How to re-create this recipe:
Ingredients:
(Serves 3)
- 1 Sushi Grade Ahi Tuna steak (if possible request a 0.5 Lb portion or the smallest one the store carries because you will only need about 6 oz worth of fish)
- 1/2 a cup of dried Roasted Buckwheat
- 1 cup of water
- 2 oz of shelled and pre-cooked Edamame
- 2 oz of shredded Red Cabbage
- 1 small Avocado
- 1 small Mango
- Furikake Seasoning (Black or white Sesame Seeds will also do)
Ingredients for the sauce:
- 3 Tbsp Sesame Oil
- 1 Tbsp Ponzu Sauce
- 1 Tbsp Tamari Soy Sauce
- 1 Tsp Sriracha Hot Chili Sauce (plus extra for garnish )
- 1 Tbsp fresh squeezed Lemon Juice
Putting it together:
- Bring a small pot filled with 1 cup of water to a boil. Add about a Tsp of salt and the 1/2 cup of dried Buckwheat. Reduce heat and simmer for about 15-20 minutes until all water is absorbed.
- While you are waiting for the Buckwheat to be cooked, you can make the sauce. Measure out into a small bowl the Ponzu Sauce, Tamari Soy Sauce, 1 Tsp of Sriracha Chili Sauce and 1 Tbsp of Lemon Juice. Using a small whisk, whisk in the 3 Tbsp’s of Sesame oil. Set aside.
- Prepare the rest of your ingredients by cutting 12 slices of Avocado and 12 slices of Mango. Measure out the pre-cooked Edamame and shredded Red Cabbage (or just eyeball it. You need just a small handful in each bowl.)
- You can ask your fishmonger to pre-slice your Tuna steak into 15 pieces or do it yourself. Using a sharp knife cut slices against the grain of the Tuna steak at a 25 degree angle.
- Scoop a few Tablespoons of cooked Buckwheat into the bottom of a small bowl. Spoon some of the sauce on the Buckwheat (you can squeeze some Sriracha hot sauce directly on the Buckwheat for extra heat). Add all the other ingredients on top, using the picture above for some inspiration. Spoon some sauce over all the other ingredients as well.
- Garnish with some Furikake Seasoning or Sesame seeds. If you like your food very spicy you can squeeze a little more Sriracha on each tuna slice for garnish.
Nourishment for your body: Poke Bowls originated in Hawaiian cuisine. They are typically made with rice and garnished with raw fish and different types of vegetables. You might be wondering why this recipe is called “Back to the USSR.” That’s because most Russian and Ukrainian households will have Buckwheat in their pantry’s as well as Red Cabbage in the fridge. Eastern Europeans probably consume Buckwheat the way Asian people consume their rice. Buckwheat (also known as groats) is a seed that is high in protein and fiber. It is also Gluten free. It is known to improve heart health, may prevent diabetes, and is packed with vitamins and minerals.
Tips when cooking: You can buy a small bag of shredded Red Cabbage in most grocery stores. Red Cabbage stores well in the fridge for a long time or you can freeze it for up to 2 months. Red Cabbage can be used in a variety of dishes. You can also find pre-cooked and shelled Edamame. Furikake seasoning is a great item to have in your pantry. It is a Japanese table condiment that is made with Nori Seaweed and toasted white and black sesame seeds. It’s perfect to sprinkle on meat, fish, rice and noodle dishes. Ponzu is a savory Japanese sauce that is made using rice wine, rice vinegar, bonito fish flakes, and seaweed. It is infused with citrus fruit extract afterwards. It has a tart flavor that is similar to soy sauce and is typically used as a marinade. Poke Bowls is something that seems to be gaining a lot of traction in the food industry. You can get pretty creative with them and use anything as a base for your main ingredients. You can use salad greens or different types of rice if you wanted (Brown rice, Black rice, Jazmine rice, etc). You can also use another type of raw fish if you don’t prefer Tuna.
