Originated it Hawaii, Poke is just a fancy word for rice bowl topped with delicious ingredients full of flavors Japanese flavors. Good quality sashimi grade raw fish is essential, you could easily make it vegetarian or vegan, I have both options to fit your lifestyle. Poke bowls make a delicious light dinner or lunch or a quick snack. I prefer it for dinner on hot summer days.
For added flavor I made a Japanese style rice called Takikomi, it is simple rice flavored with mushrooms, seaweed, soy etc. This bowl can be made with plain rice or cauliflower rice as well.
You see different versions of this recipe on this post. Its a popular meal with our family and here are some plating and topping suggestions. For more recipe inspirations check out here and here.
For Takikomi Gohan Rice
SERVES 2-3 Bowls
Ingredients
- 3-4 pieces shiitake mushrooms, fresh or if using dried, rehydrate in one cup of water and use the soaked water for cooking rice.
- 1/2 medium carrot, peeled and diced
- 1/2 piece aburage, fried tofu (optional)
- 1 cups rice, I used brown short grain, washed and soaked in water for 1 hour
- 1/2 teaspoon kombu dashi powder( optional, I like the flavor)
- 1-2 teaspoons light soy sauce
- 2 Tablespoons Sake
- 2 Tablespoons Mirin
- water, for cooking rice.
Instructions
- Cut the vegetables into bite size pieces.
- Wash and place the rice in the rice cooker’s bowl your usual cooking method . Add salt, soy sauce, Sake and Mirin, mushroom soaked water and enough water needed, next add the veggies.
- Cook as usual like regular white rice. Alternately you can cook over the stove top as you would normal rice. Serve as an accompaniment to any Asian meal or in this case with poke bowl.
POKE BOWL
- 1 cup edamame or peas, steamed
- 1 lbs sashimi grade tuna and/or salmon cubed( skip if vegan or vegetarian or Use 1 cup pan fried firm tofu
- 1 cup broccoli steamed or any favorite veggie
- 1 avocado sliced, I didn’t use it this time, added carrot instead
- 1 cup radish sliced/ sprouts/ micro greens/ sliced cucumber
- 1 cup diced mango or orange gives the bowl a nice sweet component but optional
- TO SERVE: low sodium soy sauce/ sriracha mayo, sesame seeds, seaweed
- for my special sauce simple blend 1/4 cup mayo+ 2-3 tablespoons sriracha sauce+ 1 teaspoon sesame oil+ 1 tablespoon soy sauce
Place 1-2 tablespoons rice then neatly arrange all the ingredients on top. Serve with sauces.
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