Make Your Own Poke Bowl
Is it me, or are you noticing Poke Bowl fast casual restaurants popping up all over? Maybe it's just in north Texas, but I am seeing oodles of them. I'm not complaining! They are delicious, but I'm also finding that they are also not cheap. Nor should they be! I don't want to eat cheap seafood. That's just asking for stomach issues later on. However, if you like them as much as my daughter and I do, it can become an expense that needs to be tamed.
No problem! Do you realize how incredibly easy they are to make? And not expensive either depending on the fish you choose. Instead of sushi grade salmon, I bought some smoked salmon from Costco, and that worked perfectly! On Pinterest, you can find tons of recipes, but I feel that I've eaten enough of them to know what I like, so it's pretty simple to improvise. Here are some ideas for you:
There are two sauces to make. One is mixed in with the rice, and the other is to pour over the top however much you'd like.
For the rice, a traditional poke bowl would call for sushi rice, but you can use basmati or even riced cauliflower (if you're being good). You'll want to mix together the following to pour over your rice:
5 TB rice wine vinegar (I used Lemon Cucumber vinegar from Oil & Vinegar at The Shops at Legacy)
1 teaspoon sugar
1 teaspoon salt
Cook 1 cup of sushi rice according to package directions. In a small bowl, combine the vinegar, sugar and salt. Once the rice is finished and is slightly cooled, pour the liquid over the rice and mix well.
To make the sauce to pour over the top of your Poke bowl:
5 TB liquid aminos or coconut aminos
2 TB sesame oil
2 TB fresh lime juice ( I also added a few drops of Young Living Lime Vitality Essential Oil for an extra kick)
2 teaspoons rice wine vinegar (again, I used the Lemon Cucumber vinegar from Oil & Vinegar)
1/2 TB sriracha
Ingredients to put in your bowl may include:
Fish of choice (salmon, tuna, etc.)
Mixed slaw or broccoli slaw ( I love the crunch it adds)
Crushed roasted seaweed sheets
Sliced green onion
Sesame seeds (I used Everything But the Bagel Seasoning from Trader Joe's)
Layer your Poke bowl as you desire and top with sauce. A little goes a long way, so taste as you go as to not overpower your bowl.
Enjoy the simplicity and absolute lusciousness of this dish. It's fun, it's fresh, and it's healthy!
I LOVE simple ingredients that can be turned into the best tasting meal you've ever had. That is exactly what this meal is. Simple chicken and brussel sprouts, but if you give it a little TLC, it can become a truly luscious experience.
One of my favorite educational foodie shows is SALT FAT ACID HEAT with Samin Nosrat. I had never heard of buttermilk marinated chicken before, but in her show, she says it is the most basic and delicious way to prepare a chicken. With that said, my whole family wanted to try it. Get an organic chicken, rinse it and put it in a ziploc bag with buttermilk and a good amount of salt. In Samin's recipe, she says to marinate it for 24 hours. We did for 48 hours and it came out perfectly. After we took it out of the marinade, we put it in a roasting pan and drizzled it with some olive oil, salt, pepper, garlic powder, onion powder, and rosemary. We roasted it for 30 minutes at 400 degrees, then 60 more minutes at 375 degrees. After taking it out of the oven, we let it sit for 10 minutes. You don't want to cut into a hot chicken and lose all of the juices! For Samin's recipe, visit her site: www.saltfatacidheat.com/buttermilkmarinated-roast-chicken/
For the side dish, I had some brussel sprouts I needed to use. FRESH brussels sprouts are underrated, IMO. They can be the spotlight of your meal if you do it right. Here’s an easy recipe: clean your brussel sprouts (cut off the bottom and shed the outer leaves) and cut them in half or quarters. Sauté them in a skillet over medium-high heat with EVOO and butter until slightly tender. Season with salt, pepper, and minced garlic in the last few minutes of cooking (you don’t want your garlic to burn). Right before taking off the heat, drizzle some balsamic vinegar over the top and toss. Serve and top with some grated Parmesan cheese. Incredible!
Dark Chocolate Chickpea Spoon Cake