Raw fish raw fish raw fish. If you could live inside my head when I’m day dreaming that’s all you would hear. On repeat.
Poke bowls are the greatest trend of the 21st century as far as I’m concerned. So being able to make them at home exactly the way I want them (and none of that BS where you only get to choose 3 things when you really want 20 things….and for some reason sesame seeds cost $1 to add), is just the best.
Some people have anxiety about food safety. I’m not one of those people. If you are one of those people, then you should find a Japanese grocery store and buy sushi grade fish (usually means it has been frozen and you can feel good eating it raw). The added benefit of the Japanese grocery store is that they will also have lots of fish options and other great and less common toppings (roe, seaweed salad, etc.). If you are more my speed with casual disregard for food borne illness, then I’ll honestly eat raw Atlantic salmon from any decent quality grocery store if the fish has been frozen (most has, but just ask). Regardless of what you do, when you bring the fish home, wash it with cold water, pat dry, and you should be good.
In this case, I went to the Japanese grocery store near me because I wanted salmon, himachi (yellowtail) and some tuna to make spicy tuna. All the below is flexible and can be substituted easily for anything you want that sounds good!
- Raw fish (salmon, yellowtail, tuna, etc)
- White or brown sushi rice
- Seaweed salad
- Shredded nori
- Scallions and/or cilantro
- Pickled ginger
- Sesame oil
- Soy sauce or tamari
- Sesame seeds
- Sriracha + mayo if making spicy tuna
- Not pictured but other ideas: fried shallot, mango, wasabi, shrimp, tofu, furikake
If making spicy tuna, cut up the tuna into small pieces and mix in a bowl with scallions and a spoonful of mayo and generous squeeze of sriracha. Keep adjusting the sauce amounts till it tastes great. When cutting fish into poke bowl cubes (or if prepping for homemade nigiri sushi), make sure to cut against the grain!
Make your rice, and prep other ingredients. Cut up the salmon and/or yellowtail, and toss with a 1/2 tablespoon of soy sauce or tamari and a teaspoon of sesame oil. Arrange all the fixings so you can DIY how you like it!