Convenient bowls with a selection of specific ingredients continue to gain popularity among culinary experts around the world. This time we are talking about a poke bowl – for fish and sushi lovers.
Poke Bowl came to us from the Hawaiian Islands, where it is quite an everyday simple dish. Between rest and work, there is no desire to cook an intricate meal, and therefore a bowl of products common for this region has become the basis of food.
Poke bowl is similar in filling to Japanese sushi and rolls: the dish is based on rice and fresh fish, cut into cubes, complemented by vegetables, spices and herbs. In this case, the skills of forming sushi are not required – all the ingredients need only be prepared and mixed in a bowl.
Over time, the dish has evolved – in its composition you can often see popular superfoods, quinoa grits instead of rice. And restaurant options for the bowl include exotic, unexpected ingredients.
Different fish are used in a poke bowl, and not necessarily fresh. It can be canned tuna or baked salmon – all to your liking.
The benefits of the poke bowl are undeniable: it is also omega-3 fatty acids, which improve the condition of hair and nails, improve digestion; and vitamins with minerals, which are so rich in vegetables, nuts, seeds and cereals. Another advantage is that there is no strict combination of ingredients in this bowl, its filling will depend only on your taste.
How to make a poke bowl
The poke bowl is based on four principles to keep in mind when preparing a dish at home.
The base is a base made from rice, rice noodles, quinoa, legumes, or lettuce.
Protein – good quality fish such as tuna, salmon, halibut, shrimp or other seafood. Vegans can add tofu cheese.
Dressing – soy sauce, hot sauces, or vegetable dips.
Additive – avocados, sprouted seeds, nuts, other vegetables to taste, wasabi, peppers, all types of onions or pickled pickled foods.