I love making these poke bowls! They are so healthy, and I get to have my occasional sashimi fix 🙂 I really enjoy how versatile and fresh this dish can be, you can use fresh carrots, beetroot, avocado, sweet corn, shredded lettuce, cabbage, edamame, cucumber, zucchini, the list goes on!
I have been making them for lunches but it is quite risky with the raw fish. Raw fish breeds bacteria, and if you keep the fish in the fridge all week long, it may have gone bad by the end of the week. To circumvent this, I plan to have 6 lunches out of this. Then I weigh out the fish into 300g bags, and pop them into the freezer. 300g of fish is two lunches worth for 2 people, so every two days I defrost the fish and marinate in the sriracha sauce. All of my other condiments are prepared and waiting to be placed into tupperwares, ready for work.
I have written this recipe out for 2 serves, so you can adjust accordingly.
Serves: 2 portions
Prep-time: 30 minutes
Cooking time: 30 minutes
150g sashimi-grade salmon/tuna, diced into 1cm cubes
1 sweet corn
1 carrot, peeled and grated
1 avocado, rough large chop
Juice of 1/2 lemon
2 tsp black sesame seeds
2 spring onion stalks, fine slice along the round (? Hope this makes sense, otherwise see picture – #ineedaneditor)
1 tbsp mayonnaise
1/2 tbsp sriracha sauce
1/2 tsp salt
2 cups rice (you could use sushi rice, I just used jasmine rice)
1 tsp sesame oil
1 tsp light soy sauce
1 tsp rice wine vinegar
1 sheet of nori seaweed, cut into thin strips
1. Boiling water in a pot, boil sweet corn for 30 minutes. Start cooking rice at the same time.
2. Prepare carrots, avocado and salmon/tuna. Pour juice of lemon over the avocado to stop it from browning. Set aside carrots and avocado.
3. For the salmon/tuna marinade: mix mayonnaise, sriracha sauce, 1 tsp black sesame seeds, 1 tbsp of cut spring onion, salt and salmon. Set aside to marinate.
4. Drain corn and put into ice bath to stop cooking process. Use a knife to carve off the corn from the cob. Set aside in a bowl ready for assembly.
5. For the rice: mix desired amount of rice with sesame oil, light soy sauce, rice wine vinegar and 1 tsp of black sesame seeds.
6. Assembly: in a bowl, place rice down first. Along the edge of the bowl, place carrots, corn, and avocado. Place salmon in the middle. Top with cut seaweed and a little more spring onion.