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News 4 Cooks - Poke Bowl - KVOA | KVOA.com | Tucson, Arizona

News 4 Cooks - Poke Bowl

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Poke Bowl from "Jimmy's Pita & Poke"

1 1/2 Cups Japanese Sushi Rice
3 ounces Sushi Grade Salmon
3 ounces Sushi Grade Ahi Tuna
2 ounces or 1/8 Cup Chopped Cucumber
2 ounces or 1/8 Cup Seaweed Salad
2 ounces or 1/8 Cup Jicama
2 ounces or 1/8 Cup Edamame Beans
1 ounce Fresh Jalapeños Chopped
Avocado Slices or Cubes to taste
1 ounce Roasted Seaweed
1 ounce Pickled Ginger
1 ounce Crispy Onion
1 tsp Sesame Seeds
Chili Flakes to taste
3 tablespoons Spicy Mayo
House Citrus Sauce to taste
Begin with cooking Japanese short-grain rice.
2 cups short grain rice
1 1/2 cups COLD water
4 tablespoons Rice Vinegar
3 tablespoons Granulated Sugar
1 tsp salt

Put rice in small strainer with holes small enough that the rice doesn't drop
through, and rinse with cold tap water over a bowl.
Use your hands to remove excess starch. Don't be to rough or you will
break the rice. Rinse until the water run off is mostly clear.
If you have a rice cooker add the rice to the bowl and the water to just
under the 2 Cup line.
If you don't have a rice cooker add the rice to a non stick pan with 1 1/2
cups cold water.
The best turn out for rice is letting sit in the cold water for 15-30 minutes
before cooking to absorb water before cooking.
If you are using a rice cooker turn it on and follow the directions.
If Stovetop cooking turn the heat to High and bring rice to a boil, be
careful not to let it Bowl over. Turn heat to low and cover with a lid. Let
Rice simmer on low for 15 minutes. Once the rice is done, turn off heat
and let Rice steam for at least 10 minutes.
Combine Rice Vinegar, Sugar, and salt in a small bowl and mix until sugar
dissolves. Dump the rice into a large bowl and slowly cover rice evenly
with Rice Vinegar mixture. Toss carefully. Allow to cool for 10-15 minutes.
Add 1-2 cups cooked rice in a bowl. Toss the salmon and tuna with spicy
Mayo. Add the tossed fish to the bowl on top of the rice. Add the
cucumber, Seaweed Salad, Jicama, Edamame, Jalapeño, Roasted
Seaweed, and Avocado. Top with sesame seeds, chili powder, crispy
onion, and sesame seeds. Add Ponzu Sauce to taste. Enjoy

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