When I am trying to eat clean, I like to fill my meals with raw foods — or “feel-good” foods as I call them. It is a good way for me to try and refresh how my body feels without doing anything too drastic. With that being said, eating raw does not have to be boring. There are plenty of ways to still make it adventurous and exciting, my favorite being making a basic poke bowl.
Poke is one of those new “food trends,” with new poke places now popping up all over the city. However, this new craze comes with having to wait in long lines to actually get your hands on the food. But, I have a little secret: poke is actually super easy and super cheap to make on your own. So, who needs to trek to a shop?
I’ve experimented a ton with poke in the past few months, but if you've never made it before this is a good place to start. This is one of my basic poke recipes: it’s super quick and easy, and can be modified to your liking.
The Ingredients [serves 2-3]
1 lb. Atlantic Salmon fillet | 1-2 baby cucumbers, sliced | 1 cup jasmine rice | 3 tablespoons rice vinegar | 3 tablespoons ponzu sauce | 2 tablespoons sesame oil | 1 tablespoon grated ginger | 2 teaspoons black sesame seeds | Handful of picked ginger | 1 avocado | 1/2 jalapeño (for garnish) Sriracha sauce & salt for seasoning
Other optional toppings: edamame beans, kelp noodles, shredded carrots, white onions, scallions
In a small pot, cook jasmine rice according to package instructions. (Bring 2 cups of water and 1 cup of rice to a boil; turn heat to low and cover the pot until the water has been absorbed.) When the rice is finished, season with salt and 1/2 teaspoon grated ginger. Set rice aside
Now prepare the salmon: Remove skin from the salmon (if it is still on there) and slice salmon into 1/4 in. cubes and place in a medium sized bowl. In a separate bowl, combine the ponzu, sesame oil, remaining grated ginger, and sesame seeds. Once the sauce is prepared, pour over the salmon and mix together. Set salmon aside.
Although the main components of these poke bowls are ready, I personally like avocado, marinated cucumbers and pickled ginger. For the cucumbers, place them in a bowl (already sliced) and pour over the rice vinegar. Allow them to marinate for at least 10 minutes. Slice avocado into cubes.
To assemble: place a scoop of rice in a medium, glass bowl. Top with marinated salmon, cucumbers, pickled ginger and avocado.