Poke Bowl

Poke is often served as an appetizer like a salad, but you can make it into a wholesome one dish meal by serving poke on top of steamed rice, like Japanese rice bowl Donburi.  If you prefer a lighter version, you could serve poke over kale salad, leafy green salad, chopped romaine or quinoa instead of steamed rice. The possibilities are endless!

Poke Bowl

Ingredients

• ½ lb sashimi-grade tuna (1/2 lb = 227 g)
• ½ lb sashimi-grade salmon (1/2 lb = 227 g)
• Handful limu (a type of seaweed)(optional)
• 2 green onions/scallions
• ¼ onion (preferably Maui onion)
• 1 tsp kukui nut (optional)
• 1 Tbsp white and black sesame seeds (roasted/toasted)
• 2-3 bowl cooked Japanese short grain rice

Seasonings:

• ¼ tsp sea salt or Hawaiian salt
• ⅓ cup gluten-free soy sauce (1/3 cup = 80 ml) (or regular soy sauce)
• 2 Tbsp sesame oil
• 1 Tbsp rice vinegar
• Sriracha sauce (optional)

Instructions

1. Gather all the ingredients.
2. Cut sashimi-grade salmon and tuna into bite size pieces. I recommend cutting into slightly “bigger” bite size for the better texture and taste.
3. Cut limu into smaller pieces, about ½“ (1 cm) pieces. Thinly slice the green onions.
4. Thinly slice the onion and then cut into ¾ inch (2 cm) length.
5. Put the salmon and tuna in a large bowl and sprinkle ¼ tsp. sea salt. Then add the onion, green onion, limu, and kukui nut.
6. Add ⅓ cup (80 ml) gluten-free or regular soy sauce and 2 Tbsp. sesame oil.
7. Add 1 Tbsp. rice vinegar. Sprinkle 1 Tbsp. toasted white and black sesame seeds.
8. Serve steamed rice in a large donburi bowl or plate. Let it cool down a little bit then pile poke on top. Add toppings as you like and enjoy immediately.

https://www.justonecookbook.com/poke-bowl/