A colourful poke bowl with honey-soy glazed salmon, lamb's lettuce, avocado, apple, corn and peas. Easy to put together and ready in 35 minutes.
Why you'll love it
This poke bowl brings everything we want from an everyday meal into one bowl: juicy honey-soy glazed salmon, fluffy rice, fresh greens and a sweet touch of apple and corn. Each ingredient gets its own section, so it comes together in minutes and looks great on the table.
Poke was born in Hawaii as fishermen's food: freshly cut fish, dressed and eaten on the go. In this version the salmon is pan-seared, so you don't need fish that's suitable for eating raw.
Tips and variations
- Prefer brown rice? It works just as well; simply extend the cooking time to about 30-35 minutes.
- Sprinkle the apple with a few drops of lime as soon as you slice it so it doesn't turn brown.
- Swap the sunflower seeds for toasted sesame or your favourite seed mix.
- For a vegetarian version, replace the salmon with tofu marinated in the same honey-soy sauce.
You might also like
- Classic salmon poke bowl, step by step — the traditional version with marinated raw salmon.
- Three homemade poke sauces — to give your bowl a new twist.
Try it at Poke Mar
Craving it already? At our San Pedro Alcántara restaurant we make poke bowls to order, with salmon, tuna, chicken and vegan options.
Method
- Bring a pot of water with a pinch of salt to the boil. Add the rice and cook it according to the packet (about 15-18 minutes). Drain and let it cool slightly.
- Meanwhile, mix the soy sauce with the honey and marinate the salmon fillets for 10-15 minutes.
- Heat a frying pan with a drizzle of oil and cook the salmon for 2-3 minutes on each side, until cooked through but still juicy. Let it rest for a couple of minutes, then cut it into cubes.
- Peel and dice the avocado. Wash the apple and cut it into thin slices; sprinkle with a few drops of lime so it doesn't brown. Drain the peas and the corn.
- Divide the rice between two bowls and arrange the lamb's lettuce, salmon, avocado, apple, peas and corn on top in sections.
- Dress with the olive oil and lime juice, and finish with the sunflower seeds.
