Let’s This Easy Recipe to Make Poke Bowl
By. Nevanda - 06 Apr 2023
lauttimur.com - If you’re not quite sure what a poke bowl is, at its simplest definition it’s diced raw fish. Poke means to slice or cut, so that’s why almost all poke bowl recipes you see call for diced fish. A lot of times, poke is served simply as an appetizer with just the fish itself, but here we’ve turned it into an entire meal with the addition of rice and vegetables.
Read also: Consuming Shellfish Can Give You This Many of Health Benefits
Ingredients:
- Ahi Tuna. You want to find ahi tuna that’s sushi-grade.
- The seasonings. You’ll need tamari (soy sauce also works), sesame oil, honey, and rice vinegar. If you want things a little bit spicy in addition to the spicy mayo, you can add a little bit of sriracha.
- The veggies. You can use whatever you’d like, but for some idea you can use an assortment of shredded carrots, diced cucumber, and edamame.
- Avocado. It is a must have ingredient in poke bowl.
- Mayo. You can use regular or spicyy mayo to drizzle it on top of the tuna.
- Sriracha. As aforementioned, you can use a little bit of sriracha in the ahi tuna, but we really need it for the spicy mayo. Use one teaspoon per quarter cup of mayo, but if you want it hotter, add more.
- Green onion and black sesame seeds. These are used as the garnishes and add a really pretty visual, but if you don’t have them, feel free to leave them out.
- Brown rice. You can substitute with white rice also for these poke bowls.
Read also: Easy Tuna Tartare Recipe You Can Follow
How to make:
- Cook the rice. Brown rice takes a little longer to cook than white rice, so be aware of that.
- Use a sharp knife to cut tuna into a dice.
- Add tuna, soy sauce, sesame oil, rice vinegar, and honey to a medium bowl. Toss to combine. Let the tuna sit while you prepare the rest of the ingredients.
- Add mayo and sriracha to a bowl, stir to combine. Season with salt and pepper. Put into a zip lock bag. Cut the tip off.
- When the rice is cooked, divide cooked rice between four bowls. Spoon tuna on one part of the rice. Surround with a pile of the cucumber, edamame, and carrot. Spread half of an avocado on top of the bowl. Drizzle the spicy mayo over the bowl. Sprinkle with green onion and sesame seeds.
