Poke bowls
Binging with Babish · ♥ 60K likes · 1.8M views · 7 min video
Read about salmon in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Rinse the sushi rice thoroughly and ideally soak it in water for 30 minutes.
- 1½ cup sushi rice
- ¾ cup water
Cook the rice in a rice cooker, a pressure cooker or a saucepan; on the stove, simmer 20 minutes with a clean dish towel shoved into the lid handle if the lid has a steam vent.
- 1 tbsp rice wine vinegar
Off the heat, steam 10 minutes, season with a tablespoon of rice wine vinegar and fluff with a fork.
He compared the three methods: the pressure cooker rice was the stickiest, the stovetop was a little nicer and the rice cooker was the clear victor. Keep covered and cool to about room temperature.
- sushi-grade tuna
Break the sushi-grade tuna down into bite-sized pieces.
Choosing fish for raw eating
- 1 tbsp sesame oil
- 1½ tbsp soy sauce
- ½ tsp kosher salt
- ¼ tsp gochugaru
- 1 tsp freshly grated ginger
Whisk the base marinade: sesame oil, soy sauce, kosher salt, gochugaru and grated ginger.
- green scallions
- toasted sesame seeds
- sweet Vidalia onion
- macadamia nuts
For the Hawaiian-style bowl, add thinly sliced green scallions, toasted sesame seeds, sweet Vidalia onion and chopped macadamia nuts to the marinated tuna; mix, cover and leave at least 30 minutes.
Plate traditionally: one bowl for the fish and another for the rice, optionally with toasted black and white sesame seeds.
- salmon
Variation: for the Americanized bowl use salmon, stripping the grey membrane for a milder fish, in the same base marinade, and refrigerate at least 30 minutes.
- 2 oz cake flour
- ¼ tsp kosher salt
- 4 oz club soda
For the tenkasu, sift together the cake flour and kosher salt and mix in about four ounces of club soda until the batter is the consistency of thin paint.
- oil
Drizzle the batter into 375F oil with a tiny whisk or fork, fry about a minute until lightly browned, drain on paper towels and cool.
- 3 tbsp QP mayo
- ¾ tsp rice wine vinegar
- ¼ tsp sesame oil
- 2 tsp Sriracha
Mix the spicy mayo: QP mayo, rice wine vinegar, sesame oil and Sriracha.
Spicy mayo
- 1 whole cucumber
Optionally carve a decorative pattern into the cucumber with a channel peeler, then shave it very thin on a mandolin.
- avocado
- pickled ginger
- nori strips
Assemble: rice topped with sesame seeds, the marinated fish in one corner with extra marinade, sliced avocado, shaved cucumber, pickled ginger, the crispy tenkasu, a drizzle of spicy mayo, optional nori strips and more toasted sesame seeds.
Assembling the Americanized poke bowl
- 2½ tbsp sugar
- 1½ tbsp sake
- ¼ cup mirin
For the unagi sauce, simmer the sugar, sake and mirin in a small saucepan, add the soy sauce and simmer 10 minutes, then cool.
- 3 tbsp soy sauce
- shrimp
Variation: for the shrimp bowl, steam peeled and deveined shrimp two minutes until cooked through, cool to room temperature and toss in the same marinade for about 30 minutes.
- brown sushi rice
- kimchi
- edamame
Plate the shrimp bowl on brown sushi rice with sesame seeds, kimchi, edamame, sliced green scallions, the unagi sauce and pickled ginger.