Poke Bowl

DifficultyBeginner
Yields4 Servings
Prep Time15 mins
 ½ lb raw sashimi-grade salmon or tuna, cubed
 1 tbsp white onion, minced finely
 1 ½ tbsp soy sauce
 1 ½ tsp sesame oil, divided
 1 ½ tsp honey or maple syrup (or combinaiton of both)
 red pepper flakes
 kosher salt, to taste
 1 green onion, sliced thinly on a bias
 1 tbsp dried seasweed sliced thinly
 1 mango, sliced into ribbons
 1 avocado, cubed or sliced into ribbons
 1 tsp toasted sesame seeds for sprinkling
 lime or lemon wedges, for serving
 cooked rice, for serving, optional
1

Gently combine tuna or salmon, green onion, sesame seeds, 1 tsp sesame oil, soy sauce and honey or maple syrup. Sprinkle with a pinch of salt and red pepper flakes. Allow to sit at room temperature for 5-10 minutes. But not longer, to avoid for the salt to start inadvertently cooking the fish.

2

In the meantime, slice mango and avocado into ribbons or cubes and dress very lightly with 1/2 tsp sesame oil.

3

After the rest, toss the fish mixture gently once more, taste and adjust the seasoning with more honey, soy sauce, sesame oil for richness or additional spice.

4

Divide the fish mixture between bowls. Place sliced seaweed, avocado and mango ribbons in a decorative manner.

5

Serve right away by itself or with a bowl of cooked rice.

Ingredients

 ½ lb raw sashimi-grade salmon or tuna, cubed
 1 tbsp white onion, minced finely
 1 ½ tbsp soy sauce
 1 ½ tsp sesame oil, divided
 1 ½ tsp honey or maple syrup (or combinaiton of both)
 red pepper flakes
 kosher salt, to taste
 1 green onion, sliced thinly on a bias
 1 tbsp dried seasweed sliced thinly
 1 mango, sliced into ribbons
 1 avocado, cubed or sliced into ribbons
 1 tsp toasted sesame seeds for sprinkling
 lime or lemon wedges, for serving
 cooked rice, for serving, optional

Directions

1

Gently combine tuna or salmon, green onion, sesame seeds, 1 tsp sesame oil, soy sauce and honey or maple syrup. Sprinkle with a pinch of salt and red pepper flakes. Allow to sit at room temperature for 5-10 minutes. But not longer, to avoid for the salt to start inadvertently cooking the fish.

2

In the meantime, slice mango and avocado into ribbons or cubes and dress very lightly with 1/2 tsp sesame oil.

3

After the rest, toss the fish mixture gently once more, taste and adjust the seasoning with more honey, soy sauce, sesame oil for richness or additional spice.

4

Divide the fish mixture between bowls. Place sliced seaweed, avocado and mango ribbons in a decorative manner.

5

Serve right away by itself or with a bowl of cooked rice.

Notes

Poke Bowl

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