The healthy and delicious Japanese influenced Hawaiian dish, Poke Bowl, is taking the world by storm. It is a worldwide phenomenon. And no wonder because it is a well-balanced protein, fat and carbs one bowl dish! Have you tasted one yet? So here is my recipe and I’ll show you how to build your own poke bowl at home.
What is a Poke Bowl?
You probably already know what a Poke Bowl is. For those of you who have never heard of it, here is some info. A poke bowl is a Hawaiian one bowl dish, and it is pronounced Poh-Keh Bowl. Poke means to slice or cut in Hawaiian, which refers to its use of diced raw fish, traditionally ahi tuna, or seafood. However, it has become phenomenally popular recently, many restaurants have been creating a variety of poke bowls using unique and contemporary ingredients.
How to build your own Poke Bowl?
It is a very simple dish actually. Fisherman traditionally made the dish from the offcuts of the fish they caught and served it on a bowl of rice. So simply we start with choosing the base, then toppings of your choice, and finally seasonings and garnish.
1. Pick a base
Although Poke bowls are originally served on warm rice, people are becoming more adventurous, creative and also health conscious. I used Sushi Rice inspired by a Japanese sushi called “Tekone zushi” which is speciality sushi of the area I lived in Japan. You could also use brown rice, Quinoa, Cauliflower rice, Zucchini noodle.
2. Choose Protein topping
As I mentioned above, traditionally, Hawaiian fishermen used offcuts of the fish they caught. Fish such as Ahi tuna were commonly eaten in poke bowls. We need to use sushi grade fish or sashimi grade fresh raw fish. I used yellowfin tuna. Sashimi grade salmon is a great choice too. If you are following a plant-based diet, you could choose tofu or beans instead.
3. Choose vegetable toppings
I used cucumber, avocado, shiso leaves, radish, and edamame beans. When you choose toppings, you need to think about adding different textures. So for that matter, I think edamame and radish are eye-catching and also add a crunchy texture to the bowl. Other suggestions: lettuce, thinly shredded cabbage, spinach, grated carrots and also seaweed salad.
4. Garnish and Seasonings
I personally like pickled ginger “Gari”. I chose a sushi rice base and marinated fish so pickled ginger is the best match to cleanse the palate for your next bite. Then I sprinkled sesame seeds, nori seaweed, and seasoned with Japanese mayonnaise. Other garnish options are green onions, coriander, and bean sprouts. On top of everything you chose, season with your favourite sauce such as sriracha, sweet chilli sauce, spicy mayo, lemon juice, rice vinegar, Ponzu etc.
My verdict on Poke bowl
I think poke bowls are very similar to Chirashi zushi (scattered sushi). Well, basically it is deconstructed sushi if you use sushi rice for the base like I did. Also poke bowl is similar to a sushi called Tekone zushi in Ise・Shima area of Mie prefecture where I used to live. Tekone zushi uses fish marinated in soy sauce, sake, mirin and sesame oil. So I love poke bowls because the taste is so familiar to me and it is so simple and easy to make.
I would love to hear your poke bowl recipe!
If you liked my recipe for Poke Bowl, please rate it and leave a comment below. Also, don’t forget to follow me on Youtube, Pinterest, Facebook, Twitter and Instagram to keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag #ChopstickChronicles so I can see your wonderful creations!
- 200 g yellowfin tuna *2
- 1/4 cup soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 1/2 tbsp sesame seed oil
- 6 cups sushi rice *1
- 4 shiso leaves *3
- 1/4 cup frozen edamame defrosted
- 1/2 avocado
- 2 radishes
- 2 baby cucumbers
- 4 tbsp pickled ginger *4
- 1 tbsp chopped scallions (green onions)
- shredded seaweed to sprinkle
- 2 tbsp Japanese mayonnaise
- 2 tsp wasabi paste *5
- Dice the tuna fillet and place them in a mixing bowl.
- Add soy sauce, sake, mirin and sesame seed oil to the mixing bowl.
- Combine them well altogether and marinate the fish for 15 minutes.
- While marinating the fish, defrost edamame beans, slice cucumbers and radishes, chop scallions. Also cut avocado.
- Serve the sushi rice in a bowl.
- Place shiso leaf over the sushi rice.
- Add 1/4 of marinated yellowfin tuna on the shiso leaf.
- Top with avocado, cucumber, radish, edamame and pickled ginger.
- Garnish with chopped scallions, shredded seaweed.
- Sprinkle sesame seeds and drizzle Japanese mayonnaise over.
- Add wasabi paste on the side.