Cooking, Seafood

Week 24: Ahi Tuna Poke Bowl

My love for Hawaiian rice bowl’s called Poke, are a new obsession, and one I crave almost as much as sushi. The fresh fish mixed with rice, fresh veggies and fruits and flavorful sauces are the perfect combination for a delicious meal.

Recently one of my friends mentioned she made one, and I figured it was definitely worth a try! Since I knew what I liked in my bowls, I used this Poke recipe pretty much to marinade the fish.

First thing first, you should pick what type of fish and rice you want. Those take the longest and should be prepped first. Although since this is a raw meal, aside from the rice, nothing needs to be cooked.

I chose to make a tuna bowl with brown rice. I bought a fresh tuna steak, that should be sushi grade to make sure it is safe to consume raw, and cut the steak into small cubes and placed it in a bowl to marinate. The marinade consisted of:

  • 3 Tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1/4 tsp grated fresh ginger instead of ginger powder

I also opted to not add wasabi, as the recipe called, and overall the sauce was perfect for me. If you want more of a kick, then add the wasabi! Once the marinade is made, place it in a bowl with the tuna, mix it up and then place in the refrigerator until ready. I mixed up the fish in the marinade a couple times to make sure all of it was evenly coated.

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With the fish marinading, I then started the rice on the stove as that took about 10 minutes and that was plenty of time to prep all my toppings.

Since I LIVE for toppings, I added edamame, avocado, green onion, cucumber, pineapple, seafood salad, crispy onions, sesame seeds and some sriracha mayo on top. To prepare my toppings I cut up the cucumber, avocado, pineapple and green onion. For the seafood salad, I shredded up imitation crab meat and mixed it with sriracha mayo.

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Once the rice was cooked and the tuna was fully coated, it was time to assemble. Rice on the bottom, then tuna and all the vegetable and fruit your heart desires. To garnish, sprinkle sesame seed and crispy onions on top!

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I then drizzled some teriyaki sauce and sriracha mayo to really add some more flavor and little kick to the dish. Once you are fully salivating while looking at your dish, mix it all up! If needed drizzle more sauces, add some more toppings and enjoy your homemade Poke bowl.

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This was ultimately a super fast and relatively easy dish to make. It was perfect for a week night meal, and plenty of left overs for the next day. I will definitely try it again maybe next time with salmon. If you don’t like raw fish you could make this with chicken, tofu or even cooked shrimp!

-R-

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