Verlasso Poke Bowl Recipe by bonito poke

Poke (pronounced as "po-kay") is a traditional Hawaiian appetizer, or sometimes as a main dish, that features raw seafood usually fish: salmon or tuna. Depending on one's preference, you can add almost anything to it. Ain't that fun? This recipe is one of our crowd favorites and it is mainly because of the salmon we use. Verlasso offers fine sushi-grade salmon in the market. 

Servings: Vary on Portion Size

bonitoverlassopokebowl3.jpg

Ingredients

1 pound sushi grade Verlasso salmon, cut in 3/4 inch cubes

For the Shoyu Sauce

  • 1/4 cup soy sauce (you can use low sodium or tamari for gluten-free option)
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil

For the Base

  • 2-3 cups of cooked sushi rice
  • 1-2 cups of spring mix
  • preferred salad dressing

For the Add-ons

  • 1 english cucumber thinly sliced
  • 1 cup edamame

For the Toppings

  • any aioli dressing
  • thinly sliced green onions
  • fried shallots
  • Nori, cut into small pieces
  • sesame seeds

DIRECTIONS

  1. Prepare the salmon. Fresh sushi-grade salmon like Verlasso is usually cleaned, prepped and ready for cutting. Cut into cubes, 3/4-inch thick. Cover and keep cool in the fridge while prepping the rest of the ingredients.
  2. In a bowl, combine the ingredients for shoyu sauce. Set aside.
  3. Cook sushi rice. Using a rice cooker is the easiest way to make perfect sushi rice. Nonetheless, a pot with lid is just as perfect. Place 1 cup of the uncooked rice grains in the rice cooker or pot. Rinse it by gently stirring the rice under running water. Drain this water. Then prepare to add clean cooking water into the rinsed rice grains. The ratio is 2 cups of water for every 1 cup of rice. If using a pot, cook under medium-high heat covered. When the water is almost evaporated, lower the heat. Keep the lid close and leave under lowest heat for 5-7mins.
  4. In a bowl, add the salmon, edamame, cucumber and shoyu sauce. Combine until everything is coated with shoyu sauce evenly.
  5. Scoop cups of rice into individual transparent bowls (traditional Hawaiian poke is served this way. The colors from all the ingredients are visible, making it very appetizing). Place some spring mix on top. Drizzle it very lightly with preferred dressing. You do not want overpower the base with this dressing as you want most of the flavor to come from the salmon and shoyu.
  6. Place the salmon on top.
  7. Top it with your favorite aioli dressing. Add the green onions, fried shallots, sesame seeds and nori. *The number of serving will depend on portion sizes.