The traditional Hawaiian, cubed, raw-fish delight has been around for years, but poke is blowing up in a big way right now. Think you have to be a chef to make it at home? Teresa Strasser and chef Teresa Hansen have three delicious steps to make the perfect poke bowl at home.
1. Pick the Right Fish
Sushi Grade is term used by marketing companies as a way to increase sales. You want to look for Grade One Tuna which is the highest rates tuna, or Grade A
2. The Secret’s in the Sauce
Everyone knows about the soy sauce, but the real secret ingredient to a poke sauce is the sesame oil. Sesame oil's a lot more delicate and has a nutty aroma and taste. Combine soy sauce, rice vinegar sesame oil and Chile garlic sauce. Then marinate the fish for five minutes. Add the fish and that brings us to our third secret to perfect poke.
3. Gotta Have the Crunch
We've got a lot of soft textures with the rice, and the salmon or the tuna, so we need a little crunchiness. Crunchy carrots, cucumber, onion strings, leafy greens and macadamia nuts add crunch and nutrients.
FULL INSTRUCTIONS:
Ahi Tuna Poke Bowl
Prep Time: 15 minutes
Yield: 2 servings
Ingredients
Sauce Marinade
2 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
½ teaspoon chili garlic sauce
8 ounces wild caught tuna, cut into ½ inch cubes*
2 tablespoons thinly sliced green onions
1 cup brown rice, white rice or vermicelli rice noodles
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 cup mixed greens
Toppings
Avocado Sesame Seeds
Grated Carrot Sliced Green Onions
Crispy Onions Crispy Wontons
Pickled Ginger Cucumber
Preparation
- Whisk together soy sauce, rice vinegar, sesame oil and chili garlic sauce in a medium bowl. Gently fold in tuna and green onions. Set aside.
- Mix together rice or rice noodles and mixed greens with rice vinegar and sesame oil.
- Begin building your Ahi Bowl- Divide rice and salad mixture between two bowls. Divide marinated Ahi Tuna among bowls. Now Add your toppings! Garnish with additional sesame seeds and green onions.
**If using salmon, buy previously frozen salmon or freeze salmon for at least 24 hours for food safety measures**
Nutrition Facts per serving: 293 calories, 5g fat, 33g protein, 28g carbs, 3g fiber
Recipe provided by Chef Teresa Hansen www.chefhansen.com
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