Perfect Homemade Poke Bowls (2 Ways)

ahi tuna

🥗Healthier: tofu

💰Cheaper: salmon

Tofu is a plant-based option; salmon is often less expensive than fresh tuna.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat; vegetable oil is more budget-friendly.

seaweed

🥗Healthier: spinach

💰Cheaper: kale

Spinach offers similar nutrients; kale is often less expensive.

sriracha

🥗Healthier: hot sauce

💰Cheaper: chili paste

Hot sauce offers similar spice; chili paste is often cheaper.

In a medium-sized bowl, combine 2-3 cloves of finely chopped garlic, 2 tablespoons of spicy chili crisp, 1.5 tablespoons of oyster sauce, 2 tablespoons of shoyu, 1 tablespoon of yuzu juice or lemon juice, 1.5 teaspoons of toasted sesame oil, and 1 tablespoon of mirin to create the marinade.

Cut 500 grams of sashimi grade tuna into half-inch cubes using long single strokes to avoid tearing the fish.

Toss the tuna cubes into the marinade bowl and gently mix until completely coated. Cover with plastic wrap and marinate in the fridge for at least one hour or up to overnight.

Wash 2 cups of tomaki sushi rice under running water until the water runs clear, then add it to a rice cooker with 2 cups of filtered water and cook according to the rice cooker's instructions.

Prepare 46 shallots by cutting off the tops, peeling them, and slicing them into quarter-inch slices. Place the sliced shallots in a small pot and add enough cold vegetable oil to completely submerge them.

Heat the oil over medium-high heat, stirring constantly with chopsticks until the shallots begin to fry and float. Remove them when they are about 95% golden brown and drain on paper towels, seasoning with salt while hot.

Slice half an English cucumber into eighth of an inch thick slices and slice one avocado into quarter-inch thick slices, fanning it out lightly.

For the herb mix, combine torn Thai basil leaves and fresh cilantro leaves in a bowl.

To assemble the tuna bowl, start with a bed of steamed rice, add sliced avocado, a spoonful of marinated tuna with some marinade, sliced cucumber, and a handful of the herb mix. Taste and adjust as desired.

For the salmon bowl, in a medium-sized bowl, mix 2 tablespoons of mayonnaise, 2 tablespoons of white miso, 1 tablespoon of sriracha, and 2 teaspoons of soy sauce until smooth.

Cut 500 grams of sashimi grade salmon into half-inch cubes and add them to the marinade, tossing to coat thoroughly. Cover and let marinate in the fridge for one hour or up to overnight.

Prepare three medium oranges by cutting off the top and bottom, then carefully removing the peel and pith with a paring knife. Cut out the segments between the membrane lines to get tender orange pieces.

To assemble the salmon bowl, start with a bed of rice, add the marinated salmon, and optionally sprinkle with togarashi spice and green onion. Add blanched edamame and julienned carrot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens