How to make poke bowl at home
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Poke Bowl

Course Main Course, Side Dish, Snack
Cuisine Hawaiian
Prep Time 15 minutes
Cook Time 25 minutes
Cooling time for the rice 10 minutes
Servings 4 people

Ingredients

For the marinated fish

  • ½ kilo tuna fillets (or use salmon), cut into one-inch cubes
  • 2 tablespoons light soy sauce
  • 2 tablespoons lemon juice
  • ¼ teaspoon grated ginger
  • 1 teaspoon sesame seed oil

For the sushi rice

  • ¾ cup Japanese rice
  • 1 teaspoon rice vinegar

For the cooked toppings

  • 1 tablespoon sesame seeds
  • 3 tablespoons sesame seed oil divided
  • 2 whole eggs lightly beaten
  • salt
  • 4 shiitake mushrooms (caps only), thinly sliced
  • 1 large Asian eggplant split vertically then cut into half-inch slices

For the raw toppings

  • 1 ripe mango
  • 1 cup shredded lettuce
  • 1 medium cucumber

For the sauce

  • 4 tablespoons light soy sauce
  • 4 tablespoons rice vinegar
  • 1 tablespoon sugar
  • ¼ teaspoon grated ginger

Instructions

Marinate the fish

  • Place the cubed fish in a bowl. Add the soy sauce, lemon juice, ginger and sesame seed oil. Toss well. Cover the bowl and keep in the fridge.

Cook the rice

  • Rinse the rice several times until the water runs clear.
  • Place the rice in the rice cooker. Pour in a cup and a half of water and cook.
  • Spread the rice in a shallow bowl. Drizzle in the rice vinegar and toss well. Leave to cool.

Toast the sesame seeds; cook the eggs, eggplants and mushrooms

  • While the rice cools, place a frying pan over medium heat. Spread the sesame seeds and cook, tossing often, until browned and glistening. Scoop out and set aside to cool.
  • Heat a tablespoon of sesame seed oil in the same frying pan. Pour in the beaten eggs, sprinkle with a little salt and cook just until set. Roll up and cool. Cut into half-inch slices.
  • Heat another tablespoon of sesame seed oil in the frying pan. Spread the sliced shiitake in the hot oil and sprinkle with a bit of salt. Cook for a minute, flip the slices over and cook for another minute. Scoop out and set aside.
  • Heat the remaining tablespoon of sesame seed oil. Spread the eggplant slices in the hot oil. Cook for a minute and a half, flip over and cook for another minute. Scoop out and set aside.

Prepare the mango and cucumber

  • Cut both sides of the mango to get the flesh; discard the stone. Cut the mango flesh into half-inch cubes.
  • Cut the cucumber into bite-size pieces.

Make the sauce

  • Mix together all the ingredients for the sauce until the sugar is dissolved.

Assemble the poke bowls

  • Prepare four bowls. Place rice at the bottom of each bowl.
  • Divide the marinated fish into four portions and place a portion on top of the rice in each bowl.
  • Surround the fish with egg, shiitake, eggplant, mango, lettuce and cucumber.
  • Drizzle a tablespoon of sauce over the contents of the bowl and sprinkle with sesame seeds (and, optionally, with cilantro).
  • Serve the poke bowls at once with the remaining sauce on the side.