If you love sushi and Japanese flavors, then you are probably also a fan of poke—the Hawaiian fish salad. While it is heavily influenced by Japanese cuisine, poke is an American invention and it sprang out of the beautiful and fresh ingredients of the island. Raw fish—typically ahi tuna—is marinated in soy sauce and sesame oil, then mixed into a bowl along with seaweed, green onions, an assortment of vegetables, and rice.
As much as I would love to replicate poke at home, I’ve never been to Hawaii and my only reference is a delicious one I had in Venice, California. However, I do know the flavor combinations I like and so I made sure to put them all in this poke-inspired bowl!
I’m going very Japanese in this recipe by adding ginger and edamame, and by using ponzu sauce in the dressing instead of the typical Sriracha mayo. Instead of tuna, I used salmon, marinated it in ginger-sesame, and cooked it. My choice of vegetables (and fruit!) ensures that there’s a variety of textures in each bite. Finally, I used quinoa in place of rice for a slightly healthier meal—believe me, it’s even yummier than the rice version! I like Healthy Options' tricolor quinoa, you can order some online!
I'd also like to mention this brand called The Ginger People. I saw their products at the Healthy Options store, tried them (I love ginger), and fell in love! I've been buying their Ginger Soother drink repeatedly but this ginger-sesame marinade is amazing, so I made sure to use it in this dish.
Is your mouth watering already?! Let’s proceed with the recipe!
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Poke-Inspired Salmon Quinoa Bowl
serves 2
Ingredients:
150 - 200g salmon fillet
4 tbsp ginger sesame marinade (I used The Ginger People)
1 cup tricolor quinoa (I used Healthy Options)
frozen shelled edamame
1/4 medium-sized cucumber, chopped, seeds removed
1/2 medium-sized avocado, sliced
red cabbage, shredded/sliced
carrots, shredded/sliced
cooking oil
salt
Optional:
spring onions
cilantro
white and black sesame seeds
Instructions:
Quinoa Bowl:
1. Cut salmon fillet into bite size cubes and marinate in ginger sesame. Season with a pinch of salt. Set aside.
2. Cook quinoa according to package instructions.
3. While quinoa is cooking, boil water (just enough to cover the amount of edamame you are using). Cook edamame for 6-7 minutes. Set aside.
4. Heat oil in a pan on medium heat, then cook the cubed salmon, about 2 minutes each side.
5. To assemble, put quinoa in a bowl and arrange salmon, edamame, red cabbage, carrots, cucumbers, and avocado on top. Garnish with cilantro, spring onions, and sesame seeds. Serve with Sriracha ponzu. Mix everything like a salad and eat!
Sriracha Ponzu Sauce:
1. In a bowl, mix 1 part Sriracha with 3 parts ponzu. Add more ponzu if you want less heat.
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