Poke bowl
Fresh, quick, and easy to prepare, this classic bowl meal is made with sushi rice and fish. These two ingredients are enhanced with vegetables like carrots, cucumbers, edamame, and avocado. A delicious weeknight meal.
- Preparation35 min
- Cooking15 min
- Maceration15 min
- Servings4
Ingredients
Rice
- 320 g (1 1/2 cups) Calrose rice (sushi rice)
- 430 ml (1 3/4 cups) water
- 2.5 ml (1/2 tsp) salt
Fish
- 30 ml (2 tbsp) soy sauce
- 10 ml (2 tsp) toasted sesame oil
- 10 ml (2 tsp) rice vinegar
- 340 g (3/4 lb) very fresh skinless tuna or salmon, diced
- 10 ml (2 tsp) black sesame seeds
Sauce
- 125 ml (1/2 cup) mayonnaise
- 30 ml (2 tbsp) of water
- 10 ml (2 tsp) sriracha sauce
Bowl
- 210 g (1 1/2 cups) frozen edamame, blanched
- 2 Lebanese cucumbers, thinly sliced
- 2 carrots, cut into thin julienne strips
- 1 avocado, diced
- 10 g (1/4 cup) coriander leaves
- Lime wedges, for serving (optional)
Preparation
Rice
- Rinse the rice in cold water until it runs clear. Drain well.
- In a saucepan, bring the rice, water, and salt to a boil. Cover and cook over low heat for 15 minutes, or until the water is completely absorbed by the rice. Remove from heat and let stand, covered, for 10 minutes. Uncover and fluff with a fork. Let cool (see note).
Fish
- In a bowl, combine the soy sauce, sesame oil, and vinegar. Stir in the fish and sesame seeds. Let marinate for 15 minutes.
Sauce
- In another bowl, whisk together all ingredients until the sauce is smooth.
Bowl
- Divide the rice among bowls. Top with the fish, vegetables, and cilantro. Serve with the sauce and garnish with lime wedges, if desired.
0 Comments