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Poké bowls are my guilty pleasure. I sometimes make my own at home, but I know working with raw fish at home can be a bit intimidating, so today I’m bringing you a bit of an autumnal poké made with seared steak tossed with traditional flavourings and a few of my favourite toppings.
How long should I cook the steak? Can I cook the steak all the way through?
It is absolutely up to you! I love eating my steak rare so I like to just sear it on the outside, and I think it makes a better poke bowl that way. However, tossed in such a delicious dressing even medium done steak will still taste delicious here.
What can I substitute for the brown rice?
Any of your favourite rice or grains! Sushi rice, red rice, quinoa… anything that will taste delicious served cold with lots of dressing and toppings!
Can I add any other toppings?
Of course! Anything you’d usually find on a poke bowl is game here. In this recipe I’ve used cherry tomatoes, avocado, sliced spring onions and seaweed salad, but I also love to add mango, pineapple, kimchee, cucumber kimchee, shredded or torn nori (dried seaweed) sheets, blanched, chopped veggies like green beans or asparagus, silken tofu, sliced radishes… these Seared Steak Poke Bowls are totally customisable!
Where can I buy seaweed salad?
I always buy my seaweed salad in tubs on the fresh sushi counter from big supermarkets.
Are these poke bowls suitable for packed lunches?
Yes! These poke bowls are totally packed lunch friendly, even more so because they don’t involve any raw fish! Do however remember to keep is in the fridge and only bring it up to room temperature when you’re ready to eat!
These easy Seared Steak Poké Bowls is a great recipe to try if you love poké but you’re nervous about using raw fish at home – you can cook the steak here as much or as little as you like. They’re also great to make ahead for desk lunches.
1 tbsp Dark Soy Sauce
1/2 tbsp Japanese Rice Vinegar
1/2 tbsp Toasted Sesame Oil
1 tsp Furikake (see notes)
400g (14 oz) Cold Brown Rice
1 Ripe Avocado, cubed
Large Handful Cherry Tomatoes, quartered
2 Large Spring Onions, thinly sliced
80g Prepared Seaweed Salad (optional)
2 Thick Steaks
To make the sauce, whisk together the soy sauce, rice vinegar, sesame oil and Furikake.
To assemble the bowls before you cook the steak, divide the rice between two bowls and arrange the cubed avocado, cherry tomatoes, spring onions and seaweed salad (if using) between them.
Heat a non-stick frying pan until blistering hot. Cook your steaks to your liking. I like mine – and I think this recipe works best – if you just cook the outside so the steak is basically still raw in the middle, but you can cook through to medium if you wish.
Remove the steak from the pan and trim off any fat or bone. Cube the steak and toss in the dressing. Spoon over the poké bowls and serve immediately.
You can buy Furikake from Whole Foods or on Amazon. You can find seaweed salad in Japanese delis or on supermarket sushi counters – I get mine in Waitrose.
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