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Raise your hand if you were pretty much dousing yourself in ice this weekend or poolside ?
We had the brilliant idea to go to Top Golf with friends on Saturday evening when it was 97 degrees with humidity. It was like stale hot air blowing around and all the ice water and drinks they brought out immediately melted. We still had a good time but man, definitely takes the energy out of you. I passed out when we got home.
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I think Winston is also so over this heat. He’s double-coated so he’s probably like w t f is this?! I was born for English weather not this crazy American East coast BS! Haha
Speaking of American East coast BS; I still can’t believe poke bowls still aren’t a thing over here. When we were in LA last year, there were poke bowl shops all over the place! We have sushi shops with fresh sashimi so I find it a little hard to believe that there hasn’t been someone to monetize this food trend. Maybe Jason and I should? Haha
Well, we definitely aren’t going to open up a poke shop but we will make a poke bar at home and pretend we’re in glorious California weather. It’s seriously one of the easiest things to set up and it’s so versatile for everyone because you get to choose toppings that you want to put on!
Raw fresh tuna and salmon are my ultimate favs so I gobbled up these bowls and not to mention, since they’re eaten chilled, it’s a great way to cool down in the heat!
Now, because of Pokémon Go, I feel like this recipe’s name has a whole ‘nother meaning. #ruined
Poke Bowl Bar
- 6 ounces (170 g) sushi-grade tuna, cubed
- 6 ounces (170 g) sushi-grade salmon, cubed
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon sambal oelek
- Seaweed salad
- White onions
- Sesame seeds
- Sriracha mayo
- In a medium bowl, whisk together soy sauce, sesame oil, and sambal oelek.
- Add the cubed tuna and salmon and gently toss in the sauce. Cover bowl with plastic wrap and let marinade in the fridge for at least 3 hours.
- When done marinating, divide evenly in bowls and add your favorite toppings!
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