I love poke rice bowls. It’s fresh and healthy. I first tasted a poke rice bowl from a food truck in Lincoln Park here in Jersey City during a Jazz night at the fountain. So, I tried to re-create it. It’s really easy to do. All you need are the right ingredients and high quality sushi grade fish. I like tuna.
I get sushi grade tuna from Mitsuwa in Edgewater. It’s pretty expensive, but it’s sooo worth it. I cut the tuna into little bite-size pieces, but make sure you have a good sharp knife so you clean cuts and not tear into the fish.
I marinate the fish for 30 min to 1 hour in soy sauce, rice vinegar, sesame oil, green onions and togarashi. I don’t marinate too long since I don’t want to lose the flavor of the fish.
This stuff is awesome. It has roasted red pepper, orange peel, black and yellow sesame seed, japanese pepper, seaweed and ginger.
I mix all the ingredients together and put in the fridge so it’s nice and cold.
My rice bowl ingredients include pickled ginger, store bought seaweed salad, lightly pickled cucumber (I want the cucumber crunchy), cherry tomatoes, radishes, more green onions and a spicy mayo (sriracha and mayo).
I put all the ingredients on top of brown rice, top with toasted sesame seeds, coarse ground pink Himalayan sea salt and voila…..
I could eat this all day…..every day.