dices of fresh sashimi salmon tossed in a sesame soy sauce marinade with sweet onions and ripe mango
Poke is diced raw fish which can be served as an appetizer or a main course and is one of the most famous dishes of Native Hawaiian cuisine. Most often it is sushi grade salmon or tuna that is used for poke. Salmon is a fatty fish with healthy omega-3 fatty acids, which are essential nutrients in preventing and managing heart disease. Salmon is also high in B vitamins, potassium, selenium, including being a good source of protein. Poke bowls are especially great in ensuring vegetable, and even fruit, intake by being packed with goodies like edamame, carrots, cucumbers, mangoes, pineapples etc. Make you own poke bowl at home and get creative with your toppings, keeping them simple, delicious, and nutrient dense!
Salmon Poke Bowl
1 pound sushi grade fresh tuna, cubed ½-inch or 1-inch pieces
1 sweet onion, diced (maui, vidalia, or walla walla onions)
4 stalks scallions, sliced thin
2 tsp dried wakame
1 tsp ginger, minced
1 garlic clove, minced
1 tablespoon low sodium soy sauce
½ tsp sesame oil
1 tsp rice vinegar
1 tsp honey
1 tsp red chili sauce
1 tsp sesame seeds
¼ tsp kosher salt
Roasted macadamia nuts ( can replace with roasted peanuts)
Crushed red pepper flakes to taste *optional*
- Combine all ingredients from part I in a large bowl.
- Combine all ingredients from part II in a separate bowl and mix together well, making the dressing. Pour dressing over ingredients from part I and mix well. Adjust for soy sauce, honey, sesame oil, red chili if desired. Serve immediately over rice and top with vegetables and fruit from part III.
- Store any leftovers covered in the fridge for two days. Enjoy!
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