poke bowl

I was curious about what a poke bowl was when a poke bowl place opened three blocks away.  I went and tried one.  Then I decided to make them at home.  They are becoming a lunch standard.  Or maybe an early dinner.  Especially when I am coaching.  

Poke bowls purchased out taste a lot like sushi to me.  Made at home, I start with fish and rice then add vegetables, fruits, and sauces.  Even occasionally a Mexican feel.  Which I know is not standard but works.

The bowls usually start with rice.  Either sushi rice or indian rice.  I set a cast iron fry pan on medium with a couple tablespoons of butter in it.  I let the butter melt.  I sprinkle a couple of tablespoons of miso sauce over the rice as it cooks.  (The miso sauce recipe is below)  I add the rice and let it heat until crispies are created.  It takes about 15 to 20 minutes.  The crispy bits add a nice texture.

I usually add fish.  I normally use canned fish because it is easy.  It is hard to find sushi grade fish.  Canned fish I can doctor and it is already cooked.  Mussels and scallops usually end up in the bowl. 

Canned tuna and salmon I usually doctor.  I add a couple tablespoons of skyr to moisten the fish instead of mayonnaise.  That way if the bowls are stuck in a back pack for later, the bowl has less chance to go bad.  I also add a teaspoon of soy sauce and a teaspoon of wasabi.  Then a couple of tablespoons of fish on the rice.

At this point, avocado, cucumber, mango, or pineapple can be added.  Or jalapeno.  Or any type of vegetable or fruit that may sound be good.

Soy sauce or ume can be added now to season the bowl.  I have been making a miso sauce that I found for yaki onigiri which is a rice ball.  That is really what started me down this road.  I use the miso sauce when I heat the rice and as a topping.  It is tasty.

Poke bowls are really an experimentation.  Play with them.  Koda Bear also likes the rice with an egg on top instead of fish or veg.  Anything goes.  But use the miso sauce below.  It is worth it.

miso sauce

Note:  This is a sauce I found for yaki onigir made by Bake Street.  It is a lovely sauce.  I have used multiple types of miso and vinegar.  All give a lovely flavor. 

1/2 tablespoon white miso paste (I have also used red)

1 teaspoon Mirin (or a sweet vinegar)

1 teaspoon sake

3/4 teaspoon sugar

1 teaspoon water

Mix all in a bowl.  Use on the rice and the bowl.