Poke bowl med laks og tang

poke bowl with lofoten seaweed
[Po-kay bowl]. This is a traditional Hawaiian dish with it’s roots in Japanese cuisine. Around the end of the nineteenth century, there was a large influx of immigrants to Hawaii from Japan, who came to the Pacific to work on the sugar and pineapple plantations. Hawaii and Japan are both seafaring cultures, and both have long traditions of enjoying raw fish, so it’s no surprise that this fusion dish became extremely popular. Today you can find poke bowls everywhere from street food vendors to fine dining restaurants, and you can of course make your own! This is a colourful dish that can be adjusted to anyone’s taste. We topped ours with Lofoten Umami for a Hawaiian/Japanese/Norwegian fusion!
Makes 3 portions


3 cups cooked rice
300g salmon fillet, cubed
50g spring onions, sliced
150g mango, cubed
100g pickled red onions
100g pickled cucumber
50g pickled ginger
1 avocado, cubed
1 tsp salt
Juice from 1/2 lime
1 tbsp Lofoten Umami
30g soy sauce
10g mirin
20ml lemon juice
1 tsp sugar
50g neutral oil
1 tbsp Arctic Ocean Greens


Add the soy sauce, mirin, lemon juice, sugar, oil and Arctic Ocean Greens to a small bowl, and whisk to combine. Set aside.
Put the cubes of salmon into a bowl and marinate with 2 tbsp of the sauce you just made, salt and lime juice for 15 minutes.
Divide the rice between 3 bowls. Top with the marinated salmon, spring onions, avocado, mango, pickled red onions, ginger and cucumber.
Drizzle with the remaining sauce and scatter over the Lofoten Umami.

Did you enjoy this salmon poke bowl? Next, why not try our poke bowl with tofu and algae pearls?

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