Description
A delicious poke bowl featuring fresh ingredients and a spicy mayo dressing.
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1 lb sushi-grade fish (tuna or salmon)
- 1 cup edamame, shelled
- 1 avocado, sliced
- 1/2 cucumber, thinly sliced
- 1/4 cup green onions, chopped
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon sriracha
- 1/2 cup mayonnaise
- 1 tablespoon rice vinegar
- Sesame seeds for garnish
Instructions
- Rinse sushi rice under cold water until water runs clear.
- Combine rice and water in a pot. Bring to a boil, then reduce heat and cover. Cook for 18 minutes.
- In a bowl, mix soy sauce, sesame oil, and sriracha to create the spicy mayo.
- In a separate bowl, combine mayonnaise and rice vinegar for the dressing.
- Once rice is cooked, let it cool slightly. Fluff with a fork.
- Slice sushi-grade fish into bite-sized pieces.
- Assemble the poke bowl by placing rice at the bottom, followed by fish, edamame, avocado, cucumber, and green onions.
- Drizzle spicy mayo and dressing over the top.
- Garnish with sesame seeds.
Notes
- Use fresh, high-quality fish for the best flavor.
- Customize your bowl with additional toppings like seaweed or pickled ginger.
- Adjust the sriracha level for desired spiciness.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Main Dish
- Method: No-cook, stovetop
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 50mg
Keywords: Poke Bowl, Spicy Mayo, Edamame, Sushi, Hawaiian Cuisine