Carrot Ginger Poke Bowl
By McKenna Lelah
Cook Time: 45 minutes
Serves: 4
Ingredients:
For the Rice:
2 cups white or brown koshihikari sushi rice* See Notes
2 cups water
¼ cup unseasoned rice wine vinegar
4 teaspoons agave or honey
1 tsp kosher salt
For the Fish:
1lb (16 oz) sushi grade tuna (or your favorite sushi grade fish)* See Notes, cut into cubes
¼ cup Riley’s Carrot Ginger
2 tbsp tamari
1 tsp sesame oil
3 scallions, sliced (reserve ¼ cup for garnish)
1 tbsp toasted sesame seeds (black or white)
For the Marinated Cucumbers:
2 cups persian cucumbers, sliced into ¼ inch thick slices
1 tbsp kosher salt* See Notes
¼ cup Riley’s Carrot Ginger
For the Rest of the Bowl:
2 avocados, ripe, cut into large chunks
1 cup carrots, thinly sliced (julienned)
2 cups shredded cabbage
Instructions:
Thoroughly rinse the rice until the water runs clear in cold water. Add rice and water to your rice cooker and select the steamed rice option.
In a small pot, combine the rice vinegar, agave or honey, and salt. Heat just until the salt is dissolved and everything is combined. Set aside to cool.
Combine the fish with Riley’s Carrot Ginger, tamari, sesame oil, scallions, and sesame seeds. Cover and put into the refrigerator to marinade for 30 minutes.
In a strainer, combine cucumbers and kosher salt. Mix thoroughly and set strainer with cucumbers over a bowl to drain the water from the cucumbers. Set aside for 10-15 minutes.
Drain the cucumbers and dress with Riley’s Carrot Ginger.
Once the rice is cooked, transfer to a large bowl and drizzle the seasoned vinegar mixture over the rice. Using a rubber spatula, combine rice until the vinegar mixture is evenly incorporated into the rice.
To assemble the bowls, add warm seasoned rice to the bowl and top with fish mixture, avocado, carrots, cabbage, scallions and sprinkle with toasted sesame seeds if desired.
Notes:
The brand of kosher salt I like using for all cooking applications is linked here.
The brand of koshihikari rice I like using is linked here.
This dish can be made using your favorite sushi grade fish (salmon and yellowtail work great here).
Any mix of crunchy fresh vegetables work in this! Bell peppers, radish, sprouts, seasoned tomatoes, sugar snap peas, check your local markets for what’s fresh!