Cheap Poke Bowl

Name: Cheap Poke Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian, Japanese
Ingredients: 1 1/2 cup raw sushi rice (can also use risotto rice, or other sticky rice); 1 1/2 tablespoon Rice vinegar (or any other mild vinegar); Pinch sugar; 125 g canned corn; Neutral oil; Paprika; 200 g Frozen shelled edamame (if you can't find it, use frozen broad beans instead); Salt; 250g surimi; Oil; oyster sauce, optional; 1/3 cucumber; 1 teaspoon sesame oil; 1 tablespoon Soy sauce; Cayenne pepper or ground chilli; 1/2 teaspoon sugar; 1 small carrot; Sesame seeds, or furikake if you can get it; 1 1/2 tablespoon Mayonnaise; 2 tablespoons Sriracha; Dash lemon juice (just a small amount, don't overdo it!)

17 steps

Prep:15minCook:25min

A simple and cheap poke bowl that still has some flavour. All ingredients should be easily accessible. You can make all of the things at once - start with the rice (it takes the longest) and once it's cooking move onto the others.

Updated at: Wed, 24 Jan 2024 00:09:54 GMT

Ingredients

2 servings

Instructions

Making the rice

Step 1

Cook the sushi rice the way you usually do.

Step 2

Once it's cooked, turn off the heat, cover it with a lid and let it steam for 10 minutes.

Step 3

Add a splash of vinegar and a pinch of sugar. Taste and add more if necessary. The rice should have a mild flavor. Let it cool down.

Making the crispy corn

Step 4

Preheat your oven to 200°C.

Step 5

Drain the corn kernels and mix them with the other ingredients. Taste and add salt if necessary. The corn should be lightly coated with oil.

Step 6

Spread the corn on a baking sheet lined with parchment paper and cook for 15-20 minutes until nice and crispy.

For the edamame

Step 7

Cook the edamame/broad beans in boiling water for as long as the packaging says (around 5 minutes for edamame, 8 minutes for broad beans). Drain and salt to taste.

For the surimi

Step 8

Chop the surimi sticks into cubes and heat some oil on a pan on medium-high heat.

Step 9

Brown the surimi cubes.

Step 10

(Optional) Add a bit of oyster sauce and continually stir so it doesn't burn. Take off the heat after a minute or two once the sauce coats the crab sticks. This step makes it so that the surimi tastes sweeter and more savoury, but it looses a bit of fishiness.