Poke (pronounced poh-kay), the bite-size marinated fish salad famous in Hawaii, is so popular that it's sold by the pound in supermarkets. Now it has crossed the Pacific to become the meal-in-a-bowl du jour, served in eateries from Los Angeles to New York. But it's easy to make at home with this quick recipe. Sriracha and Chinese-style mustard add a touch of heat to the classic poke seasoning of soy sauce and sesame oil. Serving it over a brown rice salad makes it a meal. Source: EatingWell Magazine, March/April 2017

Martha Cheng
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Ingredients

Poke

Brown Rice Salad

Directions

  • Gently combine salmon, avocado, onion, scallion greens, cilantro, tobiko (or caviar), tamari, sesame oil and Sriracha in a medium bowl.

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  • Combine rice and greens in a large bowl. Whisk vinegar, oil and mustard in a small bowl. Add to the rice salad and mix well. Serve the poke on the rice salad.

Nutrition Facts

442 calories; 21.9 g total fat; 88 mg cholesterol; 792 mg sodium. 34.3 g carbohydrates; 29.5 g protein; Full Nutrition

Reviews (5)

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7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/21/2019
My family loved this! Very easy to customize as well! Read More
Rating: 5 stars
02/04/2018
Great! I chickened out and baked the salmon and swapped capers for caviar so it was haole/gringo poke but the recipie was still very good. I think it would do well with cut pineapple on it and will do that next time. Read More
Rating: 5 stars
06/27/2017
Previously frozen salmon is used because the dish is served raw. Freezing kills any potential parasites. Read More
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Rating: 5 stars
06/22/2017
I want to try this out. Sounds delicious and so healthy. But why prv frozen salmon and not the fresh one right from the market. Read More
Rating: 5 stars
04/01/2017
Great and easy recipe. I've made this twice now once with salmon and once with tuna. Both excellent! Presentation is very attractive. People think you worked hard but this is really easy to do. Read More