Not quite a sushi bowl, not quite a "deconstructed" makimono roll. Homemade poke is truly its own thing, and it's incredibly easy to make at home. Poke is all about the fish and its marinade first and foremost, the fancy accouterment in a bowl is always optional and secondary.
Serving Size: 2-4
500g Sashimi-grade tuna
2 tablespoons (30g) spicy chili crisp
2 tablespoon (30ml) shoyu
1.5 tablespoons (23g) oyster sauce
1 tablespoon (14ml) Yuzu juice
1.5 teaspoons (7g) toasted sesame oil
1 tablespoon (18g) mirin
2 cloves garlic, finely minced
1/2 English cucumber, thinly sliced
Fresh cilantro garnish
Fresh Thai basil garnish
500g Sashimi grade salmon
2 tablespoons (38g) white Miso (we need this
2 tablespoons (29g) mayonnaise (we need this)
1 tablespoon (14g) sriracha
2 teaspoons (7g) soy sauce
1 container Edamame, frozen or fresh
2 carrots fresh(or 1/2 cup pickled if desired)
Tuna Bowl Method:
In a medium bowl, combine and whisk together minced garlic, spicy chili crisp, oyster sauce, shoyu, Yuzu juice, sesame oil, and mirin.
Slice the tuna lengthwise and then cut into ½-inch cubes and toss into the marinade bowl and generously coat. Cover and refrigerate for at least 1 hour or overnight.
Wash the rice 2x and cook via a rice cooker or the desired way.
For the fried shallots, remove the top (root attached) and the skins and slice as thinly as possible. Place in a small pot and add cold vegetable oil to submerge the shallots. Set over medium-high heat and let heat up and cook while constantly stirring with chopsticks. Remove the shallots and drain on a paper towel when bubbling as stopped and the shallots are 95% done and golden brown. Season with salt.
Thinly slice an English cucumber and avocado.
Mix together the herbs in a small bowl.
To assemble, add cooked rice to a bowl and top with avocado, marinated tuna along with a splash of marinade, sliced cucumber, and a handful of the herb mix before finishing with a sprinkle of fried shallots.
Salmon Bowl Method:
In a medium bowl, combine and whisk together mayonnaise, white miso, sriracha, and soy sauce.
Slice the salmon into ½-inch cubes and add to the marinade. Toss until evenly coated. Cover and refrigerate for at least 1 hour or overnight.
Cut across the top of the orange then stop ¾ of the way through and slightly turn the knife where it runs along with the orange and removing as much flesh of the orange as possible. Run the knife along the membranes of the orange separating into individual pieces.
To assemble, add cooked rice to a bowl followed by the salmon topped with togarashi spice, optional topping of green onions, blanched edamame, julienned carrots, thinly sliced green cabbage, and oranges.