![Chex Mix](https://cdn.statically.io/img/static01.nyt.com/images/2023/11/21/multimedia/LH-Chex-Mix-gwjp/LH-Chex-Mix-gwjp-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Chex Mix
Lidey Heuck
247 ratings with an average rating of 4 out of 5 stars
247
1 hour, plus cooling
Published Jan. 5, 2024
Advertisement
Marinate the fish: In a medium bowl, combine the soy sauce, sesame oil, mirin, sugar and crushed red pepper. Add the fish, scallion and sesame seeds, gently tossing to combine. Cover and refrigerate to chill and marinate, for at least 1 hour and up to 24 hours.
Prepare the rice: In a fine-mesh strainer, rinse the rice with cold water until the water runs clear, then transfer it to a medium lidded pot or saucepan. Cover with 2 cups of cold water and soak for 15 minutes. Stir and bring the rice to a boil over medium-high heat. Reduce heat to low, cover and cook until the grains are tender and the water has absorbed, 15 to 20 minutes, depending on the rice. Remove from the heat and let stand, covered, for 10 minutes. (Alternatively, use a rice cooker.)
Meanwhile, combine the vinegar, sugar and salt for the rice in a small saucepan over medium heat. Simmer, stirring, until the sugar and salt dissolve, about 3 minutes. When the rice is ready, transfer it to a large mixing bowl. Pour the vinegar mixture evenly on top and gently fold it into the rice. Set aside to cool to room temperature, about 30 minutes. (The rice can be prepared up to three days in advance and stored covered in the refrigerator.)
In a small bowl, combine the mayonnaise and sriracha, to taste. Remove the poke from the fridge, taste and season with mirin, sugar and crushed pepper, if needed. Set up a poke bowl bar with the poke, rice, toppings of choice and spicy mayo.
Tofu Poke is excellent too! I am not a fan of fish but I am a fan of all those Japanese/Hawaii flavors. Tofu makes a great substitution as it doesn't need to be cooked either. Also, fresh corn makes a good sweet addition. Poke is also excellent for meal prepping and making it yourself gives the opportunity to amplify the flavors you particularly enjoy. I like to ramp up the acid and tend to go heavy on the sesame oil myself. MMMMMM umami! :-)
A very good alternative to fish in a poke bowl is roasted red beets! The texture is similar-ish and the flavor is excellent, and it’s a bit easier to come by than sushi-grade fish. We make beet poke two or three times a month in the summer—one of our favorite meals.
Costco sells a great tasting frozen individual salmon poke in a delicious sauce in pouches. Just unfreeze, no fuss. Also, a simple Tahiti sauce is very good.
This recipe is delicious! I couldn't find seaweed salad so I sliced a heart of romaine into thin ribbons and tossed it with the poke sauce and Furikake right before serving. Also, I am not a mayo fan so I used a small amount of wasabi sauce instead. I love seeing these recipes as it gives me ideas for blending flavors and trying new things. :-)
Poke bowls are our favorite weeknight dinner. If I can't get sushi grade fish, I just buy wild salmon and cook in the rice cooker's steamer basket. Easy to cook/cleanup. Put out all the toppings (+ cilantro & corn) and everyone preps their own bowl the way they like it. And I make a simple ponzu sauce (soy sauce, lemon juice, OJ with garlic and ginger) -- lighter on the spicy mayo and still tons of flavor. Leftovers over greens make a perfect lunch the next day that packs up easily.
Great recipe! My family loves this- so adaptable. We also serve crispy shallots, raw diced chilies, and soy vinaigrette with the toppings. Baked tofu makes a great protein option for veggies too.
The toppings for poke are infinitely customizable. Some others that my family loves: - diced pineapple - mandarin oranges - masago - tempura puffs - krab salad - scallions - corn - diced tomatoes - fried shallots - fried garlic - fried lotus root chips - tamago (or scrambled egg)
We made this yesterday using seared sashimi grade ahi leftover from a previous dinner. It was delicious- a hit with the family and a breeze to make.
The addition of one a half tablespoons of sugar to this otherwise very healthy recipe seems a backward step ?
for a little different twist we top the poke with crushed vinegar and salt potato chips
Sub - Tofu
Made this as directed. It was very tasty and easy to make. Will definitely make it again.
I'm amazed how good this recipe is. Our toppings substituted diced mini sweet peppers for mango, and included roasted sunflower seeds, French fried onions, and thinly sliced romaine lettuce. I had never used furikake seasoning, and I'm so glad I did. I can't wait to make it again. Next time I'll make the rice ahead.
I used ahi tuna and doubled the veggies to make four servings. Everyone loved it! I will definitely make this again and again.
So, do you marinate the beets as you would the tuna?
My family loves this as every one can customize their bowl. We marinate salmon in soy ginger sauce and cook instead of finding sushi grade fish.
This might be poke bowl heresy but we baked some salmon and rock fish in the poke marinade instead of trusting ourselves to prepare raw fish and it was super tasty!
This was delicious! I didn't sweeten the rice; I let it cool and added some Ume-Shiso Furikake (Oaktown Spice Shop) at the table. My avocados were about a day too firm, so I found a Korean Mayak avocado recipe and since the marinade is very similar to that of the fish (I used very little garlic--I would imagine it could be omitted), it was perfect. My friend (Japan Studies major) loved it!
Great recipe! Did some small tweaks as I find 1/4 cup soy sauce for a pound of fish is too much. I only used probably 1.5 tbsp to let the fish flavor shine. I also did not pour the sauce over everything. I just provided soy sauce, mayo, crispy fried onions, different types of furikake and hot sauces to allow for easy customization. A big hit!
INSPIRATION! Just what was needed to get back to a healthier way of eating. Thanks for a great recipe that we can each make our own! Yummy ;o) Note: I substituted the rice for a quinoa /cauliflower rice mix.
Aldis has ahi tuna in 4oz frozen portions. Great price and very convient. Let it thaw a little then cut into chunks when still a little frozen. Easier cutting that way. I marinate it in soy, sesame oil, a little coconut aminos, garlic, ginger, rice wine vinegar, red pepper flakes. Delicious.
I've used canned fish, sliced hard-boiled egg, tempeh, etc. as my protein, and always the edamame. It may not be authentic poke, but it is tasty!
Advertisement