Confession: I am hopelessly addicted to Pokemon Go. I can’t tell you how many places this game has taken me, let alone the miles it has made me walk which are both FANTASTIC things. It has made me relive my childhood, dust off my Pokemon Blue and reminisce on all those days hanging out with friends, huddled together with our link cables and trading starter Pokemon so we could all be the very best like no one ever was. I also pulled out all my old Pokemon cards to bask in all of their shiny glory.
Pokemon was the first game I can remember taking very seriously and seeing it through to the end. Farming rare candies with the Missingno glitch so I could beat the Elite Four with 6 level 100s (Charizard, Blastoise, Venusaur, Mewtwo, Zapdos, and Dragonite) and collecting every TM and HM possible because my OCD told me so. I played every Pokemon game that came out through Diamond (before WoW completely consumed my gaming life), and I loved it so much I sang the theme song for my AP Calculus class in high school. Our teacher had us all group and sing a song in front of our class, and my partner bailed on me but I rocked it like nobody’s business. This game was revolutionary for its time and I’m so happy it still has its original fanbase plus so many more after 20 years.
OK I almost forgot this is a recipe! Got a little side tracked there. So I’ve been seeing lots of Pokemon-themed recipes circling the Interwebz, but I was a little shocked when I didn’t see one for a PokeBowl. My guess is the raw fish is a bit intimidating to most, (it sure was for me!) but as long as you buy quality, FRESH ahi that’s sushi grade and was flash frozen when caught you will be fine. If you are unsure, talk to your local fishmonger or fish counter clerk and ask if the fish is fresh and safe to eat raw. It should be firm and have no “fishy” odor.
The fish marinade is inspired by the ahi poke I had in Hawaii. It was so simple, clean, and flavorful. In this marinade I used ponzu, which is like a citrusy soy sauce. Mixed with the ginger, chili paste, and sesame oil it has the perfect balance of sweet, savory, and spice. The addition of furikake, which is a Japanese spice blend, really enhances the overall flavor of the dish. Garnishing with the green onions and sesame seeds adds more of a pop of color pop, adds flavor and different textures.
v Now blast this, and get cooking! v
YOU TEACH ME AND I’LL TEACH YOU POKEEEBBOOOWWLLLL!
LOOT: 4 SERVINGS | QUEST TIMER: 2 HOURS 15 MINUTES
1 lb fresh ahi tuna, cut into bite-sized cubes
1/4 cup ponzu
2 tbsp sesame oil
1 tbsp fresh grated ginger
1 1/2 tsp chili paste
6 oz minced crab meat (fresh, or canned if unavailable)
3 tbsp mayonnaise
1/4 tsp garlic powder
pinch of salt
1 tbsp thinly sliced green onion
4 cups cooked white rice
4 strips seaweed (nori), length of your bowl, 1/2″ thick
furikake, toasted sesame seeds, thinly sliced green onion, and chili paste for serving
knife and board
1.) Put the fresh ahi tuna in a medium bowl. In a small bowl whisk together the ponzu, sesame oil, ginger, and chili paste. Add to the tuna and gently mix together. Cover with plastic wrap and place in the refrigerator for 2 hours to marinate.
2.) In a small bowl mix together crab, mayonnaise, garlic powder, pinch of salt, and green onions. Cover and refrigerate until ready to use.
1.) Place 1 cup of rice on the bottom half of 4 separate bowls. Using a slotted spoon, add the marinated tuna to the top half of each bowl (make sure the tuna and rice portions are the same height). Decorate with a strip of nori through the center, creating a border between the rice and ahi. Place a small scoop of crab salad in the center of the nori strip. Serve with extra chili paste, furikake, toasted sesame seeds, green onions, and extra crab salad.
Inspired by “Pokemon”