POKE BOWLS

Poke Bowls: for those rare occasions when your lunch actually tastes just as delicious as it looks on your feed.

Method

Serves: 2

Sushi Rice Method: Stovetop 

  1. Rinse the rice until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.

  2. Add the water and the rinsed rice to a medium saucepot with a corresponding lid.

  3. Bring the water to a boil over high heat, then reduce the temperature to a simmer and cover the pot. If the lid has a steam vent, cover it with a clean dishtowel. 

  4. Simmer the rice for 15-20 minutes, then turn off the heat and allow the rice to steam for 10 minutes.

  5. Add the cooked rice to a bowl and season with rice vinegar. This will also prevent the rice from sticking together. 

  6. Allow the rice to cool to room temperature.

Sushi Rice Method: Rice Cooker

  1. Rinse the rice until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.

  2. Add the water and rinsed rice to the rice cooker. 

  3. Cook using the rice setting on the machine. 

  4. Add the cooked rice to a bowl and season with rice vinegar. This will also prevent the rice from sticking together. 

  5. Allow the rice to cool to room temperature.

 

Sushi Rice Method: Pressure Cooker

  1. Rinse the rice the water runs clear. Soak the rice in cold water for 30 minutes, then drain.

  2. Add water and rice to the pressure cooker.

  3. Cook on high pressure for 10 minutes, then turn off the pressure and allow it to naturally depressurize for 10 minutes. 

  4. Add the cooked rice to a bowl and season with the rice vinegar. This will also prevent the rice from sticking together. 

  5. Allow the rice to cool to room temperature.

Tuna Poke Method:

  1. Combine the ginger, shoyu, sesame oil, salt, and gochugaru in a small bowl. Whisk to combine the marinade.

  2. Add the sushi-grade tuna, onion, green onion, sesame seeds, and nuts to the marinade and fold to combine. Cover the bowl tightly with plastic wrap or a plate, and refrigerate for 1-2 hours.

  3. Serve the poke over the room temperature rice.

Salmon Poke Bowl

  1. Combine the ginger, shoyu, ponzu, sesame oil, salt, and gochugaru in a small bowl. Whisk to combine the marinade.

  2. Add the salmon to the marinade and fold to combine. Cover the bowl tightly with plastic wrap or a plate, and refrigerate for 1-2 hours.

  3. Serve the poke over the room temperature rice. Garnish with cucumber, avocado, nori, tenkasu, and mayo sauce.

Tenkasu Method:

  1. Heat the oil to 375°F in a medium saucepot.

  2. Combine flour, salt, and club soda in a bowl. Add enough club soda to make a pancake batter consistency.

  3. Using a slotted spoon or fork, drip batter into the fry oil. 

  4. Fry for 30 seconds to 1 minute, scoop out the fried bits with a small fine-mesh sieve.

  5. Transfer the tenkasu to a paper towel-lined plate. Reserve in an airtight container until ready to use.

Spicy Mayo Sauce Method:

  1. Combine all of the ingredients in a small bowl. 

  2. Whisk to combine thoroughly. 

  3. Cover and refrigerate until ready to use. 

  4. Optionally, transfer the sauce to a squeeze bottle for easy application.

Shrimp Poke Bowl Method:

  1. Prepare a medium pot with 1 inch of water. Place a steamer basket into the bowl and bring the water to a bowl.

  2. Add the shrimp to the steamer basket and cover the pot. Steam the shrimp until fully cooked and opaque, about 2-3 minutes. 

  3. Transfer the shrimp to a plate or bowl, and allow the shrimp to cool to room temperature.

  4. Combine the ginger, shoyu, sesame oil, salt, and gochugaru in a small bowl. Whisk to combine the marinade.

  5. Add the shrimp to the marinade and fold to combine. Cover the bowl tightly with plastic wrap or a plate, and refrigerate for 1-2 hours.

  6. Serve the poke over the room temperature rice. Garnish with unagi sauce, edamame, green onion, kimchi, sesame seeds, and pickled ginger.

Unagi Sauce Method: 

  1. Combine the mirin, sugar, and sake in a small pot. 

  2. Heat the mixture over medium heat and whisk until all the sugar has dissolved. 

  3. Add the soy sauce and bring the sauce to a gentle simmer, while stirring periodically. 

  4. Continue cooking the sauce for 10-15 minutes, or until it has visibly thickened. 

  5. Allow the sauce to cool to room temperature before using. 

  6. Optionally, transfer the sauce to a squeeze bottle for easy application.

Ingredients

Sushi Rice Ingredients:

  • ½ Cup rice

  • ¾ Cup water

  • 1 tsp rice wine vinegar

Tuna Poke Ingredients:

  • 1 tsp fresh ginger, grated

  • 1 ½ Tbsp shoyu or soy sauce

  • 1 Tbsp sesame oil

  • ½ tsp kosher salt

  • ¼ tsp gochugaru or crushed red pepper flakes

  • 12 oz sushi-grade ahi tuna or bluefin tuna, cubed

  • ½ small sweet onion, sliced

  • ½ Cup green onion, thinly sliced (greens only)

  • ½ Tbsp toasted sesame seeds

  • ¼ Cup inamona (candlenut) or toasted macadamia nuts, chopped

  • Cooked sushi rice, room temperature

Salmon Poke Bowl Ingredients:

  • 1 tsp fresh ginger, grated

  • 1 ½ Tbsp shoyu or soy sauce

  • ½ Tbsp ponzu sauce

  • 1 Tbsp sesame oil

  • ½ tsp kosher salt

  • ¼ tsp gochugaru or crushed red pepper flakes 

  • 12 oz sushi grade salmon, cubed

  • Cooked sushi rice, room temperature

  • ½ Cup cucumber, sliced 

  • ½ ripe avocado, sliced or cubed

  • ¼ Cup nori strips

  • Tenkasu (see recipe below)

  • Spice mayo sauce (see recipe below)

Tenkasu Ingredients:

  • As needed fry oil

  • 2 oz cake flour

  • ¼ tsp kosher salt

  • 4 oz club soda or more as needed

Spicy Mayo Sauce Ingredients:

  • 3 Tbsp mayonnaise, preferably kewpie  

  • 2 tsp sriracha sauce

  • ¾ tsp rice wine vinegar 

  • ¼ tsp toasted sesame oil

Shrimp Poke Bowl Ingredients: 

  • 12 oz fresh or frozen shrimp, thawed

  • 1 tsp fresh ginger, grated

  • 1 ½ Tbsp shoyu or soy sauce

  • 1 Tbsp sesame oil

  • ½ tsp kosher salt

  • ¼ tsp gochugaru or crushed red pepper flakes

  • Cooked sushi rice, room temperature

  • Unagi sauce (see recipe below)

  • ⅓ Cup edamame, cooked + cooled

  • ¼ Cup green onion, thinly sliced (greens only)

  • ½ Cup kimchi

  • 1 tsp toasted sesame seeds

  • ¼ Cup pickled ginger

Unagi Sauce Ingredients: 

Recipe credit: Just One Cookbook

  • ¼ Cup mirin 

  • 2 ½ Tbsp sugar 

  • 1 ½ Tbsp sake

  • ¼ Cup soy sauce

Emilija Saxebasics with babish, swedish meatballs, meatballs