Homemade poke bowls are fairly easy to assemble. See how I said assemble and not cook? There’s no cooking involved! The most difficult thing about this would probably be driving to the store to find sushi grade tuna and the other components of the bowl.
Poke bowl cafes are popping up like crazy in our area, and this is one trend that I am excited about. They are set up like Chipotle where you pick and choose which ingredients you want in your bowl, what sauces and toppings to add, how many scoops of protein you want, etc. People love choices and things made to their specifications, for some reason it just tastes more delicious that way. And if raw fish isn’t your thing, they have cooked meat options to top your bowl as well.
The main components of my poke bowl usually include rice on the bottom, followed by an array of veggies such as lettuce leaves, cucumbers, avocado, seaweed salad, marinated raw fish, pickled ginger
This is the dressing I have loved to use the past few months. Kewpie Roasted Sesame dressing is my favorite thing ever to drizzle on every kind of salad I make now. And no no no this is not an advertisement or sponsored post or anything. If you see it in your store, try it out. It’s great on seafood salads, salads topped with chicken, steak, etc. Hopefully I’ll figure out how to replicate it at home or else I’ll be purchasing a jug of it soon.
best thing ever.
I wanted a simple poke recipe and adapted one from this blog. The recipe is easy, you probably have all the ingredients at home already and it takes almost no time to make. This recipe calls for 1 lb. of sushi grade fish, and since my local H Mart sells a variety of smaller chunks of fish, I chose tuna and salmon. The only thing I really changed was using low sodium soy instead of regular soy sauce.
I also made spicy salmon by combining chunks of fish with a mixture of Sriracha and mayo. The more Sriracha you add to the mayo and darker it gets, and the spicier it becomes. Taste test it until you find it’s at your preferred spice level.
Instead of using raw cucumbers, I used my soy marinated cucumbers because I had some in my fridge. I add them to my meals any chance I get because they’re soooo good.
Lastly, this is just a guide to making your own poke bowls. Be creative, have fun, add more or less ingredients, use your favorite dressings, don’t use any dressings, don’t use any rice (my husband basically makes a poke salad), add fish roe, sesame seeds, more spice, less spice, etc.
Instructions with Photos:
Cut your fish into 3/4 inch cubes.
Combine the poke fish and marinade ingredients in a bowl. Use to assemble immediately, or cover and let sit in fridge for up to two hours before using.
Combine ingredients for spicy salmon in a bowl. Use to assemble immediately, or cover and let sit in fridge for up to two hours before using.
I didn’t take a picture of the chunks of salmon in the sauce. Sometimes I forget things.
Assemble your bowls by scooping half a cup of rice on the bottom, followed by your toppings. Drizzle with roasted sesame dressing (optional) and sprinkle with sesame seeds. Serve immediately.
Homemade Poke BowlsOctober 6, 2017: 4: Easy
- Poke fish and marinade Ingredients:
- 1 pound sushi grade ahi tuna and/or salmon cut into 3/4 -inch cubes
- 1/4 cup low sodium soy sauce
- 1 teaspoon rice vinegar
- 1 1/2 teaspoons sesame oil
- 1/3 cup green onions thinly sliced
- 1/2 teaspoon sesame seeds plus more for garnish
- Spicy Salmon Ingredients:
- 4 oz. sushi grade salmon cut into 3/4 inch cubes
- 1 tsp. mayo (optional)
- 1 tsp. Sriracha
- Poke Bowl Ingredients:
- cooked rice (roughly 2 cups cooked)
- salad leaves
- avocado slices
- seaweed salad
- cucumber slices
- pickled ginger
- Step 1 Combine the poke fish and marinade ingredients in a bowl. Use to assemble immediately, or cover and let sit in fridge for up to two hours before using.
- Step 2 Combine ingredients for spicy salmon in a bowl. Use to assemble immediately, or cover and let sit in fridge for up to two hours before using.
- Step 3 Assemble your bowls by scooping half a cup of rice on the bottom, followed by your toppings. Drizzle with roasted sesame dressing (optional) and sprinkle with sesame seeds. Serve immediately.