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
- 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
- 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: