Name: Easy Poke Bowls at Home
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Hawaiian
Ingredients: 2 1/2 cups water; 2 cups sushi rice, rinsed until the water comes out clear; 3 tablespoons unseasoned rice vinegar; 1/2 teaspoon sea salt; 1/2 cup coconut aminos; 1 teaspoon fish sauce; 2 teaspoons rice vinegar; 2 teaspoons fresh grated ginger; 2 teaspoons grated garlic; 2 teaspoons chili sauce; 2 teaspoons toasted sesame oil; Optional: pinch chili flakes; 1 cucumber, thinly sliced; 1 red onion, thinly sliced; 1 lb sushi grade salmon or tuna; 2 tablespoons good quality mayonnaise; 2 teaspoons Sriracha, more to taste; Mango, diced; 1 avocado, thinly sliced; 1 tablespoon sesame seeds; 1/4 cup toasted nori, thinly sliced; 1/4 cup scallions, thinly sliced; 1/4 cup edamame, steamed or frozen and defrosted; Carrots, sliced thin; 1 shallot, sliced thin and pan-fried in avocado oil; 1 red chili, sliced

Description

Easy Poke Bowls at Home are fresh, customizable bowls made with sticky sushi rice, marinated sushi-grade fish, crisp vegetables, spicy mayo, and colorful toppings.

Ingredients

Scale

2 1/2 cups water
2 cups sushi rice, rinsed until the water comes out clear
3 tablespoons unseasoned rice vinegar
1/2 teaspoon sea salt
1/2 cup coconut aminos
1 teaspoon fish sauce
2 teaspoons rice vinegar
2 teaspoons fresh grated ginger
2 teaspoons grated garlic
2 teaspoons chili sauce
2 teaspoons toasted sesame oil
Optional: pinch chili flakes
1 cucumber, thinly sliced
1 red onion, thinly sliced
1 lb sushi grade salmon or tuna
2 tablespoons good quality mayonnaise
2 teaspoons Sriracha, more to taste
Mango, diced
1 avocado, thinly sliced
1 tablespoon sesame seeds
1/4 cup toasted nori, thinly sliced
1/4 cup scallions, thinly sliced
1/4 cup edamame, steamed or frozen and defrosted
Carrots, sliced thin
1 shallot, sliced thin and pan-fried in avocado oil
1 red chili, sliced

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Instructions

1. In a medium mixing bowl, mix the coconut aminos, fish sauce, rice vinegar, ginger, garlic, chili sauce, sesame oil, and optional chili flakes until well blended.

2. Pour half of the marinade into another small mixing bowl. Add the tuna or salmon to one bowl and the cucumber and red onion to the other.

3. Mix well so the fish and vegetables are fully coated. Cover both bowls and refrigerate for at least 4 hours, or overnight for the best flavor.

4. Make the sticky rice by placing the rinsed sushi rice in the Instant Pot insert with water, sea salt, and rice vinegar. Toss, close the lid, and set the valve to sealing.

5. Cook on manual for 9 minutes, then quick release and mix.

6. Stir together the mayonnaise and Sriracha in a small bowl to make the spicy mayo.

7. Chop and prepare all toppings.

8. Assemble the bowls with sticky rice, marinated fish, marinated cucumber and onion, spicy mayo, mango, avocado, sesame seeds, nori, scallions, edamame, carrots, fried shallot, and red chili. Serve immediately.

Notes

For deeper flavor, marinate the fish and vegetables overnight.

To cook sticky rice on the stovetop, simmer rinsed sushi rice with water until absorbed, about 20 minutes, then steam covered off heat for 10 minutes before mixing with rice vinegar and salt.

To fry shallots, heat avocado oil in a small saucepan, fry thinly sliced shallots until light brown, then drain on a paper towel.

Use only sushi-grade salmon or tuna from a trusted source.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Instant Pot
Cuisine: Hawaiian

Nutrition

Serving Size: 1 bowl
Calories: 690
Sugar: 13g
Sodium: 511mg
Fat: 21g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 106g
Fiber: 7.5g
Protein: 36g
Cholesterol: 44mg