Poke Bowl – Absolutely Delicious!
Hello friends! I wanted to share with all of you, my first experience at making a poke bowl. Call it whatever you like, just know it’s not traditional! Let me be the first to say this came out amazing and absolutely delicious!
Poke bowls are all the rage these days, and it’s no wonder why. These vibrant, healthy bowls are not only delicious, but also beautiful to look at. And the best part is, they’re easy to make at home. All you need is a few simple ingredients and a bit of creativity.
So, what is a Poke Bowl?
A Poke Bowl is a Hawaiian-style salad bowl that typically contains raw fish (usually tuna), rice, and vegetables. Poke Bowls can be customized with a variety of toppings, such as avocado, seaweed, nuts, and fruits. Poke Bowls are a healthy and delicious option for a quick meal.
I highly recommend, if you can find the right ingredients, you should try this for yourself! Not only is it a fun dish, but it’s also a great way to impress your guests with your culinary skills.
This dish is very healthy and it is perfect for people who are looking for a light meal. Poke bowls can be made with any type of fish, but the most popular type of fish used in a poke bowl is tuna, but if you prefer you can also use Salmon.
How to Make a Poke Bowl
You can find the items below used in making this dish at our online store!
Ingredients
Prepare the Tuna:
- 1 ½ pound of FRESH Tuna or Salmon cut into very small dice, about ¼”
- 2 Green Onions sliced thin
- ¼ cup Shallots finely diced
- ¼ cup Tangerine or Orange Juice
- 2 tablespoons good quality Toasted Sesame Oil
- ¼ cup San-J Tamari Soy Sauce
- ¼ cup Rice Wine Vinegar
- ¼ cup Mirin
- ¼ cup Rice Wine Vinegar
- White Sesame Seeds
Prepare the Rice:
- 2 cups cooked Jasmine or Basmati Rice
- 2 tablespoons Mirin
- ¼ cup Pomegranate Seeds
- ¼ cup Sun Flower Seeds
- 2 tablespoons Black Sesame Seeds
- 2 Green Onions sliced thin
- 1 tablespoon good quality Toasted Sesame Oil
- Black Pepper to taste
Prepare the Carrots:
- 1 or 2 peeled Carrots cut into 1 ½ inch fine julienne
- 1 tablespoon Dill freshly chopped
- 2 tablespoons good quality Toasted Sesame Oil
- Black Pepper to taste
- Prepare the Avocado:
- Cut the Avocado into ¼ inch dice
- ¼ cup Shallots finely diced
- 1 tablespoon Mirin
- 1 tablespoon good quality Toasted Sesame Oil
- Black Pepper to taste
Prepare the Avocado:
- 1 Cut the Avocado into ¼ inch dice
- 1/4 cup Shallots finely diced
- 1 tablespoon Mirin
- 2 tablespoons Good Quality Toasted Sesame Oil
- Black Pepper to taste
Prepare the Cucumber:
- Slice ½ of a Cucumber it into very, very thin slices to decorate the bowl, cut the other half into ¼ cubes
- 1 tablespoon Garlic Olive Oil or Extra-Virgin Olive Oil
- 1 tablespoon good quality Toasted Sesame Oil
- 1 teaspoon Black Sesame Seeds
- Black Pepper to taste
Sriracha Aioli:
- ½ cup Mayonnaise
- 1 tablespoon Shiracha
- 1 pinch Salt
Instructions
Makes 4 - 6 Servings
Prepare the Tuna:
- Mix all the ingredients with the fish and let it marinate about 3 hours (if you can).
Prepare the Rice:
- Mix all the ingredients and reserve
Prepare the Carrots:
- Mix all the ingredients and reserve
Prepare the Cucumber:
- Mix all the ingredients and reserve
Sriracha Aioli:
- Mix all ingredients and transfer to a squeeze bottle if you have it.
To Serve:
- Proceed like the chef did in the video, add the rice in the bottom of the bowl, decorate the bowl with the very thinly sliced cucumber add some of the fish in the middle and arrange the rest of the ingredient all around the fish.
