You don’t have to pay over 10 bucks to get your poke bowl fix. This recipe by Chef Geir Skeie allows you to enjoy the refreshing raw salmon dish without breaking the bank.
Poke bowls (pronounced as “po-kay”) have been popular for a while now. Known for being nutrient-rich, they are a go-to for those looking for a healthy and wholesome meal. If you aren’t familiar with the poke bowl craze, it is a dish that originated from Hawaii and it contains a mix of rice and vegetables, topped with nuts, fruits and of course poke – chunks of raw marinated fish.
With salmon being the star of this dish, Chef Geir recommends using Norwegian salmon. Norway, being the second largest seafood exporter in the world, is known for its high-quality salmon with great taste and texture that will be perfect for all salmon dishes. Furthermore, you can easily get Norwegian salmon at leading supermarkets.
This dish is also perfect for those who are watching their waistlines as it is low in calories and high in fibre. While there are many poke bowl joints available in Singapore, they may not be as cost-friendly as some of us would like them to be. But this recipe will allow you to whip up your own poke bowl at a fraction of the price. An added bonus: it is well under 500 kcal.
• 80g risotto or sushi rice
• 75ml water
• 1/2 tsp salt
• 150g sashimi-grade salmon fillet
• 2 tbsp soya sauce
• 2 drops sesame oil
• 1/8 finely chopped red chilli
• 1/8 finely chopped red or spring onion
• 1/8 broccoli
• 6 sugar snaps
• 2 tbsp chilli mayo (mayo with hot chilli sauce, like Sriracha)
• 1/2 lime
1. Bring the rice, water and salt to boil at low heat for 40 minutes with the lid on.
2. Dice salmon into 1-2cm cubes, and mix it up with soya sauce, sesame oil, chilli and red or spring onion.
3. Boil vegetables al dente, and cool off in icy cold water.
4. Pat the vegetables dry and mix with chilli mayo, lime juice and spring onion.
5. Serve salmon and vegetables over rice.