Poke bowl ポキ丼

Method11 steps · about 25 min

1. 1

   Step 1: Dice the tuna fillet and place them in a mixing bowl.

   Uses 200 g yellowfin tuna (*2)

   
2. 2

   Step 2: Add soy sauce (1/4 cup), sake (1 tbsp), mirin (1 tbsp) and sesame seed oil (1/2 tbsp) to the mixing bowl.

   Uses Cubed raw yellowfin tuna · 1/4 cup soy sauce · 1 tbsp sake · 1 tbsp mirin · 1/2 tbsp sesame seed oil

   
3. 3

   Step 3: Mix well, cover and marinate in the refrigerator for 15 minutes, keeping the raw tuna cold.

   Marinate raw tuna in the fridge · 15 minUses Tuna mixed with soy-sake-mirin-sesame marinade

4. 4

   Step 4: While the tuna marinates, prepare the edamame according to its package and let it cool. On a clean board separate from the tuna, slice the cucumbers and radishes (2), chop the scallions (1 tbsp) and cut the avocado (1/2).

   Uses 1/4 cup frozen edamame defrosted · 2 baby cucumbers · 2 radishes · 1 tbsp chopped scallions (green onions) · 1/2 avocado

   
5. 5

   Step 5: Divide the six cups prepared sushi rice among four bowls, about 1½ cups per bowl.

   Uses 6 cups cooked seasoned sushi rice

6. 6

   Step 6: Place one shiso leaf over the rice in each of the four bowls.

   Uses Four bowls of prepared sushi rice · 4 shiso leaves (*3)

7. 7

   Step 7: Divide the marinated tuna equally among all four bowls, placing one-quarter of the fish over each shiso leaf.

   Uses Four shiso-topped rice bowls · Refrigerator-marinated yellowfin tuna

   
8. 8

   Step 8: Divide the prepared avocado, cucumber, radish, edamame and pickled ginger (4 tbsp) equally among the four bowls.

   Uses Four tuna-topped rice bowls · Prepared avocado, cucumber, radish and cooled edamame · 4 tbsp pickled ginger (*4)

9. 9

   Step 9: Divide the chopped scallions and shredded nori garnish among the four bowls.

   Uses Four assembled poke bowls · Prepared chopped scallions · shredded seaweed to sprinkle

10. 10

    Step 10: Sprinkle with sesame seeds and divide the two tablespoons Japanese mayonnaise among the bowls.

    Uses Four garnished poke bowls · Sesame seeds, to sprinkle · 2 tbsp Japanese mayonnaise

11. 11

    Step 11: Add optional wasabi on the side, dividing the two teaspoons among the four bowls, and serve promptly.

    Uses Four completed poke bowls · 2 tsp wasabi paste (*5)