Poke bowls are a delicious way to take advantage of the essential fatty acids in saltwater fish; but you don’t need to shell out for that fancy poke restaurant to get your fix—homemade poke simply calls for fresh fish and a few pantry staples! Since the preparation is mostly raw, you can have a fresh, colorful island-inspired meal on the table in no time. Feel free to substitute your favorite rice in this recipe, and experiment with additions like spiralized carrots or pickled ginger to perfect your own poke bowl recipe.
Prep time: 10 minutes
Cooking time: 25 minutes
Yield: 2 servings
- 1 cup basmati rice
- 1¾ cups water
- 3 slices ginger
- Pinch of salt
- ½ tablespoon, plus a splash, unseasoned rice vinegar
- ½ tablespoon, plus a sprinkle, toasted sesame seeds
- 8 ounces wild-harvested salmon or 8 ounces sashimi-grade ahi tuna, skinned and boned
- 2 tablespoons tamari
- 1 tablespoon sriracha or hot sauce of choice
- 1 tablespoon fresh ginger, minced
- 1 tablespoon mirin
- Salt to taste
- 1 ounce (about a half cup) arame or wakame seaweed, soaked in room-temperature water for 1 hour and drained
- 1 Persian cucumber, sliced on a deep bias (or ¼ cup Asian cucumber pickles)
- 2 basil leaves, chiffonade
- 1 ounce bean sprouts
- 6 cherry tomatoes, halved
- Avocado, sliced
- Scallions, sliced
Prepare the rice:
- Rinse rice under cold water for 30 seconds in a fine mesh strainer (this helps eliminate surface starches that make the rice stick together).
- Add rice, water, ginger slices and a pinch of salt to a small saucepan and bring to a boil.
- Reduce heat to a simmer, cover and allow to cook for about 10 minutes.
- Leave the lid on after you turn off the heat and allow the rice to steam in the residual heat for a few minutes. Remove the lid, fluff the rice with a fork and allow to cool.
- Once cooled, mix with a splash of rice vinegar for flavor and ½ tablespoon of toasted sesame seeds for a little texture.
- Cut the fish into ½-inch cubes and set aside while you assemble the dressing. Mix the tamari, sriracha, minced ginger, ½ tablespoon rice vinegar, sesame oil, mirin and salt in a small bowl and season it to taste. Add half of the dressing to cubed fish and set the other half aside to dress your seaweed salad.
Make seaweed salad:
- In a medium bowl, combine soaked and drained seaweed with cucumber slices, basil leaves, bean sprouts and cherry tomatoes. Add remaining dressing and toss to combine.
Assemble the poke bowls:
- Add half cup of rice to each bowl; then fill the rest of the bowl with half of the dressed poke.
- Top it with the dressed seaweed salad and garnish with a fan of sliced avocado, sliced scallions and a sprinkle of sesame seeds.