Hamachi Poke Bowl Recipe
Recipe information
Make Hamachi Poke Bowl in just 45m. sushi rice, tamari, meyer lemon, sesame oil, chili oil, scallion, red onion, jalapeno, cucumber, peruvian purple potato
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Ingredients
Poke Bowl Ingredients
Preparation Steps
1. Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender. Remove from heat and let it sit covered for an additional 10 minutes.
2. Make the Dressing
In a small bowl, whisk together tamari, Meyer lemon juice, sesame oil, and chili oil. Set aside.
3. Prepare the Vegetables
While the rice is cooking, chop the scallions, slice the red onion, dice the cucumber, and slice the jalapeno. Boil the Peruvian purple potato until tender, then cool and dice.
4. Combine the Ingredients
In a large bowl, combine the cooked sushi rice, hamachi, scallions, red onion, jalapeno, cucumber, and diced purple potato. Drizzle the dressing over the mixture and gently toss to combine.
5. Serve
Divide the poke bowl mixture into serving bowls and garnish with additional scallions if desired. Serve immediately.
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