OK, sushi and poke bowls are probably one of my favorite things to eat but I have never attempted to make them at home because they intimidate me like crazy. I first had them out in CA and I love how fresh, flavorful, and light they taste and wish the east coast would hop on the train but in due time...
anyways, I think what intimidates me the most is the fish part. I eat raw fish all the time, but the concept of handling it myself, making a sauce to marinate it in, and simply buying the "right" one at the market made me steer clear of attempting to make these or even sushi for that matter at home.
I picked up wild caught yellowfin tuna at the market near the fish counter that was frozen. They had salmon, but it was farmed and personally, in terms of fish I tend to always eat wild caught so I went with the tuna. Also, I think tuna works better for these types of bowls, it is more dense, or fatty piece of fish and just better when eaten raw. If you are nervous or just unsure, just ask the person at the counter! My market only had one brand, so there wasn't much to choose from on variety, but the one I ended up buying was so perfect!
After getting over the hurdle of purchasing the fish, the add ins to your bowl is really your playground. I chose avocado, radish, picked sushi ginger (which I found in the Asian section of the market, this was so key because it breaks up the flavors of everything else!), sesame seeds, scallions, snap peas for some extra crunch, carrots, cucumbers to keep it refreshing, and sushi rice! I also added in some seaweed salad that I found at the store as well but you could easily make that too! I just wanted to save a little time. I thought this combo of the sushi ginger with the buttery avocado, edamame, the tuna that was marinated in a soy sauce blend with the sushi rice was so on point! The sauce was tangy, a little sweet, and savory too. I added in a lot of ginger because I love that taste with raw fish, but you can obviously control the amount! If you don't want to do raw fish, you could use shrimp and lightly cook those in some olive oil over medium heat and then add them to your bowl!
The sauce takes just a few minutes to mix together and marinated the tuna is completely optional but I decided to let it soak all together for about 30 minutes while I was preparing the other ingredients and cooking the rice! Honestly this was such an easy meal and perfect for during the week if you are short on time and want something super healthy and fast! Plus, the leftovers that are in the bowl you can take for lunch the next day!
Once you have the fish and what you want to add into your bowl it will all come together! There are so many options you can do!
What you need:
For the tuna & sauce to marinate
7 oz wild caught tuna (sushi, sashimi style)* see notes
1/2 cup soy sauce (coconut aminos or tamari sauce will work if you want to avoid soy or GF)
2 tbsp. toasted sesame seed oil
2 tbsp. fresh ginger minced
1 tbsp. apple cider vinegar
1 tbsp. chopped scallions
few dashes of red pepper flakes
For the bowls:
Sushi rice (or sub any rice or preference, quinoa, or cauliflower rice)
1/2 cup carrots (matchstick style)
3 radishes, sliced thinly
1/2 cup edamame
1/2 cup seaweed salad
Sesame seeds (2-3 tbsp)
1 cup snap peas (lightly cooked in olive oil, 4 mins or so to keep the crunch)
Seaweed snack to sprinkle on top
1 scallion stem, chopped
Pickled Sushi Ginger
What you need to do:
1. Let the wild tuna completely defrost in the fridge before cutting & marinating it in the sauce. (See notes about tuna)
2. In a large bowl, mix the sauce ingredients together, taste test and adjust to preference.
3. Dice the wild tuna into bite sized squares and add to the bowl with the sauce. Give it a good mix and let it sit in the fridge, covered for 30 minutes.
4. Cook the rice or prepare the rice that you are using according to directions.
5. While the rice is cooking and the tuna is marinating prepare the remaining ingredients:
Shave the carrots, cut the cucumbers, slice the avocado, cut the scallions into smaller pieces, slice the radish, lightly cook the snap peas, but still leave them crunchy (I would say 3-4 minutes in a little olive oil) and begin to prepare the bowls by splitting up the seaweed salad, edamame, etc.
6. Once the rice is done, should be complete within 15 minutes let it cool.
7. Add the marinated tuna and the rice to the bowls. Top with the sushi ginger, sesame seeds and more soy sauce!
I purchased wild caught sushi, sashimi style yellowfin tuna at the market. Ask the fish person for help if you are unsure where it is located or which to purchase. This one was frozen and then I let it sit in the fridge for about 5 hours. After 5 or so hours it was pretty much defrosted.
The 7oz of tuna was enough for 3 servings.
The tuna was still firm and it made it easier to cut into bite sized pieces, I would suggest using a good knife to cut up the tuna!
You do not need to marinate the tuna, but you might as well while you are preparing everything else! It will add so much more flavor!
For the bowl measurements, use that as a guide and really you can add anything you want or take anything away that you do not like! This above gave about 3 bowls.
I would suggest the tuna would be OK the next day to eat, but after that I wouldn't eat it.