Peruvian & World Recipes

Poke Bowl

Poke Bowl
Print

Poke Bowl

Course: Main DishesCuisine: Hawaiian
Servings:

2

servings

Fresh and vibrant Poke Bowl featuring sushi-grade Hamachi, creamy avocado, pickled ginger, edamame, and crispy fried onion. Served on a bed of perfectly seasoned sushi rice, drizzled with zesty Ceviche mayo, and topped with a sprinkle of black and white sesame seeds for a delightful fusion of flavors and textures.

Find my recipe for Ceviche Mayo Here.

Cook Mode

Keep the screen of your device on

Ingredients

  • 3/4 cup sushi grade rice

  • 1 cup water

  • 2 Tbsp rice vinegar

  • 2 Tbsp sugar

  • 1/2 tsp. salt

  • 1 Lb. Hamachi, tuna, or salmon, sushi-grade

  • 1 avocado

  • 2 Tbsp pickled ginger

  • 1 tsp. black and white sesame seeds

  • 1/2 shelled cooked edamame

  • 2 Tbsp Crispy fried onion

  • 1/2 cup Ceviche mayo

Directions

  • Rinse rice thoroughly until the water becomes completely clear.
  • In a small pot, add rinsed rice and water. Bring it to a boil, cover with a fitted lid, lower it to minimum, and let cook undisturbed for 20 minutes. When done transfer it to a platter or cookie sheet and set aside to cool.
  • While the rice is cooking, place a small pan or pot over medium heat, and add rice vinegar, sugar, and salt, until completely diluted.
  • Drizzle the vinegar mixture over the cooked rice and mix it well. Divide cooled rice into two bowls.
  • Arrange Hamachi, avocado, edamame, pickled ginger, and crispy onion over the top.
  • Drizzle with Ceviche Mayo. Sprinkle with sesame seeds.

Recipe Video

Share This Recipe:

Olenka Cooks

© 2024, All Rights Reserved

Contact Olenka

Contact

Follow Olenka

Facebook-f Instagram Youtube