Tuna Poke Bowl Recipe
Happy Sunday My Friends!
I had an amazing weekend celebrating with a birthday brunch for Ariel whom I have known for so many years. It was a nice little brunch nothing like a big crazy night because we are getting too old, lol. Happy Birthday, Ariel!!!!
How about you my friends? Any big plans for this weekend?
I have had a serious craving for sushi lately. I have been thinking about it every day, but my schedule got so wrapped up into food tastings around the city, and I haven’t had a chance to go yet. So last Sunday, my friend and I went to a Japanese grocery store, Mitsuwa, to get the craving out of my mind. Not only is this place a great place to get fresh sushi, but they also have a little Ramen shop, Santouka, in the food corner area. It is authentic style Ramen that is famous in Japan, and they have opened it in here. I would say this is one of the best Ramen shops in Illinois. I have been eating Ramen from so many different places, and none of them have taken this 1st place away yet.
Mitsuwa is one of my top places that I trust to purchase fresh fish. I got some yellowfin tuna, ground tuna and a piece of salmon. My sushi idea had then quickly changed to making a Hawaiian Poke Bowl instead.
The Poke Bowl is a traditional Hawaiian seafood dish which is heavily influenced by the Japanese. This Poke Bowl is made from bite-size pieces of raw fish such as ahi tuna, yellowfin tuna, salmon or octopus, marinated with soy sauce, green onions, inamona (roasted crushed kukui/candlenut), Maui onions and sesame oil. Some add a mix of dried fish, sesame seeds, fish eggs, and dried seaweed in with the marinade or some add it on top.
The Poke Bowl trend is the new trend in Chicago this year. While everyone else is getting their Poke Bowl out, I am building my own Poke Bowl. It is super easy to make your own bowl; just whisk together the marinade sauce and assemble with your favorite pickles and fresh vegetable. The main ingredients you need are soy sauce, rice vinegar, and Mirin which are usually all in the main Asian pantry.
For this recipe I will let you know which ingredients you can leave out, in case you can't find it at your local grocer.
- Please be sure to ask the vendors”Is that safe to eat raw?”.
- Many grocery stores sell seaweed salad. If you can't find it, you can leave it out.
Thank you for stopping by and read my article,
Tuna Poke Bowl Recipe
Author: Nattaya Worrakitpoonpol
PREP TIME: 15 MINS
COOK TIME: 5 MINS
TOTAL TIME: 20 MINS
1/2 pound of yellowfin tuna or Ahi tuna, cubed
2 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon ponzu sauce
1 teaspoon Mirin
1 whole avocado, cubed
2 teaspoon toasted black sesame seeds, plus 1 teaspoon for garnish
2 cups cooked brown rice
1 whole cucumber, thinly sliced
3 scallions, thinly sliced
1 cup edamame beans, shelled and cooked
2 cups spring mixed salad
Special garnish: (if you can't find it, it's not essential to the dish)
1/2 cup seaweed salad
2 tablespoons Ikura, salmon roes
2 teaspoons mixed with dried fish
2 tablespoons Shibo Wakame, or Edible seaweed
2 teaspoons fried shallot
Hi, I am Natty! And Thank you for stopping by!! I am a foodie girl who has a passion for cooking, exercise and photography. There are so many favorite recipes from my family and friends I have tried throughout my journey that balances out and makes a healthy meal. I would like to take you on a journey to a different pantry around the world to share my favorite stories and recipes. My hope is that they inspire and benefit you.
"The best preparation for tomorrow is doing your best today."