Tomo restaurant's pok bowl packs tasty Hawaiian punch

It's a Hawaiian food trend that's been described as deconstructed sushi. Now, thanks to a local restaurant, the pokbowl hasmade its way to Ottawa.

The dish featuresmarinated raw fishin a bowl offlavoured rice and veggies.

Nara Sok,co-owner of Tomo restaurant in the Byward Market, dropped by for D is for Dinner on CBC's All in a Dayto share hispokbowl recipe so you can try it at home.

Sushi vinegar

• 1 litre rice vinegar.
• 2 cups sugar.
• 3 tbssalt.
• 1 6-inch piece kombu, ordried seaweed (optional).
• Half lemon.

1. Combine sugar and rice vinegar, stir until dissolved. Add salt and stir until dissolved.

2. Place kombu and lemon into mixture and let set for at least an hour before using.

Sushi rice

• 3 cups sushi rice.
• 4 cups water.

1. In a large bowl wash the rice thoroughly, strain water well.

2. Place rice in pot, add water. Bring to boil uncovered, then lower heat to low and cover for 20 minutes or until rice is cooked. Remove from heat and allow to sit for a few minutes.

3. Pour rice in a large enough mixing bowl and add 250 ml of sushi vinegar. Continue to fold the rice with a rice paddle or large spoon until rice is covered in the mixture.

4. Let cool until rice is at room temperature.

Poksauce

• 1 cup shoyu (soy sauce).
• 2 tbswater.
• Crushed thai chili (optional).
• 1 clove garlic, crushed.
• 3 tbssesame oil.
• 1 spring onion, chopped.
• 1 tspchopped coriander.

1. Combine all ingredients in a bowl and mix.

Sushi ingredients

• 1 lb. tuna or salmon (sashimi grade).
• small English cucumber, julienned.
• 4 tbs massage (seasoned capelin roe).
• 1 avocado, cubed.
• Chopped nori.
• Togarashi,orJapanese 5-spice blend (optional).

Assembly

1. Place cubed fish in a mixing bowl.

2. Add poksauce and mix well.

3. Let sitfor at least 15 minutes in refrigerator.

4. Portion the rice in serving bowls.

5. Place and arrange avocado cubes, cucumber, and marinated fish on top of the bowls.

6. Top with masago, sesame seedsand the chopped nori and togarashi.

7. Enjoy.