Seattle-Style Poke Bowl

Ingredients

Equipment Needed

• •Sharp chef's knife or sashimi knife
• •Fine-mesh strainer for rinsing rice
• •Heavy-bottomed pot with tight-fitting lid or rice cooker
• •Wide wooden or glass bowl for seasoning rice
• •Rice paddle or rubber spatula

Instructions

1. 1

   Rinse and cook the rice

   Place the sushi rice in a fine-mesh strainer and rinse under cold running water, agitating with your fingers until the water runs clear. This removes surface starch and prevents gummy, clumping rice. Transfer to a heavy-bottomed pot with 1 3/4 cups water. Bring to a boil, then immediately reduce heat to the lowest setting. Cover tightly and cook for 18 minutes. Do not lift the lid. Remove from heat and let stand, still covered, for 10 minutes.

   A rice cooker produces more consistent results if you have one. Follow your machine's water ratios for sushi rice.
2. 2

   Season the rice

   While rice rests, combine 2 tablespoons rice vinegar, sugar, and salt in a small bowl. Stir until dissolved. Transfer hot rice to a wide wooden or glass bowl. Drizzle the vinegar mixture over the rice and fold gently with a rice paddle or rubber spatula, using cutting motions rather than stirring. Fan the rice as you fold to cool it slightly and create a glossy sheen. The rice should be warm, not hot, when you serve.

   Traditional sushi chefs fan the rice while a partner folds. If you're alone, fold a few times, fan for 30 seconds, repeat.
3. 3

   Prepare the poke marinade

   In a medium bowl, whisk together soy sauce, sesame oil, 1 teaspoon rice vinegar, sambal oelek, and grated ginger. The marinade should smell bright and balanced: salty, nutty, with gentle heat. Taste it. Adjust the chili if you prefer more punch. Add sliced green onions and set aside.

4. 4

   Cut the fish

   Pat the fish thoroughly dry with paper towels. Using a sharp knife, cut into 3/4-inch cubes with confident, single strokes. Sawing back and forth tears the flesh and releases moisture. Clean cuts preserve texture. The cubes should be uniform so they dress evenly. Add the fish to the marinade and fold gently to coat. Let sit for 5 to 10 minutes while you prepare the toppings. No longer. The acid in the marinade will begin to cure the surface.

   Chill your cutting board in the freezer for 10 minutes before slicing. Cold surfaces keep the fish firm and easier to cut cleanly.
5. 5

   Prepare the toppings

   Halve the avocados, remove the pits, and slice each half into thin fans while still in the skin. Scoop out gently with a large spoon. Cut the cucumber in half lengthwise, then slice into thin half-moons. If using frozen edamame, run under warm water and pat dry. Gather the nori strips, sesame seeds, pickled ginger, and any garnishes.

6. 6

   Assemble the bowls

   Divide the seasoned rice among four wide, shallow bowls. Don't pack it down. You want some air between the grains. Arrange the marinated fish to one side of each bowl. Fan the avocado slices alongside. Add neat piles of cucumber and edamame. Scatter nori strips and sesame seeds over everything. Tuck a small mound of pickled ginger to the side. Finish with a generous pinch of furikake and any microgreens or shiso.

   Poke bowls are eaten with chopsticks, mixing components as you go. Each bite should be a little different from the last.
7. 7

   Serve immediately

   Bring the bowls to the table without delay. Poke waits for no one. The fish is at its best within minutes of dressing, the rice warm, the avocado freshly cut. Provide extra soy sauce, sesame seeds, and sambal for those who want to adjust. This is personal food. Let people make it their own.

Chef Tips

• •Buy your fish from a reputable source that sells sashimi-grade seafood. This designation means the fish was handled and frozen according to FDA guidelines for raw consumption. Don't attempt poke with fish from the regular case.
• •Wild Alaska sockeye salmon, in season from late May through August, makes exceptional poke. Its deep red color and clean flavor stand up beautifully to the marinade. King salmon works too, though its higher fat content creates a richer, more buttery result.
• •If using ahi tuna, look for fish caught by pole-and-line or troll methods from US Atlantic or Pacific stocks. Avoid longline-caught imports when possible. Your fishmonger should know the source.
• •Short-grain sushi rice is not optional. Long-grain varieties won't develop the sticky, slightly sweet character that makes poke bowls satisfying. Calrose or Koshihikari are widely available and work well.
• •Expand your bowl with whatever looks good at the market: sliced radishes, shredded carrots, blanched snap peas, or a spoonful of kimchi. Seattle's poke shops pile on the vegetables, and you should too.
• •For a Pacific Northwest flourish, scatter toasted hazelnuts over the finished bowl. Their buttery crunch complements the fish unexpectedly well.

Advance Preparation

• •Rice can be made up to 2 hours ahead and kept covered at room temperature. Do not refrigerate, as cold rice becomes hard and unpleasant.
• •The marinade (without fish) can be mixed up to a day ahead and refrigerated. Add fish no more than 10 minutes before serving.
• •Vegetables can be prepped and refrigerated for several hours. Cover cut avocado with plastic wrap pressed directly against the surface to prevent browning.
• •Do not cut or marinate the fish until you're ready to assemble. Raw fish deteriorates quickly once cubed.

Frequently Asked Questions

Nutrition Information

1 serving (about 340g)