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Easy and delicious Poke Bowl presents a bowl of fresh tuna coated with umami sauce and served on top of steamed white rice. It takes less than 15 minutes to prepare and is perfect for lunch, dinner, and any occasion.
Poke Bowl Recipe
Poke bowl is a vibrant Hawaiian dish that has gained immense popularity worldwide. Bursting with fresh flavors and a delightful array of textures, it offers a delectable combination of ingredients that tantalize the taste buds.
Summer is around the corner. There’s nothing that beats a bowl filled with fresh sashimi-grade tuna marinated with umami sauce and served over steamed white rice. With its emphasis on fresh ingredients, vibrant flavors, and a balance of textures, the poke bowl embodies the essence of a delicious and wholesome culinary experience.
Why This Recipe Works
Homemade poke bowl recipe calls for only a few ingredients that are easy to access from location groceries. It’s important to use sushi-grade fish, which ensures a clean and fresh taste. It’s a must-try recipe for seafood lovers.
This recipe is relatively easy to prepare, and the marinade requires a short marinating time. Following this easy recipe will have you a meal, to the table, in less than 15 minutes. Whether enjoyed as a light and refreshing lunch, a satisfying dinner, or even as a party dish, it caters to a wide range of tastes and preferences.
It’s also a versatile recipe, allowing you to customize the poke bowl with your preferred mix-ins from vegetables to a variety of seafood choices.
Recipe Ingredients
This ultimate homemade poke bowl requires only a few ingredients below:
- Sashimi-grade tuna
- Yellow onion
- Cucumber
- Furikake- A dry Japanese condiment made of seaweed flakes, sesame seeds, and bonito flakes that tastes sweet and savory. It’s a delicious seasoning topped over rice, noodles, soup, salad, and potato chips.
- Japanese chili pepper
- White rice
Umami sauce calls for only three ingredients below:
- Soy sauce
- Mirin
- Sesame oil
See the recipe card for full information on ingredients.
How To Make Poke Bowl
Preparing poke bowls at home takes less than 15 minutes. It starts with bite-sized pieces of sashimi-grade tuna.
Seasoning tuna with yellow onion and cucumber in a savory blend of soy sauce, mirin, and sesame oil. Plus, add Japanese chili pepper and furikake to enhance the flavor with a spicy kick.
Finally, assemble the poke bowl with steamed white rice, seasoned poke, and mix-ins if desired.
Cooking Tips
Here are a few tips to help you make the most delicious and fresh poke bowl that rivals local restaurants.
- Use sashimi-grade tuna or salmon for the best result.
- You can either make the poke just before serving or marinate the tuna in advance, keep it in the refrigerator, and serve it within 24 hours.
Frequently Asked Questions
There is a wide range of mix-ins and toppings that can be used to enhance the flavors and textures of a poke bowl. Here are the common options: cucumber, onion, edamame, avocado, seaweed, radish, mango, spicy mayo, wasabi, and pickled ginger.
I recommend making the poke bowl right before serving for the best texture and flavor. However, making poke bowl ahead of time with a short marinating time also helps the fish to absorb flavors. You can marinate it in advance and keep it refrigerated (for up to 24 hours), then assemble the poke bowl until it’s ready to serve. However, avoid marinating it for too long, as the fish may become overly seasoned or lose its delicate texture.
This recipe has 231 per serving.
What To Serve With Poke Bowl
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Poke Bowl
Ingredients
- 7 ounce (200 grams) fresh sashimi-grade tuna , cut into bite-size
- 1/2 yellow onion , thinly sliced
- 1 cup cucumber , thinly sliced
- 2 tablespoons furikake
- 1/2 tsp Japanese chili pepper
- 2 bowl steamed white rice
- 1/4 cup green onion or scallion, chopped, for garnish
Seasoning Sauce
- 2 tablespoons soy sauce
- 1 tablespoon mirin, Japanese rice wine for cooking
- 1/2 teaspoon sesame oil
Instructions
- Cut fresh sashimi-grade tuna into bite-sized cubes.
- Add the tuna cubes, thinly sliced onion, and cucumber slices to a mixing bowl. Sprinkle furikake and Japanese chili pepper evenly on top. Next, add soy sauce, mirin, and sesame oil to the bowl and gently mix all the ingredients together. Finally, top with chopped green onion.
- Serve immediately over steamed white rice, brown rice, or a green salad of your choice.
Video
Notes
- Use sashimi-grade tuna or salmon for the best result.
- You can either make the poke just before serving or marinate the tuna in advance, keep it in the refrigerator, and serve it within 24 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
