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POKE BOWLS

cook:

40 min

Picture for POKE BOWLS

1,700,248 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

For the Sushi Rice

For the Sushi Rice

rice

½ cup rice

water

¾ cup water

rice wine vinegar

1 tsp rice wine vinegar

For the Tuna Poke

For the Tuna Poke

fresh ginger, grated

1 tsp fresh ginger, grated

shoyu or soy sauce

1 ½ tbsp shoyu or soy sauce

sesame oil

1 tbsp sesame oil

kosher salt

½ tsp kosher salt

gochugaru or crushed red pepper flakes

¼ tsp gochugaru or crushed red pepper flakes

sushi grade ahi tuna or bluefin tuna, cubed

12 oz sushi grade ahi tuna or bluefin tuna, cubed

small sweet onion, sliced

0.5 small sweet onion, sliced

green onion, thinly sliced (greens only)

½ cup green onion, thinly sliced (greens only)

toasted sesame seeds

½ tbsp toasted sesame seeds

inamona (candlenut) or toasted macadamia nuts, chopped

¼ cup inamona (candlenut) or toasted macadamia nuts, chopped

Cooked sushi rice, room temperature

Cooked sushi rice, room temperature

For the Salmon Poke Bowl

For the Salmon Poke Bowl

fresh ginger, grated

1 tsp fresh ginger, grated

shoyu or soy sauce

1 ½ tbsp shoyu or soy sauce

ponzu sauce

½ tbsp ponzu sauce

sesame oil

1 tbsp sesame oil

kosher salt

½ tsp kosher salt

gochugaru or crushed red pepper flakes

¼ tsp gochugaru or crushed red pepper flakes

sushi grade salmon, cubed

12 oz sushi grade salmon, cubed

Cooked sushi rice, room temperature

Cooked sushi rice, room temperature

cucumber, sliced

½ cup cucumber, sliced

ripe avocado, sliced or cubed

0.5 ripe avocado, sliced or cubed

nori strips

¼ cup nori strips

Tenkasu (see recipe below)

Tenkasu (see recipe below)

Spice mayo sauce (see recipe below)

Spice mayo sauce (see recipe below)

For the Tenkasu

For the Tenkasu

As needed fry oil

As needed fry oil

cake flour

2 oz cake flour

kosher salt

¼ tsp kosher salt

club soda or more as needed

4 oz club soda or more as needed

For the Spicy Mayo Sauce

For the Spicy Mayo Sauce

mayonnaise, preferably kewpie

3 tbsp mayonnaise, preferably kewpie

sriracha sauce

2 tsp sriracha sauce

rice wine vinegar

¾ tsp rice wine vinegar

toasted sesame oil

¼ tsp toasted sesame oil

For the Shrimp Poke Bowl

For the Shrimp Poke Bowl

fresh or frozen shrimp, thawed

12 oz fresh or frozen shrimp, thawed

fresh ginger, grated

1 tsp fresh ginger, grated

shoyu or soy sauce

1 ½ tbsp shoyu or soy sauce

sesame oil

1 tbsp sesame oil

kosher salt

½ tsp kosher salt

gochugaru or crushed red pepper flakes

¼ tsp gochugaru or crushed red pepper flakes

Cooked sushi rice, room temperature

Cooked sushi rice, room temperature

Unagi sauce (see recipe below)

Unagi sauce (see recipe below)

edamame, cooked + cooled

⅓ cup edamame, cooked + cooled

green onion, thinly sliced (greens only)

¼ cup green onion, thinly sliced (greens only)

kimchi

½ cup kimchi

toasted sesame seeds

1 tsp toasted sesame seeds

pickled ginger

¼ cup pickled ginger

For the Unagi Sauce (Recipe credit: Just One Cookbook)

For the Unagi Sauce (Recipe credit: Just One Cookbook)

mirin

¼ cup mirin

sugar

2 ½ tbsp sugar

sake

1 ½ tbsp sake

soy sauce

¼ cup soy sauce

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.

rice

½ cup rice

2.

Add the water and the rinsed rice to a medium saucepot with a corresponding lid.

rice

½ cup rice

water

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.

rice wine vinegar

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.

rice

½ cup rice

2.

Add the water and rinsed rice to the rice cooker.

rice

½ cup rice

water

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.

rice wine vinegar

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.

rice

½ cup rice

2.

Add water and rice to the pressure cooker.

rice

½ cup rice

water

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.

rice wine vinegar

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.

fresh ginger, grated

1 tsp fresh ginger, grated

shoyu or soy sauce

1 ½ tbsp shoyu or soy sauce

sesame oil

1 tbsp sesame oil

kosher salt

½ tsp kosher salt

gochugaru or crushed red pepper flakes

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.

sushi grade ahi tuna or bluefin tuna, cubed

12 oz sushi grade ahi tuna or bluefin tuna, cubed

small sweet onion, sliced

0.5 small sweet onion, sliced

green onion, thinly sliced (greens only)

½ cup green onion, thinly sliced (greens only)

toasted sesame seeds

½ tbsp toasted sesame seeds

inamona (candlenut) or toasted macadamia nuts, chopped

¼ cup inamona (candlenut) or toasted macadamia nuts, chopped

3.

Serve the poke over the room temperature rice.

Cooked sushi rice, room temperature

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.

fresh ginger, grated

1 tsp fresh ginger, grated

shoyu or soy sauce

1 ½ tbsp shoyu or soy sauce

ponzu sauce

½ tbsp ponzu sauce

sesame oil

1 tbsp sesame oil

kosher salt

½ tsp kosher salt

gochugaru or crushed red pepper flakes

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.

sushi grade salmon, cubed

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

Cooked sushi rice, room temperature

cucumber, sliced

½ cup cucumber, sliced

ripe avocado, sliced or cubed

0.5 ripe avocado, sliced or cubed

nori strips

¼ cup nori strips

Tenkasu (see recipe below)

Tenkasu (see recipe below)

Spice mayo sauce (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

As needed fry oil

2.

Combine flour, salt, and club soda in a bowl. Add enough club soda to make a pancake batter consistency.

cake flour

2 oz cake flour

kosher salt

¼ tsp kosher salt

club soda or more as needed

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.

mayonnaise, preferably kewpie

3 tbsp mayonnaise, preferably kewpie

sriracha sauce

2 tsp sriracha sauce

rice wine vinegar

¾ tsp rice wine vinegar

toasted sesame oil

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.

fresh or frozen shrimp, thawed

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.

fresh ginger, grated

1 tsp fresh ginger, grated

shoyu or soy sauce

1 ½ tbsp shoyu or soy sauce

sesame oil

1 tbsp sesame oil

kosher salt

½ tsp kosher salt

gochugaru or crushed red pepper flakes

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

Cooked sushi rice, room temperature

Unagi sauce (see recipe below)

Unagi sauce (see recipe below)

edamame, cooked + cooled

⅓ cup edamame, cooked + cooled

green onion, thinly sliced (greens only)

¼ cup green onion, thinly sliced (greens only)

kimchi

½ cup kimchi

toasted sesame seeds

1 tsp toasted sesame seeds

pickled ginger

¼ cup pickled ginger

7.

For the Unagi Sauce

1.

Combine the mirin, sugar, and sake in a small pot.

mirin

¼ cup mirin

sugar

2 ½ tbsp sugar

sake

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.

soy sauce

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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