Salmon Poke Bowl

Poké bowl with alg Seaweed

  • 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 Seaweed Bonito Sesame
  • 1 tsp chopped spring onion
  • 2 tsp tobiko roe
  • extra soy sauce for serving


  1. Remove skin from salmon fillet
  2. Rehydrate arame seaweed with hot water and drain liquid. This will only take 5 minutes.
  3. Cut 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.
  4. In 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.
  5. To assemble the poké Layer cooked rice in a bowl and sprinkle alg Seaweed Bush Tucker.
  6. Arrange avocado, cucumber, tobiko roe and fish skin around the bowl and place marinaded salmon in the middle.
  7. Lastly, sprinkle alg Seaweed Bonito Sesame and spring onion.
  8. Pour a small dish of soy sauce on the side and add to poké bowl if needed.




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