• Course

    Main course

  • Category


  • Cooking technique


  • Level


  • Prep time

    20 minutes

  • Cook time

    10 minutes

  • Total

    30 minutes

  • Amount

    2 persons

Poké bowl

Poké bowl is a traditional dish from Hawaii and, in part thanks to its aesthetic appeal, is a real hit with fish and sushi lovers. Looking for the ultimate poké bowl recipe? You might not think to make this dish with the help of your Big Green Egg. But in this recipe, you fry the salmon in a skillet on your kamado to add a subtle smoky twist. Difficult to make? Not at all! You’ll have your poké bowl ready in 30 minutes, including the time it takes to ignite the charcoal. A stunning dish that you really must try!



  • 150 g bomba rice
  • 1 tsp ground turmeric
  • 15 saffron threads
  • 2 tbsp sushi vinegar


  • 250 g salmon fillet without skin
  • 2 tbsp black sesame seeds
  • 2 tbsp ras el hanout
  • 50 g edamame beans (frozen)
  • 4 radishes
  • 1 spring onion
  • 2 snack cucumbers
  • 30 g wakame
  • 6 slices of sushi ginger
  • 6 tips of dill


  • Soy sauce


  1. Ignite the charcoal in the Big Green Egg and heat, with the Stainless Steel Grid, to a temperature of 200°C. Cook the bomba rice as instructed on the packet, but add in the turmeric and saffron for extra colour and flavour.
  2. Meanwhile, cut the salmon fillet into 2 equal strips. Pour the sesame seeds and ras el hanout into two separate dishes. Roll one salmon strip in the sesame seeds and the other salmon strip in the ras el hanout. Defrost the edamame beans. Halve the radishes lengthwise and thinly slice the spring onion. Cut the snack cucumbers lengthwise into quarters. Meanwhile, preheat the Cast Iron Skillet Small on the grid.
  3. Remove the bomba rice from the heat and, once the cooking liquid has been absorbed, leave the rice to rest for a few more minutes.


  1. Place the salmon strips in the skillet and fry them for approx. 5 seconds per side.
  2. Remove the salmon from the skillet and leave the strips to cool slightly. Then roll them tightly in plastic wrap and place the strips in the fridge for a few minutes. Meanwhile, mix the sushi vinegar into the cooled rice and add salt and pepper to taste.
  3. Place a round cooking ring (approx. Ø 11 cm) on each plate and fill with a layer of the rice. Gently press down the rice with the back of a spoon and remove the cooking rings. Cut the salmon strips, with the plastic wrap still on, into 2-3 cm thick slices; the plastic wrap helps you cut neater slices
  4. Spread the salmon slices, edamame beans, radishes, spring onion, cucumber and wakame over the rice, garnish with the sushi ginger and dill and serve with the soy sauce.

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