Poke Bowl
Recipe byInspired by a meal we enjoyed in Hanoi, our home version of poke bowl has sushi rice, tuna, lettuce, cucumber, shiitake, egg, eggplant and sweet ripe mango.
Ingredients
For the marinated fish
- ½ kilo tuna fillets (or use salmon), cut into one-inch cubes
- 2 tablespoons light soy sauce
- 2 tablespoons lemon juice
- ¼ teaspoon grated ginger
- 1 teaspoon sesame seed oil
For the sushi rice
- ¾ cup Japanese rice
- 1 teaspoon rice vinegar
For the cooked toppings
- 1 tablespoon sesame seeds
- 3 tablespoons sesame seed oil divided
- 2 whole eggs lightly beaten
- salt
- 4 shiitake mushrooms (caps only), thinly sliced
- 1 large Asian eggplant split vertically then cut into half-inch slices
For the raw toppings
- 1 ripe mango
- 1 cup shredded lettuce
- 1 medium cucumber
For the sauce
- 4 tablespoons light soy sauce
- 4 tablespoons rice vinegar
- 1 tablespoon sugar
- ¼ teaspoon grated ginger
Instructions
Marinate the fish
- Place the cubed fish in a bowl. Add the soy sauce, lemon juice, ginger and sesame seed oil. Toss well. Cover the bowl and keep in the fridge.
Cook the rice
- Rinse the rice several times until the water runs clear.
- Place the rice in the rice cooker. Pour in a cup and a half of water and cook.
- Spread the rice in a shallow bowl. Drizzle in the rice vinegar and toss well. Leave to cool.
Toast the sesame seeds; cook the eggs, eggplants and mushrooms
- While the rice cools, place a frying pan over medium heat. Spread the sesame seeds and cook, tossing often, until browned and glistening. Scoop out and set aside to cool.
- Heat a tablespoon of sesame seed oil in the same frying pan. Pour in the beaten eggs, sprinkle with a little salt and cook just until set. Roll up and cool. Cut into half-inch slices.
- Heat another tablespoon of sesame seed oil in the frying pan. Spread the sliced shiitake in the hot oil and sprinkle with a bit of salt. Cook for a minute, flip the slices over and cook for another minute. Scoop out and set aside.
- Heat the remaining tablespoon of sesame seed oil. Spread the eggplant slices in the hot oil. Cook for a minute and a half, flip over and cook for another minute. Scoop out and set aside.
Prepare the mango and cucumber
- Cut both sides of the mango to get the flesh; discard the stone. Cut the mango flesh into half-inch cubes.
- Cut the cucumber into bite-size pieces.
Make the sauce
- Mix together all the ingredients for the sauce until the sugar is dissolved.
Assemble the poke bowls
- Prepare four bowls. Place rice at the bottom of each bowl.
- Divide the marinated fish into four portions and place a portion on top of the rice in each bowl.
- Surround the fish with egg, shiitake, eggplant, mango, lettuce and cucumber.
- Drizzle a tablespoon of sauce over the contents of the bowl and sprinkle with sesame seeds (and, optionally, with cilantro).
- Serve the poke bowls at once with the remaining sauce on the side.