Make your own Poke Bowl
Jul 01, 2018
Poke bowls - so hot right now. You'd expect to see Hansel digging into one of these for sure! Yes, that's me going for the classic cheesy movie reference. If you know me at all, it's what I do so you've been warned ;)
So what exactly is it that makes this Hawaiian speciality so popular? Well for me, I love how healthy they are - and that they're super versatile so you can find one that has all of your favourite ingredients and nothing you don't. For those of you that are out of the loop, it's basically a rice bowl, usually with some type of raw fish, and vegetables. Think deconstructed sushi.
Of course had to try to create this at home and found they're actually super simple to make and very little cooking which is perfect for hot summer nights or when the last thing you want to do is cook but you still want something healthy.
Warning - this isn't a formal recipe. Only because so many options as to how to build one. That's why I love them!
I'm giving you a run down of what's usually in my bowl and other options so you have all the inspiration you need :)
This is the foundation. I am usually pretty consistent with the sushi rice. 1 cup to about 1 1/2 cups of water. Make sure to rinse the rice until the water runs clear and then add the 1 1/2 cups you're going to cook it in. You can substitute brown rice, jasmine or to really change it up, go with your favourite noodle (soba, vermicelli, ramen).
This might be where I lose you but stick with me please. People usually get really nervous about eating raw fish at home but I promise it's super easy and the way I do it not even technically raw. Traditionally you'd likely find Tuna as the fish of choice but being from the Westcoast, Salmon is always my go to. Plus my brother runs a fishing charter business locally so we usually have lots of fresh salmon available.
I slice it really thin and then add the juice of 1 lime, plus the zest, a small bit of minced garlic and ginger, then a sprinkle of sesame oil. Mix this together and let it sit in the fridge for about 15 minutes. The acid from the lime actually cooks the fish. I promise it's worth it but if you're not feeling it, you can always add a piece of cooked salmon or other fish.
You can switch the fish up to fit your preferences. The process would be the same. My biggest word of advice is to get the freshest fish you can find or ask for sushi grade.
Most importantly, know where you're buying from and that it's been sustainably caught.
I love the spicy, salty flavour of this. The one I buy is Wildbrine.
It's a great fermented food so your gut will thank you
Seaweed is high in magnesium, one mineral we are all typically deficient in so this is a good way to get it in you :)
I buy the dried sushi grade nori sheets and then run them under water for a second or two until they're pliable, rip them up and they're ready to add. Careful not to get them too wet as it'll get mushy.
Here you can go crazy. Or just raid the fridge. I usually have snow peas, radishes, cucumber or bell peppers so it'll be a combo of one or all of these depending on how I'm feeling.
The two things I'll often cook with this is kale and mushrooms. I sauté in a tsp or two of coconut oil and then add some chopped garlic tamari or sweet soy sauce at the very end. It adds a little more texture.
Assembly and Last Minute Add-ons:
To put it all together I start with the rice in a bowl and then just build around on top. There's no right way so let your creativity go wild. I finish with toasted sesame seeds, Siracha hot sauce and sometimes if I want a bit more sauce, my Tamari
Fried or marinated tofu, ground turkey or pork, spinach cooked in a bit of peanut butter, pickled bamboo shoots, avocado, cashews or peanuts, and grated carrots or beets. It's all up to your tastebuds and your imagination!!