We are big on raw fish Chez Robinson. While I generally prefer to have sushi out so we can enjoy a wide variety of fish, sometimes a quick and easy poke bowl at home satisfies the sushi craving without breaking the bank.Poke (POHkeh) is a Hawaiian dish of seasoned raw fish and other ingredients, and the possibilities are endless. In our house, we'll eat all kinds of poke, but salmon is probably our favorite fish for the application.I love this combination of rich, raw salmon with the savory crunch of the onion, the refreshing crunch of the cucumber, and the yummydelicious spicy seasoning in which it's tossed.Info about buying sushi/sashimi fish on my blog:http://chezshinae.blogspot.com/2014/04/spicy-salmon-poke-with-crunchy-cucumber.html

This is my easy and quick recipe for crispy rice!Crispy rice is exactly what it is in the name! Rice that has been fried until golden crispy!Normally short grain Japanese rice is used, but you could also use medium grain rice. But I found a short cut which is to use InnovAsian Sticky White Rice which goes for about $7 a box and saves you a lot of time!TIPS//It is best to to leave the sticky rice over night in the fridge before frying itAvocado oil is best for cooking crispy rice. I find the other oils doesn’t give it the golden color it needs.I find any type of poke is best with crispy rice, but you may also use tuna/chicken salad or imitation crab salad.This is best eaten FRESH, it is not the same when you reheat it.#crispyrice #appetizers

Hawaiian poke tastes somewhere between sashimi and ceviche. It’s traditionally made of sliced or cubed fresh raw fish, most commonly skipjack tuna, then mixed with various fresh ingredients like sliced green onion, Maui onions, limu and seasoned with shouyu (soy sauce in Japanese) and sesame oil.Video instruction: youtu.be/SoEI22Sl0jw

Maguro don is a simple and delicious Japanese dish made with fresh, sashimi-grade tuna marinated in soy sauce, mirin, and sake. Served over warm rice, it’s tender, flavorful, and full of umami. A true taste of the sea in every bite.　#CA2025

A pretty basic ahi poke. Delicious way to prepare a nice chunk of quality tuna

I’m going to show you how to make ahi poke inari sushi or ahi poke bombs. This is a spicy version. If you're not good with spicy food, you can use my regular ahi poke recipe (https://cookpad.wasmer.app/us/recipes/14989679-tuna-poke-recipe-hawaiian-ahi-poke) for this dish. Watch my instruction video here: https://youtu.be/JyoRL1FVfcs

Inspired by Iron Chef Morimoto

Seared Tuna Poke Bowl! My grocery store sells these new Yellowfin Tuna Steaks, which were cheap & great for a poke bowl 👍

Poke is a popular Hawaiian dish of diced raw fish marinated in soy sauce, sesame oil etc.. Here I served it over sushi rice with avocado, cucumber, carrot, nuts etc.. You can add your favorite toppings to create your colorful healthy bowl too🥰 #itsrice

Last Saturday, Yellowfin Tuna aka ahi (AH-hee), was on sale at our neighborhood Sprouts, so I got a little over a pound of it with no specific dishes in mind. And since I don't like to re-freeze most types of fish upon bringing them home from the market - almost all fish you get at the market is previously frozen and suffers even more than other proteins in flavor, texture and moisture each time it's frozen and thawed - I made a point to put the package way in the back of the fridge where the temperature remains more stable through openings and closings, with a plan to prepare it early in the week.You can use some other type of sushi fish for this recipe. Ahi's just what I had on hand last night.Recipe is for 2, but you can easily double it.To read more about what makes fish sushi/sashimi grade:http://www.nytimes.com/2004/04/08/nyregion/sushi-fresh-from-the-deep-the-deep-freeze.html