We had been calling it a poke bowl but have come to the conclusion that it is definitely more Japanese than Hawaiian haha. Do you like the list of vague ingredients, that’s because this dish is yours to make your own! Use what you’ve got, tweak it and enjoy it!!
Prep time: 20 minutes
Cook time: 15 minutes
Serves: 2 People
- Prep time: 20 minutes
- Cook time: 15 minutes
- Total time: 35 minutes
- Serves: 2 People
- 120 g Fish, (we are using Kingfish, but can use any fresh white fish good for sashimi) - 50-60g per person.
- 1 Handful Sushi rice per person
- Wasabi , (optional)
- 1/2 Sheet of nori per person
- 2-3 sprigs Spring onions per person
- 1/2 Avocado per person
- Pickled ginger
- Sprinkle of fried shallots
- Drizzle of Kewpie mayonnaise
- Sprinkle of sesame seeds
- Drizzle of soy sauce/tamari
- Drizzle of mirin
Give your rice a soak.
Prep your fish. Thinly slice it. Drizzle tamari or soy sauce over fish and coat it. Then set aside.
Give rice a stir and strain the liquid off.
Use absorption method for rice. 2 handfuls of rice into a pot, double the amount of water. Bring to the boil on the stove, then turn it off and leave to absorb all the liquid, taste as you go to check it. Should take around 12-15 mins.
Finely chop a couple of sprigs of spring onion per person.
Prep half an avo per person. Cut into chunks in the skin so its easy to scoop out later.
Cut nori however you like! We are cutting it into thick strips.
Have all your ingredients ready to go for when your rice is done!
Transfer your rice onto a plate once cooked, spread it out to cool faster and drizzle with tamari/soy sauce and some mirin.
Put into fridge for 5-10 mins.
Spoon rice into bowls.
Then pop your ingredients on top! Put half of the fish in, spoon half an avo, a decent amount of pickled ginger, handful of nori sprinkle some spring onion, drizzle of kewpie, sprinkle of sesame seeds and a sprinkle of fried shallots.