Seafood Poke Bowl

Okie pokie fellow fish lovers! We’re here today to borrow a page from our beautifully cultured friends overseas. If you’re thinking Japan, you’re right on the money love. Home to the coveted sushi and sashimi, Southeast Asia has been serving it up since some time as early as the second century! Although, back then it was simply a means of preservation, today it’s practically a delicacy here in the western world. Don’t worry though! I’m going to show you just how you, too, can enjoy sashimi, as well as some other fishy favorites, in a fun and tasty way right at home!

First, and perhaps most importantly, let’ talk about where to find fish that is safe to make into sashimi. Big chains like your local Walmart are a huge no go. The handling of your fish is critical to avoid getting sick. Most grocery outlets print right on the label if their product is safe for raw consumption. If you’re unsure of the quality it’s best not to risk it – or opt for cooking your salmon instead. The best places to pick up your fish is local fisherman’s markets, or if you’re lucky enough to live down South like myself, your local Publix seafood counter is a blessing for fresh and safe fish. Otherwise, be sure to ask when purchasing to ensure your personal health and safety.

Alrighty folks, so for this cute little spin on a classic salmon poke bowl you’ll need the following —

  • 1/5 pound Fresh raw salmon
  • 1/4 cup Crab (I prefer to use imitation, but whatever is available/preferred by yourself is fine)
  • 2 oz, or roughly 6, Shrimp (I use the frozen kind from Walmart, just 5$ and precooked just unthaw!)
  • 1/4 of an Avocado
  • 1 serving of a base grain. (While white rice is more traditional, I used Green Giants riced veggie blend as it is the lowest carb alternative. Quinoa or brown rice is also acceptable health/weight conscious substitutions.)

I hope that you’re ready to chop and dice your little heart out! We will surely get to lots of that, but I like to start by taking a small frying pan with 1 cup of water and setting it to boil on high. Don’t forget lids are friends, they will speed up the boiling process.

Next, you’ll fill a normal sized eatery bowl with water as hot as the kitchen sink can go. This is for soaking the shrimp as my preferred choice is pre-cooked and frozen. If you’re using fresh or any alternative kind be sure to check the package’s cooking instruction and follow accordingly!

Now, our water on the stove should be ready to go. Add your serving of grain of choice to the water, ensuring that every individual grain is submerged, now cover with a lid and drop the heat to low. From here we have the option of simply leaving our grains and waiting until the water has soaked in to know that they’re ready. However, if you’re a multitasker like myself, are distractible, or a novice to cooking it’s best to set a timer. 9-10 minutes is a generally given cook time for rice and rice like foods. So set it and have no shame! It’s better to be safe than to burn your meal.

While our grains are boiling away behind us, we now have some time to start slicing and dicing! There’s no particular shape or order necessary for cutting up your fish and avocado. I like to start with my salmon because I buy large filets that need to be skinned. If you’re doing the same today and it’s your first attempt allow me to share my method for this. I take my freshly sharpened knife to the thicker end of my filet, gently slipping it under the edging of the skin beginning to pull it up. From there the skin should mostly just pull up and off until the thinner end. Gently edge your knife between the skin and meat to separate what pieces you can at that point. Also, a fun reminder is that THERE IS NO WRONG WAY TO CUT AN AVOCADO. Yes, those fancy slices look amazing, but avocados are very soft, so don’t beat yourself up if they mush. Guacamole style avocado will work just as well for this recipe!

Lastly, we’re going to take those tails off of our shrimp that’s been soaking. These don’t need to be cut up unless you’d prefer smaller pieces. For my shrimp I decided to add a little kick with my favorite Cajun style seasoning. This is not necessary and can be skipped altogether if you’re not the spicy kind of guy/gal. The seasoning is as is below, the portions are only dashes due to the singular serving of the recipe —

  • chili pepper
  • cracked pepper
  • cayenne
  • paprika (I prefer smoked)

Well folks, now you should be all but done with your poke bowl. We’ll simply put our rice on the bottom and then top it with our seafood medley. Any style is fine, but if you enjoy presentation like myself, you can put each item into a separate pile on top, finished off with your avocado directly in the center. Soy Sauce is a wonderful addition if that’s something you enjoy, it pairs well with your sashimi style salmon. Now get out those chopsticks and Dozo omeshiagarikudasai (enjoy your meal!)

Serving size : one bowl

  • Calories – 478
  • Fat – 13.33
  • Fiber – 7.37
  • Protein – 45
  • Sugar – 2.5
  • Carbs – 42.29

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