Print
Homemade Poke Bowls with Quick Pickled Cucumbers
A super quick and easy Poke Bowl recipe for the budget-friendly foodie! Adapted from a recipe from Pop Sugar and a recipe from White on Rice Couple.
Prep Time 20 minutes
Servings 2
Ingredients
Ingredients:
For the Quick Pickled Cucumbers:
- 1 cucumber sliced thinly
- ½ cup unseasoned rice wine vinegar
- ½ cup water
- 1 tbsp raw agave syrup
For the Poke Bowl:
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil feel free to use less if you like a more mild flavor
- 1 tsp unseasoned rice wine vinegar
- 12 oz of sushi grade raw fish such as tuna or salmon.
Possible pairings and toppings:
- Kale
- Rice
- Avocado
- Pickled Ginger
- Sambal Oelek or a spicy chilli paste or powder
- Green onions sliced finely
- Cilantro chopped
- Or anything you like!
Instructions
Instructions:
For the quick pickled cucumbers:
-
In a measuring cup or small bowl, mix together the rice wine vinegar, water and agave syrup till well combined.
-
In a medium sized mason jar, add the thinly sliced cucumbers and pour in the pickling liquid over top.
-
Close the jar and allow to pickle while you make the Poke Bowl, typically about 15 - 20 minutes.
-
Serve with the Poke Bowl.
For the Poke:
-
In a medium bowl, add in the soy sauce, sesame oil and rice wine vinegar. Whisk together thoroughly.
-
Cut the sushi grade fish into roughly 1” size cubes and add into the marinade.
-
Gently stir the fish into the marinade, ensuring all the fish is evenly coated.
-
Allow to sit in the marinade until the rest of your Poke Bowl is made.
To assemble the Poke Bowl:
-
In each serving bowl, add in some kale or rice of choice, then add in a few large spoonfuls of tuna, and the other topping ingredients you like. I chose to go with avocado, pickled ginger, green onions, cilantro, and spicy Indonesian hot sauce called Sambal Oelek, and Quick Pickled Cucumbers of course!
-
Serve immediately.
Recipe Notes
Keep any leftovers in the fridge for about 1 day, but this dish is best eaten the day that you make it.