One of our greatest quarantine discoveries thus far has been learning how to make poke at home. My boyfriend Christian is an avid fisherman, so we are always trying out new recipes with his fresh catch. We figured we could make our own poke without sushi-grade fish if we just soaked it in lime juice to cook it slightly. The result is a light and flavorful bowl of goodness that is perfectly balanced!
Ingredients
Makes 2 servings
- 1 cup sushi rice, cooked according to package instructions
- 8 oz fresh fish of choice (we used Sheepshead)
- Juice of 3 limes
- 1 cup chopped mango
- 1 cup frozen edamame, thawed
- Handful of fried onion
- 2 tsp Poke sauce (we found it in the international aisle)
- 1 TB Ponzu
- 1/4 tsp Sweet Chili Sauce
- 1/4 tsp Soy Sauce
- *Optional add ons* wasabi and Everything But the Bagel Seasoning
Instructions
- Cook the sushi rice according to package instructions. The brand we get requires you to soak it for 15 mins, so keep that in mind.
- Cut up your fresh fish into 1/2 inch cubes and place it into a container with a flat bottom such as a Pyrex baking dish.
- Juice the limes over the fish so that each piece is covered with lime juice. If your limes aren’t that juicy, feel free to add more.
- Soak the fish in the lime juice for 30-45 mins until the fish turns opaque.
- While the fish is “cooking” in the lime juice, get your toppings ready. Chop up your mango into bite sized pieces and thaw your edamame.
- When the fish has “cooked” for 30-45 mins, drain the lime juice from the fish.
- Mix the poke sauce, soy sauce, ponzu, and sweet chili sauce into the fish.
- Time to assemble your bowls. Scoop an equal amount of rice into two bowls. *I like to mix a little bit of wasabi and Everything But the Bagel Seasoning into my rice*
- Next, add on your toppings. I like to add them in sections so you can clearly see each ingredient.
- Top the bowls with Everything But the Bagel Seasoning or sesame seeds and enjoy!
