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Poke Bowl


There used to be a little place in the Hamilton Farmers Market called Pokeh. My office is super close to the Farmers Market and to ‘treat’ ourselves, my work pals and I would go once a month (sometimes twice if we were really feelin’ ourselves). They had an excellent rewards program and as soon as I finished my bowl I would count the moments until the next time I would eat there. Sadly, since the pandemic began, Pokeh has closed its doors and I’ve had to satisfy the craving by making it myself. I went there often enough that I was pretty confident that I could recreate the recipe and I can confidently say I think this tastes pretty close. I have no idea how authentic this is, I’ve never had an authentic Hawaiian Poke Bowl, I’ll have to have one the next time I’m here (LOL). I hope that you enjoy this recipe and cater it to your own taste buds and make it your own! WOO POKE!!!


Ingredients


Sushi Rice (must be sushi rice)

Sugar

Rice Wine Vinegar

Mayo

Sriracha

Soy Sauce

Sushi Grade Salmon or Tuna

Cucumber

Green Onion

Avocado

Shallots

Pickled Jalapeños

Sesame Seeds


Other ingredients that would probably be delish.


Sesame Oil

Honey

Carrots

Nori strips

Emoji Mushrooms

Pickled Onions

Edamame

Radishes


Directions


You have to start with the base of all sushi and it takes a little bit of preparation as your rice should be fully cool before adding your raw fish. You don't have to wait until it’s fully cooked, but that’s my preference. Cooking time and water amounts will be specific to the rice you bought. ALWAYS FOLLOW PACKAGE INSTRUCTIONS! This is the best method to cook rice though. I have never once in my life burned a pot of rice when I followed these steps.


Add your rice and water to a pot and bring them to a boil together. *Note: do not make up these ratios. Follow the package instructions* Once it’s boiled, turn the heat down to your lowest setting, put the lid on and let it simmer on low for however long the package instructions say. *Note: Same with the boiling time. Follow package instructions. I cannot stress this enough*. Once your timer goes off and your rice is done, turn off the heat and let it sit for 5 minutes. DO NOT REMOVE THE LID. THIS IS KEY.


During this last 5 minutes, in a pan, combine your rice wine vinegar and sugar and bring to a boil. This is what gives your rice flavour and helps with keeping it sticky. Once your 5 minutes of rice sitting time are up, add your rice wine vinegar/ sugar mixture to it and mix it all up. Set aside and let it cool completely.


*Note: per 2 cups of uncooked rice, I’ll do 2 tbsp. rice wine vinegar and 2 tbsp. Sugar. Adjust according to the amount of rice you cook*


In a small bowl, mix together soy sauce, mayo, sriracha and rice wine vinegar. Then add your cubed salmon, cucumber, avocado and green onions. Mix until completely combined. How you cut your veg is totally your preference. Cubed, sliced, shredded, whatever you want!


Add your rice to a bowl, then add your salmon mixture on top.


I like to add fried shallots for a bit of a crunch. In a small pan, add very thinly sliced shallots to vegetable oil and fry until golden brown. Remove with a slotted spoon, drain and salt while hot.


Top your salmon mix with fried shallots, pickled jalapeños and toasted sesame seeds!


And that’s it- poke!


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