My way of poke bowl

I love pokebowl. They are full of nutrition and so easy to eat. In this blog, I will show how to make my version of pokebowl with a fresh twist with vibrant Korean yellow radish, a punchy homemade tomato salsa, creamy avocado, and just the right kick from pink ginger and wasabi.

Ingredients (serves 2)

Base:

• 2 cups cooked sushi rice (seasoned with rice vinegar, sugar, and salt)

Protein & toppings:

• 200g sushi-grade salmon, diced

• ½ avocado, sliced

• ½ cup corn kernels (grilled or boiled)

• ½ cup edamame beans

• 3–4 slices Korean yellow pickled radish (danmuji)

• ½ cup tomato salsa (homemade, recipe below)

• 1 handful cucumber, cut into matchsticks

• Pickled pink ginger, to taste

• A small dab of wasabi

For garnish:

• Soy sauce or poke sauce (soy sauce + sesame oil + mirin + honey)

• Drizzle of teriyaki or unagi sauce

• Sesame seeds (white & black mix)

Quick Tomato Salsa

• 2 ripe tomatoes, diced

• 1 small shallot, finely chopped

• 1 tbsp fresh cilantro, chopped

• 1 tsp lime juice

• Salt & pepper to taste

Method

1. Cook the rice. Rinse and cook sushi rice, then season with rice vinegar, sugar, and salt. Let it cool slightly.

2. Make the salsa. Mix diced tomatoes with shallot, cilantro, lime juice, salt, and pepper. Let it sit for 5–10 minutes.

3. Prep toppings. Slice avocado, cut cucumber into matchsticks, cook/grill corn, and defrost edamame if needed.

4. Dice salmon. Cut sushi-grade salmon into small cubes.

5. Assemble. Place rice in a deep bowl. Arrange salmon, avocado, corn, edamame, cucumber, yellow radish, and tomato salsa around the rice. Add pink ginger and a small dab of wasabi.

6. Garnish. Drizzle with soy or poke sauce, add a swirl of teriyaki, and sprinkle sesame seeds.