If you read my weeklies you know I partly live on poke bowl. Both take away ones but most often my homemade almost-poke-bowl. Until now I’ve linked to this post, because the idea is roughly the same but the presentation is different, so I thought it was about time my probably most-cooked dish gets its own post.
In my opinion (and probably most peoples’) a proper poke bowl, consists of sushi rice and raw fish with various toppings. But as sushi rice takes a long time to make and raw fish isn’t readily available I’ve reworked the dish so it’s easy to do on a weeknight. (Puritans, look away now.)
Enter basmati rice (jasmin rice would work too, but avoid long grain) that you can literally just add to a pan of water and boil. Much simpler than sushi rice. And frozen raw prawns. I heat them, from the freezer, in some oil in a frying pan and they turn pink (i.e.) cooked in seconds. Add to that what vegetables I have at hand, but I would pick up avocado, coriander and cucumber on the way home as for the those are the most important ones. I always have a jar of mayo and one of gochujang in the fridge. Mix the two together and add some salt and you’re ready to go.
Weeknight almost poke bowl, serves 1
1 portion basmati rice, cooked according to the instructions on the box
80 g frozen raw prawns
1 tbsp oil for frying
1 tsp lime zest
salt and pepper
1/2 avokado, diced or sliced
5 cm cucumber, diced
other vegetables such as radishes, spring onions and tomatoes, chopped
50 ml Hellman’s mayonnaise
1/2 tsp Gochujang (Korean chilli sauce)
a pinch of salt
1 lime wedge
Mix mayonnaise and Gochujang, season with salt and put aside. Heat up a small frying pan on medium-high heat and fry the prawns (straight from the freezer) in the oil until they turn pink (doesn’t take long). Remove from the heat and add the lime zest. Add salt and pepper.
Drain the rice and add it to a bowl. Add the vegetables, prawns and gochujang mayo. Lastly add the coriander, squeeze over some lime juice and sprinkle with salt.