½kilotuna fillets(or use salmon), cut into one-inch cubes
2tablespoonslight soy sauce
1teaspoonsesame seed oil
For the sushi rice
For the cooked toppings
3tablespoonssesame seed oildivided
4shiitake mushrooms(caps only), thinly sliced
1largeAsian eggplantsplit vertically then cut into half-inch slices
For the raw toppings
For the sauce
4tablespoonslight soy sauce
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.
Poke Bowl printed from https://tastysafari.casaveneracion.com/poke-bowl/ for personal use only. Not for republication nor distribution.