Home Recipes Main dishes Salmon and Tuna Poke Bowl Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Salmon and Tuna Poke Bowl Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D., docteur en nutrition Preparation 15 min Cooking 0 min Refrigeration 30 min Freezing 0 min 2 servings Piece of cake (easy) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Bowls Main dishes Like it? Share it! Salmon and Tuna Poke Bowl A Very Popular Dish: The Salmon Poke Bowl After the tartar and sushi craze, poke bowls are quickly gaining popularity. You can find some almost anywhere! Many variations of the basic recipe are now available in most trendy restaurants of the American West Coast. This popular dish in Hawaii, where fishing is part of day-to-day life, is fresh, tasty, and filling. For the perfect food and wine pairing, serve white wine or sake with this salmon and tuna poke bowl. If you have smoked salmon leftovers, use them to make a smoked salmon log! SIMPLY DELICIOUS: Love poke bowls? Try these! The best poke bowl in the world Vegetarian poke bowl Salmon poke bowl with strawberry salsa Breakfast poke bowl Like it? Share it! Bonà savoir What's the différence between freezing and deep-freezing? Fishes must be as fresh as possible. Ask your fishmonger to help you make the best choice. Deep-frozen fishes are excellent choices of protein to add to your meals. Caution! Do not confuse freezing with deep-freezing. Freezing slowly decreases the temperature of food, while deep-freezing is an industrial process. In fact, this technique used for food quickly brings down the temperature. The organoleptic quality of deep-frozen product is less impaired when thawed than that of frozen product. It is therefore perfect for raw fish, which can then be used in a poke bowl or tartar. Salmon and tuna poke bowl Switch to cook mode Metric Imperial Poke bowl base Jasmine rice, cooked - 1 cup 215 g To discover! Rice vinegar (seasoned or not) - 2 tablespoons 30 mL To discover! Toasted sesame seeds - 3 tablespoons 45 mL To discover! Edamames - ¾ cup 135 g To discover! Marinade Soy sauce - 2 teaspoons 10 mL To discover! Hot sauce - 2 teaspoon 10 mL To discover! Toasted sesame oil - 2 teaspoons 10 mL To discover! Fresh ginger, grated - 1 teaspoon 5 mL To discover! Raw tuna, diced - 150 g 150 g To discover! Raw salmon, diced - 150 g 150 g To discover! Toppings Cucumber, finely sliced - To taste To taste To discover! Fish eggs - 2 tablespoons 30 mL To discover! Chives, finely chopped - To taste To taste To discover! Preparation Switch to cook mode Salmon and tuna poke bowl Step 1 Mix the rice with the rice vinegar, sesame seeds, and edamames. Split into 2 bowls. Set aside. Step 2 Mix together all the marinade ingredients except the fishes. Then, add the tuna and salmon. Gently mix using a spatula. Refrigerate for at least 30 minutes. Step 3 When ready to serve, add half the fish cubes on the rice base of each poke bowl. Garnish with cucumber slices, fish eggs, and chives. Like it? Share it!
