I guess I’m a bit late on the whole poke bowl trend, as I had my first ever one last November. I must admit, I do prefer sushi to poke bowls, but I still find them tasty and delicious (as they’re basically the same). Since I bought salmon with the idea in mind of eating it raw and not feeling like making sushis or tartare, I opted to make poke bowls. I gotta hand it to the bowls, they are way easier, simpler and less time consuming to make than sushi and they basically taste the same. So, here is to me making more poke bowls in the future and a super easy recipe for you to make your own at home!
Recipe for: 2 people
Prep time: 15-30 mins (depends how slow/fast you are at prepping)
Cook time: About 15 mins or so (for the rice – but let the rice cooker do all the work for you)
- The Base (the rice) :
- 1 cup of Sushi rice*
- Rice vinegar* (about 3 table spoons)
- Soya sauce
- The Toppings (all the goodies) :
- 200g of protein (preferably fish or seafood, but it can be whatever you want. Here are my favorites: raw salmon**, sautéed calamari rings***, sautéed shrimps)
- Cucumber, sliced into thin and short strips (julienne)
- Avocado, diced into cubes
- Carrots, sliced into thin and short strips (julienne)
- Red cabbage, sliced into thin and short strips (julienne)
- Radishes, sliced thinly
- Green onions, sliced thinly
- Coriander, chopped
- Sesame seeds
- Panko Japanese bread crumbs*
- Seaweed paper*, cut into short and thin strips (use scissors)
- Whatever else you want to put in your poke bowl 🙂
- The Sauce (to bring it all together) :
- 4 big tablespoons of mayo (like it was ice cream)
- 2 teaspoons of Sriracha* (less if you don’t like spicy, more if you like it hot)
- 1 tablespoon of soya sauce
- dash of sesame oil*
- 1/2 teaspoon of grated ginger
How to make your poke bowls:
1. The first step is to cook the rice. I use a rice cooker, which I find very convenient as it does all the work for me and the rice never sticks to the bottom.
2. While the rice is cooking, prep your ingredients. I like to marinate my raw salmon in soya sauce, rice vinegar and green onions, so that’s the next thing I get to. Skin the salmon and dice it up, add a tablespoon each of rice vinegar and soya sauce and about 1 green onion sliced. Let it sit in the fridge.
3. Prep everything else you want to put in your sushi; other proteins, vegetables, etc.
4. For the sauce, mix all the ingredients together: mayo, Sriracha, sesame oil, soya sauce and freshly grated ginger. Reserve.
5. Once the rice is cooked, put it in a different bowl so that it cools off faster, while adding the rice vinegar and a good splash of soya sauce. Mix everything well and put it in the fridge to let it cool down.
6. Once the rice has cooled down, you’re ready to start assembling your poke bowl! Take two bowls and fill them up with half the rice each. Then, add all of your favorite toppings! Raw salmon, avocado cubes, julienne carrots, etc. Finish up by adding a good dollop of sauce and sprinkle with sesame seeds and you’ve got yourself a poke bowl!
*All of these ingredients can be found in most if not all main grocery store chains (Provigo, Metro and IGA) or in Chinatown at a fraction of the cost.
**This can be purchased either at a grocery store or at a poissonnerie (fish shop). The best is to go to the counter and tell the person serving you that you need fresh salmon to make tartare. Alternatively, you can pick up a packaged salmon fillet, but make sure it was packaged that very same day. I’ve been buying my salmon from P.A. grocery store on Park and Fairmount and have never had any problems. Their salmon is always fresh and delicious (even if it comes already packaged) – just make sure the date is from today!
***You can buy these frozen and just let them thaw out before cooking.
UP NEXT: my restaurant review of Qing Hua Dumpling (delicious dumplings near Concordia)
*All photos are my own