Apparently smoothie bowls were “so 2015” and the poke bowl is “so 2016.”
I’m not tooting my own horn (I kinda am though) but I’ve been raving about these bowls for years. Poke (pronounced po-kay) bowls originate from Hawaii where the fresh fish is abundant and so is the sunshine. This bowl typically consists of raw fish, mostly tuna, which has been cut into cubes, marinated and served over sushi rice with a variety of toppings. My father lived in Hawaii for many years so we’ve grown up hearing his nostalgic stories about his time there especially the sushi he used to make with seaweed he collected from the shore.
I had my first poke bowl in LA and immediately fell in love with the concept. I had it again in Hong Kong and that’s when the obsession officially started. I make these mental food lists known as “my life foods,” these are foods I can eat any time of day no matter how I feel. Poke bowls are on that list, I love raw tuna & salmon and combined with avocado, spicy-anything sauce and sushi rice, it’s basically heaven.
Due to recent cravings and no availability of poke bowls in Dubai I decided to make my own. I marinated the tuna with soy sauce, ginger, lime juice, jalapeño and of course the ubiquitous sriracha for a kick. Feel free to get creative and top your bowl with toasted sesame seeds, sliced avocado and nori chips.
Recipe (makes 1 large bowl)
- 1 cup cooked sushi rice
- 200 grams high quality fresh tuna (yellow fin/ahi) cut into cubes
- 3 tbs soy sauce
- 1 tsp sriracha
- 1 tbs sesame oil
- the juice of ½ a lime
- ¼ tsp grated fresh ginger
- 1 clove of garlic grated
- 1 jalapeño, deseeded and chopped
- 1 tbs scallions chopped finely
- 1 tbs cilantro chopped finely
- 1 tsp toasted white sesame seeds
- 1 tsp toasted black sesame seeds
- pinch of Himalayan pink salt
topping options: sliced avocado, sliced radish, sliced cucumber, nori chips, toasted sesame seeds, scallions, red chili, microgreens
In a bowl combine the tuna cubes with the soy sauce, sriracha, lime juice, ginger, garlic, jalapeño, scallions, cilantro, sesame seeds and salt. Mix well and let refrigerate for one hour.
To make your poke bowl, layer the cooked sushi rice and place the marinated tuna on top. Garnish with your choice of toppings and enjoy with chopsticks.
This recipe is also featured on Savoir Flair: http://www.savoirflair.com/culture/180317/how-to-make-a-poke-bowl