Arctic Char Teriyaki Poke Bowl with Carrot-Ginger Salad & Sushi Rice
Poke bowls, a Hawaiian dish typically raw fish served over sushi rice, has taken on many new forms and flavors. This recipe kicks it up a notch, by merging teriyaki and poke. Sweet arctic char is crisped to perfection and brushed with teriyaki sauce. The fish is served with a fresh carrot, edamame and ginger salad, quick pickled cucumbers and sushi rice.
Equipment
- small saucepan
- nonstick skillet
- fine-mesh sieve
- Box grater
Ingredients
- Persian cucumber
- rice vinegar
- sushi rice
- scallions
- fresh ginger
- carrots
- arctic char
Instructions
- Make rice: Rinse rice in a fine-mesh sieve until water runs clear. Drain well and transfer to a small saucepan. Add 1¼ cups water and a pinch of salt and bring to a boil. Cover and cook over low heat until water is absorbed and rice is plump, about 16 minutes. Keep covered until ready to serve.
- Prep ingredients: Peel carrots and grate on large holes of box grater. In a small bowl, cover edamame with hot water and let stand 5 minutes. Trim ends from scallions and thinly slice on the diagonal; reserve dark green slices for Step 6. Thinly slice cucumbers into rounds. Peel and finely grate 1 teaspoon ginger (reserve the rest for your own use).
- Make dressing: In a medium bowl, combine rice vinegar, 1 tablespoon oil, 1 tablespoon sugar, and 1 tablespoon salt.
- Make salads: In a medium bowl, combine carrots, edamame, light green and white sliced scallion, ginger, and 3 tablespoons dressing, and season to taste with salt. In a small bowl, combine cucumbers with 2 tablespoons dressing and season to taste with salt.
- Cook fish: Heat 2 teaspoons oil in nonstick skillet over high. Add fish, skin-side down, and cook until skin is crisp and fish is nearly cooked, about 4 minutes. Season top of fish with a pinch of salt. Flip and cook until done, about 1 minute. Transfer fish to cutting board, skin-side-down. Brush top of fish fillets with teriyaki sauce.
- Serve: Pour remaining dressing over rice and stir until absorbed. Cut fish into ½-inch cubes; drizzle with remaining teriyaki sauce. Spoon rice into 4 bowls. Making individual piles, top with fish, carrot-edamame salad, and cucumber salad (drizzle with any remaining dressing from the bowl over the rice). Garnish with reserved scallion greens.
Notes
NUTRITION PER SERVING
Calories 480kcal, Fat 13.6g, Proteins 43.1g, Carbs 39.7g ALLERGENS
May contain traces of allergens.
Calories 480kcal, Fat 13.6g, Proteins 43.1g, Carbs 39.7g ALLERGENS
May contain traces of allergens.