POKE BOWL RECIPES

Name: Traditional Style Poke Bowl
Cook time: 30 min
Total time: 55 min
Yield: 4 to 6 servings
Ingredients: 2 pounds sushi-grade fish (yellowfin tuna or blue marlin recommended); 3 tablespoons soy sauceu00A0; 2 tablespoons ponzu sauceu00A0; 2 tablespoons toasted sesame seedsu00A0; 1 tablespoon tobiko (or other small fish roe)u00A0; 1 tablespoon toasted sesame oilu00A0; 1 bunch green onions, minced (about 1/3 cup)u00A0; 1/2 sweet onion, thinly sliced pole to poleu00A0; 1 cup short-grain sushi riceu00A0; Furikake and unagi sauce, for garnishu00A0

TRADITIONAL STYLE POKE BOWL RECIPE | FOOD NETWORK

Traditional Style Poke Bowl Recipe | Food Network image

Poke, once found only in Hawaii, has grown in popularity throughout the continental U.S. and worldwide in recent years. What is this trending dish, you might ask? Although eaten by ancient Hawaiians using freshly caught fish massaged with sea salt, seaweed and crushed kukui nuts, it didn't receive its official name of poke (pronounced poh-kay, rhymes with okay), which means "to cut into pieces," until around the 1960s. As people flooded to Hawaii from Asia, they added their own cultures' ingredients like soy sauce, green onions, sesame oil and furikake, that have become staples of the dish today. There is a range of variations to the dish that includes ingredients like octopus (he'e in Hawaiian and tako in Japanese), crab, tofu, avocado, jalapenos, chile flakes, garlic, ginger and much, much more. You can serve poke as a bowl, nachos, musubi (another Hawaiian favorite), tacos, tostadas, and the list goes on. Today, we are presenting a traditional style poke bowl, unequivocally the most popular style in Hawaii.

Provided by Food Network

Categories main-dish

Total Time 55 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 pounds sushi-grade fish (yellowfin tuna or blue marlin recommended)
3 tablespoons soy sauce
2 tablespoons ponzu sauce
2 tablespoons toasted sesame seeds
1 tablespoon tobiko (or other small fish roe)
1 tablespoon toasted sesame oil
1 bunch green onions, minced (about 1/3 cup)
1/2 sweet onion, thinly sliced pole to pole
1 cup short-grain sushi rice
Furikake and unagi sauce, for garnish

Steps:

Cut the fish into 1/2- to 1-inch cubes. Combine in a bowl with the soy sauce, ponzu, sesame seeds, tobiko, sesame oil, green onions and sweet onion. Refrigerate for at least 20 minutes and up to 2 hours.
Meanwhile, prepare rice. Rinse rice in cold water and drain until water runs clear, between 3 to 5 rinses. Add rice to a saucepan or rice cooker with 1 cup cold water. If using a saucepan, bring to a simmer over medium-high heat. Once simmering begins, reduce heat to low and let cook, covered, until no water remains, 10 to 15 minutes. Remove rice from heat and leave covered for 10 minutes, then fluff with a fork. (If using a rice cooker, you got this.)
To serve, place your desired amount of rice in a bowl. Scoop 6 to 8 ounces poke over rice. Garnish with furikake and unagi sauce to taste. Repeat to make 3 to 5 more bowls. Enjoy!

POKE BOWL | RICARDO

Poke Bowl | RICARDO image

This poke bowl recipe tastes absolutely fresh!

Provided by Ricardocuisine

Total Time 50 minutes

Prep Time 35 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 cups (320 g) Calrose rice (sushi rice)
1 3/4 cups (430 ml) water
1 tsp salt
2 tbsp (30 ml) soy sauce
2 tsp (10 ml) toasted sesame oil
2 tsp (10 ml) rice vinegar
3/4 lb (340 g) sashimi-grade tuna or salmon, skinless and diced
2 tsp black sesame seeds
1/2 cup (125 ml) mayonnaise
2 tbsp (30 ml) water
2 tsp (10 ml) Sriracha sauce
1 1/2 cups (210 g) frozen edamame, blanched
2 Lebanese cucumbers, thinly sliced
2 carrots, finely julienned
1 avocado, diced
1/4 cup (10 g) cilantro leaves
Lime wedges, for serving

Steps:

Rice
Fish
Sauce
Bowl

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