Poké bowl sås tahini
It’s that simple!
The Sisters Kitchen https://www.thesisterskitchen.com/
*Tip: I like to prep some rice, carrot lox, tahini sauce, and crispy tofu at the beginning of the week to make poke bowl variations throughout the week for a quick lunch!
Add the rice, and water to a pot (or rice cooker) and bring it to a boil.
We took a sushi making class a few months ago and our teacher was a Hawaiian native; he said he refuses to eat Poke anywhere but Hawaii because the way it’s done doesn’t respect the culture or traditions. I am just not completely comfortable serving it and am constantly wondering if it’s going to make me sick.
Poke means “to slice or cut” in Hawaiian and usually is in reference to chunks of raw fish.
Now onto the fun part, the toppings! Then assemble all prepared veggies, and crispy tofu onto the rice as shown in the step-by-step photos above.
Top with avocado, sesame seeds, jalapeños, and herbs as desired. Also, thaw the edamame as per package instructions and dice the avocado.
Step 5
Blend all ingredients for the tahini sauce in a blender until smooth.
(Alternatively, serve your poke bowl with peanut sauce).
Divide the rice between 4 bowls. Serve with tahini sauce and lemon or lime wedges on the side.
Step 8
Enjoy!
Dice the cucumber, shred the cabbage with a Mandoline, and slice the radishes and green onions.
Add water to your desired consistency. It’s got the best umami flavor!
Most traditional poke bowls will have a base of white or jasmine rice, but I usually make mine with brown because I like the flavor and texture of it and it’s slightly healthier than white rice. (Alternatively, prepare crispy chickpeas according to this recipe.)
Step 4
Dice the cucumber, shred the cabbage with a Mandoline, and slice the radishes and green onions.
If you can find pickled cabbage, totally use that instead, I just am rarely able to find it! Reduce heat to low, cover, and simmer for 15 minutes, until all of the water is absorbed. I’ll start with the cabbage; I don’t really love the texture of raw cabbage, so I like to cook mine down with some avocado oil and then toss it with rice vinegar to get a little bit of that ‘pickled’ flavor.
Add the salt, fluff with a fork, and set aside.
In the meantime, prepare the crispy tofu according to this recipe. As you would with fish, you slice the tofu into smaller cubes and toss it with your marinade – I like to use tamari, rice vinegar, sesame oil, fresh ginger and sesame seeds. I mean what’s not to love about a bowl filled with rice, marinated fish, tons of veggies and a delicious sauce?
Set aside.
- Heat a medium size skillet over medium heat and add the cabbage and avocado (or olive) oil. If you don’t have carrot lox on hand, cut 2 large carrots into ribbons, using a vegetable peeler or julienne. It’s quick and easy to make too; all you do is whisk together tahini paste, lemon juice, sriracha, maple syrup, salt and water.