Poké Ball Poké Bowls | Ene's Recipe Book

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Poké Ball Poké Bowls

Prep Time
45 min
Cook Time
15 min
Total Time
1 hr, 15 min
Difficulty
Servings
6
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Cuisine
Japanese

Per serving

Based on 6 ingredients with nutrition data.

Put rice in a bowl, fill it up with cold water, and rub in a circular motion. The water will become opaque, which means it still needs to be cleaned. Streain the water out and repeat until the water is clear.
Place the cleaned rice and the amount of water required into a rice cooker and allow the rice to cook.
When the rice is done cooking, remove from the rice cooker and place inside a non-metallic bowl.
In a small bowl, combine rice vinegar, sugar, and salt. Add the vinegar mixture to the rice while the rice is hot. Take a rice paddle and fold in the rice vinegar. Continue to fold and slice the rice until it has cooled down.

Combine the soy sauce, sesame oil, rice vinegar, ginger, and scallions in an airtight container. Whisk together until well combined. Add the tuna and stir to combine. Seal the container and place in the refrigerator. Let tuna rest in the refrigerator for 30 minutes, up to 1 hour.
To serve, take two bowls and place a serving of sushi rice in each. Top the top half of each with tuna. Use a piece of nori to create the black line in the center of the Poké Ball.

Heat a small non-stick pan over medium heat. Add the watermelon and cook until it is no longer releasing liquid, about 5 to 8 minutes. Remove from the heat and allow to cool completely.
Combine the soy sauce, lime juice and zest, sesame oil, rice vinegar, ginger, and sugar in an airtight container. Whisk together until well combined. Add the watermelon and stir to combine. Seal the container and place in the refrigerator. Let the watermelon rest in the refrigerator for a least 1 hour, but overnight is best.
To serve, take two bowls and place a serving of sushi rice in each with edamame. Cover the bottom half with sliced avacado. Use a piece of shaped nari to create the black lines of the Dusk Ball. Finally, place a row of watermelon in the center.

Combine the soy sauce, sesame oil, rice vinegar, ginger, and scallions in an airtight container. Whisk together until well combined. Add the salmon and stir to combine. Seal the container and place in the refrigerator. Let salmon rest in the refrigerator for 30 minutes, up to 1 hour.
To serve, take two bowls and place a serving of sushi rice in each. Top the top half of each with salmon. Place slices of mango on the sides to make the Fast Ball. Use a piece of nori to create the black line in the center.