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United States, Americas · Hawaiian Ahi Poke Bowl

Gochujang Salmon Poke Bowl

Hawaiian poke meets Korean hoedeopbap: raw salmon in a sweet-tangy gochujang dressing over rice with lettuce, perilla and kimchi, mixed at the table.

ServingsServes 2
Total cooking time25 min
DifficultyEasy
About servingsThis dish uses raw fish. Buy only fish sold as sashimi or sushi grade from a trusted fishmonger, keep it cold and eat it the day you buy it. Raw fish is not recommended for pregnant women, young children, older adults or anyone with weakened immunity.

Method

  1. Keep the salmon in the fridge until you need it, then pat it dry. Remove any skin or pin bones, cut it into 2 cm cubes and return it to the fridge.

  2. In a small bowl, stir the gochujang, vinegar, honey, soy sauce, sesame oil and garlic together until smooth. Taste: it should be tangy, sweet and gently spicy.

    Add in this stepGochujang (Korean chili paste) 1½ tbspRice vinegar (or apple cider vinegar) 1 tbspHoney 2 tspSoy sauce 2 tspToasted sesame oil 2 tspMinced garlic ½ tsp

  3. Cut the lettuce into 1 cm ribbons; roll up the perilla leaves and slice them into thin strips. Halve the cucumber lengthwise and slice into 5 mm half-moons; squeeze the kimchi dry and chop it. Halve, pit and thinly slice the avocado just before serving.

  4. Toss the salmon gently with one third of the dressing and chill for . Leave it longer and the dressing starts to cure the fish and soften its texture.

    Add in this stepSashimi-grade salmon, skinless 260 g

  5. Put warm rice in bowls and arrange the lettuce, perilla, cucumber, kimchi and avocado around the edge. Pile the salmon in the middle and sprinkle with sesame. Serve the rest of the dressing on the side, add as much as you like and mix everything together.

    Add in this stepFreshly cooked short-grain rice 400 gRomaine lettuce 60 gPerilla leaves (Korean sesame leaves) 6Cucumber 100 gRipe avocado 1Well-fermented cabbage kimchi 60 gToasted sesame seeds 1½ tsp

Cook's tip

Tuna or another sashimi-grade fish works just as well. If the rice is very hot it wilts the vegetables and starts cooking the fish, so let it cool a little first. Radish sprouts or microgreens can replace the perilla.

Cooking it at camp

Pack the dressing in a small jar and the cut vegetables in sealed boxes. Keep the salmon vacuum-packed between ice packs in the coldest part of the cooler and eat it the day you arrive. Microwaveable rice pouches warmed in hot water and cooled slightly are easiest.