They are raging on every food blog I come across. Freshly delivered from Hawaii: everyone seem to have a Poke bowls recipe to offer. So do I. Not one bit authentic I know but just so good you’ll forgive me.
I’ve not been too adventurous on this one though, I must admit. I stayed on the well-known path of food and ingredients that pair well together. With a little touch of Japan and a little touch of zesty goodness, the sauce really is addictive and make the raw vegetables vibrantly delicious. I went with raw salmon but if you’d like you can replace with tuna or really any other edible raw fish.
I was thrilled with this first version, they were my first ever homemade poke bowls and were a big hit here! I have a lot of ideas coming and I can say that I will make some again really soon.
Tangy poke bowls (2 big bowls) :
- 200g fresh salmon
- 400g rice
- 1/2 cucumber
- 1 carrot
- 1/2 avocado
- 1/2 lemon
- 8 tbsp rice vinegar
- 2 tsp sugar
- 1/2 tsp grated garlic
- 1/2 tsp grated ginger
- 1 tbsp sesame oil
- 4 tbsp soy sauce
- Sesame seeds (optional)
- Chives (optional)
Prepare the sushi rice. Boil 900ml water. When it’s boiling, add the rice. Cover and let it cook for 15 minutes.
Meanwhile, boil the rice vinegar with sugar in a sauce pan until the sugar dissolves. Let it cool completely.
Transfer the warm cooked rice in a big mixing bowl, add the vinegar and mix very well. Let it cool.
Cube your fish, cucumber and avocado. Slice your carrot.
Prepare the sauce by combining : soy sauce, juice of the lemon, sesame oil, garlic and ginger.
Before plating, dip the fish in the sauce.
Serve rice in bowls, add vegetables, fish and drizzle with the remaining sauce. Add chives and sesame seed if you desire.