Recipe: Smoked Salmon Poke Bowl with LINGHAM’s Special Sauce

I try to eat healthy when I can. Lately, there’s been a poke bowl craze going on to encourage many to enjoy healthy food. Poke bowl originates from Hawaii and took off as a major trend in Los Angeles dining scene recently. It landed on our Malaysian shores lately and Malaysians seem to have taken a liking to this healthy bowl as well.

I had my first Hawaiian Ahi Poke Bowl or Tuna Poke Bowl when I visited my sister 20 years ago in Hawaii in a Japanese restaurant. It’s obviously not authentic Japanese but rather a Hawaiian twist on Japanese rice bowl. Usually, the condiments on a poke bowl is raw except for the cooked rice. Hawaiian poke bowl uses sushi rice as a base and topped it with seasoned sashimi, originally tuna fish which is usually cut into cubes. It’s the sauce that really shakes up the flavours of a poke bowl.

And so I was inspired to make my own poke bowl once day when I had some smoked salmon in the fridge. So my version isn’t exactly the authentic Hawaiian kind either but I wanted to enjoy something similar and healthy. I also wanted a creamy and spicy sauce to jazz up my poke bowl and so I started playing with my all-time-favorite LINGHAM’s Chili Sauce for this special sauce.

My Smoked Salmon Poke Bowl with LINGHAM’s Special Sauce is very easy to dish up. Simply topped your favorite ingredients on cooked rice or sushi rice and serve with my LINGHAM’s Special Sauce. I used LINGHAM’s Ginger Chili Sauce and Sriracha Sauce because one is sweet with a gingery note and the other is spicy with a kick. Blend the sauces with fresh lemongrass, onion and cilantro to brighten and freshen up the flavours and add some apple vinegar for a hit of tang. The LINGHAM’s Special Sauce is very versatile and can be used as a dipping sauce too for fried or grilled food.

Smoked salmon’s saltiness is balanced by fresh sweet and fruit mango with crispy textures of pea shoots and radish while cherry tomatoes added a pop of juiciness to the bowl. Hope you enjoy my version of poke bowl and don’t forget to change up any ingredients you like or don’t like on the poke bowl.

Smoked Salmon Poke Bowl with LINGHAM’s Special Sauce

Ingredients for Poke Bowl

1 cup           Rice

1 packet      Smoked Salmon

1 small        Mango

Handful       Pea Shoots

Some           Radish

Some           Cherry Tomatoes

Ingredients for LINGHAM’s Special Sauce

½ cup          LINGHAM’s Ginger Chili Sauce

2 tbsp          LINGHAM’s Sriracha Sauce

3 tbsp          Mayonaise

2 tbsp          Apple Vinegar

1 stalk         Lemongrass

1 small        Red Onion

Some           Cilantro

                   Pepper to season

Method

Cooked rice, peel and slice mango into slices, slice up radish thinly and cut cherry tomatoes into half.

Blend together LINGHAM’s Ginger Chili Sauce and Sriracha Sauce, mayonnaise, apple vinegar, lemongrass, red onion, cilantro stem and leaves till smooth and fine, season pepper to taste.

Assemble smoked salmon, mango, pea shoots, radish and cherry tomatoes on to the cooked rice.

Served with LINGHAM’s Special Sauce on the poke bowl or on the side.

Extra Notes and Tips

• Add more LINGHAM’s Ginger Chili Sauce or Sriracha Sauce to your liking.
• Condiments on Poke bowl can be change to suit your favorite ingredients.
• Try different range of LINGAM’s chili sauce – Original, Garlic, Thai, Extra Hot