Poke Bowl
Fresh, quick and easy to prepare, this classic bowl consists of sushi rice and fish. To these two ingredients, add colour with vegetables like carrots, cucumbers, edamame and avocado. It’s a delicious weekday meal.
Ingredients
- 1 1/2 cups (320 g) Calrose rice (sushi rice)
- 1 3/4 cups (430 ml) water
- 1 tsp salt
- 2 tbsp (30 ml) soy sauce
- 2 tsp (10 ml) toasted sesame oil
- 2 tsp (10 ml) rice vinegar
- 3/4 lb (340 g) sashimi-grade tuna or salmon, skinless and diced
- 2 tsp black sesame seeds
- 1/2 cup (125 ml) mayonnaise
- 2 tbsp (30 ml) water
- 2 tsp (10 ml) Sriracha sauce
- 1 1/2 cups (210 g) frozen edamame, blanched
- 2 Lebanese cucumbers, thinly sliced
- 2 carrots, finely julienned
- 1 avocado, diced
- 1/4 cup (10 g) cilantro leaves
- Lime wedges, for serving
Instructions
- Rinse the rice under cold running water until the water runs clear. Drain well.
- In a pot, bring the rice, water, and salt to a boil. Cover and simmer over low heat for 15 minutes or until the water has just been completely absorbed by the rice. Remove from the heat and let rest 10 minutes, covered. Remove the cover and fluff with a fork. Let cool to room temperature (see note).
Fresh, quick and easy to prepare, this classic bowl consists of sushi rice and fish. To these two ingredients, add colour with vegetables like carrots, cucumbers, edamame and avocado. It’s a delicious weekday meal.