Salmon Poke Bowl

Sushi bowls, sashimi, kimbap have been a part of my diet since I was seven years old. In Japanese, it’s called a Poke bowl and the word means “to cut into pieces”. In Korean a bowl of rice with raw fish and veggies is called Hoedeopbap. However you like to call it and whatever varying ingredients you use, a big bowl full of raw fish and rice are a staple in my home.

My favorite type of raw fish is salmon and I prefer a mix of sushi and sashimi, which is what we are making in this recipe. Of course if you prefer another type of raw fish, that’s ok too. Tuna, mackerel or trout would be excellent swaps.

But Rachel you say, “I can’t digest rice. I have allergies and I’m on the Autoimmune Protocol. Can I still make this bowl somehow?” Yes, you certainly can. You can swap out a sweet potato mash with a bit of coconut milk instead of rice. Trust me, it’s equally delicious.

When making sushi rolls you may require a rolling mat but for a bowl like this all you really need to do is put everything onto your bowl and you’re set.

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Ingredients:

(Serves 1)

4-6 oz salmon sashimi
1 cup cooked white short grain or Jasmine rice
Korean seasoned seaweed salad (see recipe below)
2-3 sheets of nori (each sheet divided into 4 pieces)
white baek kimchi (I like Goshen Foods kimchi)
1/2 an avocado thinly sliced
Coconut aminos to serve

Korean Seasoned Seaweed Salad:

1 oz dried seaweed
3 tbsp apple cider or white vinegar
1/4 cup coconut aminos
1 large clove minced garlic
1-2 tbsp toasted sesame seeds
1tbsp honey or powdered date sugar

Other fun add ons:

cucumber strips
julienned carrots
fish roe
seasoned kale or spinach
pickled radish
sprouts

Preparations:

Seaweed Salad:

Make the seasoned seaweed salad ahead of time and use it as a side during the week. Start by soaking the seaweed in water for at least 30 minutes. Then, boil a pot of water and blanch it for 1 minute.
Strain immediately and run under cold water to stop cooking. Place in a large bowl.
In a small dish combine the vinegar, coconut aminos, minced garlic and sesame seeds. Mix well. Then, add this mixture to the larger bowl of seaweed.

Poke/Hoedeopbap Bowl:

Remove a bowl from your pantry and add in one cup of rice. If your sashimi is pre-cut, simply arrange the pieces next to the rice. If it’s not cut yet, dice the slab into small bite sized chunks.
Next add the other ingredients to your bowl in the order of your choosing.
Divide each sheet of nori into fourths. Then, take one sheet and add a spoonful of rice and proceed to layer on each additional piece of your choosing.
Dip into coconut aminos and stuff as much as you can fit into your mouth. Repeat with each additional piece.