Poke Bowl is a modern dish with rice and they originate from Japan. Today, they are popular in the rest of the world as well.
Poke actually means “cutting, slicing” and it refers to the pieces of marinated raw fish, most often tuna. This is essentially the new generation of sushi.
So, you have to take my word for it because you first start eating this dish with your eyes.
It’s actually a quick preparation of rice dish and for the stuffing you can make whatever comes to your mind. The sauce is the key. For starters, I will suggest one way of making it to you and you will think of other combinations.
Measures are less important for this rice dish. The only important thing is whether you like to eat a lot 🙂 The rest is to your taste.
For this poke you need:
Rice (any type, the best is jasmine; follow the preparation instructions on the box). About one cup for two people, if you are not that much of a foodie 🙂
Edamame (as a substitution you can use peas or asparagus)
Sweet corn (you can use any type, frozen, freshly cooked…it doesn’t matter)
Cucumber (cut it into thin discs)
Lettuce (I used crystal salad, but of course, you can use whichever you want)
Fresh salmon – about 100 gr per person
A little bit or a bit more currants and blueberries depending on how you like it.
Black and white sesame, or some other type of seeds.
Then, for the chili sauce you need a spoon of mayonnaise, 2 spoons of sour cream, a bit of sriracha sauce.
Sriracha sauce is a red spicy sauce that you can make yourself. For the homemade sauce you need hot pepper (in the original recipe serrano and jalapeno), garlic, vinegar, brown sugar, salt). If you are feeling too lazy to make it, then just use chopped hot pepper 🙂
Salt and pepper are always important.
You can even use dried algae – break, chop and sprinkle them on top of the poke.
And now it’s the important sauce’s turn. I made it out of 200 ml soy sauce, a teaspoon of honey, spoon of brown sugar and ginger (grated or powdered). Mix everything together, put it on the stove and heat up until the entire mixture is reduced a bit. The mixture is done when it gets sticky and dense.
Process and arrangement
Once you have cooked the rice, mix it with sour cream, mayonnaise and sriracha (homemade, from the supermarket or your own hot sauce). You should get a partially moist mixture which you can shape with a mold.
I arranged everything in this order – spicy rice (circular cross- section mold), fresh cucumber discs, finely chopped lettuce, fresh salmon cut into cubes. On top of that blanched edamame and corn. I poured reduced and spicy soy sauce sprinkled with roasted sesame over all of that.
You can decorate the whole dish how I did it or put it in the bowl the way you want it (you can also put the ingredients one next to the other) and pour the reduced soy sauce over.
The rest of my suggestions for poke bowl you can find here.