Recipe: Quarantine Pokébowl

I miss having #sashimi since March. They advised against consuming raw food from the restos but I’m prepping this at home with vacuum packed frozen tuna fillets so I guess it’s okay to give in. 

Pokébowl are chunks of fresh marinated raw fish, topped on a bowl of grains, in my case, some cooked rice and some veggies.  Hawaiian in origin, the word “poké” literally meant  “to section, cut or slice”. Pokebowls are one my favorite one-bowl-rice-meal accompanied by healthy veggies like edamame, carrots, cucumbers, peaches (sub for avocados or mangoes), benishoga and kimchi for gut health. The key is to have a good quality fish (my personal favorite  is ahi or a combination of AJI and salmon) and a tasty and spicy marinade that will surely tickle your sashimi-loving tastbuds. 

Quarantine Pokébowl 

Makes 3-4 servings

• 270 grams sashimi grade ahi or yellowfin tuna, cubed
• 4 cups cooked rice (brown or white)
• Furikake
• 1 cup shelled edamame
• 1 Japanese cucumber, cubed
• Nori seaweed, cut into strips
• Shredded carrots 
• Mangoes (or avocados, peaches)
• Japanese mayo or Kewpie
• Black and white sesame seeds
• Scallions, chopped

Marinade:

• 4 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tsp honey 
• Sriracha sauce to taste
• Chili flakes (optional)

1. Mix the marinade together and pour over the tuna cubes in a bowl and set aside to chill in the fridge. 
2. Place rice in individual serving bowls and sprinkle with furikake on top. 
3. Divide and arrange the following veggies into three or four servings: edamame, cucumber, nori, carrots and mangoes on top of the furikake. 
4. Take the marinated tuna from the fridge and spoon over the rice, dividing them into the three or four bowls. 
5. Squeeze some mayo on top and sprinkle the sesame seeds and scallions before serving.

Happy Eats!