Whether you dream of poke or you’re just now learning that it’s pronounced “poh-kay," you'll want this recipe for the Hawaiian standby. Cubes of raw sockeye salmon are tossed with a nutty, spicy, and salty sauce, then served over kale, pickled cucumbers, and crisp cabbage. The result is light, healthy, and full of island-fresh flavor.
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- For the Salmon:
- 1 pound sockeye salmon (cut into 3/4-inch cubes)
- 1/4 cup low-sodium soy sauce or tamari
- 1 teaspoon rice wine vinegar or apple cider vinegar
- 1 teaspoon Sriracha or chili paste
- 1 teaspoon sesame oil
- For the Pickled Cucumbers:
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 1/3 cup honey
- 1 teaspoon salt
- 1/2 teaspoon red chili flakes dried
- 1 Persian cucumbers (thinly sliced)
- For the Sriracha Sauce:
- 2 tablespoons Sriracha
- 2 tablespoons plain Greek yogurt or light mayonnaise
Note: While there are multiple steps to this recipe, this poke bowl is broken down into workable categories to help you better plan for preparation and cooking.
Prepare the Salmon
In a medium-sized bowl, combine the diced salmon, soy sauce, vinegar, Sriracha, and sesame oil. Cover and refrigerate.
Make the Pickled Cucumbers
Combine the vinegar, water, honey, salt, and chili flakes in a medium saucepan and bring to a boil over high heat. Once boiling, turn off the heat, add cucumber slices and stir. Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.
Make the Sriracha Sauce
In a small bowl, whisk together the Sriracha and yogurt or mayonnaise.
Assemble the Poke Bowl
Add any additional desired ingredients to the bowl (like rice or salad) for the base. Top with 1/2 cup salmon poke, pickled cucumbers, and other toppings. Drizzle with Sriracha sauce. Enjoy!