Simple Poke Bowl

By Nikhil Naiker for Fearless Fish Market

INGREDIENTS

  • .5 lb raw tuna, or any raw fish*, cubed

*Any sushi grade, good to eat raw fish will work for this recipe. Sushi grade is not an official designation, rather a general indication if a certain fish works (in terms of texture, quality and food safety) to be eaten raw. Besides tuna, regularly available sushi fish include salmon, scallops and squid. And you can always ask your fishmonger!

DRESSING

  • 1 tsp chili flakes (if you like it hot, less otherwise)

  • 1 tsp sugar

  • 2 tsp garlic, minced

  • 2 tsp ginger, minced

  • ¼ cup soy

  • ¼ tsp fish sauce (optional but delicious)

  • 1 tbs rice vinegar

  • 1 ½ tsp sesame oil

  • ½ lemon, juiced

  • salt, as needed to taste

GARNISH

  • ½ sweet onion or “Maui onion”, sliced

  • 1 bunch scallions, thinly sliced

  • 1 tbs sesame seed (or more if desired)

  • 1 sheet nori, cut with a sharp knife (or scissors) to ½ inch squares

INSTRUCTIONS

(Makes two servings)

Mix all ingredients for the dressing in a medium bowl and add more salt or lemon as needed to taste.

Toss in onions, then tuna, then nori. Add half of the scallions, reserving the other half as a topping.

Finish w/ sesame seeds and rest of scallions.

Enjoy with rice or on top of a salad. Keeps very well in the fridge.

Note: Make this recipe your own! We like it over white rice, with cucumber and avocado dressed in rice wine vinegar on the side. Experiment!