Perfect Homemade Poke Bowls (2 Ways)

Ingredients

• 500 g Sashimi Grade Tuna (cut into ½‑inch cubes using long single strokes)
• 3 cloves Garlic (very finely chopped)
• 30 g Spicy Chili Crisp (e.g., Lao Gan Ma style)
• 23 g Oyster Sauce
• 30 ml Shoyu (Soy Sauce)
• 14 ml Yuzu Juice or Lemon Juice (use yuzu for authentic flavor)
• 7 g Toasted Sesame Oil
• 18 g Mirin
• 2 cups Sushi Rice (Tomaki) (rinsed twice before cooking)
• 2 cups Filtered Water (for cooking rice)
• 46 pieces Shallots (peeled and sliced into ¼‑inch rings)
• 500 ml Vegetable Oil (neutral oil for deep‑frying)
• to taste Salt (for seasoning fried shallots while hot)
• 0.5 piece English Cucumber (sliced ⅛‑inch thick)
• 1 piece Avocado (sliced ¼‑inch thick and fanned)
• 0.25 cup Thai Basil Leaves (torn)
• 0.25 cup Fresh Cilantro Leaves (torn)

Instructions

1. Prepare the Ponzu‑Style Marinade

   In a medium mixing bowl combine the finely chopped garlic, chili crisp, oyster sauce, shoyu, yuzu (or lemon) juice, toasted sesame oil, and mirin. Whisk until smooth.

   Time: PT5M

2. Cube the Tuna

   Pat the tuna dry, then using a sharp chef's knife make long, single‑stroke cuts to produce uniform ½‑inch cubes. Work quickly to keep the fish cold.

   Time: PT5M

3. Marinate the Tuna

   Add the tuna cubes to the bowl of ponzu sauce. Gently fold the fish over the sauce until every piece is lightly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to overnight.

   Time: PT1H

4. Rinse and Cook the Sushi Rice

   Place the sushi rice in a fine mesh sieve and rinse under cold water until the water runs clear (about 2 minutes). Transfer to the rice cooker, add 2 cups filtered water, and start the cooking cycle.

   Time: PT5M

5. Fry the Shallots

   Peel the shallots, slice them into ¼‑inch rings, and place them in a small pot. Add enough vegetable oil to fully submerge. Heat over medium‑high heat, stirring constantly with chopsticks or a slotted spoon. When the shallots turn a light golden and the bubbling subsides, remove them, drain on paper towels, and season immediately with salt.

   Time: PT15M

   Temperature: medium‑high heat

6. Prep Fresh Veggies and Herbs

   Slice the cucumber into ⅛‑inch rounds, slice the avocado into ¼‑inch pieces and fan them out, and tear the Thai basil and cilantro leaves. Set everything aside in separate bowls.

   Time: PT5M

7. Assemble the Poke Bowls

   Divide the warm rice between two serving bowls. Top each with a generous spoonful of marinated tuna (including a drizzle of excess sauce), followed by avocado slices, cucumber rounds, fried shallots, and the herb mix. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

850

Protein

45 g

Carbohydrates

80 g

Fat

35 g

Fiber

6 g

Ingredient Substitutions

• Instead of Sashimi Grade Tuna: Sashimi Grade Salmon
• Instead of Garlic: Garlic paste
• Instead of Spicy Chili Crisp: Sriracha mixed with oil
• Instead of Oyster Sauce: Soy sauce mixed with a splash of fish sauce
• Instead of Shoyu (Soy Sauce): Tamari (gluten‑free)
• Instead of Yuzu Juice or Lemon Juice: Lemon juice
• Instead of Toasted Sesame Oil: Regular sesame oil (un‑toasted)
• Instead of Mirin: Sake with a pinch of sugar
• Instead of Sushi Rice (Tomaki): Short‑grain Japanese rice
• Instead of Shallots: Red onion, thinly sliced
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of English Cucumber: English cucumber, Japanese cucumber
• Instead of Avocado: Ripe mango slices
• Instead of Thai Basil Leaves: Regular basil
• Instead of Fresh Cilantro Leaves: Parsley

Equipment Needed

• Medium Mixing Bowl
• Chef's Knife
• Cutting Board
• Small Pot
• Rice Cooker
• Fine Mesh Sieve (optional)
• Paper Towels
• Measuring Spoons and Cups
• Serving Bowls

Critical Steps — Do Not Skip

• Cutting the tuna with long, single strokes to keep cubes uniform and prevent tearing.
• Marinating the tuna for at least one hour to develop flavor.
• Frying shallots to a light golden without burning; remove early.

Chef Tips from the Video

• Use the freshest sashimi‑grade tuna you can find; quality of the fish is the star of the dish.
• For authentic Hawaiian flavor, substitute yuzu juice with a mix of lime and a pinch of seaweed powder.
• When folding the tuna into the sauce, use a rubber spatula and turn the bowl gently to avoid crushing the cubes.

Troubleshooting

Storage

Refrigerator: Marinated tuna can be kept sealed for up to 24 hours; cooked rice for 3 days; fried shallots in an airtight container for 3 days.

Freezer: Not recommended for raw tuna; you may freeze cooked rice for up to 2 months.

Room temperature: Assembled bowls should be eaten same day; do not leave raw fish at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the tuna a day ahead for deeper flavor.
• Cook the sushi rice in advance and reheat gently before serving.
• Fry the shallots and store them in a sealed container; they stay crisp for a couple of days.

Frequently Asked Questions