Poke Bowls
Poke Pronounced Poh-Kay
I chose these three unique recipes for the final Fish Friday Celebration because I couldn't decide between my favorite Poke bowls at Sweet Poke in Las Vegas. Our small southeast Missouri town doesn't have a lot of fresh sushi or poke options so, I wait for the fresh fish to arrive at my door and make my own at home. The bowls don't always turn out as fancy as the picture, but, the flavors are still there. Poke bowls are really easy to make and truthfully, you can use grilled fish or shrimp instead of raw fish if you desire. Enjoy!
Salmon-Avocado Poke Bowls
Level: Easy
Total Time: 2 hr 20 min
Prep Time: 20 min
Inactive: 2 hours
Servings: 4
Ingredients
8 ounces super-fresh, wild-caught skinless salmon fillet, cut into 1/2-inch cubes
1 teaspoon low-sodium soy sauce
1 teaspoon gochujang or asian chili paste
1 teaspoon toasted sesame oil
1 teaspoon grated fresh ginger
Pinch kosher salt
2 cups warm, cooked white or brown rice
1 avocado, pitted, peeled and thinly sliced
Thinly sliced scallions
Toasted sesame seeds or furikake (Japanese seasoning blend)
Toppings
Sliced cucumber
Shredded red cabbage
Seaweed or Wakami salad
Yum Yum sauce
Garlic Sauce
Directions
In a medium bowl, toss salmon with soy sauce, gochujang, sesame oil, ginger and salt. Cover and refrigerate for 2 hours.
Divide rice between 4 bowls and top each with a quarter of the salmon and a quarter of the avocado. Sprinkle with scallions and sesame seeds and serve.
Ahi Tuna Poke Bowl
Level: Easy
Total Time: 45 minutes
Prep Time: 20 minutes
Servings: 4
Ingredients:
1/4 c. Bragg's liquid aminos or low-sodium soy sauce
2 tsp. rice vinegar
2 tsp. sesame oil
1 tsp. freshly grated ginger
Pinch of crushed red pepper flakes
2 green onions, thinly sliced, plus more for garnish
1 tsp. toasted sesame seeds, plus more for garnish
1 lb. sushi-grade ahi tuna, cut into bite-size pieces
2 cups cooked white or brown rice
Toppings
Sliced avocado
Sliced cucumber
Edamame
Shredded carrots
Sliced radish
Seaweed
Wakami
Furikake
Directions
In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, green onions, and sesame seeds. Add tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.
To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with green onions and sesame seeds before serving.
Incredible Spicy Shrimp Poke Bowl
Level: Easy
Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients
For Poke Bowls:
2 cups Cooked Brown or White rice
12 oz Cooked Shrimp frozen
1/2 cucumber sliced
1 Avocado sliced
1/2 Mango diced
1/2 cup Wakame Salad
1 Radish sliced
2 tablespoons Green Onion
1 teaspoon Black Sesame Seeds
1 teaspoon Soy Sauce
1/2 teaspoon Sesame Oil
1 tablespoon Spicy Mayo
Spicy Mayo:
2 tablespoons Mayonnaise
1 teaspoon Sriracha Sauce
Directions:
Spicy Mayo
Mix the mayo and sriracha together. Add more sriracha if you like it spicier
Toss cooked shrimp (or any other fish you may choose) with soy sauce, sesame oil and 1 teaspoon of spicy mayo. Refrigerate up to 1 hour.
Divide rice in 4 bowls, add veggies and shrimp on top and drizzle spicy mayo or yum yum sauce.