The bowl of the moment is most certainly the poke bowl, coming to your kitchen straight from Hawaii. A spin on the traditional fish salad, the poke bowl is typically composed of raw ahi tuna, seaweed and rice with a few simple, versatile garnishes. It’s lighter, fresher fare that makes a fun lunch or dinner.
Ahi tuna and sushi-grade salmon is a challenge to come by in regular grocery stores, and specialty markets can be expensive. But, you can make a poke bowl at home that suits your locale and budget by searing some wild salmon, or using vegetarian-friendly tofu. Experiment with the vegetables in this bowl, like avocado and steamed greens, or even some juicy fresh mango.
Enjoy these abundant bowls for a taste of warm Hawaiian sunshine.
Looking for more creative takes on sushi? Try making this shareable sushi pizza.
Seared Salmon Poke Bowl
Crispy Tofu Poke Bowl
For the seared salmon poke bowl, heat a large nonstick skillet over medium-high heat. Press sesame seeds into top of salmon. Add oil to hot pan followed by salmon, seed side-down. Sear for 2 to 3 minutes; flip and cook until desired doneness (about 30 seconds to 1 minute for medium-rare). Transfer to a plate. Remove skin from salmon (if it has it) and flake into large pieces. Reserve.
For the crispy tofu poke bowl, heat a large nonstick skillet over medium-high heat. Coat tofu with sesame seeds. Add oil to hot pan followed by tofu. Sear for 1 to 2 minutes per side, or until golden brown. Transfer to a plate. Reserve.
To assemble, use large serving bowls, add a mound of rice. Add your vegetables of choice, leaving a space for desired protein. Add salmon or tofu (or both) to bowls, sprinkle with sesame seeds and garnish with chili. Serve warm or chilled drizzled with dressing.