Ahi Tuna & Salmon Poke Bowls
Ahi Tuna and Salmon Poke Bowls
Poke is a dish that originated in Hawaii- its essentially raw fish that is marinated in a savory soy and vinegar sauce, and served with all of the things. Traditional poke is made with tuna or octopus so using salmon is not considered “authentic”, but delicious anyway. The key here is buying fish from a reputable market or butcher, and making sure that it is “sushi grade”, which means safe to eat raw. I buy all of my sushi grade fish from H-Mart, which is an Asian grocery store.
- ½ lb. sushi grade salmon, diced into ½ in. pieces
- ½ lb. sushi grade ahi tuna, diced into ½ in. pieces
- 3 tbsp. soy sauce
- 2 tsp. rice wine vinegar
- 1 1/2 tsp. sesame oil
- ½ tsp. red pepper flakes
- Sweet rice (aka sticky rice), cooked to package instruction
Toppings (use a few, or use all!)
- Chopped cilantro
- Chopped green onions
- Chopped avocado
- Sliced cucumber
- Sesame seeds
- Nori Furikake (sesame seed & dried seaweed mix)
- Togarashi (Japanese spice)
- Sriracha mayo
- Seaweed salad
1. Cook the sweet rice, set aside.
2. Add the soy sauce, vinegar, sesame oil and red pepper flakes to a bowl, whisk to combine. Add the tuna and salmon to the mixture and stir. Let the flavors sit and merry for 10-15 minutes while you prepare the toppings.
3. Divide the rice into bowls, top with the fish mixture and add desired toppings. Enjoy!