Prepared Ingredients
Poke Bowls are something I have been really inspired by for the past 4 years. I worked at a place in downtown Toronto that solely did sushi burritos and poke bowls. They had a spicy cajun salmon with a miso ginger dressing bowl, a shrimp and pineapple bowl, and a sunshine Ahi tuna bowl. Ever since then I have been on a Poke bowl kick. It is a light and refreshing meal that offers variety of textures and flavours so each bite is an exciting experience. There are so many ways you can switch this up. When I started making it I would dice up jicama root as a crunch factor.
You can use any protein, fruit or vegetable you prefer. Once my friends started opening up to the idea of poke bowls I started trying to recreate the one from Earls that everyone likes so much. Its a great recipe that is good for anyone who is new to the raw fish game. It has simple and crisp ingredients that are familiar to the amateur pallet. It is quick to make and refreshing to eat. Perfect for a sunny Sunday afternoon meal. Poke was originated in Hawaii, one of my favourite places, so it only makes sense that I am obsessed with this dish.
“Each bite is an exciting experience”
I have found a local place that offers sushi grade Ahi Tuna, fresh or froze. The quality of this tuna is actually so good that a neighbouring sushi restaurant sources their tuna from them. If you are local to burlington and would like to know which place I get my tuna from leave us a comment and I’d be happy to share.
Once the tuna was in our possession we went on a mission to get the other ingredients. A crunch factor that we had been missing the other times we’ve recreated this dish was crispy onions. we found them at a local grocery store and they are amazing. This item could be made at home but it would defeat the simplicity aspect of why we enjoy this dish as much as we do.
A quick PSA before we get started, I have not listed amounts as the bottom. This is due to the fact that it is all so personal, if you want more tuna, add more tuna. If you really like mango, add a lot of mango, if you hate it, don’t add it! My favourite thing about cooking is there are no rules! I am hesitant to add a list of quantities to follow because maybe my tastebuds are different from yours, I really encourage everyone to be confident and go with your gut.
Now that we have all the ingredient, its time to get started!
“My favourite thing about cooking is there are no rules!”
Yellowfin Ahi Tuna Poke Bowl
- Ahi Tuna
- Radish
- Avocado
- Mango
- Cucumber
- Dried Seaweed
- Cilantro
- Crispy onions
- Sushi Rice
- Japanese Mayonnaise (recipe below)
- Sesame Oil
- Soy Sauce
Method:
Prepare sushi rice as directed on packaging.
Dice up Ahi tuna and place in a container, add soy sauce and sesame oil as desired. Marinate in the fridge for up to a day.
Dice mango and cucumber, slice avocado, chop cilantro, slice dried seaweed and cut radish however you prefer. Place all ingredients in separate bowls or piled on a butting bored.
To make Japanese mayo, either make your own mayonnaise to start with or use a store bought one. Both options are fine. Add in rice wine vinegar and sugar. Stir until sugar is dissolved. Add more sugar or vinegar as needed. The mayonnaise should be slightly sweet and tangy. Loosen out the mayo as needed with water.
To assemble poke bowl add rice in the bottom of a bowl, drizzle with Japanese mayonnaise.
Sprinkle with chopped cilantro and crispy onions.
Add even amounts of each ingredients listed above around the edges of the bowl.
Place Tuna in the middle of the bowl and top with dried seaweed strips.
Top with as much soy sauce as you would like and dig in!
Completed Poke Bowl
The Hungry Bunch 