Hudson Valley Steelhead Poke Bowl

Time: 25 min.

Servings: 4



  • 1lb Steelhead trout fillet
  • 1/4 cup soy sauce
  • 1 tsp rice wine or apple cider vinegar
  • 1 tsp sesame oil
  • 1 tsp siracha, chili paste or wasabi
  • Pickled cucumber and carrots
  • 2 x 6-inch Persian cucumbers, julienned
    • 2 x 8-inch carrots, peeled and julienned
    • ½ cup rice wine vinegar
    • ½ cup cold water
    • ¼ cup honey
    • 1 tsp salt
    • ½ tsp dry chili flakes
    • ½ tsp mustard seeds

Suggested Additions:

  • 1 cup shelled edamame
  • 1 cup sliced avocado
  • ½ cup pickled ginger
  • ¼ cup sliced green scallion
  • ¼ cup sesame seeds
  • 2 cups white rice


Step 1

Skin and dice steelhead into ½ inch cubes

Step 2

In a medium-sized bowl combine diced steelhead, soy sauce, vinegar, sriracha and sesame oil. Mix, cover and refrigerate

Step 3

Combine vinegar, water, honey, mustard seeds, salt and chili flakes in a medium-sized saucepan and bring to a boil over high heat

Step 4

Once boiling, turn off the heat, cool for 10 minutes, add cucumber and carrots and stir

Step 5

Let rest 10 minutes in refrigerator, then transfer cucumber and carrots to a container, cover and refrigerate until ready to use

Step 6

To serve, add any of the suggested additional ingredients to the bowl

Step 7

Top with ½ cup steelhead poke, pickled vegetables and other toppings

Hudson Valley Fisheries was inspired by their commitment to food security and environmental stewardship. Their goal is to protect wild fish populations and the environment through dedicated animal care and an advanced recirculating aquaculture technology. 


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