I know I’m really late to the party but I just recently discovered Poke Bowls and I’ve become totally infatuated with them! They are now my favorite food in the whole wide world and I’m thinking I want to eat nothing but that for the rest of my life!
You see, I’ve always been a fan of sushi but never really made it at home because I just don’t have the patience for it. If you’ve ever tried making sushi at home, then you know exactly how labor intensive these little rolls of deliciousness can be!
Well, Poke Bowls they’re a bit like sushi, except they’re deconstructed, so they’re super easy to make! And MUCH quicker too! Plus, just like sushi, you can dress them up pretty much any way you want!
You can even make the rice and prep your veggies ahead of time and then just put everything together when you’re ready to eat, too.
Speaking of rice, since it’s what takes the longest to make, you probably want to start with that, especially since you’re going to have to let it come down to room temperature.
The choice of what rice to use here is entirely up to you. I like to use calrose, or what’s often referred to as sushi rice, but you basically use any kind of rice, in either brown or white!
And if you personally didn’t care for rice, you could even use quinoa, or even rice cauliflower, why not?
Once your rice has been dealt with, it’s time to get busy working on the poke bowls!
First, you’ll want to dice your fish into little cubes. How big or how small you make those cubes is entirely up to you! If you’re not a huge fan of raw fish, keep your cubes on the smaller side, that way they’ll be much “friendlier” to chew on. If, on the contrary, you adore raw fish and want to enjoy every last bit of the soft and delicate texture that it has to offer, then make your cubes a little bigger. I find about 1/2″ to 3/4″ is a good size for me.
Oh, and also too, if you want to make your fish easier to cut, send it for a quick trip to the freezer beforehand. Not for long, really – 20 to 30 minutes should do the trick. This will only make it a tad firmer and will help you slice up cleaner looking cubes.
You’ll also need to make a spicy marinade for your fish… If you elected to send your tuna for a short trip to the freezer, then by all means, take that opportunity to work on said marinade.
In a medium bowl, combine some coconut aminos (soy sauce or tamari would also work well), sambal oelek, minced ginger, rice vinegar, sesame oil and sesame seeds and whisk all that until well incorporated.
Once cubed, add the tuna to the bowl and stir gently to coat the fish. Send that to the refrigerator for 10 to 15 minutes.
While that’s happening, we’ll prep the veggies and make the spicy mayo! Making the mayo couldn’t be easier: simply combine some homemade mayo, sriracha sauce, toasted sesame oil and fish sauce and mix until well incorporated. Set that aside, you’re done!
Next in line, prep the vegetables…
I chose to use shredded nappa cabbage, spiralized daikon radish, shaved carrots, julienned sugar snap peas, spiralized cucumbers, chopped green onions and sliced avocado, but really, you could go with just about any combination you like!
Bean sprouts, edamame, bell peppers, pickled ginger, seaweed salad, chopped nori would all make for terrific additions. Even a few pieces of fruit, like mango or strawberries, for instance, would work superbly well!
When ready to serve, mound about 1 cup of rice at the bottom of each bowl, then top with your choice of vegetables and finally, spoon the fish right over the veggies, dividing it equally between all four bowls.
There should be some marinade left at the bottom of the bowl once you’re done serving all the fish; by all means, do not discard that! Spoon it right over the tuna, or transfer it to a small bowl and serve it on the side.
If you like things spicy, kick it up a notch by hitting your bowl with a healthy amount of that tasty spicy mayo you made earlier… trust me, you won’t regret it!
And now, there is but one thing left to do: DIG IN!!!
I’m sure that you too will find this Poke Bowl to be so delicious, easy to make and super nutritious to boot that it will become your new favorite food item on the entire planet!
- 600g (1.3lb) sashimi-grade tuna, cubed
- ¼ cup (60ml) coconut aminos
- 2 tbsp sambal oelek
- 2 tbsp fresh ginger, minced
- 1 tbsp unseasoned rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- 4 cups cooked calrose rice, at room temperature
- 1 medium hass avocado, sliced
- 2 mini cucumbers, spiralized
- ¼ medium daikon radish, spiralized
- 1 carrot, shaved
- 10-12 sugar snap peas, julienned
- 2 green onions, sliced
- In a medium bowl, combine the coconut aminos, sambal oelek, ginger, rice vinegar, sesame oil and sesame seeds and whisk until well incorporated. Add the cubed tuna to the bowl and stir gently to coat the fish. Refrigerate for 10 to 15 minutes.
- Meanwhile, make the spicy mayo: simply combine all the ingredients and mix until well incorporated.
- To serve, place about 1 cup of rice at the bottom of each bowl, top with your choice of vegetables and then spoon the fish over the veggies, dividing it equally between all four bowls. Save the leftover marinade to drizzle over the bowls, along with the spicy mayo.
- Serve without delay.