pick a base
The great thing about a poké bowl is that you can make it according to your
taste. So, choose a base you would like, whether it’s sticky sushi rice, jasmine
rice, brown rice, quinoa, farro, or even cauliflower rice. The temperature of
the rice is always warm, and the fish should always be cold. Use a rice cooker
to make perfect rice, because wet or starchy rice will ruin the poké.
choose the freshest fish
Only use the freshest, sushi-grade fish. Tuna and salmon are the tradi-tional
options for poké bowls. Cut the fillet lengthwise, working against the
grain, into half-inch strips. Then cut the strips crosswise into half-inch pieces.
If you don’t want to use raw fish, cooked shrimp works well, as does tofu for a
dress for flavor
When it comes to your dressing, choose carefully, as a lot of the flavor of the
dish comes from the dressing. Dressings such as soya sauce and ponzu sauce,
and wasabi and citrus flavors are delicious and complement the fish well.
ahi POKÉ BOWL
fill up your bowl
Now is the time to fill up your bowl with deli-cious
and fresh ingredients. Don’t forget the
crunch. Traditionally, crushed candlenuts were
used, but you can use macadamias, cashews,
pickles or wasabi peas. A great poké has con-trasting
textures, flavors and temperatures.
Include a good combination of fruit (pineapple
and mango) and vegetables (avocado, thinly sliced
cucumber, shredded carrots, pickled red cabbage,
kimchi, green onions), as well as edamame beans,
chopped peanuts, cashews, sesame seeds, pickled
ginger and thinly sliced chilies for heat.
Making your own poké bowl at home is totally doable. The essentials of a
great poké bowl are using the freshest fish you can find and then balancing
a variety of flavors and textures. As the history of poké shows, there is no one
way to assemble poké, and you can turn it into what you want it to be.
This Hawaiian-style quick ahi poké bowl is
perfect for quick, healthy dinners.
Diced avocado, sliced cucumber, diced
pineapple, edamame, sesame seeds.
In a medium-sized bowl, whisk together
soy sauce, rice vinegar, sesame oil, honey,
ginger, crushed red pepper flakes, green
onions and sesame seeds. Add the tuna
and toss. Let the mixture marinate in the
fridge for at least 30 minutes or up to
To serve, scoop rice into bowls, top
with tuna poké and desired toppings.
Drizzle leftover sauce on top.
¼ cup soy sauce
1 tsp rice vinegar
1 ½ tsp sesame oil
1 tsp honey
1 tsp freshly grated ginger
¾ tsp red pepper flakes, crushed
2 green onions, thinly sliced
½ tsp sesame seeds, plus more
1 pound sushi grade ahi tuna,
cut into ¾-inch cubes
1 cup brown rice, or sushi rice,