Poke, the traditional Hawaiian dish of marinated fish, is wildly popular on restaurant menus across the country right now. A dish based on raw fish may seem complicated, but it’s easy to replicate at home. Typically made with fresh tuna, this version uses salmon, but both work well in this recipe. In either case, choose the freshest, highest-quality fish you can find because it’s consumed raw. In Hawaii, poke is often eaten without garnishes, but the current craze adds rice to create a one-bowl meal. The juxtaposition of hot grains and cold, marinated salad is part of the appeal. For an even lighter, lower-carb option, replace rice with delicate greens. Either way, serve the fish as soon as it’s dressed because the vinegar begins to break down the proteins, changing the dish from poke to something more like ceviche. That craze is so yesterday. KAROLINE BOEHM GOODNICK

Salmon poke bowl

Serves 4

RICE

1½ cups long-grain white rice

3 cups water

Salt, to taste

1. In a medium saucepan, combine rice, water, and salt. Bring water to a boil. Cover, reduce heat to a simmer, and cook for 15 to 20 minutes, or until all the water is absorbed.

2. Remove from heat and leave covered. Rest 5 to 10 minutes; keep warm. Fluff with a fork before using.

SALMON

¼ cup mirin

2 teaspoons grated fresh ginger

¼ cup lemon juice

¼ cup soy sauce

3 teaspoons seasoned rice vinegar

1 teaspoon sriracha or other chile-garlic sauce

1 tablespoon sesame oil

Salt and pepper, to taste

1 pound skinless boneless salmon, cut into 1-inch cubes

1 English cucumber, cut into dice

3 scallions, thinly sliced

1 cup shelled, frozen edamame, thawed

1 small ripe avocado, peeled and diced

3 radishes, thinly sliced

Sesame seeds (for sprinkling)

1. In a small saucepan, combine mirin and grated ginger. Bring to a simmer and turn off the heat; cool to room temperature.

2. Transfer the mirin mixture to bowl and whisk in the lemon juice, soy sauce, rice vinegar, sriracha, and sesame oil. Taste for seasoning, and add salt and pepper, if you like.

3. Remove half the mirin mixture from the bowl. Add salmon to the remaining mirin mixture.

4. Divide the rice among 4 large bowls. Top with salmon. Divide the cucumber, half the scallions, edamame, and avocado among the bowls. Spoon some of the remaining mirin mixture over the vegetables.

5. Garnish with remaining scallions, radishes, and sesame seeds. Karoline Boehm Goodnick

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com