Back
Food, Recipe, Chef
Big Sam Young’s Poke Bowl
Published 08 Jun, 2023Ingredients:
- Fresh tuna and scallops
- 2 cups cooked sushi rice
- 1 ripe avocado, sliced
- 1 sliced cucumber
- 100g Edamame
- 30g Wakame
- 20g furikake
- Wasabi
Dressing
- 30ml mirin
- 90g sugar syrup
- 90g rice vinegar
- 60g water
- 150ml japanese soy
- 1 tsp. grated ginger
Instructions:
- In a small bowl, whisk together the soy sauce, rice vinegar, grated ginger, to make the dressing. Set aside.
- Divide the cooked sushi rice evenly between four bowls.
- Arrange the tuna sashimi, scallops, sliced avocado, sliced cucumber, edamame and wakame on top of the rice in each bowl.
- Drizzle the dressing over each bowl and sprinkle furikake over the top.
Serve the poke bowls immediately, with additional soy sauce and wasabi.