When I stopped by the farmer’s market this weekend, the fishmonger had beautiful cuts of ahi (yellow fin) tuna.   Normally, I would either make sushi with it, or sear it lightly and top it with a dash of ponzu.  But tonight, I was in the mood for something a little more flavorful.  Maybe it’s because Spring is finally here!  I wanted something bright and refreshing.  After a quick brainstorming and cross-referencing (especially this one), here is my version of Poké Bowl:

EATS: Poké Bowl

Makes about 4 bowls

Ingredients:

• 2lb sashimi-grade fish: ahi tuna, salmon, cut into cubes

• 1 shallots, thinly sliced
• 3 scallions, both green and white parts, thinly sliced
• 2-3 jalapeno, thinly sliced
• 2Tsp mirin rice wine
  
• 4 Tsp sesames seed oil
• 6Tsp low sodium soy sauce

• Juice of a lime

For the rest of the bowl (really, just add anything you want to include in your bowl):

• 1 English cucumber, sliced to the same size as the fish
• 1 avocado, sliced to the same size as the cucumber
• seaweed salad, from Japanese food market
• dry seaweed, for garnish, Momofuku Noodle Bar style (see picture below)
• Sushi rice, the same as this post
  

Steps:

• Make the sushi rice

• While the rice is cooking, mix the sauce including mirin rice wine, sesame seed oil, and low sodium soy sauce in a 1:2:3 ratio.
• Add the sliced shallots, scallion and – if you like spicy -jalapeno, and mix all ingredients well
• Add the cubed fish, then the lime juice, mix well, and let chill in the refrigerator
• In the meantime, cut up the rest: avocado, cucumber, carrots.  Or toast some sesami seeds.  It’s really whatever you want!
• Divide the rice into bowls , and in my case, I set the spread out on the dining table to let everyone put their own bowl together (see picture above).  Therefore at this point, dinner is ready!
• Here is my bowl, with a side of miso soup: