Description
Once you have quality sushi-grade fish, the rest is easy. Poke bowls are simply an assembly of ingredients. There’s no need to cook. Plus, it’s totally customizable. Add and choose whatever protein and topping you like and you’re set.
Ingredients
Units
Scale
Poke
- 1/2 lb cubed sushi-grade fish (I'm using Yellowtail/Hamachi here)
- 2 teaspoons soy sauce
- 1 teaspoon rice vinegar
- 2 teaspoons sesame oil
- Black or white toasted sesame seeds
- Wasabi (optional)
- 1 small shallot (peeled, sliced thin)
- 1 green onion (sliced thin)
Rice
- Steamed rice or sushi rice
- Furikake (dried rice seasoning)
Topping Options
- English or Persian cucumbers
- Avocado
- Mangoes
- Edamame (soy beans)
- Wakame (seaweed salad)
Sauces
Final Toppings
- Nori (roasted seaweed)
- Tobiko or Masago (fish roe)
Instructions
- Make the poke: In a medium bowl, combine fish, soy sauce, rice vinegar, sesame oil, sesame seeds, wasabi, shallots and green onions. Toss to mix.
- Assemble bowl: Add rice to individual bowls and sprinkle with furikake (rice seasoning). Add your favorite vegetable toppings. Drizzle kewpie mayo over the top. Add sriracha to make it a spicy mayo.
- Finish: Add a dollop of tobiko (fish roe) and crumbled nori over the top. Serve immediately and enjoy.
- Prep Time: 30 minutes
- Category: Entree
- Cuisine: Asian, Hawaiian, Japanese