POKE BOWL INGREDIENTS RECIPES

Name: Poke Bowl
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 serving(s)
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

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

POKE BOWL RECIPE | BBC GOOD FOOD

Poke bowl recipe | BBC Good Food image

Poke is a Hawaiian staple and is convenient, nutritious and filling. Our easy bowl uses fresh sushi-grade tuna and shichimi togarashi – a Japanese seven-spice mix

Provided by Sophie Godwin – Cookery writer

Categories Dinner, Lunch, Main course, Supper

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 14

Ingredients

120g sushi rice
2 tsp rice wine vinegar
4 tbsp mayonnaise
1 tsp shichimi togarashi
200g freshest sushi-grade tuna (ask your fishmonger for the thickest slice possible)
1 tbsp sesame oil
2 tbsp soy sauce
juice ½ lime , plus 2 wedges for serving
1-2 tsp chilli flakes
1 avocado , halved and sliced
10 cherry tomatoes (approx 100g), halved
1 sheet nori , cut into pieces
30g macadamia nut , roughly chopped
2 spring onions , thinly sliced diagonally

Steps:

Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.
Meanwhile, mix the mayonnaise with the shichimi togarashi in a small bowl and set aside. Put the tuna on a chopping board, cut into roughly 1cm cubes, then sprinkle liberally with flaky sea salt.
In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.
To assemble, put a mound of rice in two bowls. Top each with half an avocado, the tuna and dressing, cherry tomatoes and nori. Sprinkle over the chopped nuts and spring onions, and finish with a spoonful of the spicy mayo.

Nutrition Facts : Calories 839 calories, FatContent 53 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 54 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 6 grams fiber, ProteinContent 34 grams protein, SodiumContent 2.6 milligram of sodium

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