Poke Bowl

Print Recipe

5 from 1 vote

Poke originates from Hawaii.

Prep Time15

Cook Time10

Marinating Time5

Total Time30

Course: Main Course

Cuisine: hawaiian

Diet: Gluten Free

Servings: people

Author: Adrianna Adarme

Cost: $20

Ingredients

Brown Rice:

1 cup brown rice or white rice
2 cups water
1 teaspoon umeboshi vinegar optional
Pinch of kosher salt

Sauce:

2 tablespoons soy sauce
1 teaspoon ponzu
1 pound salmon belly or ahi tuna skin removed and cubed

Spicy Mayo:

2 tablespoons mayonnaise
1 teaspoon Sriracha

Other additions:

1/2 avocado sliced
1/2 jalapeño thinly sliced
Green onions sliced
Pickled ginger
Edamame

Instructions

To Make the Rice:

To a medium saucepan, set over medium high heat, combine the rice and water and umeboshi vinegar, if using. Cover the saucepan and cook until the water has evaporated and the rice is tender, about 10 to 15 minutes.

To Make the Poke:

Add the diced or cubed fish to a bowl. Top with green onions and pour in soy sauce, ponzu, olive oil and sesame oil. Lastly, add some sesame seeds and toss together.
To make the spicy mayo, whisk the mayonnaise and Sriracha together.

To Assemble the Bowls:

To assemble the bowls, divide the rice amongst them and top with the remaining sauce. Add the fish, edamame, seaweed salad, pickled ginger, fan out the avocado, add some pickled ginger, edamame, seaweed salad—get creative with it. Eat immediately.

Notes

*I love umeboshi vinegar. It’s my current jam but I’m not gonna lie, it can be a bit tough to find. Whole Foods, health food stores and Asian groceries stores will carry it. If you don’t have it and can’t find it, it won’t be a big deal!

Nutrition