Fresh and vibrant marinated Salmon and Tuna Poke Bowl with Japanese inspired flavour and toppings.
Poke bowl has been a really big hype nowadays. Not only in the US, it’s also very popular in Australia right now. Remember the hype about avocado toast? That is now over and taken over by poke bowl. The humble bowl of sashimi on rice (Hawaiian way) is dominating our food scene and I can see quite a few shops specialising in poke bowl are opening up around the city right now. If you want to see a list of them you can find them in Zomato.
I love sushi and sashimi so much so you can imagine poke bowl is like my go-to lunch when I want something light, fast and healthy. I also love the other toppings that go really well with the fish. I have been thinking to make it home myself because it sounds fairly simple and some of the poke shops in Melbourne (especially the one just near my office) actually just provide sashimi and toppings on rice, with sauce. So it’s not a proper poke bowl where you normally get sashimi that’s marinated beforehand. It’s more like sashimi on rice with sauce on top. Which is still great, I still love it but I still prefer the marinated sashimi on rice. It’s okay when it’s not authentically Hawaiian but it will still be delicious.
The only reason why it got me so long until I made my first bowl, was the challenge in finding the fresh fish. I’ve been looking through big grocery stores and markets but I wasn’t happy with the quality of the fish. They didn’t look quite fresh and didn’t have the sign ‘ sashimi grade’ so I was scared that my family would get food poisoning because I used fish that’s not fresh and supposed to be cooked first but I used it as sashimi for my poke bowl.
Not until I ventured around Prahran market that’s not too far from my home that I found sashimi grade fish. I was so happy to be able to finally find it and I bought a mixture of tuna and salmon fillets to make salmon and tuna poke bowl. I thought both fish would have different textures and would be great to make the colour of my bowl pops. I got home and started to make this straightaway.
I already knew what I was going to put in the marinate even before I bought the fish. I love Japanese cuisine so the marinate pretty much incorporates Japanese flavour as well like soy sauce, rice wine vinegar, sesame oil, yuzu juice, spring onions and garlic.
I also made a short simple video on how to make it. I hope you enjoy and try the recipe below. If you note below I am using yuzu juice for my marinate but if you can’t find yuzu in your local area, feel free to use lemon instead. I haven’t seen a fresh yuzu before in Melbourne but I found a bottle of yuzu extract in a Japanese grocery a few months ago and have been using it occasionally for salad dressing or even just a dash of yuzu juice for a cup of hot tea. If you’re interested here’s the brand of yuzu extract that I used which you can also purchase online via Amazon.
- 150 gr fresh salmon, cut into small cubes
- 150 gr fresh tuna, cut into small cubes
- 2 tbsp chopped spring onion leaves
- 3 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 2 tsp yuzu juice
- 1 garlic clove, minced
- 3 servings of cooked short-grain rice or sushi rice
- 1 tbsp rice wine vinegar
- 1 tsp salt
- 3 tbsp of corn kernels
- 3 tbsp of edamame beans
- 1 avocado, sliced
- salad leaves
- dried seaweed
- sesame seeds
- Place salmon and tuna in a bowl. Add all the remaining ingredients and mix until combined.
- Mix sushi rice with rice wine vinegar and salt. Divide into 3 portions.
- Distribute marinated sashimi and other toppings equally into 3 portions. Serve immediately.