We love poke bowls because they’re easy, adaptable, and sustainable seafood is undeniably the star of the dish – especially in this soy-ginger chinook salmon poke bowl! Chinook salmon – also sometimes called king salmon – is a favourite of our members thanks to its moist and velvety texture and rich flavour. In this recipe we’ve left it raw, but it’s just as delicious cooked. Skipper Otto salmon is sushi-grade, so feel free to try it either way, and let us know what you think. You can also use whatever veggies you have on hand – enoki mushrooms, snap peas, steamed broccoli, even roasted squash are all great! And you can swap out the rice for quinoa or any other grain you prefer. See? We said it was adaptable!

And because we’re all about knowing where your seafood comes from, we’d be remiss if we didn’t offer you a little salmon backstory to go with your meal! Back in 2020, chinook salmon ended up saving the summer fishing season for some of our fishers. Those specific salmon are long gone, but the story illustrates some of the uncertainty that goes along with fishing, and how an organization like Skipper Otto can really help alleviate stress for fishers. Check out that story here to appreciate your chinook salmon poke bowls on a whole new level, and find a recipe for an extremely delicious poke bowl sauce you could definitely enjoy with this recipe!

Soy-Ginger Chinook Salmon Poke Bowl

Serves 2

Marinade Ingredients

• 1 cup soy sauce or tamari
• 1/2 cup water
• 1/4 cup brown sugar, packed
• 2 tablespoons rice wine vinegar
• 2 tablespoons avocado oil
• 4 cloves garlic, crushed
• 1 piece of ginger, grated

Chinook Salmon Poke Bowl Ingredients

• 1 lb of chinook salmon, cut into 2 cm cubes
• 2 cups cooked rice
• 1 cup frozen shelled edamame beans
• 1 avocado, sliced
• shredded purple cabbage
• radishes, cut into matchsticks
• carrots, cut into matchsticks
• mini cucumbers, sliced into rounds
• cilantro, lime wedges, and sesame seeds (for garnish)

Directions

1. Mix marinade ingredients together in a glass or ceramic dish until the sugar is dissolved. Reserve ¼ cup of the marinade and set aside for use as a sauce. Add the cubed salmon to the dish of marinade and refrigerate for at least 15 minutes, but ideally for an hour.
2. Divide the cooked rice between 2 serving bowls and place the edamame, avocado, cucumber, cabbage, carrots, and radishes on top.
3. Place the salmon on top of the bowls and drizzle with the reserved marinade.
4. Garnish with sesame seeds and chopped cilantro, and serve with a lime wedge.

Note – if you want your chinook salmon poke bowl extra saucy, we love serving this with a mixture of sriracha, soy sauce, and mayo on the side.