Poke Bowl
Hawaiian
Rated 5.0 stars by 1 users
Salmon Poke Bowl with Avocado & Organic Vegetables
At Seatopia, we believe a poke bowl is more than a quick lunch—it’s a canvas for nutrient-dense seafood, vibrant produce, and the kind of sourcing transparency that turns a meal into peace of mind.
This recipe featuresBakkafrost Atlantic Salmon—sustainably raised in the pristine fjords of the Faroe Islands, sushi-grade, and independently lab-tested to meet Seatopia’sStandard for Sourcing. Paired with regenerative organic sushi rice and local seasonal produce, it’s a bowl that balances flavor, freshness, and ecological integrity.
Ingredients
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8 oz Bakkafrost Atlantic Salmon
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1 cup organic sushi rice
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1 ripe organic avocado
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1 organic cucumber
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1 organic carrot
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2 green onions
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2 tbsp organic tamari or soy sauce
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1 tsp toasted sesame oil
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1 tsp rice vinegar
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1 tbsp Organic Sesame seeds
Directions
Step 1: Cook the Base
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1.
Rinse the sushi rice until water runs clear. Cook according to package instructions, then let it cool to room temperature. For extra flavor, add a splash of rice vinegar once cooled
Step 2: Defrost (24hr Method)
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2.Remove the fillet from its vacuum pack while still frozen.
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3.Wrap in a non-toxic, unbleached paper towel.
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4.Place on a plate or rack in the refrigerator for at least 12-36 hours. -
5.Swap the towels any time they become saturated during thawing to keep the fish dry and the texture pristine. (Why this works: The towel wicks moisture so the flesh stays firm, clean, and perfect for slicing.)
Step 3. Prepare the Salmon
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6.Using a sharp knife, cube the Bakkafrost Atlantic Salmon into uniform ½-inch pieces.
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7.In a bowl, generously mist Organic Yugeta Shoyu for light, umami-rich depth. -
8.Drizzle sesame oil. Let marinate for 5–10 minutes while you prepare the vegetables.
Step 4: Assemble the Vegetables
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9.Slice avocado, cucumber, and green onions. Julienne the carrot for crunch. Keep each ingredient in its own small pile—part of the beauty of a poke bowl is the color and contrast.
5. Build the Bowl
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10.Scoop a generous serving of sushi rice into each bowl.
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11.Arrange the quick-marinated salmon.
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12.Add the avocado, cucumber, carrot, and green onion on top.
6. Garnish & Serve
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13.Finish with sesame seeds, a drizzle of extra Tamari, and pickled ginger or chili flakes if desired. Pro-Tip: Garnish with a few dollops of Salmon roe caviar! Enjoy immediately.
Recipe Note
A Taste of Tradition: The Origin of Poke
The wordpoke (pronounced poh-kay) means “to slice” or “to cut crosswise into pieces” in Hawaiian. Traditionally, poke was a fisherman’s snack: cubes of freshly caught reef fish seasoned simply with sea salt, seaweed, and roasted kukui nuts. Over time, as Hawaii’s food culture absorbed Japanese and Asian influences, poke evolved—incorporating soy sauce, sesame oil, onions, and rice into the mix.
Today, the poke bowl has traveled far beyond the islands, but its essence remains the same:fresh fish, clean seasonings, and local produce prepared with respect for the land and sea. At Seatopia, we carry this tradition forward—bringing sushi-grade seafood directly from regenerative farms to your home.
Why This Bowl Matters
Every bite brings together the essential elements of a Seatopian meal:
Nutrient density: Omega-3-rich salmon + carotenoid-loaded vegetables
Traceability: Salmon raised in pristine Faroe Islands fjords, fully COA-backed
Community & ecology: Organic produce sourced from local farms whenever possible
Food can nourish not just our bodies, but the ecosystems we depend on. This poke bowl is proof.
👉Ready to taste the difference? Add Bakkafrost Atlantic Salmonto your next Seatopia box and bring restaurant-quality poke home.
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