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Poke Bowl

Tuna Poke Bowl

Written by Published on in Hawaiin, Recipe, Salads, Sushi

Fatty Fish

If you’re looking for quality tuna then fatty is a positive aspect! Quality tuna that can be eaten raw like this has become way more mainstream in recent years. I’ve been able to find it at my local Aldi’s and Krogers for very reasonable prices for the quality of the Tuna. Salmon can be used if you find a good supplier as well. I’ve made it with salmon and no marinade before and it was still delicious.

Variety

One of my favorite things about poke in general is the wide variety of toppings and sauces used with it. Japanese mayo is a popular addittion, as well as dried seaweed. I do love the seaweed salad, but it can be hard to find. One of my favorite places for Poke in Oregon (Yatai) made a very similar crab salad to what I have in the video here although I chopped mine less finely as I enjoy the chunky pieces. You can easily make this spicy or sweet by adding more or entirely omitting the sriracha sauce.

Prepare in Advance

Usually I let the fish marinade overnight as that lets all the flavors soak in. The ginger especially benefits from the extended marinade time as it has more time to break down. You could certainly eat it an hour or so after marinating, but it won’t be as punchy as it would the next day. If you are in a rush just make sure to really pulverize the ginger.

Tuna Poke Bowl
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Tuna Poke Bowl

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Recipe by Zach Wood Course: RecipeCuisine: Hawaiian
Servings

6

servings
Prep time

20

minutes

Ingredients

  • Poke Bowl

  • 2-3 2-3 Raw Tuna Steaks

  • 1/2 1/2 Sweet Onion

  • 1 1 Cucumber

  • 1 1 3 inch piece of ginger

  • 3 Tablespoons 3 Soy Sauce

  • 3 Tablespoons 3 Sriracha

  • 2 Tablespoons 2 Sesame Oil

  • 1-2 1-2 Avocados

  • 1 Cup 1 Seaweed Salad

  • 3 Cups 3 Rice

  • Crab Salad

  • 1 15 oz 1 Package of Imitation Crab/ Surimi

  • 4 Tablespoons 4 Japanese Mayo

  • 2 Sticks 2 Celery

  • 1 teaspoon 1 Salt

  • 4-5 4-5 Green Onion Whites

Directions

  • Chop Tuna into chunks
  • Peel and chop Ginger then add to mortar and pestle or begin crushing with knife
  • Add Soy Sauce and Sesame Oil with the Ginger and crush together
  • Slice Onion
  • Add everything together and stir, then cover and put in fridge to marinate overnight
  • Julienne the Cucumber, and slice Avocado in half
  • Chop Imitation Crab and Celery and Green Onion then mix in a bowl with Salt and Japanese Mayo
  • Steam your rice
  • Prepare Bowl of Rice, and top with everything else!

Recipe Video

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