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POKE BOWLS
cook:
40 min
1,745,645 views Poke Bowls: for those rare occasions when your lunch actually tastes just as delicious as it looks on your feed.
2 servings
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Sushi Rice
½ cup rice
¾ cup water
1 tsp rice wine vinegar
For the Tuna Poke
1 tsp fresh ginger, grated
1 ½ tbsp shoyu or soy sauce
1 tbsp sesame oil
½ tsp kosher salt
¼ tsp gochugaru or crushed red pepper flakes
12 oz sushi grade ahi tuna or bluefin tuna, cubed
½ small sweet onion, sliced
½ cup green onion, thinly sliced (greens only)
½ tbsp toasted sesame seeds
¼ cup inamona (candlenut) or toasted macadamia nuts, chopped
Cooked sushi rice, room temperature
For the Salmon Poke Bowl
1 tsp fresh ginger, grated
1 ½ tbsp shoyu or soy sauce
½ tbsp ponzu sauce
1 tbsp sesame oil
½ tsp kosher salt
¼ tsp gochugaru or crushed red pepper flakes
12 oz sushi grade salmon, cubed
Cooked sushi rice, room temperature
½ cup cucumber, sliced
½ ripe avocado, sliced or cubed
¼ cup nori strips
Tenkasu (see recipe below)
Spice mayo sauce (see recipe below)
For the Tenkasu
As needed fry oil
2 oz cake flour
¼ tsp kosher salt
4 oz club soda or more as needed
For the Spicy Mayo Sauce
3 tbsp mayonnaise, preferably kewpie
2 tsp sriracha sauce
¾ tsp rice wine vinegar
¼ tsp toasted sesame oil
For the Shrimp Poke Bowl
12 oz fresh or frozen shrimp, thawed
1 tsp fresh ginger, grated
1 ½ tbsp shoyu or soy sauce
1 tbsp sesame oil
½ tsp kosher salt
¼ tsp gochugaru or crushed red pepper flakes
Cooked sushi rice, room temperature
Unagi sauce (see recipe below)
⅓ cup edamame, cooked + cooled
¼ cup green onion, thinly sliced (greens only)
½ cup kimchi
1 tsp toasted sesame seeds
¼ cup pickled ginger
For the Unagi Sauce (Recipe credit: Just One Cookbook)
¼ cup mirin
2 ½ tbsp sugar
1 ½ tbsp sake
¼ cup soy sauce
TOOLS
Babish Mixing Bowl
Babish Tiny Whisk Set
Babish Medium Pot
Babish Everyday Pan
Babish Mini Prep Bowls
DIRECTIONS
1.
For the Sushi Rice (Stovetop)
1.
Rinse the rice until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
½ cup rice
2.
Add the water and the rinsed rice to a medium saucepot with a corresponding lid.
½ cup rice
¾ cup water
3.
Bring the water to a boil over high heat, then reduce the temperature to a simmer and cover the pot. If the lid has a steam vent, cover it with a clean dishtowel.
4.
Simmer the rice for 15-20 minutes, then turn off the heat and allow the rice to steam for 10 minutes.
5.
Add the cooked rice to a bowl and season with rice vinegar. This will also prevent the rice from sticking together.
1 tsp rice wine vinegar
6.
Allow the rice to cool to room temperature.
7.
For the Sushi Rice (Rice Cooker)
1.
Rinse the rice until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
½ cup rice
2.
Add the water and rinsed rice to the rice cooker.
½ cup rice
¾ cup water
3.
Cook using the rice setting on the machine.
4.
Add the cooked rice to a bowl and season with rice vinegar. This will also prevent the rice from sticking together.
1 tsp rice wine vinegar
5.
Allow the rice to cool to room temperature.
6.
For the Sushi Rice (Pressure Cooker)
1.
Rinse the rice the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
½ cup rice
2.
Add water and rice to the pressure cooker.
½ cup rice
¾ cup water
3.
Cook on high pressure for 10 minutes, then turn off the pressure and allow it to naturally depressurize for 10 minutes.
4.
Add the cooked rice to a bowl and season with the rice vinegar. This will also prevent the rice from sticking together.
1 tsp rice wine vinegar
5.
Allow the rice to cool to room temperature.
6.
For the Tuna Poke
1.
Combine the ginger, shoyu, sesame oil, salt, and gochugaru in a small bowl. Whisk to combine the marinade.
1 tsp fresh ginger, grated
1 ½ tbsp shoyu or soy sauce
1 tbsp sesame oil
½ tsp kosher salt
¼ tsp gochugaru or crushed red pepper flakes
2.
Add the sushi-grade tuna, onion, green onion, sesame seeds, and nuts to the marinade and fold to combine. Cover the bowl tightly with plastic wrap or a plate, and refrigerate for 1-2 hours.
12 oz sushi grade ahi tuna or bluefin tuna, cubed
½ small sweet onion, sliced
½ cup green onion, thinly sliced (greens only)
½ tbsp toasted sesame seeds
¼ cup inamona (candlenut) or toasted macadamia nuts, chopped
3.
Serve the poke over the room temperature rice.
Cooked sushi rice, room temperature
4.
For the Salmon Poke Bowl
1.
Combine the ginger, shoyu, ponzu, sesame oil, salt, and gochugaru in a small bowl. Whisk to combine the marinade.
1 tsp fresh ginger, grated
1 ½ tbsp shoyu or soy sauce
½ tbsp ponzu sauce
1 tbsp sesame oil
½ tsp kosher salt
¼ tsp gochugaru or crushed red pepper flakes
2.
Add the salmon to the marinade and fold to combine. Cover the bowl tightly with plastic wrap or a plate, and refrigerate for 1-2 hours.
12 oz sushi grade salmon, cubed
3.
Serve the poke over the room temperature rice. Garnish with cucumber, avocado, nori, tenkasu, and mayo sauce.
Cooked sushi rice, room temperature
½ cup cucumber, sliced
½ ripe avocado, sliced or cubed
¼ cup nori strips
Tenkasu (see recipe below)
Spice mayo sauce (see recipe below)
4.
For the Tenkasu
1.
Heat the oil to 375°F in a medium saucepot.
As needed fry oil
2.
Combine flour, salt, and club soda in a bowl. Add enough club soda to make a pancake batter consistency.
2 oz cake flour
¼ tsp kosher salt
4 oz club soda or more as needed
3.
Using a slotted spoon or fork, drip batter into the fry oil.
4.
Fry for 30 seconds to 1 minute, scoop out the fried bits with a small fine-mesh sieve.
5.
Transfer the tenkasu to a paper towel-lined plate. Reserve in an airtight container until ready to use.
6.
For the Spicy Mayo Sauce
1.
Combine all of the ingredients in a small bowl.
3 tbsp mayonnaise, preferably kewpie
2 tsp sriracha sauce
¾ tsp rice wine vinegar
¼ tsp toasted sesame oil
2.
Whisk to combine thoroughly.
3.
Cover and refrigerate until ready to use.
4.
Optionally, transfer the sauce to a squeeze bottle for easy application.
5.
For the Shrimp Poke Bowl
1.
Prepare a medium pot with 1 inch of water. Place a steamer basket into the bowl and bring the water to a bowl.
2.
Add the shrimp to the steamer basket and cover the pot. Steam the shrimp until fully cooked and opaque, about 2-3 minutes.
12 oz fresh or frozen shrimp, thawed
3.
Transfer the shrimp to a plate or bowl, and allow the shrimp to cool to room temperature.
4.
Combine the ginger, shoyu, sesame oil, salt, and gochugaru in a small bowl. Whisk to combine the marinade.
1 tsp fresh ginger, grated
1 ½ tbsp shoyu or soy sauce
1 tbsp sesame oil
½ tsp kosher salt
¼ tsp gochugaru or crushed red pepper flakes
5.
Add the shrimp to the marinade and fold to combine. Cover the bowl tightly with plastic wrap or a plate, and refrigerate for 1-2 hours.
6.
Serve the poke over the room temperature rice. Garnish with unagi sauce, edamame, green onion, kimchi, sesame seeds, and pickled ginger.
Cooked sushi rice, room temperature
Unagi sauce (see recipe below)
⅓ cup edamame, cooked + cooled
¼ cup green onion, thinly sliced (greens only)
½ cup kimchi
1 tsp toasted sesame seeds
¼ cup pickled ginger
7.
For the Unagi Sauce
1.
Combine the mirin, sugar, and sake in a small pot.
¼ cup mirin
2 ½ tbsp sugar
1 ½ tbsp sake
2.
Heat the mixture over medium heat and whisk until all the sugar has dissolved.
3.
Add the soy sauce and bring the sauce to a gentle simmer, while stirring periodically.
¼ cup soy sauce
4.
Continue cooking the sauce for 10-15 minutes, or until it has visibly thickened.
5.
Allow the sauce to cool to room temperature before using.
6.
Optionally, transfer the sauce to a squeeze bottle for easy application.
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