Gotta eat it all! 🎵 This dish was apparently first created by Japanese sailors in Hawaii, who adapted a kaisen-don (fish rice bowl) to the local ingredients! There are so many variations of this dish, but this is the way I like it!
ポキ丼は、現地では「アヒポキ」と呼びます。 アヒポキとは、ハワイ語でアヒ＝マグロ、ポキ（ポケ）＝切り身という意味です。今回は自分のアレンジレシピを紹介します！
Ingredients for this poke bowl:
Tuna 1 fillet
1-2 Avocadoes
Short grain white rice, 3 cups
Lime, 1 tbsp
Edamame 120g
Marinade:
Soy sauce 4 tbsp
Mirin 2 tbsp
Sesame oil 2 tsp
Sugar 1/2 tsp
Sesame seeds 1 tsp
Wasabi 1 tsp (change as desired)
How to make this poke don (make 3-4 servings):
1. Prepare the rice
2. Combine all sauce ingredients
3. Cut the fish into ~1.5cm cubes
4. Add fish to sauce and completely submerge. Leave in fridge for 15-30 minutes to marinate.
5. Cut up the avocado into similar sized cubes as the fish.
6. Put everything on your bowl of rice with a scattering of edamame and a squeeze of lime.
*Although edamame is not traditional, I like texture variation of something a little crunchy!
Substitutes:
Lime: Rice vinegar, white vinegar
Edamame: Macadamia nuts, cucumber, carrot
If you make this, tag me on Instagram! https://www.instagram.com/incassieskitchen/
ポキ丼の材料：
マグロ、またはサーモン 〜200g
アボカド １〜２個
ご飯
ライム汁 大さじ１
枝豆 120g
ソースの材料：
醤油 大さじ４
みりん 大さじ２
ごま油 小さじ２
砂糖 小さじ1/２
いりごま 小さじ１
わさび 小さじ１
作り方：
1. 米を炊飯
2. ソースの材料混ぜ合わせ
3. 魚を〜1.5cm正方形に切る
4. 魚をソースに加える。ふわっとラップでカバーし、冷蔵庫に１５〜30分入れる。
5. 魚と同じくアボカドを正方形に切る
6. 全部ご飯に乗せて、枝豆をちらし、ライム汁を加えたら完成
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