@stephjoybae: Poke bowls were a big hit for the older 3 of the fam but not so much for the younger two - they preferred their salmon sashimi over the marinated fish. See below for this perfect summer dinner recipe! POKE BOWL Serving size : 4 adults Ingredients: 1 lb of sashimi-grade tuna 1 lb of sashimi-grade salmon 1 stalk of green onion, thinly sliced 1/4 onion, thinly sliced Poke sauce: 6 tbsp of soy sauce 2 tbsp of sesame oil 1 tbsp of rice vinegar 1/4 tsp of salt 1 tbsp of sesame seeds Topping choices: Avocado Edamame Cucumber Pickled ginger for sushi Shiso or Perilla leaves Furikake Directions: 1. Cut sashimi-grade tuna and salmon into bite-sized cubes (about 3/4 inch.) 2. Place the cubed tuna and salmon into a mixing bowl. Add your onions and green onions. 3. Add the poke bowl seasoning and gently mix it all together. 4. Cover and let it marinate in the fridge for a minimum of 1 hour (up to overnight) to bring out the flavors together. 5. To serve, place cooled rice into large bowl. Top the rice with toppings of your choice and place a scoop of Poke on top. Garnish with sesame seeds and furikake. Serve and enjoy!

Steph Bae

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Wednesday 23 July 2025 00:35:57 GMT