Tuna-Salmon Poke Bowl
I’m obsessed with sushi! So when poke bowls became popular here in London, I had them every week. The colourful bowls originating from Hawai commonly are eaten with marinated raw salmon or tuna (unless you’re vegetarian or vegan, then you can obviously replace the fish with a desired alternative) and different fresh vegetables. As I always find it hard to decide between tuna and salmon, this recipe contains both. Make sure, that you get sashimi grade fish. Just double check with your fish monger, if the fish is safe to be eaten raw. Also feel free to add more or different veggies to this sunshine bowl.
Ingredients
For 2 bowls
150g sashimi-grade tuna
150g sashimi-grade salmon
120g sushi rice
vinegar and sugar for the sushi rice
1 carrot
1 avocado
100g edamame beans
50g seaweed salad
2 tbsp pickled sushi ginger
sesame seeds for garnished (optionally black & white)
1 tbsp sesame oil
salt
For the sauce
6 tbsp light soy sauce
6 tbsp lemon juice
4 tbsp honey
3 tbsp grated ginger
Method
Cook sushi rice as per packing instructions and set aside to cool down.
Cut the tuna and salmon into small cubes.
Mix all sauce ingredients in a medium sized bowl and add the fish cubes. Let marinate in the fridge for 30 mins.
Cook edamame beans for 5 mins, drain well and sprinkle with salt.
Peel carrot with a peeler and season with sesame oil and a pinch of salt. Garnish with white sesame seeds.
Cut avocado into slices and season with some salt.
Fill rice into 2 bowls, add fish and drizzle remaining sauce over the rice. Add all other ingredients to the bowl and garnish with sesame seeds.
E ʻai kāua (Let’s eat! in Hawaiian)
