If you’re not familiar with Poke, it can best be described as diced raw, marinated fish – often tuna or salmon – which is tossed over rice and topped with vegetables and super-flavorful sauces. The word Poke means “to slice or cut” in Hawaiian. This recipe from Bon Appetit requires a lot of cutting, but it’s worth it. Our entire family enjoyed this meal immensely, and we can’t wait to make it again!
Tuna & Salmon Poke Bowls
- 2 cups short-grain sushi rice
- 1 1/2 tsp kosher salt
- 2 tbsp dried hijiki (seaweed) 1-2 sheets
- 3 tbsp sake or mirin
- 5 tbsp coconut aminos or gluten-free soy sauce
- 1/2 tsp sesame seeds
- 1/4 cup rice vinegar
- 1/4 English cucumber sliced in half lengthwise, sliced crosswise into half-moons
- 1 jalapeno thinly sliced
- 2 green onions thinly sliced
- 1/4 cup freshly squeezed lime or lemon juice
- 1 tsp toasted sesame oil
- 3/4 lb highest-quality fresh tuna cut into 1/2 inch pieces
- 1/2 lb highest-quality fresh salmon cut into 1/2 inch pieces
- 1 avocado chopped
- Prepare Japanese Rice: Rinse and drain rice in a fine-mesh sieve several times until water runs clear. Let sit 30 minutes. Combine rice and 2 1/2 cups water in a medium saucepan and bring to a boil for 5 minutes. Reduce heat, cover saucepan, and simmer 10-12 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork; keep warm.
- Soak seaweed (hijiki) in ½ cup cold water in a small bowl until rehydrated and softened, 30–35 minutes. Drain and mix in a clean small bowl with 1 tablespoon of sake, 1 tablespoon of coconut aminos, and ½ teaspoon of sesame seeds; let sit 5 minutes and then drain.
- Prepare the quick pickles: whisk the vinegar, 1/2 tablespoon of salt, and 2 tablespoons of water in another small bowl. Toss the cucumber with a pinch of salt in a separate bowl and squeeze to to remove any excess water. Add the cucumber and jalapeño to the brine and let sit at least 10 minutes (up to 1 hour) to pickle.
- Soak the green onions in a medium bowl of cold water until they begin to curl, about 10 minutes. Drain and squeeze dry.
- Prepare the ponzu (sauce): combine the citrus juice, coconut aminos, oil, and the remaining 2 tablespoons of sake in another small bowl. Toss the fish, hijiki, drained pickles, scallions, and ponzu in a large bowl; season with salt.
- Just before serving, toss the avocado into tuna mixture. Divide rice among bowls and top with fish mixture and sesame seeds. Enjoy!