Recipes
Seared Salmon Poke Bowls
Serves 4
| Prep Time: 20 mins
| Cook Time: 10 mins
| Total Time: 30 mins
You may need: Hawaiian 7 Spice
Discover The Recipe
The tradition of poke ('PO-key') in native Hawaiian gastronomy dates back millennia, to when pre-contact Hawaiian fisherman seasoned the offcuts of the day's catch for a quick snack after hours at sea. Centuries later, Hawaii developed into an agricultural hub and the abundance of workers arriving from Japan and China introduced soy, sesame oil and rice to the islands’ cuisine. Naturally, these elements were combined with local ingredients to create the flavors and textures of modern Hawaii cuisine, and through this culinary fusion, the poke bowl was born.
To capture this fusion of flavors and food cultures, our chefs developed a seared salmon poke bowls recipe, topped with our proprietary Hawaiian 7 Spice, a citrusy riff on a savory Japanese spice blend called Furikake. Though poke is traditionally made with fresh caught raw fish, we’ve adapted our version to use seared salmon for safe preparation regardless of your access to sushi grade raw fish. If you prefer the traditional version, sashimi grade raw salmon, tuna, or yellowtail work beautifully in this recipe if you can source them. The salmon is bathed in a marinade of soy, mirin, sesame oil and Hawaiian 7 Spice, seared to perfection, and piled over mounds of seasoned rice. It’s topped with an abundance of crunchy vegetables for a spectacular textural contrast then tied together with a generous pinch of the Hawaiian 7 spice for an extra hit of flavor. This poke bowl is so healthy, so flavorful and represents everything we love about Hawaiian cuisine.
Ingredients
Seasoned Rice:
3 cups cooked rice
3 Tbsp rice vinegar
2 tsp mirin
Seared Salmon:
3 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp mirin
1 Tbsp Piquant Post Hawaiian 7 Spice
4 salmon filets (about 2 lbs total)
1 Tbsp olive oil
Seared Salmon “Poke” Bowls:
2 cups edamame, shelled and cooked
2 cups shredded carrots
1 avocado, sliced
½ cup green onions, chopped
2 tsp Piquant Post Hawaiian 7 Spice
Notes
To achieve an evenly cooked salmon, remove the filets from the fridge 15-20 minutes before cooking.
Always start searing with the skin side down. The skin is tough and durable, thus it helps prevent overcooking. Plus, you will get that delicious crispy skin!
If you prefer a traditional poke bowl with raw fish, be sure to buy sushi grade fish at your store.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
In a large mixing bowl, mix cooked rice with rice vinegar and mirin. In a small bowl, make the marinade: whisk together soy sauce, sesame oil, mirin and Hawaiian 7 Spice. Pour over salmon filets and marinate for at least 10 minutes.
Next, prepare and gather all the other toppings: edamame, shredded carrots, avocado, & green onions.
In a nonstick skillet, heat oil over Med-High heat. Once hot, place salmon on the pan, skin side down. Sear for 3 minutes, flip and cook for 2-3 more minutes, until cooked through or to your liking.
Serve in 4 bowls, equally dividing the rice, edamame, carrots, avocado and green onions. Top with salmon filet and garnish with Piquant Post Hawaiian 7 Spice.
Alternatives & Substitutions
Our Hawaiian 7 Spice blend is a play on the Japanese Togarashi spice, to honor the heavy Asian influence in Hawaiian cuisine. If you don't eat fish, this blend can be sprinkled on an endless number of dishes to add a citrusy, peppery bite.
Make our Hawaiian Crusted Fish for a healthier baked version of crispy fish bites. How about trying our Hawaiian Shrimp Tacos with Pineapple Salsa?
Try sprinkling Hawaiian 7 Spice over ramen or udon noodle soup, our Hawaiian Mushroom Noodle Soup, grilled meats like chicken breasts, salads or even roasted veggies and popcorn.
Substitute our blend for furikake in this traditional Spam Musubi.
Try making this Kalua roast pork recipe in a slow cooker. Dash Hawaiian 7 Spice over top of each plate as a finishing spice.
If you enjoy the flavor of our Hawaiian 7 Spice blend, try our Huli Huli Cauliflower as a tasty side dish.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Seared Salmon Poke Bowls
Serves
4
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Piquant Post spice you'll need: Hawaiian 7 Spice
Ingredients
Seasoned Rice:
3 cups cooked rice
3 Tbsp rice vinegar
2 tsp mirin
Seared Salmon:
3 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp mirin
1 Tbsp Piquant Post Hawaiian 7 Spice
4 salmon filets (about 2 lbs total)
1 Tbsp olive oil
Seared Salmon “Poke” Bowls:
2 cups edamame, shelled and cooked
2 cups shredded carrots
1 avocado, sliced
½ cup green onions, chopped
2 tsp Piquant Post Hawaiian 7 Spice
Instructions
In a large mixing bowl, mix cooked rice with rice vinegar and mirin. In a small bowl, make the marinade: whisk together soy sauce, sesame oil, mirin and Hawaiian 7 Spice. Pour over salmon filets and marinate for at least 10 minutes.
Next, prepare and gather all the other toppings: edamame, shredded carrots, avocado, & green onions.
In a nonstick skillet, heat oil over Med-High heat. Once hot, place salmon on the pan, skin side down. Sear for 3 minutes, flip and cook for 2-3 more minutes, until cooked through or to your liking.
Serve in 4 bowls, equally dividing the rice, edamame, carrots, avocado and green onions. Top with salmon filet and garnish with Piquant Post Hawaiian 7 Spice.
Notes
To achieve an evenly cooked salmon, remove the filets from the fridge 15-20 minutes before cooking.
Always start searing with the skin side down. The skin is tough and durable, thus it helps prevent overcooking. Plus, you will get that delicious crispy skin!
If you prefer a traditional poke bowl with raw fish, be sure to buy sushi grade fish at your store.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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