Have you ever bought a poké bowl and wished you could make one at home yourself? Now you can.
This is now your go-to at home poké bowl. It's loaded with all of the best ingredients, and will quickly become the best you've ever had IMHO. It's got fresh sashimi grade tuna, fresh red cabbage sliced thinly, wakame, sliced avocado, sesame seeds, fresh soy beans, finely sliced cucumber and carrot, pickled ginger, fried shallots and coriander. But the real bow tier is the mouth watering sweet and spicy Hot Honey, and the all famous Japanese citrus Ponzu. Both dressings are an absolute must and I am so excited to share these recipes with you! And dare I say it, this bowl is truly where your poké dreams come true.
Raw fish is one of the nicest ingredients in the world. Sashimi, poké, ceviche, tatake - it's all incredible, and fresh, and best served cold. Raw salmon and tuna are my favourite. What are yours? When I discovered poké bowls in Hawaii many years ago, I was hooked. Back home, I get my tuna poké bowls from Raw & Rice, but unfortunately, parking there is a rare commodity, and sadly I don't get to drop in for lunch as much as I'd like. Do you have somewhere close and convenient to grab a poké bowl?
I've been wanting to make my own poké bowl for ages and when I went down our local fish shop here in Noosa to ask if I could order some sashimi grade tuna, little did I know that the fresh tuna and salmon fillets we get from there are actually sashimi grade. I was thrilled to say the least! If you've got a fish monger close by, or maybe your local fish and chip shop could help, definitely ask! There's nothing better than grabbing a couple of tuna fillets and getting your fish monger to slice them up nicely for you.
So "what is Ponzu" I hear you ask? It's an elevated version of soy sauce. It's Japanese, and therefore all things lovely and citrusy. It's made with soy sauce, lime juice, lemon juice, mirin, rice vinegar, dried bonito flakes (katsuobushi) and dried kelp (kombu). You can get all of these ingredients at most supermarkets these days, but if you can't find what you need or want to keep it simple, soy sauce is totally fine.
What dressings do you love on your poké bowl? I love a hot and savoury sauce on mine and I usually get ponzu and wasabi mayo. But for this homemade loaded tuna poké bowl, I wanted to create a simple sweet and hot sauce in addition to ponzu fr you, which you can easily make and enjoy at home. All you need is honey and a fresh jalapeño! We have a Settler Hives honey growler at home, and I decided to get creative and make a Hot Honey with fresh jalapeños. Uh huh! This hot honey is insane! And pairs so well with the citrus salty flavours in the ponzu. You are going to LOVE making this poké bowl at home. I promise.
Mains / Salads / Bowls
My no rice tuna poké bowl is loaded with all the best ingredients, and will quickly become the best you've ever had IMHO.
It's got fresh sashimi grade tuna, wakame, fresh red cabbage sliced thinly, sliced avocado, sesame seeds, fresh soy beans, finely sliced cucumber and carrot, pickled ginger, fried shallots and coriander.
But the real bow tier is the mouth watering sweet and spicy hot honey, and the all famous citrus ponzu. Both sauces are an absolute must! And dare I say it - this loaded tuna poké bowl is where dreams come true.
2 cups mixed salad leaves
1 fillet sashimi grade tuna or salmon, sliced or diced
1/4 cup fresh soy beans, cold
Cucumber, 3 thin slices
Carrot, 3 thin slices
1/4 cup red cabbage, sliced thinly
1/2 avocado, diced or sliced
1 tsp sesame seeds
2 tbsp wakame
1 tbsp pickled ginger
1/4 sheet dried seaweed, sliced thinly
1/4 cup fried shallots
1/2 fresh lime, for seasoning
Handful fresh coriander, leaves pulled off stem
1 jalapeno, sliced in half
1/2 cup soy sauce
1/4 cup lime juice
1/3 cup lemon juice
2 tbsp mirin
1 piece dried kelp (9cm x 9cm roughly)
1/3 cup bonito flakes
1 tbsp rice vinegar
Combine all of the ingredients in a storage container. Stir and cover with a lid. Set aside in the fridge.
Strain before serving. You can refrigerate the ponzu for up to 2 weeks.
In a small pot, add honey and jalapeño slices. Simmer for 5 minutes, turn the heat off and let it cool in the pot.
When the home honey is cooled, pour it in a jar and close tightly with a lid. Store in refrigerator until ready to serve.
Place salad leaves into a large bowl
Top the salad leaves around the edges of the bowl with fresh tuna, soy beans, cucumber, carrot, cabbag and avocado.
Sprinkle sesame seeds over the avocado.
Place the wakame and picked ginger on top of the salad leaves in the middle of the bowl.
Sprinkle dried seaweed next to the soy beans.
Garnish with fresh lime, shallots and coriander. And enjoy!