**The Art of Poke Bowls: A Simple yet Elegant Dish**

When it comes to Japanese cuisine, poke bowls are a popular and relatively simple dish that has gained immense popularity worldwide. The term "poke" is derived from the Hawaiian language and refers to a traditional dish made with raw fish. In this article, we will explore the art of creating a delicious poke bowl, including the preparation of various components such as fish, rice, and toppings.

**A Simple yet Elegant Poke Bowl**

For this recipe, we will be using salmon as the protein source. The beauty of poke bowls lies in their simplicity and flexibility. One can choose from a variety of proteins such as tuna, tilapia, or even tofu for a vegetarian option. To start, we will marinate the fish in a mixture of soy sauce, sesame oil, salt, ginger, and other seasonings. This marinade can be adjusted to suit individual taste preferences.

The marinade is poured over the fish, and it's left to marinate in the refrigerator for at least 30 minutes. While the fish is marinating, we can prepare some crunchy tempura bits, known as tenkasu. To make tenkasu, we will sift together cake flour, kosher salt, and club soda until we achieve a thin paint-like consistency. The mixture is then formed into small pieces and deep-fried in hot oil until crispy.

**Spicy Mayo: The Final Touch**

To add a spicy kick to our poke bowl, we will make a spicy mayo by combining qp mayo with rice wine vinegar, sesame oil, and sriracha. This spicy mayo can be used as a topping or mixed into the fish marinade for an extra burst of flavor.

**Assembling the Poke Bowl**

With all the components prepared, it's time to assemble our poke bowl. We start with a bed of cooked white rice, which is often served in a small bowl. To add some texture and crunch, we will sprinkle toasted sesame seeds on top of the rice. The marinated fish is then placed in one corner of the bowl, topped with extra marinade if desired.

Other toppings such as thinly sliced avocado, pickled ginger, and crispy tenkasu are added to create a visually appealing dish. A generous drizzle of spicy mayo is applied to each component, followed by a sprinkle of toasted sesame seeds for garnish. The final touch is the addition of nori strips or dried seaweed for extra flavor and texture.

**Shrimp Poke Bowl: A Variance with Unagi Sauce**

For our second recipe, we will be using shrimp as the protein source. To make this dish more interesting, we will create a sweet and savory unagi sauce by combining sugar, sake, mirin, soy sauce, and other seasonings in a small saucepan. The mixture is brought to a simmer and allowed to cool before being used as a topping.

The shrimp is marinated in the same mixture as before and left to marinate for at least 30 minutes. While the shrimp is marinating, we will cook it by steaming it for two minutes or until cooked through. The cooled shrimp is then tossed in the marinade and placed on top of a bed of brown sushi rice.

To add some color and texture, we will sprinkle kimchi, edamame, and thinly sliced green scallions over the shrimp. A drizzle of unagi sauce completes this dish, followed by a sprinkle of toasted sesame seeds for garnish.

**The Benefits of Nuum**

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The app offers personalized goal coaching, daily lessons, and access to a community of like-minded individuals who are striving for similar goals. By using Numm, you can create a healthier relationship with food and develop sustainable lifestyle habits that will benefit you in the long run. To get started, simply take the free evaluation available on the website, and begin your journey towards a healthier you.

"WEBVTTKind: captionsLanguage: enthis episode is sponsored by noom when it comes to staying on track and meeting your health and activity goals noon can help you get matched with a personal goal coach who's actually a real person they're trained in psychology fitness and nutrition to learn more and try out new for yourself take the free evaluation it's quick and easy the link is in the video description all right so the foundation of any grape poke bowl literally and figuratively is rice usually this takes the form of sushi rice which you want to rinse thoroughly before cooking and ideally soak in water for 30 minutes then we come to the question of cooking the damn stuff a process for which there are many options there's the good old-fashioned pot the fancier schmancier rice cooker and a pressure cooker and probably a thousand other hack ways that involve microwaving it with baby carrots and marbles or something but these are the methods i'm going to focus on the old-fashioned ways if you will a half cup of rice to three-quarters of a cup of water is the formula for this particular brand of sushi rice and i'm going to cook each one by pressing the corresponding button on the device or in the case of the good old-fashioned saucepan method simmering for 20 minutes with a clean dish towel shoved into the handle if your pot lid has a steam vent like this one removing from the heat and allowing to steam for 10 minutes before seasoning with a tablespoon of rice wine vinegar give it a fluff with the old fork and we're off to the races meanwhile our three different batches of rice have emerged from their various cooking methods so let's see which one came out best i was surprised to find that the pressure cooker rice was probably the stickiest of the bunch with the stovetop rice coming out of a little nicer and the rice cooker rice emerging as the clear victor keep it covered and let it cool until it's about room temperature then you're ready to rock next up is the veritable star of the show the fish i've got some lovely sushi grade tuna here this is largely a marketing term but still i wouldn't use your average supermarket fish here in the states for making sushi if you can't find sushi grade fish your best bet is probably go to your local fish monger and ask them which of their different fish is safe for raw consumption once we have our fish of choice broken down into bite-sized pieces it's time to make a sort of marinade we got one tablespoon of sesame oil one and a half tablespoons of soy sauce half a teaspoon kosher salt quarter teaspoon gochugaru or other crushed red chili flake of some kind and about a teaspoon of freshly grated ginger go ahead and give that a tiny whiskin and this is going to act as our base marinade for all of our seafood now we're going to add some dish specific mixins for this more traditional hawaiian style poke bowl we're going to add some thinly sliced green scallions some toasted sesame seeds some sweet vidalia onion in place of sweet maui onion and a handful of chopped macadamia nuts apparently this would traditionally be something called candle nuts but i've literally never even heard that term before starting to research this episode give everything a good mix cover it up and let it sit for at least 30 minutes or until ready to serve the traditional plating for which is extremely simple one bowl for fish and another bowl for rice which you can optionally spruce up with some toasted black and white sesame seeds this is about as simple elegant and delicious as poke gets well-seasoned raw fish properly cooked white rice everything a growing boy needs but here in the states the bowl craze has taken hold in the poke community for this version i'm going to use salmon as you can see this one has a sort of gray membrane on the bottom this is optional to remove it has a much stronger flavor so go ahead and strip it off if you want a milder fish same base marinade for this stuff soy sauce sesame oil salt ginger all that good stuff pour it over the fish give it a mix let it marinate in the fridge for at least 30 minutes little snack for the chef and while that's marinating we can optionally make some tenkasu or crunchy tempura bits for this we're basically making a small batch of tempura batter sifting together two ounces of cake flour a quarter teaspoon kosher salt and mixing in about four ounces of club soda this amount can vary so go ahead and add more as necessary until the mixture has the consistency of thin paint you want to be able to drizzle it into some awaiting 375 degree fahrenheit oil a tiny whisk or fork is perfect for forming crispy little bits of deep fried goodness go ahead and let these fry for about a minute until they're lightly browned and then drain on paper towels and set aside to cool next the all-important spicy mayo which we're going to make from qp mayo three tablespoons of which we're gonna combine with three quarters of a teaspoon rice wine vinegar a quarter teaspoon sesame oil and of course two teaspoons of sriracha give that a little mix and you're ready to spice up anything from poke bowls to sweet potato fries or anything you want to add a spicy savory bite to now i got a big old cucumber here that i'm going to carve a decorative pattern into using a channel peeler totally optional and borderline inadvisable if you have my skill as an artist then we're shaving these guys super thin on a mandolin and with that and a bunch of other toppings we're ready to assemble first our base layer of rice which i like to top up with some sesame seeds because i'm a sesame seed a freak then we're arranging the fish into one corner of the bowl making sure to top with extra marinade if you value and respect your taste buds i'm also gonna throw a little sliced avocado on there some of our thinly sliced cukes a pile of pickled ginger a little sprinkle of our crispy tenkasu flakes of course a generous drizzle of our spicy mayo some optional nori strips or little strips of dried seaweed and some more toasted sesame seeds for garnish and there you have it the sort of more modern americanized poke bowl with a wide variety of textures and flavors for a choose your own adventure lunch next up we're going to try a shrimp poke bowl for which i want to make some unagi or eel sauce in a small saucepan we are combining two and a half tablespoons of sugar one and a half tablespoons of sake and a quarter cup of mirin bring that to a simmer adding three tablespoons of soy sauce and continuing to simmer for 10 minutes go ahead and let that cool while we prepare our shrimp i like to go with smaller more bite-sized shrimp that have been peeled deveined and that we're going to steam for two minutes or until cooked through let these cool to room temp and then we're ready to rock same marinade as the other two fish this time tossing the shrimp in the marinade let those hang out for about 30 minutes in the fridge and then i'm going to plate up this time with some brown sushi rice for added health topping up with sesame seeds and arranging in different parts of the bowl shrimp and other fun stuff like a handful of kimchi a sprinkle of edamame some thinly sliced green scallions and of course a sprinkling of sesame seeds and don't forget our homemade unagi sauce maybe a little bit of pickled ginger in the center to round things out and there you have it as you can see poke allows for countless delicious possibilities thanks again to noom for sponsoring today's episode if you've been wanting to eat better exercise more or just make some lifestyle changes noon can help i've used nume to help me be more conscious of what i eat and when their emphasis is on science not just on numbers on the scale your own personalized goal coach will help you achieve your goals you can also learn from daily lessons like unprocess your diet which focuses on what's on your plate and balance which i know i need after some of the dishes on this show to learn more and try out new for yourself take the free evaluation the link is in the video description youthis episode is sponsored by noom when it comes to staying on track and meeting your health and activity goals noon can help you get matched with a personal goal coach who's actually a real person they're trained in psychology fitness and nutrition to learn more and try out new for yourself take the free evaluation it's quick and easy the link is in the video description all right so the foundation of any grape poke bowl literally and figuratively is rice usually this takes the form of sushi rice which you want to rinse thoroughly before cooking and ideally soak in water for 30 minutes then we come to the question of cooking the damn stuff a process for which there are many options there's the good old-fashioned pot the fancier schmancier rice cooker and a pressure cooker and probably a thousand other hack ways that involve microwaving it with baby carrots and marbles or something but these are the methods i'm going to focus on the old-fashioned ways if you will a half cup of rice to three-quarters of a cup of water is the formula for this particular brand of sushi rice and i'm going to cook each one by pressing the corresponding button on the device or in the case of the good old-fashioned saucepan method simmering for 20 minutes with a clean dish towel shoved into the handle if your pot lid has a steam vent like this one removing from the heat and allowing to steam for 10 minutes before seasoning with a tablespoon of rice wine vinegar give it a fluff with the old fork and we're off to the races meanwhile our three different batches of rice have emerged from their various cooking methods so let's see which one came out best i was surprised to find that the pressure cooker rice was probably the stickiest of the bunch with the stovetop rice coming out of a little nicer and the rice cooker rice emerging as the clear victor keep it covered and let it cool until it's about room temperature then you're ready to rock next up is the veritable star of the show the fish i've got some lovely sushi grade tuna here this is largely a marketing term but still i wouldn't use your average supermarket fish here in the states for making sushi if you can't find sushi grade fish your best bet is probably go to your local fish monger and ask them which of their different fish is safe for raw consumption once we have our fish of choice broken down into bite-sized pieces it's time to make a sort of marinade we got one tablespoon of sesame oil one and a half tablespoons of soy sauce half a teaspoon kosher salt quarter teaspoon gochugaru or other crushed red chili flake of some kind and about a teaspoon of freshly grated ginger go ahead and give that a tiny whiskin and this is going to act as our base marinade for all of our seafood now we're going to add some dish specific mixins for this more traditional hawaiian style poke bowl we're going to add some thinly sliced green scallions some toasted sesame seeds some sweet vidalia onion in place of sweet maui onion and a handful of chopped macadamia nuts apparently this would traditionally be something called candle nuts but i've literally never even heard that term before starting to research this episode give everything a good mix cover it up and let it sit for at least 30 minutes or until ready to serve the traditional plating for which is extremely simple one bowl for fish and another bowl for rice which you can optionally spruce up with some toasted black and white sesame seeds this is about as simple elegant and delicious as poke gets well-seasoned raw fish properly cooked white rice everything a growing boy needs but here in the states the bowl craze has taken hold in the poke community for this version i'm going to use salmon as you can see this one has a sort of gray membrane on the bottom this is optional to remove it has a much stronger flavor so go ahead and strip it off if you want a milder fish same base marinade for this stuff soy sauce sesame oil salt ginger all that good stuff pour it over the fish give it a mix let it marinate in the fridge for at least 30 minutes little snack for the chef and while that's marinating we can optionally make some tenkasu or crunchy tempura bits for this we're basically making a small batch of tempura batter sifting together two ounces of cake flour a quarter teaspoon kosher salt and mixing in about four ounces of club soda this amount can vary so go ahead and add more as necessary until the mixture has the consistency of thin paint you want to be able to drizzle it into some awaiting 375 degree fahrenheit oil a tiny whisk or fork is perfect for forming crispy little bits of deep fried goodness go ahead and let these fry for about a minute until they're lightly browned and then drain on paper towels and set aside to cool next the all-important spicy mayo which we're going to make from qp mayo three tablespoons of which we're gonna combine with three quarters of a teaspoon rice wine vinegar a quarter teaspoon sesame oil and of course two teaspoons of sriracha give that a little mix and you're ready to spice up anything from poke bowls to sweet potato fries or anything you want to add a spicy savory bite to now i got a big old cucumber here that i'm going to carve a decorative pattern into using a channel peeler totally optional and borderline inadvisable if you have my skill as an artist then we're shaving these guys super thin on a mandolin and with that and a bunch of other toppings we're ready to assemble first our base layer of rice which i like to top up with some sesame seeds because i'm a sesame seed a freak then we're arranging the fish into one corner of the bowl making sure to top with extra marinade if you value and respect your taste buds i'm also gonna throw a little sliced avocado on there some of our thinly sliced cukes a pile of pickled ginger a little sprinkle of our crispy tenkasu flakes of course a generous drizzle of our spicy mayo some optional nori strips or little strips of dried seaweed and some more toasted sesame seeds for garnish and there you have it the sort of more modern americanized poke bowl with a wide variety of textures and flavors for a choose your own adventure lunch next up we're going to try a shrimp poke bowl for which i want to make some unagi or eel sauce in a small saucepan we are combining two and a half tablespoons of sugar one and a half tablespoons of sake and a quarter cup of mirin bring that to a simmer adding three tablespoons of soy sauce and continuing to simmer for 10 minutes go ahead and let that cool while we prepare our shrimp i like to go with smaller more bite-sized shrimp that have been peeled deveined and that we're going to steam for two minutes or until cooked through let these cool to room temp and then we're ready to rock same marinade as the other two fish this time tossing the shrimp in the marinade let those hang out for about 30 minutes in the fridge and then i'm going to plate up this time with some brown sushi rice for added health topping up with sesame seeds and arranging in different parts of the bowl shrimp and other fun stuff like a handful of kimchi a sprinkle of edamame some thinly sliced green scallions and of course a sprinkling of sesame seeds and don't forget our homemade unagi sauce maybe a little bit of pickled ginger in the center to round things out and there you have it as you can see poke allows for countless delicious possibilities thanks again to noom for sponsoring today's episode if you've been wanting to eat better exercise more or just make some lifestyle changes noon can help i've used nume to help me be more conscious of what i eat and when their emphasis is on science not just on numbers on the scale your own personalized goal coach will help you achieve your goals you can also learn from daily lessons like unprocess your diet which focuses on what's on your plate and balance which i know i need after some of the dishes on this show to learn more and try out new for yourself take the free evaluation the link is in the video description you\n"