Poke bowls are so popular nowadays and are not that complicated to make at home. You will need to spend some time to prep the ingredients but then when you are ready to eat it is just a matter of assembling the bowl. No cooking involved! which is perfect for warmer months. Sashimi grade tuna can be a bit more expensive but it looked fresher than the salmon they had at my fish market, so just be sure to use fresh and sashimi grade salmon or tuna. Poke bowls are a deconstructed version of a sushi maki roll, so the fun thing abut it is you can put what ever ingredients found in your favourite maki. I love when there is a bit of crunch from the tempura flakes so instead of frying up bits of batter to make homemade tempura flakes I just bough rice krispies cereal and saved the cooking and the mess. You can also mix he rice krispies with some spicy mayo before mixing it into your poke bowl, that way it will be extra flavourful.
This recipe is good for 2 people, I find that 60-70g or 1/3 cup of fish is a enough per person, keep in mind you have a lot of other ingredients. So just double the recipe or adjust accordingly.
Japanese chilli pepper, also know as Shichimi Togarashi is a popular seven spice blend used in Japanese dishes. Usually sold in the Asian supermarkets or in the sushi section of your grocery store, you will see it in a small jar written in Japanese, or from a brand called S & B.
- Prep Time :20 minutes
- Yield : 2
- Sashimi grade Tuna - 150g
- Sushi rice - 1 cup
- Mirin - 1 TBSP
- Ginger - 1/2 tsp finely grated
- Tamari - 2 TBSP
- Sesame oil - 1/4 tsp
- Roasted peanuts (other) - 1/2 TBSP
- Red onions - 1/2 TBSP
- Veggies & Garnishes
- Avocado - half an
- Edamame - 1/2 cup
- Cucumber - 1/2 cup
- Green onion - 1/4 cup
- Roasted seaweed snack - 1/4 cup
- Plain Rice Krispies (Tempura Flakes) - (optional)
- Crabstick - (optional)
- Fried onions - (optional)
- Japanese Chilli Powder - (optional)
- Spicy Mayo
- Mayonnaise - 2 TBSP
- Sriracha - 2 1/2 tsp
- Japanese Chilli Powder - 1/4 tsp
- Rice vinegar or Mirin - 2 tsp
In a medium bowl, mix all the ingredients to make the marinade. Cut the fish into 1 cm cubes, put it in the marinade mix well and cover with plastic wrap. Place in the fridge and allow to marinate for 1 hour and a half.
Prepare all of the vegetables and spicy mayo. Try to cut all of the vegetables about the same size as the fish.
Cook the sushi rice according to the package, once cooked allow to cool for 10 minutes and mix 1 tablespoon of mirin gently into the rice.
To assemble put about 1/2 cup to 3/4 cup of warm sushi rice into a large bowl, add the vegetables that you like, and sprinkle the seaweed, rice krispies, chilli powder, and crabstick. Top it off with some spicy mayo, enjoy!