A poke bowl is a wonderful dish that combines fresh, colourful ingredients with plenty of flavour and texture. It originates from Hawaii and typically consists of marinated raw fish (or cooked, as here) served over rice with crisp vegetables and flavourful toppings.
Here is my version with succulent baked sesame salmon, steamed broccoli, a hoisin marinade and creamy chilli mayo – a balance of salty, sweet, fresh and spicy.
The salmon is cut into bite-sized pieces and marinated in a mix of hoisin, ginger, soy sauce, lime and garlic before being coated in a thick layer of sesame seeds. It can be baked in the oven or cooked in an air fryer for a quick and easy option.
The poke bowl is built on a base of rice and topped with the salmon, steamed broccoli, extra marinade, spring onions, herbs or microgreens and a generous spoonful of chilli mayo and chilli oil for a spicy kick. The result is an easy, flavourful and colourful dish that works just as well for lunch as for dinner.
Tips for the best poke bowl
Use sushi rice or jasmine rice for an authentic base
Vary the toppings with avocado, edamame or pickled ginger, for example
Chilli mayo and chilli oil give it the perfect spicy balance
Easy, full of flavour and packed with good ingredients – this poke bowl is pure indulgence in no time at all.
Poke bowl with sesame salmon, broccoli and hoisin
Ingredients
The salmon
- 500 g salmon
- 6 tbsp hoisin sauce
- 3 tbsp soy sauce
- 1 lime, juice of
- 1 tbsp ginger, finely grated
- 2 cloves garlic, grated or crushed
- Sesame seeds
To serve
- 300 g broccoli, cut into small florets
- 1/2 cucumber, sliced
- 4 spring onions, finely sliced
- Fresh basil or microgreens, optional
- Cooked rice
- Chilli mayo
- Chilli oil – I use Lao Gan Ma crispy chilli
Method
- Mix the hoisin sauce, soy sauce, lime juice, ginger and garlic to make the marinade.
- Cut the salmon into bite-sized pieces and pour a little of the marinade over. Not all of it – the pieces should only be lightly coated. The rest of the marinade is used for serving.
- Turn the salmon pieces in a thick coating of sesame seeds. It is easiest to roll the pieces in the seeds so they stick in a single, even layer.
- AIR FRYER: Spread the salmon out in the basket of your preheated air fryer (don’t pack the pieces too closely), spray with cooking spray and cook at 200°C for about 6 minutes – depending on the size of the pieces. OVEN: Alternatively, spread the pieces out on a baking tray lined with baking paper, spray with cooking spray and bake in a preheated oven at 220°C for about 8-9 minutes – depending on size.
- Meanwhile, pour boiling water over the broccoli florets and add a little salt. Leave them to stand for a couple of minutes, then drain them on a tea towel.
To serve
- Arrange the salmon pieces on a bed of cooked rice. Scatter the broccoli florets and cucumber over the top and drizzle with the rest of the marinade, chilli mayo and chilli oil, if using.
- Sprinkle with spring onions and, if you like, fresh herbs such as (Thai) basil or microgreens.
Nutrition
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Nemt, sundt og lækkert.
Hejsa
Hvor dejligt at høre – tusind tak 🙂
Warm wishes, Dianna
Skøn ret – familien var vild med den
Hejsa
Hvor er det dejligt at høre – tusind tak 🙂
Warm wishes, Dianna