Poké, essentially a Hawaiian sushi bowl, has become a favorite food. So much so that I’ve started making it at home (of course).
My basic bowl:
- Sushi rice: I follow the package instructions and add nori komi furikake (sushi rice seasoning)
- Corn: canned and nothing else (my local poké spot uses Del Monte, so I do too)
- Pineapple: canned or fresh
- Cucumber: I use sliced minis
- Shelled Edamame
- Shrimp: Cooked as basically as possible, I’ll often just cook it from frozen
- Spicy Mayo: mix sesame oil, sriracha, and kewpie Mayo
- Shoyu: I recently found a shoyu-based marinade from my local grocery store (basically soy sauce, sesame oil, and sesame seeds)
- Fried shallot: from my local Asian market
- Crispy wontons
- Other items if I have them on hand
- Cilantro
- Green onion
- Sweet onion
- Avocado
Here are a couple more official recipes:
Stephen Quirk 