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Salmon poke bowl top down
Salmon poke bowl top down

Salmon Poke Bowl

By sarah  ,

January 4, 2017

Products used in this recipes - Alg Seaweed Bush Tucker, Rainbow Seaweed Seasoning - Chickpea Miso & Crunchy Sesame

  • Prep: 30 mins
  • Yields: Serves 1


1 salmon fillet with skin

2 tsp mirin

1 tsp soy sauce

½ tsp dried arame seaweed (optional)

1 tsp seasame oil

1 cup of cooked short grain rice

1 tsp Alg Seaweed Bush Tucker

½ avocado, sliced

½ Lebanese cucumber, sliced

2 tsp Alg Rainbow Seaweed Seasoning - Chickpea Miso & Crunchy Sesame

1 tsp chopped spring onion

2 tsp tobiko roe

extra soy sauce for serving


1Remove skin from salmon fillet

2Rehydrate arame seaweed with hot water and drain liquid. This will only take 5 minutes.

3Cut salmon fillet into small cubes and transfer into a small bowl. Add soy sauce, mirin, sesame oil, arame seaweed. Mix well and let the salmon marinate for 15 minutes.

4In the meantime, heat up a non-stick pan, without needing to add any oil, pan fry salmon skin with the skin facing down for 3-4 minutes and turn it over. Fry fish skin for another 3-5 minutes or until skin firms up and crispy. Remove from pan, cut into small pieces and set aside.

5To assemble the poké Layer cooked rice in a bowl and sprinkle Alg Seaweed Bush Tucker.

6Arrange avocado, cucumber, tobiko roe and fish skin around the bowl and place marinaded salmon in the middle.

7Lastly, sprinkle Alg Rainbow Seaweed Seasoning - Chickpea Miso & Crunchy Sesame and spring onion.

8Pour a small dish of soy sauce on the side and add to poké bowl if needed.

Categories - lunch, dinner


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