Air Fryer Glazed Salmon Fillets
Tender air fryer salmon fillets glazed with soy, honey, garlic and ginger for a quick, flavour-packed dinner.
Traditional Hawaiian Poke Bowl
Poke (pronounced poh-keh) is a traditional Hawaiian dish of diced raw fish, seasoned and served as an appetizer or main course. This recipe stays true to its simple, clean roots, focusing on high-quality, fresh ingredients to let the flavour of the ahi tuna shine through.
Perfect for a light lunch or a satisfying dinner, this poke bowl is incredibly easy to assemble and customize. Serve it over warm sushi rice and let everyone add their favourite toppings for a fun, interactive, and healthy family meal that brings a taste of the islands to your kitchen.
Method
20m20m
- In a medium bowl, gently combine the cubed ahi tuna, soy sauce, sesame oil, sweet onion, and most of the green onions. Stir until the tuna is evenly coated.
- Cover the bowl and let the poke marinate in the refrigerator for at least 15 minutes, but no more than an hour, to allow the flavors to meld.
- While the poke is marinating, prepare your toppings like dicing the cucumber and slicing the avocado.
- To assemble, divide the warm sushi rice among four bowls.
- Spoon the marinated poke mixture over the rice.
- Garnish with the remaining green onions, toasted sesame seeds, and any other optional toppings you desire.
- Serve immediately for the best texture and flavor.
Ingredients
- 1/4 cup Soy Sauce low-sodium recommended
- 4 cups Cooked Sushi Rice for serving, warm
- 1 lb Sushi-Grade Ahi Tuna cut into 1/2-inch cubes
- 1 Avocado sliced or diced, for topping (optional)
- 2 tsp Sesame Oil toasted
- 1/2 Cucumber diced, for topping (optional)
- 1/2 Sweet Onion thinly sliced
- 2 Green Onions thinly sliced
- 1 tbsp Sesame Seeds toasted
Notes
It is crucial to use high-quality, sushi-grade or sashimi-grade fish for this recipe, as it is consumed raw. Ask your fishmonger for their freshest selection.
Feel free to customize your bowls with other toppings like sliced avocado, shelled edamame, shredded carrots, or a sprinkle of chili flakes for a little heat.
For a lower-carb option, serve the poke over a bed of mixed greens or quinoa instead of rice.
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