Maple Poké Bowl

Poké bowls might be born of island life, but this one’s got a northern twist. The maple in the sauce brings a mellow sweetness that plays beautifully against the heat of sambal, the tang of vinegar, and the richness of sesame. It’s layered, balanced, and just plain satisfying.

Every bite hits a different note — cool salmon, creamy avocado, crunchy veggies, a touch of citrus, and that whisper of maple tying it all together. It’s the kind of dish that feels both fresh and comforting — proof that maple doesn’t just belong at breakfast.

Maple Sauce

• 1/4 cup Sugarman of Vermont maple syrup
• 1/2 cup soy sauce
• 1/2 cup hoisin sauce
• 1/2 cup rice vinegar
• 2 tbsp sambal oelek
• 1/4 cup lime juice
• 1/4 cup toasted sesame oil
• Salt and pepper

Step 1
Combine all sauce ingredients in a bowl and set aside.

Poké bowl

• 2 cups jasmine rice
• 1 lb fresh salmon, cut into cubes
• 1/4 cup sesame seeds
• 1 mango, diced
• 1 red pepper, julienned
• 2 ripe avocados, sliced
• 1/2 cucumber, julienned
• 2 carrots, julienned
• 4 green onions, minced
• 1/4 red cabbage, shredded

Step 1
Cook the rice, allow to temper.

Step 2
Place salmon cubes into a mixing bowl with the sauce, stirring gently to coat. Let them marinate 15 minutes.

Step 3
In a frying pan, toast the sesame seeds for 2-3 minutes until golden brown and fragrant. Let sit.

Step 4
Divide the cooked rice into four serving bowls. Place salmon cubes in the center of each, on top of the rice. Arrange the rest of the ingredients nicely around the salmon, and sprinkle with the toasted sesame seeds. Garnish with a light splash of sauce and serve.