Poke bowls are my quick and favourite go-to lunch when I can find fresh tuna! Since I was born in Hawaii, this meal brings back satisfying memories from my childhood. It’s been a long time since I lived in Hawaii, but childhood flavours are indelible. Bowls have become super trendy lately, and I occasionally eat them when I go out, but I prefer to make my own at home. At this point I have certain staples in my pantry, I buy fresh fish, and then use a bit of whatever vegetables I happen to have on hand. Today’s bowl was the perfect combo so I couldn’t resist photographing it and sharing with you here.
Poke Bowl Ingredients:
(this makes a perfect lunch for 2 people!)
1 cup sushi rice (cooked and cooled to room temperature)
150 gr. fresh tuna (cut into cubes or strips)
1 avocado, peeled, pitted and cubed
10 cherry tomatoes, washed and sliced in half or quarters
1 carrot, peeled and shredded
2 tablespoons shredded wakame (dried seaweed). Cut strips also work if you buy wakame sheets.
2 tablespoons of crispy fried onions (I buy these at the supermarket and sprinkle them on top)
2 teaspoons wasabi sesame seeds (I found these at an Asian grocer and they are great, but you can also use black or white sesame seeds)
1 tablespoon soy sauce
1 teaspoon sesame oil
wasabi paste or mustard (optional)
You don’t have to use these exact ingredients…sometimes I throw in some cooked edamame beans or a bit of cucumber, but it is nice to have different textures and tangs, for me something crunchy is key.
It goes without saying that your tuna should be fresh. My mother says she only eats sashimi when she is in Hawaii. Since Hawaii is 12 time zone hours away from Spain, I don’t go very often and have to be less of a purist in my tuna choices 🙂
Sometimes I have leftover cooked rice from another meal, but I also have a rice cooker that will make perfectly cooked rice in 15 minutes. However you make the rice, the main thing is that it should not be used hot out of the pot or cold from the refrigerator, let the rice sit out until it is room temperature.
If you have the ingredients on hand, this meal assembles in minutes.
Divide the ingredients equally into two wide bowls.
Rice on the bottom, then tuna, avocado, carrots and tomatoes distributed over the rice.
Sprinkle the onions, sesame seeds, and seaweed on top.
Combine the soy sauce and sesame oil, if you want a little extra zing or don’t have wasibi sesame seeds, you can add a tiny amount of wasabi paste or mustard to the sauce.
Drizzle 1-2 teaspoons of the sauce over the top of each bowl and serve. Add the sauce gradually because too much soy overpowers the flavours.
I usually toss my bowl contents gently before eating to give everything a light coat of sauce.
A beautiful and satisfying poke bowl to make at home. Photo: black wave bowls, OEM orders only.