Tag: Rice Bowl

Beautiful Multicoloured Salmon and Tuna Poke Bowl

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Tuna and Salmon Poke Bowl

Print Recipe
Prep Time 25 minutes
Total Time 25 minutes
Course Main Course
Servings 2 people

Ingredients
  

Rice

  • 1 cup sushi rice (uncooked)
  • 1-2 Tbsps seasoned rice wine vinegar

Salmon

  • 60-110 g sushi grade salmon (cut into 1cm pieces)
  • 1/2 tsp chilli oil (can substitute with hot sauce, sambal olek, or sriracha)
  • 1/2 tsp fresh lemon juice (approx 1/8 of a lemon)
  • 1/2 tsp seasoned rice wine vinegar

Tuna

  • 60-110 g sushi grade tuna (cut into 1cm pieces)
  • 1 tsp soy sauce
  • 1 tsp wasabi paste

Bowl

  • 3 mini english cucumbers (cut into bite-sized pieces)
  • 1/4 cup chopped savoy cabbage
  • 2 Tbsps fresh cilantro (chopped)
  • 1 Tbsp pickled ginger
  • 1/2 sheet roasted nori (cut into matchstick-sized pieces)
  • 1/2 cup edamame beans
  • salt (to taste)

Instructions
 

Rice

  • Cook the sushi rice according to package instructions. Once cooked, sprinkle 1-2 Tbsps rice wine vinegar, mixing in and fanning the rice to cool. Once cool, place in two serving bowls. 

Salmon

  • In a small mixing dish, mix 1/2 tsp chilli oil or hot sauce, 1/2 teaspoon vinegar and lemon juice, then toss the salmon in this mix, sprinkling with a pinch of salt. Place salmon on rice in bowls. (Stack over one part of the bowl, do not spread.)

Tuna

  • Mix wasabi and 1 teaspoon soy in a small mixing dish, then toss tuna pieces in this mix, spoon out into rice in bowls, next to the salmon, allowing excess soy to fall back into small dish. Discard excess soy.

Bowls

  • Arrange the rest of the ingredients around the fish on the rice: cabbage, cucumbers, ginger, nori, edamame, cilantro. Whisk together 2 tablespoons soy, 2 teaspoons vinegar, olive oil, sesame oil, and 1/2 tsp chilli oil or hot sauce. Drizzle the bowls with the dressing. Serve.
Keyword Poke Bowl, Salmon, Tuna

And now for the details…

When I’ve got a protein craving (yes, I get cravings for protein… I am a bit of a protein-aholic), the protein I want most is raw tuna. And so when I was shopping yesterday and walked past the sushi section and saw a dish of tuna and salmon sashimi, I grabbed it, drooling a little, thinking what a delicious treat it would be once I got home. I ended up getting home closer to dinner time, though, and decided to turn the sashimi into the full meal deal, and make a poke bowl.

Poke bowl restaurants exploded in the 2010’s, and you can often find them all over the place. But admittedly, the bowls we get there and what I have created here is not super accurate to its origins. Poke originates from Hawaii, where you can find it everywhere, from poke shops to grocery stores to gas stations. But you won’t usually see the big, colourful bowls, permeated with vegetables and avocados. More frequently, the poke is dished out on its own, or onto rice, in to-go containers and served up with minimal accoutrements. And to be honest, it doesn’t need the accoutrements. Most of the poke we had in Hawaii is so delicious in its own right, it doesn’t need a bunch of stuff to go with it. Knocking my own bowl a little bit? I guess so. The additions I’ve put in do complement the poke, but they are added more to create a balanced meal, rather than be true to origin.

With that, let’s make that bowl!

Start out by cooking the rice. I have used sushi rice, but you could use any rice that suits your fancy. I’ve seen poke restaurants use brown rice, quinoa, or even cauliflower rice. Whichever you are using, follow the package directions to cook the rice. If you are using sushi rice, once it is cooked, sprinkle the rice with 1-2 tablespoons of the rice wine vinegar, carefully stirring the vinegar in, being careful to not break the rice apart. Place the rice in two serving bowls, spreading it so it covers the bottom of the bowl.

Next, we prepare the fish. We are going to use different marinades for each fish, so keep them separate. Cut the fish into small pieces, about 1cm in size. Putting the fish into the freezer for a couple minutes will help make them easier to cut.

First, the tuna: whisk together the wasabi paste and 1 teaspoon soy sauce. Add the tuna pieces, and toss until the tuna pieces are covered. Transfer immediately onto the rice bowl.

Next, the salmon: whisk 1/2 teaspoon chilli oil or hot sauce, 1/2 teaspoon rice wine vinegar, and the lemon juice. Add the salmon pieces and toss to coat. Add a dash of salt to taste, then place the salmon next to the tuna on the rice bowl.

Place the cucumber, cabbage and cilantro around the fish.

Next, whisk the 2 tablespoons soy sauce, 2 teaspoons rice wine vinegar, olive oil, sesame oil, and 1/2 tsp chilli oil or hot sauce with a fork until well blended. Sprinkle the dressing over the bowls, getting it over the veggies and rice. Finally, place the edamame, ginger and nori, then serve!

(No pickled ginger in the house? No problem, neither did I! This recipe from the New York Times is a super fast, super easy way to put pickled ginger together, with only an hour resting time!)

Happy eating.

Rice Bowl with Fried Eggs, Bacon, and Kimchi Mayo

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Rice Bowl with Eggs, Bacon and Kimchi Mayo

A quick, easy and delicious dinner or breakfast!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Main Course
Servings 2 people

Ingredients
  

  • 3/4 cups uncooked jasmine rice
  • water (to cook rice)
  • 4 eggs
  • 6 pieces bacon
  • 1/4 cup kimchi
  • 1/4 cup mayo
  • 2 cups fresh spinach (chopped)
  • 2 green onions (chopped)

Instructions
 

  • Cook rice (don't forget to rinse the rice first!)
  • Blend together kimchi and mayo in blender or small food processor until mostly smooth.
  • In a large pan, cook bacon. Set aside, and drain any excess fat.
  • Cook eggs in remaining bacon fat until preferred level of doneness.
  • Add some of the kimchi mayo to the bottom of two bowls. Split rice between bowls, add eggs, bacon and spinach. Top with green onion and remainder of kimchi mayo. Serve.
Keyword Bacon, Breakfast, Egg, Kimchi, Rice

And now for the details…

We just got back into Canada yesterday from Spain and are self-isolating for at least the next two weeks. It was pretty stressful getting home, as we tried to push our travel forward by a week and a half, with many of the flights getting booked up before we had a chance to secure our way back. We finally managed to book the flights, and we are super lucky to have an amazing support network here. A friend of ours dropped off groceries for us at the house before we got home so we are well stocked while we stay at home to eliminate any exposure to others. What to do while in quarantine for two weeks? Why not a 14 day challenge of one post every day using what we have in the freezer/pantry, plus the fresh veggies and fruits provided by our amazing friend!

This is the meal we had yesterday evening when we got home. Jet lagged and trying to come down from the stress of essentially fleeing for home, we wanted something fairly simple and quick, but also comforting. we happened to have bacon in the freezer, kimchi in the fridge, and rice in the pantry. Along with the fresh veg and eggs our friend brought us, this seemed like a pretty quick and easy meal to throw together while chilling with some TV and a glass of red wine to take off the edge.

Rice bowls seem to be trending right now, but my husband remembers eggs and rice being served to him for a quick meal frequently as a kid. So with what we had available to us, this recipe was born. After I made this dish, it was requested that this dish become our go-to for a quick meal going forward! In its creation, I may have been inspired by Empire Provision and would highly recommend you try out their “My Bowl’s Got Seoul” if you make it there for brunch.

Okay, let’s start cooking.

We start everything out, of course, with cooking the rice. I didn’t specify what kind of white rice here, but my personal preference is for jasmine rice. Completely up to you to take this extra step, but it has been ingrained into me by my husband: wash the rice!!! This means rinsing the rice in cold water until the water runs clear. This will avoid clumpy, gummy rice, and if you are a textural eater, it will enhance your eating experience 😉

While the rice is cooking, put the kimchi and mayo into a blender or small food processor and blend until mostly smooth. If you are willing to put in the extra time and get it super smooth, all the power you. I was tired and hangry and just wanted to eat, so mine was still a little lumpy, more the texture of a pesto than a mayo.

Next, take a large pan, and cook your bacon over medium-high heat. The flexibility of this dish is huge; the amounts and measurements in the recipe are completely guidelines and easy to modify. If you want more bacon, cook more bacon! If you want more eggs, cook more eggs! Feeding four people instead of two? Double the recipe!

Once the bacon is done, set it aside in a dish lined with paper towels. Drain most of the bacon grease out of the pan (why not drain it into a container and use it as a cooking fat alternative for future meals?), and add your eggs. We did ours sunny-side up with soft yolks (a runny, bright orange yolk over the rice? YASSSSSSS), but this is totally up to your preferences. Do I need to learn how to cook my eggs so they look prettier and not floating all over the pan? Maybe. But again: hangry.

While the bacon and eggs are cooking, loosely chop the spinach, and chop the green onions.

We plate this meal by placing some of the kimchi mayo on the bottom of our bowls. Next, add your rice (still hot!), and spread it out to become the base of your bowl. Spreading the rice out is so that everything goes on top and the rice becomes the delicious vehicle that everything else soaks into. Top the rice with the spinach, then add the eggs and bacon on top. Finish it off with a large dollop of the kimchi mayo, and a sprinkling of green onions, and dig in immediately!

Happy eating.