Tuesday, April 25, 2017

Phenomenal Tip: DIY Poke Bowls (What Is It + How To Make It)


Poke Bowls is basically like a deconstructed sushi. 
Whatever ingredients you think will tastes great in your sushi, all thrown into a bowl.



Poke bowls have taken over my IG feed. Parang everyone is raving about it.

I didn't know what it was or even how to pronounce it until a friend explained to me that it poke bowl is to Hawaii, what donburi is to Japan. But first things first - it is pronounced poh-kay. Parang okay with a P.

Even if I didn't know what it was, I know I wanted to try it! So when I found out that there was a poke resto in Estancia, I dragged my family there.

Dragon Bowl from Poke Poke Estancia. 
Salmon, Shrimp, Unagi, Onions, Cucumber, Mangoes, Feta Cheese, Mayonnaise, Sriracha Aioli



A few days after, I was eating another poke bowl, from The Wholesome Table naman this time.
Raw Salmon, Wakame, Brown Rice, Leeks, Japanese Mayo, Romaine, Ebiko, Furikake, 
Togarashi Spice, Pickled Ginger



According to Wikipedia, poke bowls are:

Raw fish salad served as an appetizer in Hawaiian cuisine, and sometimes as an entree. Poke is the Hawaiian verb for "section" or "to slice or cut". Increasingly popular ahi poke is generally made with yellowfin tuna. Adaptations may feature raw salmon or various shellfish as a main ingredient served raw with the common "poke" seasonings.

 Traditional poke seasonings have been heavily influenced by Japanese and other Asian cuisines. These include soy sauce, green onions, and sesame oil. Others include furikake (mix of dried fish, sesame seeds, and dried seaweed), chopped dried or fresh chili pepper, seaweed, sea salt, ish eggs, wasabi, and  onions. 



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We just stayed home last Holy Week, and I bonded with the girls in the kitchen. For Good Friday, we just checked what we had in the pantry, and luckily enough we had everything on hand for a California Roll Poke Bowl.




You can easily make your own poke bowl at home. Tbh, when I saw the menu for the DIY poke bowl at Poke Poke in Estancia, I realized it was so easy to recreate it at home and I only have to pay half of what it cost to buy the ingredients myself.

Anyone can do it. First, it doesn't need any cooking skills whatsoever. You just dump everything in a bowl. That's it!

Another beauty of the poke bowls is that they can really be as simple or as adventurous as you want. Poke bowls know no bounds, depending on your taste and the ingredients you have on hand.

Because what we had on hand that day was only the usual ingredients for a California Roll Sushi, and all the groceries were closed that day, then we decided to just make this kind of poke bowl.

from left to right: (top) kani, furikake, avocado
(middle) spring onions, black sesame seeds, mangoes
(bottom) carrots, togarashi spice, cucumber



California Roll Poke Bowl How-To:

1. Base. We used a base of white sushi rice. If you prefer, you can also use brown rice or quinoa. Or for a lighter version, you could serve poke over kale, leafy greens or zucchini noodles instead of sushi rice.

I didn't have sushi vinegar on hand, so I just improvised. But sushi vinegar is widely available in the grocery. If you plan ahead, you can skip this step right here. As I was saying, I didn't have it available so I placed 1/4 cup apple cider vinegar, 1/4 cup white vinegar, 1/4 cup mirin, 1/4 cup white sugar in a bowl, heated it up until the sugar melted. Mixed this liquid with 6 cups of cooked Japanese rice. Cover until ready to use.

2. Topping
The usual ingredients in a California Roll are mangoes, avocado, cucumber, carrots, nori, sesame seeds. But feel free to pile on the toppings.

Poke Bowl Topping Ideas
Avocado
Edamame
Cucumber
Masago (fish eggs)
Seaweed salad
Shredded nori seaweed
Furikake
Pickled sushi ginger
Wasabi
carrots
shredded lettuce/cabbage/kale

3. Sauce. I just mixed some Kikkoman soy sauce with wasabi paste and mixed until well blended


Directions:
Put a scoop of rice in each bowl. Top with desired toppings. Spoon soy+wasabi mixture over. Top with Jap mayo, black sesame seeds, furikake and slivered nori.








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