removed all the chicken and put it on a plate. At the time we were making rice to go with it. I was about to dump the leftover juice which was very hot, when I suddenly thought “gravy!” I took around 1/4 cup of flour and just dumped it right in the juice and started stirring. Within a minute I had a thick gravy that I added salt too until it was perfect. The chicken, dipped in the gravy, was amazing, and it was so easy. Anyway, thanks again for the wonderful recipe!juice