Now that I’ve grabbed your attention with a misleading title (I know, I’m just SO devious), I will reveal to you that today’s blogpost has nothing to do with Pokemon, rather, with Poke Bowls.
For those of you who don’t know what that is: a Poke Bowl is a Hawaiian-inspired dish with a rice base, topped with greens and raw fish ( usually tuna) which has been marinated in an asian-style sauce. So basically…sushi, but cooler.
One thing you should know about me? If you tag me in a photo of food, I will instantly crave it. My cravings know no boundaries. So yes, after being bombarded with photos of Poke Bowls on social media, I knew I had to have it. However, after multiple google searches, I realised that not a single place in Vienna serves them. If any entrepreneurs are looking to invest in the food industry…here’s your market!
Anyway, seeing as Poke Bowls are not yet a thing over here, I decided to make my own…which was a bad idea. I don’t think there was a problem with the recipe itself, I just happened to succumb to a series of unfortunate events.
Firstly, I went to the store and was quite honestly offended by the price of fresh, sushi-grade salmon. Double the price of sushi from a restaurant, yet half the quantity! So me being me, I thought : Meh, smoked salmon will do. Then, while combining the ingredients, I put in WAY too much soy sauce, obviously forgetting that smoked salmon in itself is pretty salty. In combination with cooking too little rice, my Poke Bowl (though pretty) just ended up tasting like sodium and not much else. So why am I still sharing the recipe with you? Because I feel that if you can follow basic instructions (unlike me) , you’d have a masterpiece…so here it is!
Salmon & Avocado Poke Bowl
- 1 lb sushi-grade salmon
- 1 avocado, cubed
- Cooked white rice, to serve
- ½ red onion, finely diced
- ½ cup green onions, chopped
- ⅓ cup soy sauce
- 2 tbsp white sugar
- ⅛ cup sesame oil
- ½ tsp ground ginger
- Sesame seeds
- In a medium bowl, mix together red onion, green onion, soy sauce, sugar, sesame oil, and ginger. Set aside.
- Remove bones and skin from your salmon, if any, and cut the fish into ¾″ chunks.
- Add fish and avocado to the bowl with the marinade. Toss to coat. Refrigerate until ready to serve.
- Taste and adjust seasonings.
- Serve with extra diced green onions and sesame seeds on top of steamed white rice that has been cooled to room temperature.
– A Pearl of the Orient.