Bowls are just the best. Especially when they’re full of poke and drizzled with lots of sauce. A poke bowl.
Last Monday, the BCP girls gathered for the first day of a two day meeting. Now, feeding is definitely not a requirement of hosting a BCP meeting.
But, this time the meeting was by Shaindy, and she always surprises us with these gourmet delicious things (and the rest of us are supposed to be the ones in the food industry). And this time, it was this post-worthy Poke Bowl.
What’s a poke bowl? If you’re cool with sushi, then you’ll love poke. A poke bowl is simply a salad with seasoned raw fish. They’re beautiful and delicious and gaining lots of popularity right now.
Poke Bowl
Ingredients
Tuna:
- 2 tbsp soy sauce
- 1 tsp rice wine vinegar
- 1 tsp toasted sesame oil
- 1 tsp black sesame seeds, plus more for garnish
- ½ tsp red pepper flakes
- 1 lb sushi-grade ahi tuna, cubed
- 2-3 scallions, thinly sliced
- 1 avocado
For serving:
- cooked sushi rice, wild rice, or short grain brown rice, at room temperature
- spicy mayo
- sweet sauce
- black sesame seeds
Toppings – Choose From:
- arugula
- avocado, sliced
- tomatoes
- persian cucumbers,
- shredded carrots
- shredded beets
- edamame
Instructions
- Whisk together the soy sauce, vinegar, sesame oil, seeds, and red pepper flakes in a medium mixing bowl. Add the cubed tuna and scallions, gently stir together to dress the tuna. Marinate for 5 minutes.
- Meanwhile, pit and cube the avocado (the chunks should be of a similar size to the tuna). Add to the tuna, and gently mix together to distribute the avocado.
- To serve, scoop rice into bowls, top with tuna poke, and then add the vegetables of your choice. Drizzle the spicy mayo and sweet sauce over the top and add some black sesame seeds to garnish. Dig in and enjoy.
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Yum. Can’t wait to try this!
Made this as a starter for shabbos lunch! Was a hit!