29 Apr Easy Homemade Poke Bowls
I love sushi and poke bowls. In fact, during this period of confinement, we have not been eating restaurant foods in our house and I have been ok with that but if there is one things that I miss, it’s sushi and Asian flavoured fusion dishes such as POKE!!! I’ve been making myself some delicious salads with various homemade Asian dressings which really hit the spot, but this week, I made a real Poke bowl, with canned tuna that is (so it’s not completely real). I also made a bowl for my husband Shawn without asking him if he wanted one because I know he can be picky with copycat recipes but I served it to him and he loved it!! He commented the whole time he was eating it of how delicious he found it to be. And of course, I added a healthier twist to it by using brown rice and it was a success!! This is a must make recipe and it uses easy to find ingredients that you may already have on hand. Feel free to omit or substitute any ingredient to make this bowl your very own. If you do not have nori sheets, omit it but if you can get your hands on some, it really adds this typical sushi flavour and it’s also packed with healthy vitamins and minerals.
*A word on restaurant food. At the beginning of the confinement, we didn’t want to eat takeout because we felt insecure about it. We also wanted to be mindful with our spending because of all the uncertainty. Times are still super uncertain but we have decided to order out once a week to support our local restaurants. Restaurants have always been such a huge part of our lives, it’s so sad to think that some of them might not survive this crisis. We have started this new initiative last week and really enjoy our food and our night off from cooking.
Ingredients (Serves 2)
- 1 cup cooked brown rice
- 4-5 cups washed and shredded romaine lettuce
- 1 nori sheet cut into thin strips (this is the seaweed used for making makis)
- 5-6 pieces of pickled ginger (you can use grated fresh ginger as well)
- 1 green onion, thinly sliced (white part mostly)
- 1/2 avocado, cut into fine slices
- 1 can flaked light tuna in water (170 g), drained
- 1-2 tsp. sesame seeds (I used black ones for contrast)
- 1 tsp. toasted sesame oil
- 1 tbsp. soy sauce
- 2 tbsp. seasoned rice vinegar
- 2 tbsp. mayonnaise (can use avocado oil mayonnaise if avoiding canola oil)
- Start by toasting your sesame seeds. This is a small step that make a big difference in taste. I usually put them on a small tray and toast them in my toaster oven as I do for all my nuts and seeds. If you do not have a small toaster oven, I recommend toasting in a small dry pan. Turn on the heat and watch them closely. If you are using black sesame seeds, you may not see them changing color so be very careful to not burn. If you are using white sesame seeds, as soon as the color becomes darker, they will be ready. Leave them aside to cool while you prepare your bowls.
- Prepare the dressing by whisking all dressing ingredients together.
- Take 2 large serving bowls and divide the rice equally between the 2 bowls.
- Divide romaine and add to the bowls.
- Make sure you drain your can of tuna very well, divide into 2 equal parts, and arrange on each bowl.
- Add other ingredients to your bowls, keeping the sesame seeds until the end.
- Drizzle equal amounts of dressing on both bowls and finish by sprinkling sesame seeds on top of each Poke bowl.
- Serve before mixing. I like serving the bowls before actually mixing so we can see all the toppings. When ready to eat, mix everything together well and enjoy!!