Discover two flavorful poke bowl variations featuring fresh sashimi-grade tuna and salmon, vibrant veggies, and homemade marinades. Balanced rice, herbs, and bold seasoning make these bowls a fresh, satisfying meal.
Ingredients extracted via AI
2 kliky garlic30 g spicy chili crisp23 g oyster sauce30 ml shoyu soy sauce14 ml yuzu juice7 g sesame oil18 g mirin500 g sashimi-grade tuna2 Šálka tomaki sushi rice2 Šálka filtered water46 ks shallotsvegetable oilEnglish cucumber0.5 ks avocadoVietnamese basilcilantromayonnaise29 g white miso paste38 g sriracha14 g soy sauce7 g sashimi-grade salmon500 g togarashi seasoninggreen onionsedamamecarrotcabbageorange segments5 ks pomarančový segment
Procedure generated via AI
In a medium bowl, combine 2 to 3 finely minced garlic cloves, 2 tablespoons of spicy chili crisp, 1½ tablespoons oyster sauce, 2 tablespoons shoyu soy sauce, 1 tablespoon yuzu or lemon juice, 1½ teaspoons toasted sesame oil, and 1 tablespoon mirin. Stir well to create the marinade.
Slice 500 g of sashimi-grade tuna into evenly sized cubes about 1.3 cm thick using long, single-direction strokes.
Gently toss the tuna cubes in the marinade, cover with plastic wrap, and refrigerate for at least 1 hour or overnight.
Rinse the sushi rice twice under cold water until the water runs clear. Place it in a rice cooker with an equal amount of water (for example, 2 cups rice to 2 cups water) and cook according to the rice cooker instructions.
Thinly slice 4 to 6 shallots into roughly 0.6 cm slices. Place them in a small saucepan and cover completely with cold vegetable oil.
Over medium-high heat, fry the shallots, stirring constantly with chopsticks until golden brown and bubbling slows. Remove them immediately and drain on paper towels. While still hot, season lightly with salt.
Thinly slice half an English cucumber into 0.3 cm slices.
Slice one avocado into pieces about 0.6 cm thick and arrange gently in a fan shape.
Prepare a herb mix using equal parts Vietnamese basil and fresh cilantro, adjusting to taste or preference.
Assemble the bowl starting with a layer of cooked sushi rice, followed by the avocado sprinkled with a pinch of salt, a spoonful of marinated tuna with its marinade, cucumber slices, and finish with the herb mix.