This traditional and well-tested recipe from Serious Eats makes an impressively flavorful bowl of poke .This easy Poke Bowl Recipe is packed with sushi-grade ahi tuna seasoned with soy, honey, and plenty of sesame. It’s served with sticky brown rice, tons of veggies and these easiest spicy mayo on the planet.
So you want to make your own poke at home? Totally doable! The key to building a great poke bowl is getting in all the main components, balancing a variety of flavors and textures, and using your own highly expert palate to guide you. As the history of poke shows, there is no one way to assemble poke, as this special dish of marinated fish can be what you want it to be. Don’t be afraid to play with different ingredients and spices to arrive your perfect poke bowl.
Easy Homemade Poke Bowl Recipe !
This easy Poke Bowl Recipe is packed with sushi-grade ahi tuna seasoned with soy, honey, and plenty of sesame. It's served with sticky brown rice, tons of veggies and these easiest spicy mayo on the planet.
Ingrédients
- 1 lb sushi-grade ahi tuna Ahi Tuna. You want to find ahi tuna that’s sushi-grade. If you’re not sure, just ask your fish monger. I got mine at Whole Foods and as you can see, it was so gorgeous and fresh!
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1/4 cup light mayo Mayo. To me, there isn’t a different between full-fat mayo and light mayo, so that’s what I use here. A little bit goes a long way since we just drizzle the top of the ahi tuna bowls with the spicy mayo.
- 1 tsp sriracha Sriracha. As aforementioned, you can use a little bit of sriracha in the ahi tuna, but we really need it for the spicy mayo. We use one teaspoon per quarter cup of mayo, but if you want it hotter, add more.
- 4 cups cooked brown rice Brown rice. You can use a variety of things for these poke bowls, but to keep things healthy, I like to use brown rice. I have a rice maker, so it makes perfect rice every single time, but if you don’t, you can also pick up a carton of your favorite brown rice at your local chine restaurant.
- 1 cup diced cucumber
- 1/2 cup shredde carrots
- 1/2 cup shelled edamame
- 2 large avocados, peeled and sliced Avocado. No poke bowl recipe is complete without a little bit of avocado!
- 1 tbsp black sesame seeds
- 1 tsp green onion
Instructions
First Step
- Cook the rice. Brown rice takes a little longer to cook than white rice, so be aware of that. My rice cooker usually cooks it in about 40 minutes. You can also do this step ahead of time.
- Marinate the tuna. Use a VERY sharp knife to cut the ahi tuna into a bite-size dice. Add to a medium bowl. Stir with soy sauce, rice vinegar, honey, and sesame oil. Let the ahi tuna marinate while you prep the rest of the ingredients.
- Make the spicy mayo. Add the mayo and sriracha to a small bowl. Stir to combine. Season with salt and pepper. Add the mayo to a small ziplock baggie. Cut a small piece of the corner off.
- Assemble the bowls. Told you this was easy! Spoon the cooked rice into a bowl. Spoon the marinated tuna over the rice. Arrange the cucumber, carrot, and edamame around it. Fan out the avocado on top. Sprinkle with sesame deeds and chopped green onion. Drizzle with spicy mayo.
Second Step :
- Use a sharp knife to cut tuna into a dice. Add tuna, soy sauce, sesame oil, rice vinegar, and honey to a medium bowl. Toss to combine. Let the tuna sit while you prepare the rest of the ingredients.
- Use a sharp knife to cut tuna into a dice. Add tuna, soy sauce, sesame oil, rice vinegar, and honey to a medium bowl. Toss to combine. Let the tuna sit while you prepare the rest of the ingredients.
- Divide cooked rice between four bowls. Spoon tuna on one part of the rice. Surround with a pile of the cucumber, edamae, and carrot. Spread half of an avocado on top of the bowl. Drizzle the spicy mayo over the bowl. Sprinle with green onon and sesame seeds.
Notes
- The seasonings. The “sauce” for the ahi tuna is pretty simple and, I’m guessing, things you already have in your fridge. You’ll need tamari (soy sauce also works), sesame oil, honey, and rice vinegar. If you want things a little bit spicy in addition to the spicy mayo, you can add a little bit of sriracha.
- The veggies. You can use whatever you’d like, but my favorite combination is an assortment of shredded carrots, diced cucumber, and edamame. I love all the crunch and texture these three veggies have, plus they’re all different sizes which is a nice texture variation.
Substitutions and Tips and Tricks for Recipe Success
- You can also use sushi-grade salmon or any other fish
- Swap out any veggies you want. Red bell pepper or water chestnuts would work great.
- Don’t marinate the tuna too long, 5-15 minutes is all you need.
- To save time, use rice from your local Asian restaurant