Poke Bowl

Considering how popular poke is nowadays, it’s a fun event to invite friends over for DIY

(Do It Yourself) Poke Bowl Party!  It’s super easy and quick to prepare for a large crowd.  All you need to do is to chop up some fresh sashimi-grade fish (I order from my own store – Fish for Sushi.com), and prepare some colorful and refreshing vegetables and side dishes for toppings.

Poke Bowl Topping Ideas

Avocado – Rich texture of avocado resembles fatty tuna and adds a creamy texture.

Cucumbers – Slices or cubed cucumbers adds juiciness and refreshing crunchy texture to the poke bowl.

Edamame –  Adds nice substance to the dish and great source of protein.

Green onions – Gives some little spice to the dish.

Masago – Creates a different texture when eating and who can resist the tiny eggs.

Seaweed salad – If you can purchase premade seaweed salad, it adds new flavors to the poke bowl.

Seaweed – Shredded nori or julienned seaweed provides crispy texture to the poke bowl.

Sesame seeds – Additional flavors and textures of sesame seeds, not to mention it beautifies the dish.

Furikake (rice seasonings) – Adds extra umami flavors and textures from sesame seeds or nori.

Pickled sushi ginger (recipe) – Refreshing and spicy flavors.

Wasabi – If you’re into wasabi, I highly recommend it with fresh sashimi!

Sriracha sauce – The sauce gives the bowl a spicy kick!

Author: Namiko Chen

Serves: 2-3

Ingredients

• ½ lb. (227 g) sashimi-grade tuna (Buy online)
• ½ lb. (227 g) sashimi-grade salmon (Buy online)
• Handful limu (a type of seaweed) (optional)
• 2 green onions/scallions
• ¼ onion (Maui onion preferred)
• 1 tsp. kukui nut (optional)
• 1 Tbsp. toasted white and black sesame seeds
• 2-3 large rice bowls of steamed short grain rice

Seasonings:

• ¼ tsp. sea salt or Hawaiian salt
• ⅓ cup (80 ml) gluten-free soy sauce orregular soy sauce
• 2 Tbsp. sesame oil
• 1 Tbsp. rice vinegar
• Sriracha sauce for spicier version (optional)
  

Instructions

1. Cut sashimi-grade salmon and tuna into bite size pieces. I recommend cutting into slightly “bigger” bite size for the better texture and taste.
   
2. Cut limu into smaller pieces, about ½“ (1 cm) pieces. Thinly slice the green onions.
   
3. Thinly slice the onion and then cut into ¾ inch (2 cm) length.
4. 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.
   
5. Add ⅓ cup (80 ml) gluten-free or regular soy sauce and 2 Tbsp. sesame oil.
   
6. Add 1 Tbsp. rice vinegar. Sprinkle 1 Tbsp. toasted white and black sesame seeds.
   
7. 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.
   

Notes

Additional Toppings Ideas:
Avocado (diced or thinly sliced)
Edamame
Cucumber (diced or thinly sliced)
Masago (fish eggs)
Seaweed salad
Shredded nori seaweed
Furikake
Pickled sushi ginger
Wasabi

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