I’m from Japan, and naturally I love sushi.
You may think I like Poke as well.
Well, the first time I tried poke was the day after my wedding in Hawaii.
I thought it would be cool to try poke where it was originated, however, my first poke was terrible!
It was at a part of a course meal served at some kind of Hawaiian show which was apparently created for tourists, so it was probably not the best quality.
So since the sad experience, I’ve never really had interest in trying another poke dish.
It is kind of funny that the second poke dish I tried was made by myself in Minnesota, and it didn’t even include any fish!
You may think it’s tuna.
Well, the color is definitely right.
Beet is one of my favorite vegetables.
Its taste and texture are wonderful, but its color is probably what makes this vegetable stand out.
When you want something naturally red, really red, beet comes handy.
You can roast beets yourself, but I do love pre-cooked ones.
I can eat beet whenever I want, so I usually keep a jar in my fridge.
And the other major ingredient you find in my poke bowl was fresh mango.
This beautiful orange-yellow color was the perfect contrast from the beet.
I kept my poke bowl simple.
Other than the marinated beet and mango, I had avocado and sliced-and-quickly-pickled cucumber over brown sushi rice, and then I sprinkled roasted nori seaweed on top.
I was so proud of myself because I made this from scratch on a weeknight, after a long hours at work!
Energy comes from nowhere when you have strong craving.
I wish I could say I made the miso soup fro scratch as well, but at some point you have to tell yourself it’s okay to get some help.
This particular brand seems to have simple and good ingredients, and is vegan and pretty tasty for instant soup.
A rice bowl is not complete without a cup of miso soup in my book.
I’m happy to report that this home-made “field” Poke was scrumptious!
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