Healthy Salmon Poke Bowl with Quinoa + Papaya Balls
What is that one dish that you will eat everyday without getting tired or bored with it? Hmm, so many delicious options! But, let me help you make up your mind (where’s my magic wand?…oh, here it is…*waving, waving, waving…third time’s is a charm*) Voila! Exceptionally healthy and packed with wondrous flavor: The Salmon Poke Bowl with Quinoa and Papaya Balls. (what a drooly title?!)
Aloha in Switzerland. Poke (“cut into pieces”) bowls were born in Hawaii and now one of the most desirable dish around the world due to its impeccable health benefits. Just the raw fish alone, it gives you a whopping dose of omega 3 fatty acids that lowers your body’s response to inflammation and improves your heart health. So, making this highly customizable bowl in a landlocked country where fresh seafood is limited is simply not an exception. Who’s on board?
So, you decided to make one hella poke bowl in Switzerland, I recommend you buy salmon sushi grade, the Froya brand available in Coop supermarket. Raw tuna is also good but this is the safest raw fish you can buy here, in my opinion. I’ve enjoyed and never got sick making poke bowls with Froya. So, pay attention to the raw fish you are using. It’s very important. Finally, don’t skip fresh ginger and wasabi. It helps kill bacteria in raw fish.
Topping ideas are endless! Go ahead and google search poke bowls to be inspired. Must try papaya balls! Just worth mentioning though, the traditional poke bowl I had in Hawaii, four years ago, had no toppings. It was just a mound of brown rice plus the freshly marinade ahi tuna. I found the photo of my first poke bowl offering it to the famous beach of Waikiki. Clearly an unforgettable hawaiian dish pour moi.
Healthy Salmon Poke Bowl with Quinoa and Papaya Balls
Ingredients
- 180 g salmon sushi grade Froya from coop supermarket
- 1/2 thumbsize fresh ginger
- 1 small onion
- 3 tbsp tamari adjust if using regular soy sauce
- 1 tbsp extra virgin olive oil (italian) adjust if using sesame oil
- 1 tbsp organic honey
- 1/4 tsp wasabi paste
- ~8 dashes mirin seasoning
- fresh green onions
- himalayan pink salt
Sauce
- 1 tbsp kewpie japanese mayo
- 1 tsp sriracha
- 1/2 tbsp organic honey
- black pepper
Toppings
- papaya balls
- surimi or crab sticks
- bonito flakes
- edamame
- wakame salad
- black and white sesame seeds
Quinoa
- 1 cup quinoa
- 3/4 cup water
- 1/2 tbsp extra virgin olive oil
- himalayan pink salt
Instructions
- Read helpful tips below before cooking.
- Sharpen your knife.
- Slice or cube raw fish and place it in a medium bowl.
- Peel and finely chop ginger. Sprinkle on top of raw fish.
- Peel and finely chop onion. Add it in the bowl.
- Add tamari, extra virgin olive oil, honey, wasabi, mirin, salt, and green onions.
- Mix gently together with a spoon.
- Cover bowl with plastic wrap.
- Refrigerate for a minimum of 30 minutes.
Quinoa
- Rinse quinoa twice with water.
- Combine water, extra virgin olive oil and pink salt. Mix.
- Add water mixture to quinoa.
- Cook uncovered in high heat until water boils.
- Once water is boiling, cover and lower heat to low setting.
- Cook for 15 minutes. *Cover with lid.
- Fluff with spoon and set aside.
Toppings
- Slice papaya in half. Remove seeds.
- Using a melon scooper, scoop papaya and turn the scooper 360° to form a ball.
- Using fingers or a knife, finely shred surimi sticks.
- Add the rest of the toppings on top of quinoa.
- Serve the same day!
Notes
- sharpen your knife before slicing raw fish.
- make sure you're buying the best quality raw fish in your area.
- don't skip fresh ginger and wasabi. It helps kill bacteria in your raw fish.
- refrigerate raw fish + sauce for a minimum of 30 minutes.
- feel free to use any toppings you like
- you can use lemon for the sauce, but it'll cook your salmon, i mean it'll have brownish/greyish like a ceviche color after (I'm going for a fresher look)
- you can easily swap quinoa for rice.
- serve sauce on the side
- papaya balls are highly recommended as one of the toppings. It taste refreshingly good!
- consume the same day. No exception. Better be safe than sorry.
- make sure you're using honey that you like. I prefer honey that came from bees that consumed flowers or herbs.
- yes, you can use sesame oil and regular soy sauce
- yes, you can make this with raw tuna fish or cooked tofu
- yes, you can use sugar instead of honey
- Finally, if you're a visual person like me, watch the step-by-step video tutorial on YouTube.
WATCH The Salmon Poke Bowl Recipe Step-By-Step Video Tutorial:
My name is Dhin. I'm delighted that you are here to join me in cooking delicious food and baking adorable pastries. Working in the kitchen became my therapy when the pandemic struck all of us. Join me on my journey, one bite at a time.
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