Quick Fix but Still Kind of a Self Indulgence Meal - Simple Hawaiian Poke Bowl

It's actually my first time making Hawaiian poke bowl. Instead of mixing tuna with Japanese mayonnaise, I decided to skip this ingredient to keep it simple and clean. Stay tuned for my second try in the future, it'll be a jazzed up version topped with chunky salmon and minced tuna mixed with mayo Sriracha sauce.

Simple Hawaiian poke bowl -

Ingredients (for 2 to 3 portions)?

• 1 lb sushi grade tuna
• 2 cups uncooked white rice
• 1/2 lemon juice
• 1 stalk scallion
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 teaspoon Sriracha
• Some toasted white sesame seeds
• Some fresh green seaweed threads (ogonori)

How?

Whisk Sriracha, soy sauce, and sesame oil in a bowl. Cut the tuna into bite size cubes and add into the bowl. Mix a little, cover with cling foil, and into the fridge for about 30 minutes.

Pre-seasoned fresh green seaweed threads can sometimes be found in Asian grocery stores, better luck with Korean ones. Otherwise, you can season the seaweed using small amount of white vinegar and very little amount of granulated sugar. Sea salt is optional depending on the taste of the seaweed.

Prepare the rice and try to reduce a couple spoonful of water used if cooking with rice cooker. The purpose here is to get slightly drier, bouncier bite grains. Once ready, mix in 1/2 lemon juice and 3/4 cup of fresh green seaweed threads. Do not over-mix the rice since the grains might start sticking together, like glutinous rice. 

Once the rice cools down, at least not steamy hot, scoop them to 2 to 3 serving bowls. Arrange the marinated tuna around then add more seaweed to the center. Sprinkle some white sesame seeds and chopped scallion.

Not bad for a lighter summer meal.


Other rice bowl recipes:

• SRF rib eye steak with daikon oroshi donburi
• Salmon donburi two ways - straight up sashimi and torched aburi style
• Colorful chirashi as easy as 1 2 3!
• Soboro don with Chinese pickled mustard green and sunny side up egg