Poke Bowl
Poke Bowl
Course: Recipes, MainDifficulty: Easy4
servings30
minutesPoke is a Hawaiian-American food, but much of its flavor is influenced by Japanese cuisine: soy sauce, green onions, and sesame oil. You can make poke out of any raw fish, but the most common fish you’ll see is tuna.
INGREDIENTS
For the poke
1 1/2 pounds ahi tuna, sushi or sashimi grade (3 steaks, 6 to 8 ounces each)¼ cup minced sweet yellow onion
2Â green onions, thinly sliced
3 tablespoons soy sauce
1 tablespoon sesame oil (not toasted)
1Â small garlic clove, grated
½ teaspoon ginger, grated
¼ teaspoon kosher salt
Small squeeze sriracha
For the poke bowl1 cup dry short grain white rice or brown rice
½ cup shredded red cabbage
1 watermelon radish or 2 radishes
1/2Â English cucumber
1 cup shelled edamame (thawed)
Rice vinegar and kosher salt, for seasoning
For the garnish:Â Sesame seeds, microgreens or sprouts
Directions
- Make the rice: Make the rice on the stovetop or in an Instant Pot. When it’s done, give it a few shakes of rice vinegar and stir in salt to taste. (Or, make the rice in advance and reheat it on the stovetop with a splash of water.)
- For the poke: Slice the tuna into 1-inch cubes. Mince the onion. Thinly slice the green onions. Mix them in a bowl with the soy sauce, sesame oil, garlic, ginger, kosher salt and Sriracha.Â
- Serve immediately, but for most authentic flavor marinate in refrigerator for 15 minutes to 1 hour. Taste and add a sprinkle of salt before serving.* (Get this in the fridge while the rice boils and you prep the veggies, and you can eat when it’s all done.)
- Prepare the vegetables: Thinly slice the red cabbage. Place it in a small bowl and add a few shakes of rice vinegar and a few pinches salt. Thinly slice the cucumber and radishes, and salt them with a few pinches of salt.Â
- Assemble the poke bowls:Â Place the rice in the bowl and top with the poke and vegetables. Garnish with sesame seeds and greens.Â
Shop the Ingredients
