Poke Bowl
also called poke bowl · poke · ahi poke · hawaiian poke bowl · tuna poke bowl · tuna rice bowl · raw fish bowl · rice bowl
- The Bowl Shop
- serves 4
- recipe says 55 min
- Rice, Beans & Grains
Three ways to read this recipe
The table
| Sushi rice is seasoned hot and fanned cool. Cut the vinegar through rather than stirring it or the grains go to paste. | |||
| 1 1/2 cups(300 g; washed until the water runs clear)sushi rice | steam 15 min, rest 10 min | cut the vinegar through, fan it cool | build it, fish on one side |
| 1 3/4 cups(415 mL)water | |||
| 3 Tbs(45 mL)rice vinegar | |||
| 1 Tbsgranulated sugar | |||
| 1 tspkosher salt | |||
| 1 lb(450 g; in 3/4-inch cubes)sushi-grade tuna | dress, then chill 20 min | ||
| 3 Tbs(45 mL)soy sauce | |||
| 2 tsp(10 mL)toasted sesame oil | |||
| 2(sliced)scallions | |||
| 1(sliced thin)cucumber | macerate 15 min, squeeze dry | ||
| 1 Tbs(15 mL)rice vinegar | |||
| 1/4 tspkosher salt | |||
| 1(sliced)avocado | |||
| 1 sheet(cut into strips)nori | |||
| 2 tsptoasted sesame seeds | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.
Pans and tools
Before anything else
2steam 15 min, rest 10 min
3dress, then chill 20 min
4macerate 15 min, squeeze dry
5cut the vinegar through, fan it cool
goes in with what step 2 made
6build it, fish on one side
goes in with what steps 3, 4 and 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 25 min2 of 5 steps give no time
- Needs you
- none given
- If you get it wrong
- Unforgiving — cubed tuna left in soy much past half an hour cures at the edges and turns opaque and firm, and it does not come back
steam 15 min, rest 10 min
25 minwalk awayfrom the start
dress, then chill 20 min
20 minwalk awayfrom the start
macerate 15 min, squeeze dry
15 minwalk awayfrom the start
cut the vinegar through, fan it cool
not timed25 min in
build it, fish on one side
not timed25 min in
- you can walk away
- never timed
You'll need saucepan
Goes with
See how it is written
>> title: Poke Bowl
>> category: Rice, Beans & Grains
>> tags: tuna, sushi rice, raw fish, hawaiian, stovetop, bowl
>> counters: The Bowl Shop
>> aka: poke bowl, poke, ahi poke, hawaiian poke bowl, tuna poke bowl, tuna rice bowl, raw fish bowl, rice bowl
>> pairs-with: goma-dare, shichimi-togarashi
>> servings: 4
>> time: 55 min
>> slack: unforgiving — cubed tuna left in soy much past half an hour cures at the edges and turns opaque and firm, and it does not come back
>> step: Sushi rice is seasoned hot and fanned cool. Cut the vinegar through rather than stirring it or the grains go to paste.
Sushi rice is seasoned while it is hot and fanned while it cools.
>> step: steam 15 min, rest 10 min
Steam @sushi rice{1 1/2%cups}(300 g; washed until the water runs clear) with @water{1 3/4%cups}(415 mL) in a covered #saucepan{} ~steam{15%min}, then ~rest{10%min} off the heat.
>> step: cut the vinegar through, fan it cool
Fold @rice vinegar{3%Tbs}(45 mL), @granulated sugar{1%Tbs} and @kosher salt{1%tsp} through @&(~1)hot rice{} with a cutting motion, fanning as you go, until it cools to body temperature and shines.
>> step: dress, then chill 20 min
Toss @sushi-grade tuna{1%lb}(450 g; in 3/4-inch cubes) with @soy sauce{3%Tbs}(45 mL), @toasted sesame oil{2%tsp}(10 mL) and @scallions{2}(sliced), then ~chill{20%min}.
>> step: macerate 15 min, squeeze dry
Toss @cucumber{1}(sliced thin) with @rice vinegar{1%Tbs}(15 mL) and @kosher salt{1/4%tsp}, leave it to ~macerate{15%min}, then squeeze it dry.
>> step: build it, fish on one side
Spread @&(~3)seasoned rice{} across four bowls, spoon @&(~2)marinated tuna{} over one side and @&(~1)cucumber{} over the other, and finish with @avocado{1}(sliced), @nori{1%sheet}(cut into strips) and @toasted sesame seeds{2%tsp}.