Whenever I need some inspiration I often head to either my cookbooks or online for inspiration. Most of the time I have at least a few pages open on my phone to recipes I’m either going to try as written or use as a jumping off point for a new creation. Last night I set out to make a Poke bowl. Instead of sashimi the plan was to include my caramelized tofu. I pulled up the recipe and started cooking the rice and pickled carrots. I’ve only ever had one Poke bowl so this seemed reasonable. Half way through preparing the remainder of the ingredients to layer into the bowl I realized….I was on the Banh Mi recipe! Since I found that recipe a wee bit lacking in the veg department I looked at my Poke bowl recipe and…THIS was born!
Quick Pickled Carrots
(from Pinch of Yum)
1/2C rice vinegar
1/4C Coconut sugar
1T sesame oil
6-8 carrots, peeled and “cut into ribbons” (I grated them)
(this is where the real hybrid lives!)
Base: Sushi Rice, could as easily be brown rice, quinoa, noodles…
Veg: slaw mix (you could also chop your fave cabbage), cucumbers, peppers and of course the pickled carrots!
Protein: I did my Caramelized Tofu, but it could also be sashimi grade salmon or tuna for a more Poke bowl experience, cooked chicken, or even edamame beans!
Herbs: Cilantro, Basil, Mint, Green onions
Accessories: Peanuts, Avocado, Kimchi
Dressing/ Sauce: Spicy Mayo (I mixed my fave avocado mayo with Sriracha to my taste) and Soy Sauce dressing
Soy Sauce Dressing:
(modified from What’s Gaby Cooking DYI Poke Bowls)
1/4C Soy Sauce (I used Bragg)
2 cloves garlic, finely chopped (I used garlic powder – 1-2t)
2T Rice Vinegar
4T Sesame Oil
Build it how you like it (I like to let the kids build their own so they can pick what they like – this always results in less complaining!). I generally put my rice/ slaw to the bottom, then layer on the veg, and protein then herbs, accessories and dressings/ sauces! Ta-da! Banh Mi-Poke Fusion! Enjoy!