Poke Bowl
Ingredients
The rice
-
1
cup
brown rice or white rice
-
2
cups
water
-
1
teaspoon
umeboshi vinegar (optional)
-
a pinch
kosher salt
The sauce
-
2
tablespoons
soy sauce
-
1
teaspoon
ponzu
-
1
pound
salmon belly or ahi tuna, skin removed and cubed
Spicy mayo
-
2
tablespoons
mayonnaise
-
1
teaspoon
Sriracha
Other additions
-
½
avocado, sliced
-
½
jalapeño, thinly sliced
-
green onions, sliced
-
pickled ginger
-
edamame
Instructions
- Cook the rice by combining it with water and umeboshi vinegar in a saucepan, cover, and simmer until tender.
- Prepare the poke by mixing the cubed fish with green onions, soy sauce, ponzu, olive oil, sesame oil, and sesame seeds.
- Whisk together mayonnaise and Sriracha to create the spicy mayo.
- Assemble the bowls by dividing the rice, adding the poke mixture, and topping with avocado, edamame, pickled ginger, and any other desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
94
Total fat
9g
Total carbohydrates
3g
Total protein
2g
Sodium
610mg
Cholesterol
3mg
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