Back from Tokyo and reeling from all the AMAZING Japanese food I consumed. Sashimi and sushi are the obvious staples in the country of cherry blossoms, so I decided to take some of that inspiration home. Instead of tackling a sushi roll head on, I decided to start with something slightly simpler: poke (pronounced po-key). With fresh fish and a plethora of fun veggies, a poke bowl is all I need.
This particular recipe came as inspiration from the one and only GP (that’s Gwyneth Paltrow for all of those who have been living under a rock this digital age). In her latest book, she puts together several suggestions for making this essentially effortless dish with a variety of sauces.
What I love about this dish is that there are so many different ways to spice it up, keeping your palette ever excited. For this recipe, I paired salmon poke with some brown rice and zoodles. The brown rice was the perfect counter balance for my aching belly after a particularly gruesome spin/barre/duo day. There are some days when you’re craving carbs more than others… and this was one in particular. PLUS – the whole grain aspects of brown rice really rev up your energy.
As previously mentioned, I only recently jumped on the zoodles train. But, much like a relationship, once I decide to commit to a new food, I go in hard. So since they were in the fridge… they would now be added to my poke bowl.
The rest of the ingredients are pretty poke-standard: bean sprouts, jalapeños, green onion and sesame seeds. Fresh salmon or tuna can be used interchangeably depending on the mood. Whole Foods actually offers great, sushi-grade fish in their freezer aisle near the butcher.
What You’ll Need:
- 1 cup of pre-cooked rice
- ½ cup of pre-cooked, and dried zoodles
- Salmon or tuna poke, cut into ¼ inch chunks
- Chopped green onions
- Slice jalapeno
- Minced or sliced ginger
- Slice of lime
- Sprinkle of sesame seeds
- GP’s classic ‘soy’ sauce
For The ‘Soy; Sauce, You’ll Need (from It’s All Delicious):
- 2 tablespoons tamari
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice wine vinegar
*Stir ingredients together until mixed
What You’ll Do:
- Pre-cook rice and zoodles following instructions on package; arrange in bowl
- Thaw sushi-grade fish, cut into ¼ inch chunks (easy to cut when they’re still slightly frozen); place next atop rice and zoodles
- Cut remaining ingredients and arrange in bowl
- Mix wet ingredients in small ramekin, splash over top of dish
- Sprinkle with sesame seeds