I love poke bowls but I think I like these poke bites even better! They’re basically fun-sized where all of best and tastiest parts of a Poke bowl get condensed into a mini size, and who doesn’t love that? They’re filling enough to eat about 3 or a 4 as a main, they make a great appetizer or you can serve them as an hors d’oeuvre for a cocktail party (if you make them slightly smaller).
I love salmon and usually have it once a week. Making it this way, transforming it, was refreshing and fun. I love how the different flavors play together, the heat from the sriracha, soy sauce, fresh green onion, cilantro and nori flakes (Nori topping recipe below). I didn’t have avocado on the day I made these but that would have provided yet another welcomed texture and flavour. As I write this, it dawned on me that I should try adding some fresh mango next time as it would add a nice acidity and sweetness. Hmm, craving these now.
These Poke bites are so easy to prepare as well. In fact, you can watch exactly how I made them on my Instagram page where you’ll find this and other great recipes.
Below you get a “taste” of what it would feel like to have these with a chilled glass of wine (or Gingerale as pictured 😉 sitting pool side with a couple of friends. Looking at it now makes me long for just that.
I would love to create a vegetarian version of this recipe with sautéed shiitakes or cauliflower prepared in a similarly to my Cauliflower Wings, another favourite of ours. Stay tuned for that!
Poke bites
Equipment
- 1 Standard muffin pan
Ingredients
- 1 Cup Uncooked jasmine or sushi rice rinsed and cooked according to package instructions
- 1 Tsp seasoned rice vinegar I add it to the rice
- 3 large sheets of nori cut into 3.5-inch squares
- 2 Pieces of skinless salmon around 400g
- Kosher salt
- 1 Tbsp soy sauce
- 1 Tbsp spicy mayo Sriracha mixed with Mayo
- 1 small piece of ginger grated (optional)
Possible garnishes
- 2 green onions sliced thinly on the diagonal
- Toasted sesame seeds
- Crispy Nori Topping Recipe below
- Soy sauce
- Sriracha
- Spicy mayo
- Mango finely chopped (optional)
- Avocado thinly sliced (optional)
Furikake (Tasty Nori Topping)
- 1 Package Roasted nori snacks such as GimMe (5g) I like sea salt or wasabi flavours
- 1 Pinch kosher salt or to taste
- 1 Tsp raw sugar or to taste
- 1 Tsp toasted sesame seeds
- a few drops sesame oil
Instructions
- Preheat oven to 400F
- Cut the salmon into small cubes, place it in a bowl. Add the soy sauce, Add a pinch of salt, spicy mayo and combine.
- Rinse 1 cup of dry rice and cook it as per the package instructions, adding a little salt to the water. I used my rice cooker this time but stovetop is fine too. Once cooked, you can add a small splash of rice wine vinegar and sesame seeds or leave it plain.
- Set the cooked rice aside, keeping it warm. Cut the nori into 6 equal sized squares. Next, add a heaping tablespoon of rice in the center, and press it down onto each square with the back of a spoon. The warm rice will soften the nori making it easier to press into the muffin pan.
- Evenly place each nori-rice square into a muffin insert. Add a heaping tablespoon or so of the cubed marinated salmon on top of the rice.
- Bake in a pre-heated 400F oven for about 15 minutes. Set the oven to broil for the final minute to get the salmon a little crispy. Take the poke bites out of the oven and enjoy with extra soy sauce, spicy mayo, green onions, sesame seeds, nori topping and cilantro. Other possible toppings, avocado, mango and anything else you’d like to add.
Furikake (Nori topping)
- In a small food processor add nori sheets and blend until you have small evenly sized bits. Remove to a bowl.
- add the salt, sugar, sesame seeds and sesame oil (just a few drops)
- taste for seasoning and adjust
- Note: You can add this delicious topping to fish, sushi, smoked salmon, eggs, congee (recipe on the blog) and more!
