Let's face it. Poke is everyone's latest obsession. There are so many BYO (build your own) spots popping up in New York, but they are just as easy to make at home.
Prep Time: 20 minutes Cook Time: 15 minutes
- 1 pound of sushi-grade tuna or salmon
- 1 ripe avocado
- 2 tablespoons of soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon of rice wine vinegar
- 1/2 teaspoon red pepper flakes
- Fresh ginger
- 2 radishes
- 1/2 red cabbage
- 2 green onions
- 1 large carrot (shaved with a carrot peeler)
- 1 cup of white or brown rice
- 2 cups of water
- Seaweed salad
- In a medium saucepan bring 1 cup of rice and 2 cups of water to a boil.
- Once boiling, cover and let simmer for 15 minutes, stirring occasionally.
- Fluff with a fork and set aside.
- Slice sushi-grade fish into small bite-size cubes.
- Finely chop ginger.
- In a large mixing bowl, add fish, rice vinegar, sesame oil, soy sauce, garlic, ginger and sesame seeds. Stir well.
- Store the bowl in the refrigerator for 10 minutes.
- Slice the avocado into bite size pieces and add to the bowl. Stir well.
- To prepare the garnishes, slice the radish, chop the red cabbage and using a carrot peeler, peel the carrot into thin strips.
- Place the cooked rice in a bowl, then add garnishes. Place the sushi and avocado mixture on top and season with sesame seeds.