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Cooked Fish Poke Bowl

30 min

Easy

2

Ingredients

  • 2 cups short grain rice 

GINGER SOY SAUCE:

  • 2 oz soy sauce

  • 3 oz seasoned rice wine vinegar

  • 4 oz red wine vinegar

  • 1 tablespoon clear honey

  • 1 teaspoon sesame oil

  • 2 cloves garlic minced

  • 1 tablespoon minced ginger

POKE:

  • 500g cooked fish fillet 

  • ⅓  cucumber

  • 1 hardboiled egg

  • 1 cup shelled edamame

  • 1 carrot , sliced to create a thin julienne. 

  • a quarter red onion, sliced

  • 1 large avocado, diced

  • 1 cup prepared seaweed salad (available at Asian markets and even Costco!)

  • 2 spring onions finely sliced

  • 1 tablespoon toasted sesame seeds

Method

Stir the soy sauce, seasoned rice vinegar, red wine vinegar, sugar, sesame oil, ginger, and garlic together. Set aside or refrigerate until ready to use. The sauce keeps for 5 days in the refrigerator. Meanwhile cook the rice as per packet cooking instructions.

SEASON THE RICE:

While the rice is resting, stir the vinegar, honey, and water in a small bowl until well dissolved. Turn the rice out into a big mixing bowl and sprinkle half of the seasoning vinegar onto the hot rice.  Mix the rice gently using a slight chopping action. Pour the rest of the vinegar over the rice and again mix the rice, being careful not to crush the grains. Let the rice sit out and cool to room temperature before using.

ASSEMBLE THE BOWLS:

Divide the rice into 4 large bowls. Top each bowl with carrot, cucumber, red onion, edamame, avocado, and seaweed salad.

Mix the fish with half of the sauce. Put the fish in the center of each bowl. Garnish each bowl with the egg, sesame seeds, and spring onion.

Serve the bowls with the remaining sauce.

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