Shortly after creating our roundup of top poké purveyors across Canada, we had a chance to visit Westcoast Poké in Vancouver—and now must add it to our list (better late than never!). With a focus on fresh ingredients and classic poké bowls, this restaurant boasts the yummiest house-made sauces—and serves kombucha, too. Best of all, the chef has provided us (i.e., you!) with this recipe for a make-at-home Westcoast Poké Aloha Bowl. Enjoy!
Ingredients:
Ahi tuna
Jalapeno
Maui sweet onion
Scallion
Cucumber
Avocado
Ginger
Dried wakame/hajiki
Tamari soy
Mirin
Sesame oil
Sesame seeds
Miso
Tamari
Rice Vinegar
Yuzu juice
Thai chili
Togarashi
Furikake
Masago
Shoyu Marinade:
50ml tamari soy
50ml mirin
2 tbsp sesame oil
10g ginger
1 tbsp sugar
Combine marinade ingredients and blend to a fine consistency.
Seaweed Salad:
50g dried seaweed (wakame/hajiki)
1 tbsp miso
1 tbsp tamari
1 tbsp mirin
1 tbsp sesame seeds
1 tbsp rice vinegar
1 tbsp yuzu juice
1 Thai chili
Soak seaweed in water for 25 minutes to re-hydrate. Meantime, combine remainder of ingredients to create dressing. Once seaweed is hydrated, dress it and mix in the following:
1/2 jalapeno, sliced
2 stalks scallion, sliced
1/4 cucumber, diced
1 tsp sesame seeds
Ahi Tuna:
6oz ahi tuna (1cm cubes)
Marinade 6 ounces of ahi tuna cut in 1 cm cubes in shoyu for five minutes. Meantime, start to build the bowl by placing rice as the base and seasoning with furikake. On one side of the bowl fan an avocado and dressed seaweed salad. Once fish has been marinated, mix in vegetables with the ahi and place in bowl. Finish the bowl off with a sprinkle of furikake, togarashi, sesame seeds and a teaspoon of masago. Enjoy!
Westcoast Poké, 463 W 8th Ave., Vancouver, 778-379-5344, www.westcoastpoke.com
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