Easy Poke Bowls at Home
These Ahi Poke Bowls are packed with veggies, fresh sushi-grade fish, sticky pressure cooker rice, a delicious marinade, and an easy spicy mayo drizzle. A poke bowl bar, if you will! If you love poke bowls as much as I do, these colorful nutritious bowls are for you! They are delicious, beautiful, fresh, and the perfect meal that everyone will love!
Ahi Poke Bowl
I am so excited to partner with Kamikoto knives to bring you today’s post! I am obsessed with having really great knives, since I cook every single day. Hence my excitement to get my hands on these beauties. A good knife is a true game changer in the kitchen, whether you cook for a living or not. If you’ve ever cut with a dull knife and then used a great sharp knife, you know what I mean! I seriously love these knives. They are heavier than some of my other knives but in a good, non-flimsy type of way.
What do I look for in a good knife?
- They have to be sharp, durable, strong, and they need to last for a long time if I’m going to invest some money into them!
- Another good measure of a great knife is cutting sushi grade fish, like in this post. A flimsy, dull knife will simply not result in those perfect cubes of tuna or salmon! Trust me, I’ve tried this. I was so excited to immediately put these knives to use for cutting raw fish!
Poke bowl bar, for the win! This bowl is the perfect meal prep item! The longer the cucumber, onions, and salmon (or tuna) soak up the flavors in the marinade, the more delicious this recipe will be! Prep the toppings a day or two ahead of time, cook the rice right before assembling, and have creative poke bowls all week long!
What is Poke?
Poke is diced raw fish served either as an appetizer or as a main course and is one of the main dishes of Native Hawaiian cuisine.
Where do you buy sushi grade fish?
If you plan on eating fish raw, purchase sushi-grade fish, which can be found at high-end or specialty grocery stores, or a fish market, like I prefer. This higher-quality fish is often flash frozen to kill parasites and is specifically intended for raw consumption.
Watch the video:
Want other seafood recipes? Try these easy favorites:
- One Pan Moroccan Fish
- Paleo Air-Fryer Fish Sticks
- Mahi Mahi Tacos with Tropical Salsa
- 3-Ingredient Dijon Salmon (In 10 Minutes!)
- Tequila Lime Shrimp
Easy Poke Bowls at Home
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- 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
Marinade for the Sushi Grade Fish, Cucumber, and Onion:
- 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
- In a medium mixing bowl, mix the marinade ingredients until well blended. Pour half the marinade in another small mixing bowl. Add tuna or salmon to one bowl and red onion and cucumber to the other. Mix well so that the fish and vegetables are well coated. Cover each bowl and place in the refrigerator for at least 4 hours. The more both marinate, the more flavorful the poke bowl will be. We recommend marinating these overnight!
- Make the sticky rice: Rinse your rice. Place in the insert of your Instant Pot. Add water, salt, and vinegar. Toss and close the lid. Set the valve to sealing. Set manual to 9 minutes. Quick release and mix.
- Chop all garnishes and set side. Assemble and enjoy.
How to cook sticky rice on the stovetop: Rinse 2 cups of sushi rice until the water comes out clear. Place in a medium saucepan with 2 1/2 cups of water. Cover and bring to a boil over medium-high heat. Once at a boil, remove lid and simmer over medium-low heat until the water has been absorbed, about 20 minutes. Take off heat and cover for 10 minutes. In a small bowl whisk together the rice vinegar and salt until the salt has dissolved. Once the rice has steamed for 10 minutes, remove lid and fluff with a fork. Place in a bowl and pour in the rice vinegar mixture. Using a spatula, carefully mix. Cover with a towel until ready to eat!
How to fry shallots: Place 1/4 cup of avocado oil in a small saucepan. Bring to frying temperature and place in thinly sliced shallots. Let fry until light brown. Using a slotted spoon, gently scoop out the fried shallots and place on a plate lined with a paper towel until cooled.
- Calories: 690
- Sugar: 13g
- Sodium: 511mg
- Fat: 21g
- Saturated Fat: 3g
- Carbohydrates: 106g
- Fiber: 7.5g
- Protein: 36g
- Cholesterol: 44mg
Disclosure: This post is brought to you in partnership with Kamikoto Knives. All opinions in this post are 100%, always my own.
May 5, 2017
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