Weekend Kitchen: Poke me, please


By Julia Westhoff

I’ve shared before about making sushi at home. It’s one of those things that seems difficult but really isn’t, and it saves a ton of money. There’s only one part about making sushi that I’ve never loved – the rolling. My rice always falls out, or the seaweed doesn’t stick together, or its uneven. And it’s a bummer, because it tastes so good and looks so bad.

Enter the poke bowl. A delicious and healthy meal that hails from Hawaii, it is everything beautiful about sushi with none of the work. I also love that each person can customize their own poke bowl, adding as much rice, avocado, fish or whatever else they want. Not turning an oven on in 95 degree heat also makes me pretty happy.

This is a rough recipe for a poke bowl, based on our preferences. All of these ingredients can be found at any supermarket, exceptions are noted.

Poke Bowl (Serves 4)
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon sesame seeds, plus more for garnish
1/2 teaspoon red pepper flakes
1 pound sushi-grade ahi tuna, cubed (we get ours at Whole Foods)
2-3 scallions, thinly sliced
1 avocado
1 cup edamame (optional)

For serving:
Cooked rice, at room temperature
Seaweed salad, optional (found in the sushi section of Whole Foods, or Asian market of your choosing)

Whisk together the soy sauce, vinegar, sesame oil and seeds, and red pepper flakes in bowl. Add the cubed tuna and scallions, gently stir together to dress the tuna. Marinade for 5 minutes.

Meanwhile, pit and cube the avocado (the chunks should be of a similar size to the tuna). Add to the tuna, and gently mix together to distribute the avocado.
To serve, scoop rice into bowls, top with tuna poke, seaweed salad, and edamame.