For the last few months I have been wanting to try and make Poke at home. I looked at many different recipes and looked up what the best fish would be to try. Poke is one of those dishes I think a lot of people are scared of because it has raw fish in it. I know many years ago I was always scared off of the raw sushi or the sashimi when we would go out for sushi. Over this last year though I have come to love sashimi especially if it is tuna or salmon.
If you are nervous to eat Poke or even sashimi I recommend talking to either a seafood specialist or your local sushi restaurant to get info on the best cuts that are safe to eat. A few tips when it comes to eating raw fish is to make sure it is sushi grade fish, also to make sure any kind of bacteria is killed off place in the freezer for 3 to 5 days before you plan on using it.
I bought this Yellowfin Tuna from Costco in their fresh fish department. Typically as much as they like to claim most chain stores do not have "fresh" fish. They are almost always flash frozen, sometimes even on the boat after being caught, and especially when you live in the prairies where there is no fresh ocean fish available. So you are typically safe with purchasing salmon and tuna.
Make sure you use a really sharp knife while cutting your tuna so that you have smooth cuts.
Yellowfin Tuna Poke Bowls
4 tablespoons of soy sauce
1 tablespoon of rice wine vinegar
1 tablespoon of toasted sesame oil
1 teaspoon of black sesame seeds
1 teaspoon of white sesame seeds
1 teaspoon of red chili pepper flakes
1 1/2 pounds of yellowfin tuna, raw
1 avocado, thinly sliced
1 cup of red cabbage, thinly sliced
1 cup of carrots, spiralized or Julianne sliced
1 cup of thinly sliced cucumber
1 cup of broccoli micro greens, similar to sprouts
4 to 6 slices of pickled ginger
1/2 cup of thinly sliced seaweed
1/4 cup of chopped cilantro
2 tablespoons of diced chives
In a bowl mix together the first three ingredients with a whisk, set aside. With a sharp knife cut the tuna steak into 1 inch cubes. Place them in the bowl with the sauce and toss until evenly coated. Cover with plastic wrap and place in the fridge while prepping the vegetables.
Cut all the vegetables according to the ingredients list. Place all the veggies along the outside of the bowl how ever you like, I like to place them in more of a colour pattern and not lumping all the green together. Place the tuna in the center, sprinkle a few more sesame seeds on top, sprinkle the chives and drizzle some sriracha mayo on top (see notes for how to make this).
Use chop sticks or a fork, but I encourage using chopsticks.
If you cannot find sriracha mayo in the stores, then a easy way to make it is to just mix half a cup of mayo with 1 tablespoon of sriracha sauce, mix until combined. I like to put it into a small squeeze bottle so I can get an even drizzle look on the top. It just makes for a prettier poke bowl.
When it comes to Poke bowls, you can add whatever vegetables you like to it. It makes it easier to thinly slice them so they are easier to pick up with chopsticks. Raw fish gives a much different texture then cooking the fish, I like the soft velvety texture it gives. Play around with flavours and make it your own.
Happy Friday everyone!
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