Poke-what? Poke (pronounced Po-Kay) bowls are a Hawaiian delicacy that has found ever-growing popularity through trendy cafes and Instagrammable bowls of deliciousness. We decided to take a bite of the action ourselves, with these Salmon Belly Poke bowls!
Poke is a dish consisting of high-quality raw fish seasoned with soy sauce and other flavorings served on top of a bed of sushi rice along with a variety of toppings. The choices are nearly endless with what you can put onto a poke bowl, which is why their popularity has maintained through the past few years in the spotlight.
Traditional Hawaiian cuisine features locally harvested vegetables and fruits grown on the volcanic island including sweet potatoes, yams, taro, coconuts, and pineapples. Fresh fish, such as ahi tuna and yellowfin is very common, as are meats like pork and chicken.
Over time, immigrants from all over the Asian-Pacific nations went to Hawaii for work, bringing their traditional flavors, ingredients, and seasonings like soy sauce, miso, fermented black bean paste, sesame seeds, and much more. Some Portuguese and Spanish found their way to the islands as well, again bringing new flavors and dishes. Mainland American food culture has blended into these unique tastes more recently, resulting in a true fusion style cuisine.
Today there are many delicacies featured on Hawaiian menus, many of which find their way back to the United States. The list is lengthy, but poke bowls are one of the most accessible on the island, which has been raging in California and across the states.
Some people might not think a bowl of raw fish is the most appetizing idea. However, when it is freshly caught and sashimi-grade fish, it honestly doesn’t taste fishy at all, just fresh and firm. It is reminiscent of high-quality beef tartar, where there is still a slight risk of food-borne illness, but if you are getting it from a reputable fish market, you should be totally fine. All you have to do is keep the fish cold and the preparation area and tools clean so you’re good to go.
The list of sashimi-grade fish is primarily marine-based (freshwater fish have a higher chance of harboring parasites) and includes ahi tuna, salmon, yellowtail, halibut mackerel, seabass, and more. Each of these delicious fish brings a unique texture and flavor to the end result poke bowl.
For this recipe, we went to Fearless Fish Market ( IG @fearlessfishfishmarket ) in Providence to select some high-quality sea life for the bowls. Between the magenta ahi tuna and opaque seabass was one interesting selection- bright orange salmon belly. This cut comes from below the fillet and has a much higher fat-to-meat ratio, much like pork belly compared to pork chops. After talking to the owner, Stu, we decided the salmon belly would be perfect for a bright and flavorful poke bowl.
Now that we have the fish, rice preparation is another key component in a delicious poke bowl. Some people just make steamed rice for their poke, but it usually doesn’t have the right texture or flavor. The best rice to use is Japanese short-grain rice, usually packaged as “sushi rice”. When cooked, it has a delicate and chewy texture and clings onto any sauces or garnishes that are placed on top.
Beyond just the rice, we made a special sushi-style rice seasoning, consisting of rice vinegar, salt, and sugar. Once the rice is done cooking and still steaming hot, this vinegar seasoning is poured over the rice and gently folded into each grain, giving it a sticky texture and well-rounded flavor.
Let the rice cool at room temperature while covered with damp paper towels to prevent drying out.
Speaking of seasonings, it’s time to prep the poke itself! For this recipe, we kept it simple with a fish dressing consisting of low-sodium soy sauce, rice vinegar, toasted sesame oil, freshly grated ginger, red pepper flakes, and thinly sliced green onions. The salmon belly should be spot-checked for any remaining pin-bones, skin, or scales, using your favorite Forge To Table knife for any needed changes. The fish should be sliced into bite-sized pieces and immediately tossed in the soy dressing. Let the poke chill in the marinade for at least 15 minutes to let the flavors mingle with the fish.
During this marinating period, start to prepare the other vegetables and toppings you plan to use. Shredded carrots? Check. Sliced avocado? Check. Sliced cucumber? Check. Pickled radish? Check. Thinly sliced green onion? Check. Toasted sesame seeds? Check. Make it yours and add other fun additions like kimchi, spicy aioli, or edamame.
Once the fish is done marinating, it’s as easy as dividing the rice into bowls, topping evenly with the marinated fish, and nestling together with other vegetables before topping with more sesame seeds and sliced scallions. Simple, fresh, and delicious. Happy cooking!
Salmon Belly Poke Bowls
Refreshing, quick, and delicious is the name of the game when it comes to this Hawaiian delicacy. We opted for a succulent salmon belly for the base of protein, but salmon loin, ahi tuna, and yellowfin are all great. A good poke bowl is a poke bowl worth sharing!
Recipe by Sam Burgess
Forge To Table
Prep Time: 30 minutes
Cook Time: 20 minutes
Serves: 4
Ingredients:
Sushi Rice
2 cups Japanese short-grain rice (packaged as sushi rice)
2 cups filtered water
4-inch square of kombu (optional)
1/4 cup unseasoned rice vinegar
4 teaspoons sugar
¾ teaspoon kosher salt
Poke
¼ cup low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon ginger, freshly grated
Pinch of crushed red pepper flakes (optional)
4 green onions, thinly sliced, plus more for garnish
1 teaspoon toasted sesame seeds, plus more for garnish
1 pound sushi-grade salmon belly, salmon loin, or ahi tuna, cut into bite-size pieces
Toppings (optional)
Sliced avocado
Sliced cucumber
Shredded carrots
Sliced radish
Sliced green onion
Toasted sesame seeds
Fermented hot sauce
Directions:
RINSE THE RICE. Rinse the sushi rice with cold water in a large fine-mesh strainer for 1-2 minutes, or until the water runs very clear. Drain well. Cook the sushi rice according to cooking instructions in a rice cooker, stovetop, or instant pot.
RICE SEASONING. While the rice is cooking, heat the rice vinegar, sugar, and kosher salt together in a small saucepan over medium-high heat until the mixture nearly reaches a simmer. Remove from heat and whisk until the sugar has dissolved. (Alternatively, you can just heat the mixture in the microwave.)
SEASON THE RICE. Once the rice is cooked, immediately transfer the rice to a large mixing bowl and drizzle it evenly with the vinegar seasoning. Use a spatula to very gently fold the rice over itself until the vinegar is evenly mixed into the rice. Cover the mixing bowl with a damp towel so that it is touching the surface of the rice, which will help prevent the rice from drying out while cooling to room temperature.
PREP POKE. In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, green onions, and sesame seeds. Add sushi-grade sliced salmon belly, salmon loin, or ahi tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour. Prepare other sliced vegetable toppings in the meantime.
ASSEMBLE POKE. To serve, add rice to the bottom of four bowls. Top with marinated fish and toppings of your choice. Garnish with green onions and sesame seeds before serving.
Chef’s Notes:
Experiment with spice levels and feel free to add other topping options like sliced pineapple, kimchi, furikake, and much more!
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