Poke, the raw fish salad from Hawaii, is all the rage—especially when worked into a yummy, healthful rice bowl. Here use fresh tuna or salmon to create your own. You'll see there are tons of options with this recipe so you can make a bowl as simple or complex as you like.
White rice may be more traditional, but I find short-grain brown rice or even sweet brown sticky rice to be excellent bases for a heartier poke bowl. Don't like rice? Bases such as couscous, quinoa, or wilted kale are tasty choices, too.
- 2 cups short-grain or medium-grain rice
- 1 1/2 teaspoon salt (divided)
- 1 English or hothouse cucumber
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil (divided)
- 1/4 teaspoon red chili flakes (optional)
- 2 scallions
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice
- 2 tablespoons mirin (seasoned rice vinegar)
- 1 pound ahi tuna (or Pacific salmon filet)
- 1 package roasted seasoned seaweed
- 1 - 2 avocados
In a medium saucepan over high heat, bring 3 3/4 cups water and 1/2 teaspoon salt to a boil. Add the rice, bring back to a boil, cover, reduce heat to low, and cook 15 minutes. Take off the heat and let sit, still covered, for 5 minutes. Fluff the rice.
While the rice cooks, peel, seed, and chop the cucumber. Put it in a bowl and toss with 1/2 teaspoon salt. Let sit 10 minutes. Drain the cucumber, lay on a clean kitchen towel or layers of paper towels to dry thoroughly. Put the cucumbers in a medium bowl and toss with the rice vinegar, sesame oil, and chili flakes (if using). Set aside while you prepare the other elements.
Trim the scallions and chop. Or, to be fancy, cut them into 1-inch lengths and then cut those lengths into thin julienne or ribbons. If you want to get even fancier, soak those julienned scallions in a bowl of cold water for a few minutes until the ribbons curl. Pat dry and set aside.
In a small bowl or measuring cup, combine the soy sauce, lime juice, orange juice and mirin. Set aside.
Cut the fish into smallish bite-size pieces. Put in a medium bowl. Crumble in about half of the seaweed. Toss with a few tablespoons of the sauce. Set aside.
Peel and chop the avocado.
Divide the rice between four bowls. Let diners top each bowl with as much fish, avocado, cucumber, scallions, and sesame seeds as they like. Or, combine the fish with the cucumber, avocado, and sesame seeds and gently toss to combine before adding to the rice and topping with scallions as a garnish.