Summer Poke Bowl
A summery version of the all time favorite and healthy dish! Raw fish with plenty of veggies, rice and a super tasty peanut sauce!
What you will need
- 600 g tuna or salmon in sashimi quality (meaning you can eat it raw)
- 250 g rice
- 1 tbsp rice wine vinegar
- 1 tsp sugar
- 200 g broccoli
- 100 g peas
- 200 g asparagus green or white whatever you want, but when using white you need to peel it first
- 1/2 large cucumber
- 200 g tomatoes
- some wakame optional
- 4 apricots
- 1 spring onion
For the marinade:
- 50 ml soy sauce
- 2 tbsp fish sauce
- 1 tbsp oyster sauce optional
- 2 tbsp coconut sugar
- 1 lime juiced
- 1 tbsp sriracha/ hot sauce optional
- 1 tbsp honey or maple
For the peanut sauce
- 100 ml full fat coconut milk
- 30 g peanut butter about 2 tbsp
- 30 g soy sauce about 2 tbsp
- 1 tsp hot sauce
- 1/2 lime juiced
How to
For the fish:
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Combine all the ingredients for the marinade in a large bowl. Cut up the fish into 1-1.5 cm sized cubes and add to the marinade. Marinate for 2 hours or longer. The longer, the more intense the flavor will be.
The rice:
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Prepare the rice according to package instructions. When done, remove from the heat and let cool for about 5 minutes. Then mix the rice wine vinegar with the sugar and mix it into the rice. Set aside.
The veggies & fruit:
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Steam or boil the broccoli, (green) asparagus, and peas for about 5 minutes in salted water, then drain. Cut the cucumber into small cubes. Half the tomatoes when using cherry tomatoes or also cut them into small cubes when using large ones.
Depit the apricot and also cut it into small cubes. Finely slice the spring onions.
The sauce.
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Mix all of the ingredients for the sauce in a bowl. When it is too thick, add some water to thin it out.
Assemble!
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Divide the Sushi rice onto the bowls. Next add the fish with the marinade followed by all the veggies and fruit except for the spring onions. Top with the sauce and then lastly add the spring onions! Serve and enjoy!