How much do you love a good poke bowl? This Hawaiian bowl of seasoned raw fish, rice and crunchy veggies has caught on here on the mainland, and everybody’s doing it! Yep, there are a few poke restaurants right here in Indianapolis, the middle of the Midwest. Because poke is that good. And guess what? You can easily make poke in the comfort of your own home: it’s perfect for a weeknight meal, or even better for a showy meal for entertaining.
Ingredients
- 1 1/2 pounds ahi tuna, sushi or sashimi grade (3 steaks, 6 to 8 ounces each)
- ¼ cu
- 1 1/2 pounds ahi tuna, sushi or sashimi grade (3 steaks, 6 to 8 ounces each)
- ¼ cup minced sweet yellow onion
- 2 green onions, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil (not toasted)
- 1 small garlic clove, grated
- ½ teaspoon ginger, grated
- ¼ teaspoon kosher salt
- Small squeeze sriracha
-
For the poke bowl
- 1 cup dry short grain white rice or brown rice
- ½ cup shredded red cabbage
- 1 watermelon radish or 2 radishes
- 1/2 English cucumber
- 1 cup shelled edamame (thawed)
- Rice vinegar and kosher salt, for seasoning
- For the garnish: Sesame seeds, microgreens or sprouts
- Optional: Spicy Mayo
- p minced sweet yellow onion
- 2 green onions, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil (not toasted)
- 1 small garlic clove, grated
- ½ teaspoon ginger, grated
- ¼ teaspoon kosher salt
- Small squeeze sriracha
Description
- Make the rice: Make the rice on the stovetop or in an Instant Pot. When it’s done, give it a few shakes of rice vinegar and stir in salt to taste. (Or, make the rice in advance and reheat it on the stovetop with a splash of water.)
- For the poke: Slice the tuna into 1-inch cubes. Mince the onion. Thinly slice the green onions. Mix them in a bowl with the soy sauce, sesame oil, garlic, ginger, kosher salt and Sriracha.
- Serve immediately, but for most authentic flavor marinate in refrigerator for 15 minutes to 1 hour. Taste and add a sprinkle of salt before serving.* (Get this in the fridge while the rice boils and you prep the veggies, and you can eat when it’s all done.)
- Prepare the vegetables: Thinly slice the red cabbage. Place it in a small bowl and add a few shakes of rice vinegar and a few pinches salt. Thinly slice the cucumber and radishes, and salt them with a few pinches of salt.
- Assemble the poke bowls: Place the rice in the bowl and top with the poke and vegetables. Garnish with sesame seeds and greens.
