Homemade Poke Bowl Recipe
First of all what is a Poke (“POH-keh.”) Bowl? It is the new food trend from Hawaii that has made it to the mainland. Poke Bowl restaurants are popping up fast in many neighborhoods. Poke in Hawaiian means “to cut” and it is essentially a cut of raw sushi grade tuna over rice with seasonings and other veggies and maybe some fruit too. Think sushi as a rice bowl or an Asian version of a taco bowl.
One of our family's favorite meals is to make homemade Poke Bowls. Although not as many options as the restaurant version, it feels like a restaurant meal at home and it is also easy to make for guests. I love it because it is self-serve, make it the way you like it meal. Kids and guests can choose from a selection of what to add to their dish.
First of all the Base:
For the base we use Japanese or Korean sticky rice. I often make my rice half whole grain and half white rice.
Then the main protein:
I don’t have access to sushi grade tuna so instead I cook a filet of Salmon and season it very lightly with salt and pepper. Other kinds of cooked fish can be used or raw fish but it must be sushi grade. If fish is not for you, tofu and chicken work too.
Next the sides veggies and fruit:
I cut mango (I find mango essential for this dish), green onions, edamame, avocado, and cucumbers. Other sides can be added like tomatoes, tofu, and cilantro, corn, or seaweed salad. Fish eggs are a nice addition when they are available. The possibilities are endless.
The toppings make the dish:
Number one topping is pre-made fried onions. (They are a must since they add a nice crunchiness). Another must have is dried sheets of salted seaweed cut into strips.
Can’t forget the final seasonings to make it complete:
Our family can not eat poke bowls with Sriracha and mayo, such a yummy combination! Soy sauce can be added instead of Sriracha for a milder flavor.
This is a gourmet meal for the family/guests and an easy meal for the chef. All the chef has to do is prep the ingredients and the guests can serve themselves!