California Poke Bowl Food

CALIFORNIA POKE BOWL

California Poke Bowl image

Heart-healthy salmon is coated in a tangy marinade, and cucumber ribbons, carrots and avocado balance out this simple dish.

Provided by Lisa Turner

Yield 4

Number Of Ingredients 13

Ingredients

1/2 cup rice vinegar, divided
4 1/2 tbsp sesame oil, divided
1 tsp black sesame seeds (TRY: Simply Organic Black Sesame Seeds)
12 oz sushi- or sashimi-grade salmon, cut into 3/4-inch chunks (TIP: Chill below 40°F to make slicing easier and use a very sharp knife. If you're not a fan of raw fish, poach salmon in a light low-sodium broth then chill and crumble over bowl.)
2 tbsp reduced-sodium tamari (TRY: San J Reduced-Sodium Tamari)
1 tbsp peeled and finely grated ginger
1 tsp raw honey
2½ cups cooked long-grain brown rice
½ English cucumber, cut into ribbons using a vegetable peeler
2 carrots, cut into matchsticks
4 green onions, thinly sliced on the diagonal (white and light green parts)
2 small avocados, peeled, pitted, and thinly sliced
1 jalapeño pepper, seeded and thinly sliced crosswise

Steps:

1. In a medium bowl, whisk together 3 tbsp vinegar, ½ tbsp sesame oil and sesame seeds. Add salmon to bowl with marinade and toss to coat. Refrigerate until ready to serve. 2. Whisk together remaining 5 tbsp vinegar, remaining 4 tbsp sesame oil, tamari, ginger and honey. 3. Assemble bowls: Drizzle some dressing over cooked rice and toss to mix. Divide rice between 4 bowls. Top each bowl with cucumber, carrots, onions, avocados and jalapeños; drizzle remaining dressing over bowls. Divide marinated salmon between bowls.

Nutrition Facts : Calories 590 calories

CALIFORNIA ROLL BOWL

California Roll Bowl image

Starting with fresh ingredients like avocado and cucumber, this take on a poke bowl is simple to execute and incredibly tasty. Try this variation on everyone's favorite sushi roll, deconstructed, with all the great taste of a California roll.

Provided by Trident Seafoods

Number Of Ingredients 8

Ingredients

Ingredients
5 cups Cooked Rice, kept warm
1/4 cup Seasoned Rice Vinegar
1 English Cucumber, Chopped
1 Avocado, peeled, pitted and chopped
2 Packages (8 oz. each) Crab Delights® Flake or Chunk, chopped
Toasted Sesame Seeds
Optional: Nori Flakes, Pickled Ginger, Wasabi and Soy Sauce

Steps:

Toss rice with vinegar and divide between 4 serving bowls. Top with cucumber, avocado and Crab Delights® and sprinkle with sesame seeds. Serve with Sriracha mayonnaise.
(Optional) Sprinkle with nori flake, add pickled ginger, wasabi, and soy sauce on the side for additional flavor.

TRADITIONAL STYLE POKE BOWL

Traditional Style Poke Bowl image

Poke, once found only in Hawaii, has grown in popularity throughout the continental U.S. and worldwide in recent years. What is this trending dish, you might ask? Although eaten by ancient Hawaiians using freshly caught fish massaged with sea salt, seaweed and crushed kukui nuts, it didn't receive its official name of poke (pronounced poh-kay, rhymes with okay), which means "to cut into pieces," until around the 1960s. As people flooded to Hawaii from Asia, they added their own cultures' ingredients like soy sauce, green onions, sesame oil and furikake, that have become staples of the dish today. There is a range of variations to the dish that includes ingredients like octopus (he'e in Hawaiian and tako in Japanese), crab, tofu, avocado, jalapenos, chile flakes, garlic, ginger and much, much more. You can serve poke as a bowl, nachos, musubi (another Hawaiian favorite), tacos, tostadas, and the list goes on. Today, we are presenting a traditional style poke bowl, unequivocally the most popular style in Hawaii.

Provided by Food Network

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 pounds sushi-grade fish (yellowfin tuna or blue marlin recommended)
3 tablespoons soy sauce
2 tablespoons ponzu sauce
2 tablespoons toasted sesame seeds
1 tablespoon tobiko (or other small fish roe)
1 tablespoon toasted sesame oil
1 bunch green onions, minced (about 1/3 cup)
1/2 sweet onion, thinly sliced pole to pole
1 cup short-grain sushi rice
Furikake and unagi sauce, for garnish

Steps:

Cut the fish into 1/2- to 1-inch cubes. Combine in a bowl with the soy sauce, ponzu, sesame seeds, tobiko, sesame oil, green onions and sweet onion. Refrigerate for at least 20 minutes and up to 2 hours.
Meanwhile, prepare rice. Rinse rice in cold water and drain until water runs clear, between 3 to 5 rinses. Add rice to a saucepan or rice cooker with 1 cup cold water. If using a saucepan, bring to a simmer over medium-high heat. Once simmering begins, reduce heat to low and let cook, covered, until no water remains, 10 to 15 minutes. Remove rice from heat and leave covered for 10 minutes, then fluff with a fork. (If using a rice cooker, you got this.)
To serve, place your desired amount of rice in a bowl. Scoop 6 to 8 ounces poke over rice. Garnish with furikake and unagi sauce to taste. Repeat to make 3 to 5 more bowls. Enjoy!

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE

Chef John's Hawaiian-Style Ahi Poke image

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.

Provided by Chef John

Categories Seafood Fish Tuna

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup soy sauce
2 tablespoons sesame oil
1 teaspoon grated fresh ginger root
⅓ cup thinly sliced green onions, plus more for serving
2 tablespoons crushed, roasted macadamia nuts
1 tablespoon finely crumbled dried seaweed
½ teaspoon hot red pepper flakes
½ teaspoon kosher salt, or to taste
1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
1 teaspoon toasted sesame seeds
1 dash Lemon juice, lime juice, or seasoned rice vinegar

Steps:

Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g

More about "california poke bowl food"

CALIFORNIA CHICKEN POKE BOWL - THECOMMUNALFEAST.COM

Web Jun 11, 2020 Its that simple. HOW TO MAKE YOUR OWN POKE BOWLS Poke bowls are all about the umami flavours, usually you have Sriracha …
From thecommunalfeast.com
Reviews 5
Category Healthy
Cuisine American
Estimated Reading Time 5 mins

To make the garlic pepper chicken: 1. Combined all ingredients into a bowl or Ziploc, cover with plastic wrap and let marinate for 2-3 hours 2. Spray the grill grates with cooking spray. Heat the grill to medium low heat 3. Once the grill is hot, place the chicken on the grates, flipping every 5 minutes until the chicken is cooked. Chicken on the grill takes 15-20 minutes. 4. Remove from the grill and let cool before slicing 5. Cut the chicken into small cubes 6. Set aside until your ready to assemble your bowls
To make the poblano rice: 7. Roast the poblano peppers on the grill for 10 minutes, flipping halfway. 8. De-stem and de-seed the poblanos. Add them to a blender along with 10-15 sprigs of cilantro, a handful of spinach, 1/2 onion, and 1 garlic clove. Combine well. 9. Add a splash of oil to a saucepan over medium heat. Add 1 cup of rice and cook until opaque and starting to turn golden brown, stirring regularly. This should only take a couple minutes so keep an eye on it to prevent burning. 10. Add the poblano puree to the rice and cook for a 2-3 minutes, stirring regularly. Add 2 cups of stock and 1/2 teaspoon of salt. Give the rice a good stir and once boiling, reduce the heat to simmer and cook until all the stock has been absorbed or the rice is cooked through. IT takes about 15-20 minutes. 11. Remove from heat. Stir the rice and let sit for a few minutes, covered 12. Set aside until ready to assemble. Rice can be kept in the fridge for 4-5 days.
To make the poke bowl: 13. Char the corn on the grill, turning every 5 minutes until cooked through. Takes about 15 minutes on the grill. Once cooled, cut the kernels off. 14. Make sure all ingredients are laid out in front of you for when you’re ready to assemble the bowls. 15. To assemble the bowls, first add the poblano rice to a bowl, next add the cucumber cubes and avocados along the edge of the bowl. Add the tomatoes and corn. (See pictures) Drizzle the balsamic reduction over the ingredients and a small amount of sesame seeds. Next add the garlic pepper chicken cubes placing them in the center of the bowl. Drizzle the sriracha mayo (Don’t be shy) To finish the bowl we added chopped green onions overtop, sprouts and sesame seeds. Enjoy!

California Poke Bowl Food

CALIFORNIA POKE BOWL

Heart-healthy salmon is coated in a tangy marinade, and cucumber ribbons, carrots and avocado balance out this simple dish.

CALIFORNIA ROLL BOWL

Starting with fresh ingredients like avocado and cucumber, this take on a poke bowl is simple to execute and incredibly tasty. Try this variation on everyone's favorite sushi roll, deconstructed, with all the great taste of a California roll.

TRADITIONAL STYLE POKE BOWL

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.

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