The Best Homemade Poke Bowl – 2 Easy Ways to Make It | Chef Joshua Weissman

Ingredients

• 2 cloves garlic, finely minced
• 2 Tbsp (30g) spicy chili crisp
• 1.5 Tbsp (23g) oyster sauce
• 2 Tbsp (30ml) shoyu
• 1 Tbsp (14ml) Yuzu juice
• 1.5 tsp (7g) toasted sesame oil
• 1 Tbsp (18g) mirin
• 500g Sashimi-grade tuna
• 2 cups Tamaki Sushi Rice
• 2.5 cups filtered water
• 4 - 6 medium shallots, peeled and sliced ¼ “ thick
• Vegetable oil for frying
• Kosher salt to taste
• ½ English cucumber, thinly sliced
• Avocado
• Fresh Thai basil leaves, torn
• Fresh cilantro garnish
• 2 Tbsp (29g) mayonnaise
• 2 Tbsp (38g) white Miso (we need this
• 1 Tbsp (14g) sriracha
• 2 tsp (7g) soy sauce
• 500g Sashimi grade salmon
• Togarashi
• 2 green onion, thinly sliced on a bias
• 3 medium oranges, supremed
• Cooked rice from earlier
• 2 carrots, raw or optionally pickled, julienned
• 1 container shelled edamame, frozen or fresh