Dressing:
1.5 Tablespoons Water
1.5 Tablespoons Sugar
3 Tablespoons Soy Sauce (used Kikkoman)
3 Tablespoons Rice Vinegar (used Nakano Natural)
.5 Tablespoon Sesame Seed Oil
Toppings:
Dashes of Furikake (Japanese Seaweed Seasoning) found in Asian Section of Grocery Store
Avocado- sliced or cubed
Seaweed Salad
Edamame
Kani Salad
1 Block Tofu- Cubed (will have leftover tofu)
Marinade in 2 Tbsp Soy sauce, 2 Tbsp Water and 1.5 tbsp Rice Vinegar
Ahi Tuna Poke:
-1 tuna fillets, diced in small cubes
-1 Tablespoons Soy Sauce
-.5 Tablespoon Rice Vinegar
-1 Teaspoon Sugar (optional)
-1 Teaspoon Sesame Oil
- Sesame Seeds
-1 Green Onions
-1/4 tsp Sriracha or pinch of red pepper flakes (optional)
Mix all the ingredients together. Mix in tuna last. Put in fridge.
Pickled Cucumber & Carrots:
-1/4 of Cucumber Thinly Cut
-1 Carrot Thinly Sliced with a Peeler
-2 Tablespoons Rice Vinegar
-2 Tablespoons Cup Water
-2 heaping teaspoons Sugar
-1/4 Teaspoon Salt
-1/2 Teaspoons Red Pepper Flakes
Kani Salad:
-4 Sticks Crab Meat (use kind from asian market)
-1 Tablespoon Mayo
-1 Tablespoon Sriracha
- 1/4 tsp Sesame Oil
Rice: (will make some extra rice)
1.5 Cups Rice
2.25 Cups Water(if tight fitting lid) ( 2.75cups if loose fitting lid)
Directions:
1. Drain Tofu. Dry with paper towels. Cut into cubes. Mix some soy sauce, water, & rice vinegar.(Add sugar if you want it sweeter). Then add the cubes of tofu. Let marinade for 20 minutes. Or make Tuna poke. Mix all ingredients except Tuna. Then add tuna in at the end.
2. Put all pickled cucumber & carrot ingredients in a bowl and let sit.
3. Combine Rice & Water in a pot, put on High and bring to a boil. Once it comes to a boil reduce to low heat and cover with a lid for 20 minutes.
4. Cook Edamame (in microwave).
5. Mix up dressing ingredients in a bowl.
7. Using a non-stick skillet over medium-high heat, add olive oil to coat the bottom of the pan. Add the tofu (but not the juice its marinading in). May need to do in two batches. Fry in the pan until all sides are cooked. Remove from pan.
8. I refrigerated my rice for a minute because it was still hot. Put rice in a bowl. Top with all the toppings. Add as much dressing as you like. Enjoy! There are pieces of dried seaweed snacks pictured in my bowl but they are not necessary.
A Refreshing Drink to go along side the Poke Bowl
Limeade: Per Glass
- 1/2 Lime
- 1.5 Tablespoon Sugar
- 8 oz Water
- A Few Ice Cubes
Add sugar and water in glass & microwave till sugar is dissolved in water. Squeeze half a lime in a glass. Stir. Add ice cubes. Stir.
