Our family loves sushi, so it was only a matter of time before we started making our own poke bowls. For Ben’s Day Wednesday, we swapped in udon noodles with peanut sauce for the sticky rice. To the base of noodles, we added tuna, avocado, mango, cucumbers, sugar snap peas, mint, bang bang sauce, scallions, and sesame seeds.
For all you readers with an untreated fear of sushi, all we can say is you don’t know what you are missing. We get frozen, vacuum-packed tuna, and thaw it about 10 hours in the refrigerator before cubing it and consuming it. Poke bowls traditionally contain sticky rice. We do them that way too, sometimes, but you have to work ahead to fully chill the rice. When you use udon noodles, you can chill them by rinsing them in cold water, which means that by the time your toppings are chopped, you are ready to assemble. We add peanut sauce because we love it.
Hot Peanut Sauce Recipe:
If you are suspicious of raw fish, you could always try cooked shrimp instead. If you don’t care for seafood, try the chicken in the recipe from the Peanut Butter Falcon Edition listed above. If you prefer flavors of the heartland, swap hot mashed potatoes for rice, fried chicken for the raw tuna, cooked corn for the raw veggies, gravy for the peanut sauce, and call it a hokey pokey bowl!