The key pieces to a poke bowl include rice, raw fish and some toppings. It's a bit like a deconstructed sushi roll. The fish is marinated in soy sauce (or other types marinades) and then placed on top of the seasoned rice with green onions and other preferred toppings. A traditional poke bowl is yellow fin tuna, sushi style rice topped with green onions and avocado. What makes this dish so great is you can dress it however you like. You can add jalapenos, sesame seeds, seaweed, roe...you name it. You can also use salmon instead of tuna if you want something more cost effective. The important thing is that the fish be a fattier, meatier kind and also that it is as fresh as possible (sushi grade).
- 6 oz red tuna
- 1 tbsp toasted sesame seeds
- 2 tbsp soy sauce
- 1 tbsp ponzu sauce
- 1 tbsp mirin
- 1 cup brown rice
- 2 tbsp rice wine vinegar
- 2 green onions, diced
- 1/2 avocado, diced
- Chop red tuna into bite sized pieces. Toss in a mixing bowl with sesame seeds, soy, ponzu and mirin. Allow to marinate for at least 20 minutes but not more than 30.
- Cook brown rice according to package. Once cooked add in rice wine vinegar and leave on stove top to keep warm.
- Once all the ingredients are ready divide rice among three bowls. Add a lump of tuna onto each mound of rice.
- Dress with the green onions and avocado.
- Serve immediately.