Poke Bowl

Name: Poke Bowl
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 1/2 cups (320 g) Calrose rice (sushi rice); 1 3/4 cups (430 ml) water; 1 tsp salt; 2 tbsp (30 ml) soy sauce; 2 tsp (10 ml) toasted sesame oil; 2 tsp (10 ml) rice vinegar; 3/4 lb (340 g) sashimi-grade tuna or salmon, skinless and diced; 2 tsp black sesame seeds; 1/2 cup (125 ml) mayonnaise; 2 tbsp (30 ml) water; 2 tsp (10 ml) Sriracha sauce; 1 1/2 cups (210 g) frozen edamame, blanched; 2 Lebanese cucumbers, thinly sliced; 2 carrots, finely julienned; 1 avocado, diced; 1/4 cup (10 g) cilantro leaves; Lime wedges, for serving

5 stars (30) Rate this recipe

Preparation 35 MIN

Cooking 15 MIN

Marinating 15 MIN
Servings 4

This poke bowl recipe tastes absolutely fresh!

Ingredients
Preparation

Ingredients

Rice

1 1/2 cups (320 g) Calrose rice (sushi rice)
1 3/4 cups (430 ml) water
1 tsp salt

Fish

2 tbsp (30 ml) soy sauce
2 tsp (10 ml) toasted sesame oil
2 tsp (10 ml) rice vinegar
3/4 lb (340 g) sashimi-grade tuna or salmon, skinless and diced
2 tsp black sesame seeds

Sauce

1/2 cup (125 ml) mayonnaise
2 tbsp (30 ml) water
2 tsp (10 ml) Sriracha sauce

Bowl

1 1/2 cups (210 g) frozen edamame, blanched
2 Lebanese cucumbers, thinly sliced
2 carrots, finely julienned
1 avocado, diced
1/4 cup (10 g) cilantro leaves
Lime wedges, for serving

Preparation

Rice

Rinse the rice under cold running water until the water runs clear. Drain well.
In a pot, bring the rice, water, and salt to a boil. Cover and simmer over low heat for 15 minutes or until the water has just been completely absorbed by the rice. Remove from the heat and let rest 10 minutes, covered. Remove the cover and fluff with a fork. Let cool to room temperature (see note).