*Disclaimer: This recipe uses gifted products by Floating Leaf. All thoughts and opinions expressed in this article are those of the author and are not influenced by Floating Leaf.
About the recipe
Poke bowls are originally from Hawaï, but they are heavily influenced by Japanese cuisine. To me, they are such a quick way to enjoy sushi, without the hassle of the assembly! It’s also a quick and fresh lunch or dinner idea. My poke bowl is a little bit atypical because I used Floating Leaf’s Wild Rice Blend. It gave a nice nutty flavour and an interesting texture to the poke bowl. Additionally, wild rice is high in fibre and a great source of plant-based protein.Jump to Recipe
Poke bowls are usually made of:
- fresh fish
- fresh vegetables and even fruit
- a dressing with a soy sauce and sesame oil base
- other garnishes
For my recipe, I used fresh salmon. Ideally, use sushi-grade fish. You could also use fresh ahi tuna.
As for the vegetables, my favourites are carrots, radishes, avocados, cucumbers and red cabbage. I also add some mango to add some sweetness.
Typically, sushi rice is used in poke bowls. I put a twist in mine by using Floating Leaf’s Wild Rice Blend. It gave a nice nutty flavour and an interesting texture to the poke bowl. Additionally, wild rice is high in fibre and a great source of plant-based protein.
Floating Leaf‘s team sent me some of their wild rice blends to give them a try. Wild rice can be tricky to cook but their rice blends always turn out amazing, and are ready in 20 minutes! Floating Leaf is a fourth-generation Canadian family business and all their products ship for free across Canada! Click here to check them out!
As for garnishes, I used seaweed and sesame seeds. I also made a hoisin dressing (find the recipe below).
The first thing to do is to cook your rice according to the packaging. Floating Leaf’s Wild Rice Blend takes about 25 minutes to cook. While that is happening, I marinated the salmon in a spicy sesame mayo. Then, I cut the vegetables, prepared the hoisin mayo and my garnishes.Jump to Recipe
How to store
Poke bowls are best eaten fresh, the day of. Check out my alternatives below to have some another day.
- Switch up the protein
You don’t have to use salmon! Tuna or even smoked salmon would be wonderful options.
Plus, you don’t have to eat the fish raw. It’s the typical way to do it, but if you don’t like the taste of raw fish, you could always cook it.
You could also pick another protein option. Cooked shrimp, tofu, chicken or chickpeas would all be delicious options.
Using cooked protein will allow you to eat this poke bowl the following days.
- Switch up the rice
I used wild rice for this recipe, but you could go the traditional route and use sushi rice, or jasmine, basmati or brown rice.
- Switch up the garnishes
You could use so many different garnishes for your poke bowl. Here are some ideas: edamame, seaweed salad, jalapeños, parsley, cilantro, pickled ginger and more!
Wild Rice Poke Bowl
- 1 cup wild rice (I used Floating Leaf's Wild Rice Blend *gifted)
For the salmon
- 200 g sushi grade salmon skin off
- 1 tbsp mayonnaise
- 1 tsp soy sauce reduced in sodium
- 1 tsp rice vinegar
- ½ tsp sesame oil
- 1 green onion thinly sliced
- 4 tbsp mayonnaise
- 4 tsp soy sauce reduced in sodium
- 4 tsp hoisin sauce
- 2 tsp sesame oil
- ¼ cup cucumber thinly sliced
- 2 radishes thinly sliced
- ¼ cup red cabbage thinly sliced
- ½ avocado sliced
- ¼ cup carrots sliced in ribbons
- ½ mango cubed
- seaweed thinly sliced
- sesame seeds
- Cook the wild rice according to the packaging. Set aside to cool down.
- Cut the salmon into ½-inch cubes and put in a bowl.
- Add the ingredients for the salmon marinade and mix well. Cover and put in the fridge.
- Mix the ingredients for the hoisin dressing. Set aside.
- Prepare all your garnishes and assemble your poke bowl. Add hoisin dressing on top.