Fresh ingredients for poké bowls

The passion for food has not drifted to other shores, we are still into food and into cooking and into eating out regularly, just that we seem to have other priorities at the moment.

Sophie will finish her studies these days and move on to the real life as she say. She is so ready for this next step in her life and is working part time in Zürich while writing her master thesis. I asked a couple of times, what is it about, and she said: Mom, I can explain it again, but you won’t remember! So my brain is obedient and I kind of don’t want to risk anything, if I write it out here in the open and then get a rebuke– thanks , but no thanks. Just in case you have never experienced such family dynamics I assure you it is happening. Ask her yourself and please send me a note so I can use the proper wordings in the future!

On my part I can report that I took four online courses besides my BSF studies and was quite busy with preparations, lectures and tests. We love what we do and time flies by so quickly. We don’t want to give the impression of not caring for this site but, sorry TIME FLIES ! Don’t be disappointed, here is a great new post:

A couple of weeks ago Sophie asked me to meet her for lunch in Zürich and she said we will go to Ona Poké.

I asked her: And what do we eat there? Her answer was: ‘Decomposed Sushi …’ 😳
To imagine that, I was challenged – I remembered the ‘decomposed Sacher Torte’ many years ago by one of Austria’s finest chefs, where we were told to have an open mind, to just close our eyes, we should scrape the little heaps of dust and foam on a spoon from a flat white plate, our tongues would recognize the ‘similarity’ to a Sacher Torte. A nightmare! I can tell you, and this desert still keeps us laughing to this day! I don’t have to explain that any further, you might have had a similar experience….!
So I told myself to have an open mind and we met in front of the place , where we had to stand in line! – There were at least 20 people ahead of us, apparently knowing what to expect. When it finally was my turn, I was shy so I ordered a ‘preset’ bowl – the Ahi Tuna Bowl –, all the ingredients were fixed to match and I didn’t have to chose anything, like the fish, the sauce, the base namely the rice, and the sides…. OMG! how I loved it!

Octopus Poké Bowl

Octopus Poké Bowl

Pokè bowls are originally from Hawaii where the Japanese influence has created something unique. Many of you have probably tried it before but have you ever made them at home? For me it was totally new and yet …familiar!

Salmon Poké Bowl

Salmon Poké Bowl

See, it is kind of sushi, just not rolled and cut in bite size. First you choose a base that will satisfy the working stomach and then the sauce that goes over the proteins to marinate it and the sides, that can be fruit and spices and veggies. YUMMY I tell you! I am all for it!

In the meantime the original recipes from Hawaii of approximately 100 different bowls exponentially rose to uncountable. The world discovered Poké bowls and made it fashionable. What you like, you can throw into your bowl, even meat! BTW I am a big fan of bowl food, bowls are just perfect from breakfast till dinner!
I will show you some fantastic possibilities and you can also look for inspiration online or you buy a cookbook like this by James Porter. 

Ahi Tuna Poké Bowl

Ahi Tuna Poké Bowl

Print recipe

Preparation time 1 hour
Each bowl recipe for 4 persons

You need

500g Ahi Tuna filet sashimi quality
250g sushi rice*
3 young onions, cut
8 heaped tbsp. pomegranate kernels
fresh chili, cut
white sesame and black sesame seeds
seaweed salad

500g salmon filet, sashimi quality
250g black rice, precooked
3 young onions, cut
1 cup fresh mango, cut in cubes
white sesame and black sesame seeds
fresh cilantro, fresh horseradish, slices

400g precooked octopus
250g brown rice, precooked
2 cups edamame, precooked
2 red radishes, sliced
1 cup sliced young onions
seaweed salad
fresh chili, cut
white sesame and black sesame seeds
pickled ginger

*Sushi Rice
250g rice
1 tsp salt
1 tbsp. sugar
3 tbsp. rice vinegar
2 tbsp. Mirin sauce (rice wine)

Cook the rice in a rice cooker, prepare the liquid with all other ingredients, spread the cooked rice on a baking sheet and let cool a bit by fanning, pour the liquid over it, with a wooden spoon fold the rice and marinate it evenly and let cool. This recipe will serve well for any maki or nigiri as well.

3 Fish Marinades

Yuzu Marinade:
1 tsp. yuzu
2 tbsp. Mirin
2 tbsp. light soy sauce

Sesame Ginger Marinade:
2 tsp. Mirin
6 tbsp. Soy sauce
3 tsp. sesame oil
4 tbsp. freshly pressed lime juice
1 tbsp. grated ginger

Teriyaki Marinade:
120ml soy sauce
1 ½ tbsp. honey
1 ½ tbsp. freshly grated ginger
1 tsp. grated garlic
2 tbsp. Mirin
4 tbsp. dark brown Moscovado sugar
2 tbsp. starch
60 ml water + 3tbsp. cold water

I love as well Ponzu, which I buy and use as it is.

To assemble the bowls, you first make a base with the rice, and then arrange the sides in a circle on top of the rice, finally you marinate 1 portion of fish with 2 tbsp. of your choice in an extra bowl, and add it to the bowl, garnish with sesame seeds and if you love it spicy, I recommend a hot chili sauce like sriracha.

Choose your marinade, your toppings, your fish and the base you love best

Choose your marinade, your toppings, your fish and the base you love best

There are no limits to your creativity, this post is just a teaser!
Choose from the list:

pickled cucumbers
precooked corn kernels
roasted shiitake mushrooms
fried onions
avocado salsa
cocktail tomatoes