Recently LA has developed a poke craze. A new poke spot seems to spring up on every corner like Starbucks. Most of these spots offer cheap fast poke bowls that may be tasty, but unfortunately too often use bad cuts of fish. After a few less than stellar experiences I decided to very simply create my own poke bowls at home. As always this recipe is easy, healthy, and can be switched up to include whatever ingredients you have available.
Sushi grade raw tuna
Rice wine vinegar
Begin by steaming the jasmine rice. Next dice the tuna into small cubes and marinate with the juice from a lime, a sprinkle of sesame seeds, a splash of rice wine vinegar, salt and pepper. You don’t have to marinate the tuna for too long, 15 minutes is enough time for the lime to start “cooking” the fish. Since you’re not cooking the tuna other than with the marinade you want to make sure you get very fresh fish. I get mine from my local fish market or at Whole Foods. While the tuna marinates and the rice steams, cut up all of the fresh ingredients you want to add to the bowl. I like to mix textures and flavors by using crunchy elements like fresh cucumber and adding touches of sweetness with mango. The last step before you assemble the bowl is to make the sauce. For my sauce I combine soy sauce, sesame oil, rice wine vinegar, sesame seeds, and green onion. I do everything by taste adding to the sauce until it tastes good. To finish, assemble everything in a bowl, pour the sauce over the rice and trimmings, serve and enjoy immediately