POKE FOOD NEAR ME 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

SALMON POKE BOWL RECIPE BY TASTY - FOOD VIDEOS AND RECIPES

Salmon Poke Bowl Recipe by Tasty - Food videos and recipes image

Here's what you need: sushi rice, water, rice vinegar, sugar, salt, wild-caught, sushi-grade salmon fillet, soy sauce, lemon juice, avocado, cucumber, pickled ginger, green onion, nori, toasted sesame seeds, black sesame seeds

Provided by Joey Firoben

Yield 1 serving

Number Of Ingredients 15

Ingredients

1 cup sushi rice
1 cup water, plus more for rinsing
3 tablespoons rice vinegar
1 ½ teaspoons sugar
½ teaspoon salt
8 oz wild-caught, sushi-grade salmon fillet
2 tablespoons soy sauce
2 tablespoons lemon juice
½ avocado, thinly sliced
½ cucumber, halved lengthwise and thinly sliced
2 tablespoons pickled ginger
1 green onion, thinly sliced
5 small sheets nori
¼ teaspoon toasted sesame seeds
¼ teaspoon black sesame seeds

Steps:

Add the rice to a fine mesh strainer and submerge in a bowl filled with water. Shake the rice a few times to remove excess starch.
Transfer the rice to a medium pot and add 1 cup (240 ml) of water. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes. Remove the pan from the heat and let stand for 15 minutes.
Remove the lid and fluff the rice with a fork or rice paddle. Transfer the rice to a large bowl.
Mix together the rice vinegar, sugar, and salt and pour over the rice while still hot. Gently fold the rice to incorporate. Cover and set aside until ready to assemble the bowl.
Using a very sharp knife, gently slice the salmon fillet into ½-inch (1 cm) cubes. It may be easier to slice if you place the salmon in the freezer for a few minutes to help it firm up.
Just before assembly, place the salmon in a bowl and season with the soy sauce and lemon juice.
To assemble, place a few spoonfuls of rice into a medium bowl (use any leftover rice for another poke bowl or sushi). Top the rice with the seasoned salmon, avocado, cucumber, ginger, green onions, nori sheets, toasted sesame seeds, and black sesame seeds.
Enjoy!

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