Poke Bowls

Traditionally, Hawaii-style poke is made of limu (a type of fresh seaweed) and ground kukui (candlenuts).  We couldn’t get either of those things.  But it turns out we don’t miss the seaweed all that much and cashew (or macadamia nuts) is an excellent substitute of kukui nuts. 

Salmon Poke Bowl

INGREDIENTS:
Chili and garlic water:

• 4 small red chillies
• 1/2 tsp of chilli flakes
• 1 clove of garlic, smashed
• 1 1/2 tsp of salt
• 2 tsp of rice vinegar
• 1/2 cup of water

Salmon poke:

• 21.2 oz (600 grams) of sashimi-grade salmon 
• 2 tbsp of soy sauce
• 1 1/2 tbsp of chilli and garlic water
• 1 tbsp of sriracha sauce
• 1 tsp of sesame oil
• 1/2 cup of thinly sliced onion
• 1/2 tbsp of toasted sesame seeds, plus more for sprinkling
• 8 roasted cashews
• 2 tsp of chilli flakes
• 1 1/2 tbsp of soy sauce (darker soy sauce preferred), plus more for adjusting
• 1 1/2 tsp of sesame oil
• 1 tbsp of chilli water
• 2 tbsp of of finely diced scallion/spring onions (green parts only)
• 2 avocados, optional
• Steamed sushi rice to serve

METHOD:

1. To make the chilli and garlic water:  Finely mince the red chilli and add it into a jar with chilli flakes, smashed garlic, salt and rice vinegar.  Mix evenly and let sit for 10 min.  Bring 1/2 cup of water to boil, then pour it into the jar.  Let the mixture sit at room-temperature for 2 ~ 3 hours before using.
2. To make the salmon poke:  Cube the salmon into bit-size chunks and place in a large bowl.  Add soy sauce, chilli and garlic water, sriracha sauce and sesame oil.  Mix evenly then cover with plastic wrap.  Chill in the fridge to marinate for 30 min.
3. Finely slice the onions and cut into short segments.  Soak in cold water for 5 min to reduce the sharpness of raw onions, then drain the water off completely.  
4. Pound and grind toasted sesame seeds and roasted cashews in a stone-mortar into a coarse powder-consistency.  
5. Take the marinated salmon out of the fridge and add the onions, ground sesame/cashew, chilli flakes, soy sauce (depending on the saltiness of the brand, you may need to add more/less to adjust to taste.  Poke is supposed to be on the saltier side to go with rice), sesame oil and chilli/garlic water.  
6. Mix evenly and chill in the fridge for another hour.
7. Right before serving, mix in the diced scallion and sprinkle with toasted sesame seeds.  Serve the salmon poke over warm steamed rice and diced avocado.  Drizzle with more chilli/garlic water for more kicks.

Ahi Tuna Poke Bowl

Ingredients

• 1 1/2 cups short-grain brown rice or white rice
• 1 1/2 pounds sushi-grade ahi tuna
• 3 tablespoons low-sodium soy sauce
• 2 teaspoons toasted sesame oil
• 1 tablespoon rice wine vinegar
• 1 teaspoon grated ginger
• 1 teaspoon minced garlic

Chilli paste

• 2 green onions, white and green parts, thinly sliced
• 3 carrots, grated
• 1 bunch (about 8) medium radish, thinly sliced
• 2 large, ripe avocados
• 1 bunch coriander/cilantro, chopped
• Sesame seeds

METHOD:

1. Rinse the rice in a fine-mesh strainer. Cook the rice according to instructions or in a rice cooker.
2. With a sharp knife, cut the ahi into 1-inch (2.5 cm) cubes. In a large bowl, whisk together the soy sauce, sesame oil, minced ginger, grated garlic, vinegar, and chilli paste, to taste. Add the ahi and green onions and stir gently to combine. This much can be done up to 1 hour in advance. Keep chilled.
3. Just before serving, pit and dice the avocado into small cubes.
4. Arrange your poke bowl with a generous scoop of rice, ahi tuna, avocado, grated carrot and sliced radish. Sprinkle sesame seeds on top. Serve with cilantro and more soy sauce on the side.