Our top poke bowl recipes

Our top poke bowl recipes

Audrey Rouby

The dish of the moment is the poke bowl. Good for health, complete, this dish has everything to please the greatest number. Whether it is fish, meat or toffu, ready or to compose, the restaurants offer a multitude of poke bowl. But why not do it yourself? In this article, we give you our top poke bowl recipes, to make at home.


Peanut and tuna poke bowl

Ingredients - 4 pers:

  • 400 g of tuna
  • 1 tbsp of mixed seaweed flakes
  • 1 sweet onion
  • 3 carrots
  • 1 tbsp of toasted sesame oil
  • 1 tsp rice or cider vinegar
  • 4 tbsp salted roasted peanuts
  • 3 sprigs of chervil
  • 2 tbsp black sesame seeds
For the marinade:
  • 4 tbsp soy sauce
  • 3 tbsp of toasted sesame oil
For the rice:
  • 450 g sushi rice
  • 60 cl of water

Pour the rice into a large saucepan, and cover with water, stirring with your hand to clean the grains well. Renew the water until it is clear, then drain the rice. Pour the water over the rinsed rice and bring to a boil. From the first broths, cover and continue cooking for 12 min over low heat. Let stand off the heat for 10 min without opening the lid. After this time, gently stir the rice to aerate it and allow the steam to escape. This is when you can incorporate rice ingredients like flake seaweed or sesame seeds. Let it cool to room temperature, especially not in the refrigerator as the rice will harden. Rinse the tuna and cut it into 1cm dice. In a dish, combine the marinade ingredients with the seaweed flakes and finely chopped onion. Add the fish and set aside for 30 minutes in the fridge. Wash and peel the carrots then grate them. Emulsify the oil and vinegar and mix this sauce with the carrots. Chop the peanuts. Divide the poke and carrot salad among the bowls of cooked rice. Sprinkle with chopped chervil, peanuts and black sesame.

Poke bowl salmon quinoa

Ingredients - 2 pers: 

  • 300g of salmon
  • 200 g of quinoa
  • 150 g of broccoli
  • 1 large avocado
  • 6 radishes
  • 2 yellow lemons
  • 1 clove of garlic
  • 1.5 tbsp sesame oil
  • 10 g black sesame seeds
  • 60 g sesame cream
  • A few sprigs of chives
  • Salt
  • Pepper

Rinse the quinoa. Cook for 10 min in boiling salted water. Drain it. Add the sesame oil and let cool, stirring often. Cut the salmon into cubes after removing the skin. Drizzle with lemon juice then sprinkle with black sesame seeds. Cut the broccoli into florets, wash it and cook it for 7 min in boiling salted water. Pass in ice water and drain it. Clean the radishes and cut them into slices. Peel and cut the avocados into thin strips and sprinkle them with the rest of the juice from the first lemon. Mix the sesame cream in a small bowl with the juice of half the second lemon and the peeled and chopped garlic. Add a little water to obtain a sauce. Season with salt and pepper to taste. Divide the quinoa between two bowls then arrange the salmon, radishes, avocado and broccoli. Decorate with a little chives.

Poke Bowl with marinated salmon, soy, honey, sesame

Ingredients - 2 pers:

  • 2 raw salmon fillets
  • 2 tsp golden sesame
  • 2 tbsp soy sauce
  • 1/2 lime juice
  • 2 tbsp of honey
  • 100 g rice
  • 5 radishes
  • 1/2 cucumber
  • 2 carrots
  • 2 tbsp of seeds
  • 1 avocado

Cut the salmon into cubes of about 1cm side. Prepare the marinade by mixing the lemon juice, soy sauce, honey and sesame, and immerse the fish in this marinade. Let the fish marinate for at least one night in the fridge (12 hours minimum), stirring once or twice so that all the pieces are well impregnated. At the time of training. Cook the rice and let it cool. Cut the radishes, grate the carrots, peel and cut the cucumber. Arrange the rice, raw vegetables in a bowl. Cut an avocado and put lemon on it so that it does not darken, and place in the bowl. Then add the marinated fish. Sprinkle with the seeds and a dash of soy sauce and lemon juice.

Poke bowl with salmon, mango and coriander

Ingredients - 4 pers:

  • 2 cups of sushi rice
  • 2 1/2 cups of water
  • 3 tbsp of rice vinegar
  • 3 tbsp of mirin (optional)
  • Salt
  • 800 g fresh salmon, skinless and cubed
  • 1/3 cup soy sauce
  • 1/2 tbsp sesame oil
  • 1 tbsp of sambal oelek
  • 1/4 cup coriander, chopped
  • 2 green onions, chopped
  • 2 tbsp black and white sesame seeds
  • 2 mangoes, cubed
  • 1 cucumber, thinly sliced ​​and cubed
  • 2 shallots, thinly sliced

For the sushi rice, once cooked, distribute the vinegar and salt. For the marinated salmon, mix soy sauce, sesame oil, sambal oelek, coriander and green onions in a bowl. Add the salmon and marinate for 20 min in the fridge. Place the rice at the bottom of the bowls. Add the salmon and garnishes. Just before serving, pour the rest of the salmon marinade over the vegetables.

Shrimp poke bowl

Ingredients - 2 pers:

  • 1 cup of sushi rice
  • 1 1/4 cups water
  • 1 tbsp of rice vinegar
  • 2 tbsp of mirin
  • Salt and pepper
  • 2 cups of fresh shrimp
  • 1 tbsp of lime juice
  • 1/4 tsp ground curry
  • 1 tbsp of ground ginger
  • 1 sheet of nori, cut into julienne
  • 1 tbsp of white sesame seeds
  • 1 cup of cucumbers, cut into julienne
  • 1 cup carrots, cut into julienne
  • 1/4 cup chopped green onions
  • 1/4 cup radish, julienned
  • 2 lime wedges
  • 1/4 cup fresh coriander

Rinse the rice for 1 to 2 min. In a saucepan, bring water and rice to a boil and cover. Cook over low heat for about fifteen minutes. Once cooked, remove the rice from the heat and let stand, covered, 10 min. Add the vinegar, the mirin and season with salt and pepper. Spread the rice on a baking sheet to cool to room temperature. Combine lime juice, curry and ginger and marinate for 10 min in the fridge and set aside. Assemble by placing the rice in a large bowl. Add the shrimp and toppings over the rice.

 © 2021 The French Gourmet. Any reproduction prohibited without the authorization of the author.

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