As part of my initiative to eat clean for the week, I made my own Poke Bowl this morning from scratch. It was a lot of work to be honest. To save time, you could pre-cut them all at once, store them in airtight containers and put them in the fridge.
Without further ado, let me show you my homemade Poke Bowl, fully inspired by Fuel’d.
Base / Mixed Lettuce
Vege / Baby Corn, Japanese Cucumber, Tomato
Protein / Steamed Salmon
Sauce / Kewpie Thousand Island Dressing
Topping / Korean Roasted and Seasoned Laver
So, this was my rendition of homemade Poke Bowl, except that the real Poke Bowl came with diced raw fish. As I hadn’t been eating healthily enough recently, I felt the need to detox. It was slightly harder than before as I had been experiencing withdrawal symptom.
Anyways, let’s get back to the topic for the day before I stray further! I used Japanese cucumber instead of the local ones. I had wanted to use the local ones but my colleague highly urged me not to. She mentioned that Japanese cucumber has a better texture if eaten raw.
Instead of using the canned corn kernels, I steamed some sweet corns. It is definitely healthier to use fresh sweet corns. However, the risky bit is that you might get overly matured sweet corns if you are not careful enough when buying.
DAILY SNIPPETS OF LIFE 