The one with the poke rice bowl…

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.

img_0191My 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.


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