Sushi/Poke Bowl Mash Up

Here’s a sushi/poke bowl mash up.  From what I’ve had, sushi and poke share similar flavour profiles, so I’m concocting something that combines the best of both worlds, using ingredients I’ve got on hand.

Poke is built up from a grain base – often white or brown rice, but I’ve also seen quinoa offered in restaurants.  Then it’s topped off with veggies, sea veggies, raw fish cut into cubes, and sauces.

In my variation, I didn’t use raw fish because it’s out of my budget (even though, I KNOW it’s like the essence of poke and sashimi dishes).  If you’d like to, make sure you’re buying sashimi-grade -> preferably from a reputable Japanese restaurant.  If it’s not handled properly, you could get pretty sick from parasites, so stick with a trustworthy source.  I’m a little weary of grocery store sashimi-grade fish for two main reasons.  If sashimi-grade fish is stored/prepared alongside other fish, cross-contamination could be an issue.  Then, assuming that they do do a good job, I’m also concerned that a customer will pick up a package, walk around with it, change their minds and then it gets re-shelved and re-sold 😱. 

If you’d like a similar mouth-feel from the grocery store, pick up some lox/smoked salmon – it’s salt-cured and frozen so it poses less of a risk for parasites.  It’ll likely be in slices and give off a stronger fish flavour, but the texture is close.

Annnnnddddd if you don’t care for raw fish, leave it out, go for cooked or be creative and just use *whatever*, LOL.  Poke varies from restaurant to restaurant, so at home, just use what you have/like! 🙂

  • 1/4 c dry quinoa – cook according to package directions
  • Sushi rice vinegar, to taste
  • Toasted sesame oil
  • Veggies/Sea veggies:
    • edamame (in the freezer aisle)
    • avocado (mashed and seasoned to taste)
    • seaweed salad (store-bought)
    • green onion
  • Fish products:
    • tuna sashimi, salmon sashimi, any sashimi you like, cut into cubes
    • smoked salmon
    • cooked eel (in the freezer section of an Asian grocery store)
    • masago (capelin roe) (in the freezer section of an Asian grocery store)
    • canned tuna
  • Garnishes:
    • sesame seeds
    • friend onion (LOLOL, not healthy, but I love the crunch!)
    • nori – shredded or cut into tiny pieces
  • mayo
  • sriracha
  • soy sauce
  • Season quinoa with a splash of sushi rice vinegar and a drizzle of toasted sesame oil.
  • Depending on how many toppings you have, you may want to consider splitting the cooked quinoa into two bowls if you have a lot of different toppings.
  • In a separate bowl, combine cooked, shelled edamame beans with a splash of soy sauce and spoon onto quinoa.
  • Add a scoop of mashed avocado and seaweed salad.
  • Add a section of chopped green onion.
  • Add your fish.
  • Then garnish with sesame seeds, fried onion, nori seaweed.
  • Finish with your sauce – I like to do mayo, sriracha hot sauce and a splash of soy sauce.

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