While it may seem like a new trend, this Hawaiian dish has been around for years. Featuring cubed raw fish seasoned to perfection, the poke bowl is healthy, delicious and rising in popularity.

Filled with omega-3, the poke bowl is an excellent source of protein, high in fibre and vitamin D.

Prep time: 30 minutes
Cook time: 40 minutes
Skill level: Advanced

Nutritional information (per 1/2 recipe):
Calories: 520
Fat: 18 g
Carb: 61 g
Protein: 26 g

Equipment needed:
Measuring cups and spoons, knife, cutting board, small bowls, rice cooker or a pot, and a mandolin (if possible).

Ingredients (makes 2 bowls):
2 x 100g sashimi grade salmon fillets (we used sockeye)
1 cup sushi rice
1/4 head red cabbage
2 large carrots
3 ribs celery
1/4 red onion
6 green onions
4 garlic cloves
1 thumb sized piece of ginger
2 teaspoon soy sauce
2 teaspoon rice wine vinegar
1 teaspoon sriracha hot sauce
1 teaspoon toasted sesame oil
1 teaspoon coconut sugar

Finely shred the carrots, cabbage and celery on a mandolin slicer or with a sharp knife and cutting board. Set the vegetables aside for later and cook the rice according to package instructions in the rice cooker or pot.


Dice the raw salmon into cubes and place in a bowl. Season with soy sauce, sesame oil, sriracha, sugar and vinegar. Grate ginger and garlic and add it to the bowl. Stir thoroughly and let rest in the fridge for 20-30 minutes.


Make a bed of warm rice and raw vegetables. Spoon the cold salmon on top and enjoy.


Quick tip:
Don't make this dish more than a couple of hours ahead of time or the salmon will over marinate.