How To Make A Poke Bowl (Tuna Poke Bowl Recipe)
If you want to enjoy various ingredients and a balanced diet in just one bowl, Poke Bowl is a great choice. The combination of fresh seafood, vegetables, and grains offers an ideal meal rich in protein, healthy fats, vitamins, and minerals.
Originating in Hawaii, this traditional dish is now popular in Japan too, thanks to its colorful and attractive presentation. Besides the visual element, the availability of high-quality raw seafood in nearby supermarkets also makes Poke Bowl familiar to Japanese people.
You can use various seafood for making Poke Bowl such as tuna, salmon, octopus, shrimp, and more, but it should be sashimi-quality to ensure the best taste.
One more thing to keep in mind when making this dish is the marinating time. Allowing the raw seafood to marinate enhances its flavor and texture by breaking down the connective tissue in the raw seafood, making it smoother and chewier. Wait at least 1 hour to fully savor this delicious treat.
In this recipe, we are introducing a basic Poke Bowl recipe as well as an additional sauce using Japanese mayonnaise and wasabi paste. You will never be bored with these two types of sauce, and we are sure that this recipe will be one of your favorites.
To add a Japanese taste to Poke Bowl, we are garnishing with Japanese pickles on top. There are various Japanese pickles, and we are using Shiba-zuke in this recipe, but you can use any type of Japanese pickles instead. Japanese pickles pair well with seafood dishes, adding a twist and rhythmic texture to the dish. If you can prepare one or some, why not try and enjoy Japanese harmony with the Hawaiian Poke bowl?
Finally, we have some useful products for making Poke Bowl on our website, so feel free to check them out along with our recipe!
Overview
Prep time: 15 mins
Cook time: 0 mins
Total time: 15 mins
Total servings: 2
Difficulty: Easy
Ingredients
- 200 g Raw Tuna (Sashimi-grade)
- 40 g Edamame (boiled, salted and peeled)
- 50 g Cucumber
- 20 g Radish
- 1/2 Avocado
- 1 tsp Lemon Juice (for Avocado)
- 330 g Freshly Steamed Rice
- 2 Tbsp Sushi Vinegar
- 30 g Onion
- 2 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 2 tsp Sesame Oil
- 1 Tbsp Mayonnaise
- Wasabi Paste, to taste
- 5 g Radish Sprouts (garnish)
- 5 g Chopped Green Onion (garnish)
- Japanese Pickles (optional, garnish)
- Sesame Seeds (garnish)
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