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Korean Poke Bowl

Featured in the Honolulu Star-Advertiser on May 3, 2017.
Recipe compliments of Martha Cheng, The Poke Cookbook.
Reprinted from The Poke Cookbook. Copyright © 2017 by Martha Cheng. Published by ClarksonPotter/Publishers, an imprint of Penguin Random House, LLC.

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Ingredients:

Korean Poke Bowl

Kochujang Vinaigrette:

  • 1/2 cup kochujang (red chili paste)
  • 1/4 cup toasted sesame oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon shoyu
  • 1/4 cup water
  • 4 cups cooked medium-grain white rice, warm
  • 1 head red or green leaf lettuce, cut into 1-inch strips
  • 1 cup radish sprouts (may substitute with julienned daikon or radish)
  • 1 pound sushi-grade tuna, cut into 1/2-inch pieces
  • 2 sheets nori (dried seaweed), crumbled
  • 2 tablespoons sesame seeds
  • 1/4 cup tobiko (flying fish roe)

Directions:

Kochujang vinaigrette:

  1. In a small bowl, whisk together the kochujang, sesame oil, vinegar, honey, shoyu, and water until smooth.
  2. Set aside.
  3. Divide rice among four big bowls.
  4. Pile on a handful of lettuce and sprouts; add tuna to each bowl.
  5. Garnish with crumbled nori, sesame seeds, and tobiko.
  6. Serve with sauce on the side so everyone can season their bowl to their taste (suggest that they start with a few tablespoons drizzled over the salad and then toss everything together).

Makes 4 servings.

Approximate Nutrient Analysis per 2 Tablespoon serving (Kochujang Vinaigrette):
100 calories, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 700 mg sodium, 11 g carbohydrate, 0 g fiber, 8 g sugar, 1 g protein

Approximate Nutrient Analysis per Poke serving (no vinaigrette):
450 calories, 6 g fat, 1.5 g saturated fat, 95 mg cholesterol, 150 mg sodium, 59 g carbohydrate, 2 g fiber, 0 g sugar, 0 g protein

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