The poke bowl is a popular dish for the west coast betches and now you can all have it even if you’re not blessed to live on the Pacific coast. The poke bowl is everything we love about sushi but in a bowl form. Think burrito bowl but healthier and less things that make you bloated.
This is a great meal that will fill you up but not leave you feeling heavy. Perfect for your post-hike meal before you go day drink at the pool.
You will need:
- Rice (Brown rice if you want to be healthy)
- Raw Ahi Tuna Fish
- Low Sodium Soy Sauce
- Sesame oil
- Sea salt
- Sushi rice vinegar
- Toppings (optional): green onion, sesame, avocado, roe, tomato, chili peppers, ginger, garlic, cilantro.
Step 1. Cook your rice.
Step 2. Cut the fresh ahi tuna into small cubes. Think cookie dough ice cream size. Make sure the ahi tuna is fresh – best bought from a Japanese grocery store meant for sushi. If you aren’t sure, basically if it smells like fish it’s not fresh. Watch Jiro Dreams of Sushi for some inspiration.
Step 3. Cut your avocado into slices or cubes, depending on how you prefer. Say a prayer to the water Gods and thank California for not yet banning avocados.
Step 4. Mix the sauce in a separate bowl. Start with soy sauce (a tablespoon per serving), sesame oil (half a tablespoon per serving), minced ginger and garlic, a little bit of sushi rice vinegar, and if you want, chili peppers. Add in the cubed tuna. Optional toppings: green onions and sesame seeds. Side note, adjust these sauces to your liking/taste. If you’ve never cooked Asian, just keep in mind that soy sauce is like salt, sesame oil is fragrant, and vinegar is well… vinegar… so its sour. Taste the sauce before you throw the tuna in. If that sounds like a euphemism that’s purely coincidental.
Step 5. Arrange your bowl. Scoop the rice into the bowl, then add the cubed tuna on top. Place your sliced avocado over the bowl (or cubed, if you’re into that). Garnish with whatever shit you want. We suggest cilantro but live your life.
Serve fresh. And enjoy that island life.