The base recipe we use at Poke Mar: marinated salmon, perfectly seasoned sushi rice and just the right balance of sweet, salty and sour.
A good poke bowl is not complicated, but it is precise. Everything depends on three things: the quality of the fish, the rice, and the balance of the marinade.
Choosing the salmon
Always use sashimi-grade salmon. In Spain, regulations require fish intended to be eaten raw to be frozen at -20 °C for at least five days to prevent anisakis. If you buy it fresh, freeze it yourself at home and thaw it in the fridge overnight.
The rice matters most
Sushi rice should be loose but sticky, warm and lightly vinegared. Never serve it straight from the fridge: it kills both flavour and texture.
Build it in layers
Rice first, then the protein, then the crunchy toppings, and the sauce last. That way every spoonful carries a little of everything.
Method
- Rinse the rice under running water until it runs clear. Drain well.
- Cook the rice with the water over low heat, covered, for 12 minutes. Remove from the heat and rest for 10 minutes without lifting the lid.
- Warm the vinegar with the sugar and salt until dissolved. Pour over the rice and fold gently so the grains stay intact.
- Mix the soy sauce, sesame oil and ginger. Add the diced salmon and marinate for 15 minutes in the fridge.
- Slice the avocado and dice the mango.
- Divide the warm rice between two bowls and top with the marinated salmon.
- Arrange the avocado, mango and edamame in sections.
- Finish with the crispy onion, toasted sesame and spring onion. Serve immediately.
