Salmon and Endamame Poke bowl

    1 hour

    A poke bowl is traditionally a raw fish salad served as an entrée in Hawaiian cuisine. I have made this recipe a main meal with a Japanese twist, using endamame (soy beans in the pod), mirin, soy sauce and pickled pink ginger.

    2 people made this

    Serves: 4 

    • 1 cup brown rice
    • 1 teaspoon grated fresh ginger
    • 2 tablespoons soy sauce
    • 1 tablespoon mirin
    • 3 teaspoons sesame oil
    • 400g sashmii-grade salmon, thinly sliced
    • 100g tat soi leaves
    • 1 cup bean sprouts
    • 1 carrot, grated
    • 1 Lebanese cucumber, diced
    • 2 pink radishes, thinly sliced
    • 150g endamame pods, shelled, blanched
    • 1 tablespoon sesame seeds, toasted
    • 2 tablespoons shredded pickled pink ginger

    Preparation:20min  ›  Cook:20min  ›  Extra time:20min cooling  ›  Ready in:1hour 

    1. Cook rice in a large saucepan of boiling water according to the instructions on the package; set rice aside to cool.
    2. Combine grated ginger, soy sauce, mirin and sesame oil in a small bowl. Place salmon in a medium bowl and drizzle with half of the marinade; toss to combine and set aside for 5 minutes.
    3. Meanwhile, place the steamed rice, tat soi, bean sprouts, grated carrot, cucumber and radish in a serving bowl. Top with salmon mixture; scatter edamame and sesame seeds on top.
    4. Drizzle over remaining marinade and serve topped with pickled ginger.


    Find endamame in the freezer section in major supermarkets. They can be replaced with broad beans, if you prefer.

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