Sunday, February 07, 2021

Tuna or Salmon Poke Rice Bowl

So I know I already made Hawaiian poke, but this time I wanted to make something that is more like the poke bowls I get at a local restaurant.  Since I'm a sushi person, I love anything that involves a big handful of fresh uncooked fish, so I'm a big fan.  After asking some questions about their "poke sauce", I learned it was a combination of soy sauce, ponzu, and sesame oil, so that makes everything much simpler.

Note: It's easier to cut up the fish when partially frozen.  Also, poke bowl is really a DIY type of dish.  Add as many (or as little) sides and toppings as you like!

Tuna Poke Rice Bowl

For the poke:
¾ pound sushi grade tuna, or salmon, or a mix, cut into bite-size pieces
1 teaspoon soy sauce
1 teaspoon ponzu
½ teaspoon sesame oil
Pinch kosher salt
1 tablespoon thinly sliced green onions
1 tablespoon finely chopped cilantro (optional)
1 tablespoon finely grated carrots (optional)
Diced jalapeño (optional)

For the bowl:
Baby spinach leaves
Cooked short-grain white rice
Krab salad
Seaweed salad
Spicy mayo (optional)
Eel sauce (optional)
Fried onions

Mix together the fish with the soy sauce, ponzu, and sesame oil.  Season with the salt, then add green onions, cilantro, carrots, and/or jalapeño, if desired.

To put together the bowl, line a dish with spinach leaves, then add a scoop or two of cooked rice.  Start layering the poke, krab salad, and seaweed salad on top of the rice.  The remaining bowl ingredients can be added, as desired, to make the bowl that sounds delicious to you.

Makes 1 bowl

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