Salmon roe poke bowl

I love sushi. I also crave sushi. Very often. I crave it almost daily. However, I also love making food myself, and in that regard sushi is just one of those things I prefer to outsource. I can only aspire to become a top sushi chef, but insofar I am not. Then there’s the Hawaiian poke. I am not in any way claiming that poke doesn’t require skill – but I find it easier to make at a satisfactory level and a bit more susceptible to free play. Also it requires less time (and mess) than sushi, making it a perfect weeknight dinner or a fancy weekend lunch.

Usually I use tuna, but where I live, getting a hold of fresh tuna of a certain quality is not only difficult but extremely expensive at times. That doesn’t incorporate very well into the whole breeze and ease of a weeknight dinner. So that got me thinking. About salmon roe. In some poke recipes, roe, and in particular salmon roe, is a part of the marinade for the fish or used as a topping when served. I adore salmon roe – it has both flavour and texture in its favour, and substituting fresh fish for good quality salmon roe doesn’t seem too shabby. Voila – a poke that is missing nothing in regards to flavour and punch, but is (if possible) easier, quicker and cheaper to make than the traditional. So that you can make it over and over and over and over and…

serving size: 4 small-medium bowls

250 g (1 cup) short grained rice

2 tsp tamari
1 tsp sesame oil
1 tbsp shallot, finely chopped
100 g salmon roe

1 small cucumber
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp sugar
A pinch of salt

1 avocado, thinly sliced
Shichimi togarashi


  • Start by cooking the rice according to the package (I use a rice cooker with rice to water ratio being: 1:1,2). After cooking, let the rice come to room temperature.
  • In a small bowl, combine the tamari, sesame oil and shallots and mix to combine. Add in the salmon roe and mix carefully, so as to not break the roe. Set aside in the refrigerator, while you prepare your other ingredients.
  • Slice the cucumber very thinly, by either using a mandoline or honing your knife skills. Add to a medium bowl and add in the sesame oil, rice vinegar, sugar and salt. Mix by hand, and adjust, if necessary, to taste. Set aside on the kitchen counter.
  • To assemble put the room temperature rice into 4 bowls. Arrange the marinated cucumber and avocado on top, then add the salmon roe and finish by sprinkling generous amounts of furikake and shichimi togarashi.

Leave a Reply

Your email address will not be published. Required fields are marked *