Poke Bowl

Ingredients 

For the Poke

• 1/2 lb sashimi-grade tuna 
• 1/2 lb sashimi-grade salmon
• 1 small clump Hawaiian ogo seaweed
• 1 green onion/scallion
• 1/4 sweet onion (use Maui onion for the best flavor)

For the Seasonings

• 3 Tbsp soy sauce 
• 1 Tbsp toasted sesame oil
• 2 tsp rice vinegar (unseasoned)
• 1/8 tsp Diamond Crystal kosher salt 
• 1/2 Tbsp toasted white sesame seeds

For the Bowl

1. 3 servings cooked Japanese short-grain rice 

For the Optional Toppings

• avocado 
• shelled edamame (boiled)
• Japanese or Persian cucumber
• red radish (thinly sliced)
• sushi ginger (gari)
• shiso leaves (perilla/ooba)
• furikake (rice seasoning)

Instructions 

Before You Start…

1. I recommend a marination time of 1 hour for the poke to develop the best flavor. If you‘re short on time, you can always shorten or skip it.
2. For 3 donburi servings of steamed rice, I recommend cooking 2¼ cups (3 rice cooker cups, 450 g) of uncooked Japanese short-grain rice. This yields 6⅔ cups (990 g) cooked rice. See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
3. Now, gather all the ingredients.

To Slice the Poke Ingredients

1. Put 1 small clump Hawaiian ogo seaweed (dried) in a small bowl and add enough water to cover. Soak for 5 minutes to rehydrate.
2. Squeeze out the water and cut the ogo into smaller pieces, about 1 inch (2.5 cm) long.
3. Thinly slice 1/4 sweet onion lengthwise.
4. Thinly slice 1 green onion/scallion.
5. Cut 1/2 lb sashimi-grade tuna into bite-sized cubes about 3/4 inch (2 cm).
6. Cut 1/2 lb sashimi-grade salmon into bite-sized cubes about 3/4 inch (2 cm).

To Season and Marinate

1. Put the tuna and salmon in a large bowl. Add the onion, green onion, and ogo.
2. Add the seasonings: 3 Tbsp soy sauce, 1 Tbsp toasted sesame oil, 2 tsp rice vinegar (unseasoned), and 1/8 tsp Diamond Crystal kosher salt 1/8 tsp Diamond Crystal kosher salt (or Hawaiian sea salt).
3. Sprinkle in 1/2 Tbsp toasted white sesame seeds and gently mix it all together. Cover and marinate it in the refrigerator for at least 1 hour (or up to 12 hours) to develop the flavors. During this time, prepare your optional toppings.

To Store

1. It‘s best to enjoy the poke bowl on the day you prepare it. You can keep the poke ingredients in the refrigerator for up to 24 hours. I recommend cooking the rice just before serving.