Poke bowls have been my recent food obsession, mostly because I can have a heaping helping of kimchi with it. Poke, which means to cut, is a native Hawaiian dish. You can make it with a variety of different fishes, vegetables, and fats. This has been a favorite lunch/dinner of mine that is easy to throw together. You can get sushi-grade tuna from your local fish monger or you can get frozen tuna and thaw it in a bowl of water in the fridge.
- 1/2 Cup Sushi Rice/ whatever rice you have
- 1 piece Frozen/Fresh Tuna, cut into bite sized pieces. I’ve also used canned tuna and salmon
- 2 TBSP Rice Wine Vinegar
- Soy Sauce
- 1/2 TSP Ground Ginger
- 1/2 Avocado, diced
- Cucumber, diced
- 1 TBSP Cream Cheese (I like it for that extra tang)
- 1/4 Cup Kimchi, I like Cleveland Kitchen’s
- Nori sheets, to eat with
- Kewpie Mayo
- Hot Sauce
Let’s Get Cooking
If you’re making your rice for the first time cook per package instructions and then add in your rice wine vinegar. Mix thoroughly.
Begin prepping all your ingredients until they are in bite sized pieces. You can add any other veggies you want that, like my Asian-inspired zucchini.
Place the tuna in a bowl with soy sauce and some ground ginger, let marinate while you get the bowl ready.
Grab a bowl and fill with your rice, if you want drizzle with some kewpie mayo, hot sauce & soy sauce, mix well.
Top the rice with your veggies, kimchi, avocado, cream cheese, nori, and finally your tuna.
Made with Love,