@@internetshaquille lmao had to look that up, maybe next time! Thank you for your genuinely helpful videos. Might seem silly but small stuff like the dishes cleaning video, the one about chickpeas, this one etc have been a huge huge help for me over this year.
"Gonna ask you a couple questions real quick" sent me into fight or flight mode. Both from being on the receiving and delivering end. What a blight on humanity.
EXACTLY -- whoever decided servers getting paid a fair wage should depend on the whims and generosity of random members of the public must have been smoking crack
I HATED having to be the one to flip the tablet and show the tip screen man. So awkward. Sometimes I would just select no tip myself so I wouldnt have to do it.
There's this diner place near me (one where you get your food at a counter, you're not sitting down and getting served) where I think every time I've gone there the worker picks no tip themself. They're real ones for that, wish that was more common because I adamantly go no tip if there was no service but it still doesn't feel good.
I've been making homemade poke for years, and I think there's a way you can really easily do it raw. I've made this recipe literally 200+ times, and I can't recommend it enough. 1. Buy the Atlantic Farm Raised Salmon (frozen filets) from Costco. It comes out to about $9-10/lb based on where you are. These last forever, so you can leave them in your freezer for weeks at a time. They're also super tasty, and they already have the skin removed. 2. Thaw out 2 filets in a bowl of cold water. I've tried using hot water to speed this process up, but it tends to lightly cook the exterior of the fish while the inside it still icy. 3. Once the filets are thawed, lightly coat them with salt and sugar and let them sit in your fridge for 30-45 minutes. 4. While the salmon is sitting, start your rice. 5. Before the rice is done, give the salmon a quick rinse by dunking the filets in a bowl of water, slice them into cubes, and douse them in your favorite sauce. My simple sauce: a tablespoon of kewpie mayo, a good glug of soy sauce, a squirt of sriracha, and a bit of sesame oil and rice vinegar. Enjoy with your favorite toppings and heaping amount of furikake. Now that is the long process. On many nights I just start thawing the salmon right when I start my rice, and when the rice finishes, I cube up the salmon and sauce it. It's 90% as good with like 10% of the effort, and it's my favorite quick meal that doesn't feel like a quick meal.
@@Elfinlocks risk of parasites occurs in fresh, never frozen fish. If the fish is frozen OR has been previously frozen and is now thawed it will be safe to eat because the cold temps have killed parasites! If it has never been frozen there is risk of parasites and the fish must be cooked or you can freeze then defrost it yourself but this does change texture a little bit.
@@Elfinlocks This is a very thorough video on the topic: ua-cam.com/video/A3mGe2xPc44/v-deo.html In general it says that there's always a higher risk when eating fish raw, no matter the preperation. The best way to take precaution and mitigate is to know where your fish is from, i.e. source it from a trusted seller, and make sure it has been deep frozen to kill parasites.
I can attest, been doing this exact same method for years except thawing in cold water. But yeah, keyword is the farmed salmon although I've only been brave enough to always buy the Costco one and no other brands... Idk how the salt and sugar helps but I saw a sushi chef in another video prep their raw fish this way and incorporated it ever since and it helps get rid of some of the fishy smell
THANK YOU for mentioning "Sushi grade". It's just a marketing name. It's not protected by an authority. Companies could put "sushi grade" on any fish from gas-station quality fish to the stuff they sell for hundreds of dollars, and they would not be in trouble with any official government entity.
While the tern is not preotected, it does refer to fish that has been flash frozen usually - If you like your B12, this is probably what you should stick to.
out of all the rise to cooking UA-cam fame's I have watched yours is the most rewarding. I feel like I'm walking the local farmers market with you every episode and learning about life, love and food. We might not get these three perfect but damn if we aren't getting closer by the day.
0:28 I’m glad I’m not the only one that adds vinegar into the water rather than later in the rice. This is how I make all my white rice - it’s amazing!
@@daemonekoit does taste well, vinegary, but rice vinegar is imo very fragant and a bit sweet, so it's not overpoweringly acidic. this seasoning is exactly what is used for sushi rice, so if you've had that you know what this tastes like
Same!! We’ve actually been doing this at my restaurant for years as well-adding a bit of rice vinegar and neutral/sesame oil before cooking. It brings a subtle fragrance and richness to the rice.
@@alexgieryna6573 late reply but yes, I use a rice cooker and add a touch of white vinegar and touch of salt. Gives white rice a little acidic zing and a small amount of salt bring out the flavors
Might be worth noting that in a lot of middle-America supermarkets, the fish at the counter is the bagged/frozen product taken out and put on display. You're better off buying the frozen bag and thawing it yourself rather than buying the same product 4 hours later from a refrigerated case,
The best semi-raw fish dish is seared ahi. You give the ahi steak a crust in the hot pan, and pull it out fast with the inside left fully rare. It goes great with a chili powder seasoning for the crust.
I have have wanted to make a poke approximate dish at home for so long but have never sat down and figured out how to do it. This is extremely helpful and I am going to try this. Thank you!
I've been making slow roasted salmon multiple times a week since you showed us your slow roasted salmon video years ago and I'm still not tired of it so I will definitely be trying this, thank you.
Yes, I've eaten mail-order tuna from Amazon raw and it was perfectly fine. "sushi-grade" is just a marketing term. Still, it's no fun to eat a meal that makes you nervous the whole time.
@@internetshaquille salmon you get from stores is usually farmed (it will say wild otherwise) - and farmed salmon are free of parasites flash frozen or not, so you can just get that cheap hunk of salmon from costco, portion it out, and eat it raw worry-free (this is only for salmon though, use caution when dealing with other fish)
I just wanted to post this. Just make sure you buy frozen salmon, for example wild salmon. It's relative high quality and tastes good. Maybe too strong flavour raw, then get the farmed stuff frozen. The important thing is how you defrost it. Put it in the fridge and leave it to defrost the whole night SLOWLY. THAT'S THE MAGIC. If you defrost it super slow, the product is indistinguishable from sushi salmon you get at the sushi restaurant. That's actually what those restaurants do. I know. I have seen how they do it. It's actually not a big secret. Then go on and make your poke. It's free of any disease by the complete freezing. If you wanna go above and beyond. You can sous vide it and pasteurise it. Put it in a bag at 42c and leave it there for 1-2h or longer depending on your fear. But not longer than 4h I would say because it starts to change the texture by that time too much. Done. Nothing survives the double kill of frozen and then pasteurise.
@hyun2989 is there an increased worry if the salmon is 2-3 days fridge old? Or if the raw salmon is left in a home freezer, rather than an industrial freezer, and eaten raw weeks or months later?
Hello from Chandler! This is great, and thanks for the vegetarian sub suggestion. I'm constantly trying to encourage my (veg) sister to cook more at home and show her basic techniques/recipes, since my mom didn't teach her much growing up (while I was glued to Food Network). So going to share this :)
I went and tried this myself, and by and large this was a great method. One little nitpick I'll offer is that I personally don't think seasoning the rice before cooking is a good idea if you're cooking in a pot (a ricecooker will probably be fine). The extra sugar, even from the vinegar, will scorch on the bottom and sides of the pan, and you won't smell it, so you won't know it until you fluff your rice. If you do actually like a bit of scorching, by all means go ahead, but do cut the sugar a little. I also personally don't see the difference in time it takes to just sprinkle sweet vinegar over the rice at the end.
the lower the grade you go in Salmon the less you can actually cook it and still get a great taste. something this reminds me of is my dads Salmon soup he makes fish stock then cooks vegs and then before serving puts in a couple of chunks of salmon and waits for the chunks to just get heated enough from the residual heat in the soup. it is so good
In case anyone sees this: whatever I did with ahi tuna did *not* work. I steamed it for four or five minutes instead of eight, and even then it was overdone.
Been watching you for a while and since you're big on accuracy on how food is labeled, Botan/calrose rice isn't short grain, it's medium grain. Some brands that are short grain are Tamanishiki, Tamaki, Nishiki, Tamaki Gold, and Kokuho and they're worlds apart from medium grain rice
seasoning the rice in the cooker is GENIUS! I need to try this. My spouse cannot eat raw fish anyway, so this is a way for him to have the taste of sushi without the risk to his health.
Oh hell yeah, stoked to see more salmon tips from you. Your low and slow salmon in the oven tip from a while back was a revelation, Shaq, and I'm excited to use this someday.
I make salmon rice bowls all the time but I definitely just bake frozen salmon 😅 but might have to get it fresh and try it steamed some time this looks amazing!
Costco has been selling smoked salmon poke bowls, and I like that it has the raw vibes and smoky flavor while being cooked. Grocery stores seem to sell it that way too.
your videos are so interesting and educational that, even though I am a vegetarian I still watch them all the time. That tip about golden beets for vegan poke is awesome, I'll surely look more into that!!!
I appreciate the texture's prolly similar but the taste of that has got to be a little underwhelming, no? I've not had handmade, fresh tofu yet sadly and can imagine its a big improvement, but I've had what I think to be good tofu from Asian grocers and I can't imagine it's bringing much to a bowl of rice and veg, besides being soft, if it's on there undressed. Without a strong flavouring that the fish would otherwise provide, is the flavour all coming from the sauce and veg?
@@fabe61 you can marinate it if you want to. you're right the flavor isn't very strong if it's undressed but with seasoned rice and the right toppings it's a really nice contrast 👍
I get those flash-frozen tuna steaks. They're typically cooked very rare anyway, so a quick sear on a couple of those, sliced over rice and veg gets you most of the "raw poke" experience. I really like the "let the rice cook your fish for you" idea though. Gonna have to work that into the rotation.
This is such an elevated version of my typical "can't think just need to eat throw it all in a pot" mix of calrose rice, a frozen tilapia filet and frozen veg. Thanks for the inspiration
It's worth noting that most "fresh" fish is frozen along the journey, and the FDA says that raw salmon is perfectly safe to eat so long as you maintain freezing it correctly. What most of us home cooks can do is -20C for a period of 7 days, I know my freezer gets that cold.
Was thinking of making cooked poke just this week and this came up! What a coincidence. Last time I had made homemade poke, I was told by this worker it was sushi grade so I ate it. I had the strangest bathroom times, like… hard to explain, honestly. So needless to say I’ve been put off from making poke.
I am a poke expert from Hawaii. Ahi is the main fish you should think of, and salmon is #2. "Poke bowls" were made up in California; we either ate it as an appetizer, using a toothpick to grab bites of fish, or with rice and a side vegetable as a meal. Unlike most bowl shops, we marinate the fish ahead of time (e.g. teriyaki) or prep with some green onion and salt if its plain. The fish in most of the USA is unacceptable unless you live on the coast and pay a lot, even then it often sucks. True fresh fish should have almost no smell.
I made something similar, but with pan seared salmon, for my wife when she was pregnant and craved sushi, but wanted to avoid raw fish. Not the same, of course, but in the general neighborhood enough to help.
been thinking about trying youtube premium for a couple months now, and finally pulled the trigger w/ ur affiliate link!! 2 free months AND supporting one of my fav youtubers
Hi, fish monger here; you're perfectly safe to eat the exact fish you showed raw. It's farm raised, meeting one of the two FDA requirements to be safe to consume raw (the other having been frozen for a least a week). No sacrifice needed sir, that fish can be poke as is. Recipe slaps tho, can't wait to try it.
When I lived in Romania, there was a poke place down the street run by two Moldovan guys. Amazing stuff and was like $3 a bowl, so I ended up going every single day.
I've had UA-cam premium since it was called UA-cam Red and my UA-cam experience is basically my only experience on the current web that reminds me of the good web pre like 2012. It's so different from the other UA-cam that it feels like a superpower.
Hey man! I’m a commercial salmon fisherman, and obviously I’m biased, but I would recommend people to buy wild caught and not farmed salmon, and do a little bit or research about farmed salmon and its impacts on the environment and see if wild caught is worth the extra price.
Genuinely appreciate the little insert of what to say on the counter in order to get the salmon. Thank you!
Make sure you say it to the tune of that Man in Finance song
@@internetshaquille lmao had to look that up, maybe next time! Thank you for your genuinely helpful videos. Might seem silly but small stuff like the dishes cleaning video, the one about chickpeas, this one etc have been a huge huge help for me over this year.
@@internetshaquille I'm glad I read the comments because I completely missed that reference! lmfao
Omg that's amazing lol@@internetshaquille
i developed social anxiety not so long ago and that was so helpful for me since ive started taking cooking more seriously. i love this channel.
"Gonna ask you a couple questions real quick" sent me into fight or flight mode. Both from being on the receiving and delivering end. What a blight on humanity.
EXACTLY -- whoever decided servers getting paid a fair wage should depend on the whims and generosity of random members of the public must have been smoking crack
I HATED having to be the one to flip the tablet and show the tip screen man. So awkward. Sometimes I would just select no tip myself so I wouldnt have to do it.
There's this diner place near me (one where you get your food at a counter, you're not sitting down and getting served) where I think every time I've gone there the worker picks no tip themself. They're real ones for that, wish that was more common because I adamantly go no tip if there was no service but it still doesn't feel good.
I've been making homemade poke for years, and I think there's a way you can really easily do it raw. I've made this recipe literally 200+ times, and I can't recommend it enough.
1. Buy the Atlantic Farm Raised Salmon (frozen filets) from Costco. It comes out to about $9-10/lb based on where you are. These last forever, so you can leave them in your freezer for weeks at a time. They're also super tasty, and they already have the skin removed.
2. Thaw out 2 filets in a bowl of cold water. I've tried using hot water to speed this process up, but it tends to lightly cook the exterior of the fish while the inside it still icy.
3. Once the filets are thawed, lightly coat them with salt and sugar and let them sit in your fridge for 30-45 minutes.
4. While the salmon is sitting, start your rice.
5. Before the rice is done, give the salmon a quick rinse by dunking the filets in a bowl of water, slice them into cubes, and douse them in your favorite sauce. My simple sauce: a tablespoon of kewpie mayo, a good glug of soy sauce, a squirt of sriracha, and a bit of sesame oil and rice vinegar.
Enjoy with your favorite toppings and heaping amount of furikake.
Now that is the long process. On many nights I just start thawing the salmon right when I start my rice, and when the rice finishes, I cube up the salmon and sauce it. It's 90% as good with like 10% of the effort, and it's my favorite quick meal that doesn't feel like a quick meal.
I assume there's no risk of parasites in this because it's farmed + frozen salmon? New to this and want to assuage the fears of roommates :p
@@Elfinlocks I think lightly curing them with the salt and the sugar helps too? Not sure though, mostly commenting in case they reply lol
@@Elfinlocks risk of parasites occurs in fresh, never frozen fish. If the fish is frozen OR has been previously frozen and is now thawed it will be safe to eat because the cold temps have killed parasites! If it has never been frozen there is risk of parasites and the fish must be cooked or you can freeze then defrost it yourself but this does change texture a little bit.
@@Elfinlocks This is a very thorough video on the topic: ua-cam.com/video/A3mGe2xPc44/v-deo.html
In general it says that there's always a higher risk when eating fish raw, no matter the preperation. The best way to take precaution and mitigate is to know where your fish is from, i.e. source it from a trusted seller, and make sure it has been deep frozen to kill parasites.
I can attest, been doing this exact same method for years except thawing in cold water. But yeah, keyword is the farmed salmon although I've only been brave enough to always buy the Costco one and no other brands...
Idk how the salt and sugar helps but I saw a sushi chef in another video prep their raw fish this way and incorporated it ever since and it helps get rid of some of the fishy smell
THANK YOU for mentioning "Sushi grade". It's just a marketing name. It's not protected by an authority. Companies could put "sushi grade" on any fish from gas-station quality fish to the stuff they sell for hundreds of dollars, and they would not be in trouble with any official government entity.
I'm pretty sure it has to do with how long something is frozen. Ironically sushi grade is frozen longer so there's a better chance to kill parasites.
its like how gas stations say their coffee is "barista quality"
While the tern is not preotected, it does refer to fish that has been flash frozen usually - If you like your B12, this is probably what you should stick to.
1000%! People's minds are blown when the best ever salmon they've had are salmon from Costco
sashimi grade is the real term
Action Bronson being your source for a recipe is the greatest thing on earth
the fandoms’ Venn diagram is definitely touching
Too bad his music is mediocre at best
@@doursen bad opinion
@barnumcapote8215 ong
@@doursencan you speak three languages in six voices and eat oysters?
out of all the rise to cooking UA-cam fame's I have watched yours is the most rewarding. I feel like I'm walking the local farmers market with you every episode and learning about life, love and food. We might not get these three perfect but damn if we aren't getting closer by the day.
It's the first time I've seen yt premium sponsor a creator. Interesting to see it
0:28 I’m glad I’m not the only one that adds vinegar into the water rather than later in the rice. This is how I make all my white rice - it’s amazing!
does this work the same in a rice cooker?
what flavor do you get in your rice, by doingthis?
New home cook, curious
@@daemonekoit does taste well, vinegary, but rice vinegar is imo very fragant and a bit sweet, so it's not overpoweringly acidic. this seasoning is exactly what is used for sushi rice, so if you've had that you know what this tastes like
Same!! We’ve actually been doing this at my restaurant for years as well-adding a bit of rice vinegar and neutral/sesame oil before cooking. It brings a subtle fragrance and richness to the rice.
@@alexgieryna6573 late reply but yes, I use a rice cooker and add a touch of white vinegar and touch of salt. Gives white rice a little acidic zing and a small amount of salt bring out the flavors
Might be worth noting that in a lot of middle-America supermarkets, the fish at the counter is the bagged/frozen product taken out and put on display. You're better off buying the frozen bag and thawing it yourself rather than buying the same product 4 hours later from a refrigerated case,
4:27 i said WOW out loud!!!! Omg congratulations Mr UA-camr!!!!
‚Why i season my water, not my rice‘ has that big Ragusea energy.
I knew I wouldn’t have to leave this comment myself lol
Man, that video had cooking UA-cam throwing a FIT
The best semi-raw fish dish is seared ahi. You give the ahi steak a crust in the hot pan, and pull it out fast with the inside left fully rare. It goes great with a chili powder seasoning for the crust.
this ain't a poke bowl this is a palworld bowl babey!!!!
Aawww yeeaaahh! Fish bowl but with GUNS
mmm, kelpsea mi cuit
@@CrowmanhunterThat's a Digibowl tyvm 😤
Real comment that deserves a pin and not the yt premium shilling lmao
Ok, that was a good one
Poke bowls are like 40% of my life rn, this video is a godsent
I have have wanted to make a poke approximate dish at home for so long but have never sat down and figured out how to do it.
This is extremely helpful and I am going to try this. Thank you!
YT premium is the only subscription fee I'm never tempted to cancel.
I’ve come back to this video and used as a reference about 6 times. Amazing value to time in this video. Genuinely thank you man
Shaq's videos never waste a second of your time. Always informative, with lots of useful--but not required--sideline tips.
I've been making slow roasted salmon multiple times a week since you showed us your slow roasted salmon video years ago and I'm still not tired of it so I will definitely be trying this, thank you.
lmao at that tip screen
Yeah I rarely laugh out loud but that killed me
"It's just gonna ask you a few questions" I can tell you had a service job at some point in your life.
Is it true that most fish sold fresh in supermarkets is flash frozen, transported, then thawed, in order to kill parasites?
Yes, I've eaten mail-order tuna from Amazon raw and it was perfectly fine. "sushi-grade" is just a marketing term.
Still, it's no fun to eat a meal that makes you nervous the whole time.
@@internetshaquille salmon you get from stores is usually farmed (it will say wild otherwise) - and farmed salmon are free of parasites flash frozen or not, so you can just get that cheap hunk of salmon from costco, portion it out, and eat it raw worry-free (this is only for salmon though, use caution when dealing with other fish)
I just wanted to post this.
Just make sure you buy frozen salmon, for example wild salmon.
It's relative high quality and tastes good. Maybe too strong flavour raw, then get the farmed stuff frozen.
The important thing is how you defrost it.
Put it in the fridge and leave it to defrost the whole night SLOWLY.
THAT'S THE MAGIC.
If you defrost it super slow, the product is indistinguishable from sushi salmon you get at the sushi restaurant. That's actually what those restaurants do.
I know. I have seen how they do it. It's actually not a big secret.
Then go on and make your poke.
It's free of any disease by the complete freezing.
If you wanna go above and beyond. You can sous vide it and pasteurise it. Put it in a bag at 42c and leave it there for 1-2h or longer depending on your fear. But not longer than 4h I would say because it starts to change the texture by that time too much. Done. Nothing survives the double kill of frozen and then pasteurise.
@hyun2989 is there an increased worry if the salmon is 2-3 days fridge old? Or if the raw salmon is left in a home freezer, rather than an industrial freezer, and eaten raw weeks or months later?
@@justinho6692 if you mean buying raw salmon in a store and then keeping it in fridge for 2-3 days then yeah its fine
love u shaq i dont remember when i started watching but im still here all these years later
Hello from Chandler! This is great, and thanks for the vegetarian sub suggestion. I'm constantly trying to encourage my (veg) sister to cook more at home and show her basic techniques/recipes, since my mom didn't teach her much growing up (while I was glued to Food Network). So going to share this :)
SO. MUCH. GREAT. INFO! In just 5 mins! Gotta bookmark this vid. Love your content!
gentle cooking sounds so nice, Id watch a whole series on it
Thanks for the fish alternative suggestion!
I went and tried this myself, and by and large this was a great method. One little nitpick I'll offer is that I personally don't think seasoning the rice before cooking is a good idea if you're cooking in a pot (a ricecooker will probably be fine). The extra sugar, even from the vinegar, will scorch on the bottom and sides of the pan, and you won't smell it, so you won't know it until you fluff your rice. If you do actually like a bit of scorching, by all means go ahead, but do cut the sugar a little. I also personally don't see the difference in time it takes to just sprinkle sweet vinegar over the rice at the end.
YT premium is legit. Had it for a couple years now otherwise I'd happily click your link
I love UA-cam premium so much, I don’t have any other streaming platforms or subscriptions and it’s worth it
Yes and youtube music is awesome. Brought me so much new music.
the lower the grade you go in Salmon the less you can actually cook it and still get a great taste.
something this reminds me of is my dads Salmon soup he makes fish stock then cooks vegs and then before serving puts in a couple of chunks of salmon and waits for the chunks to just get heated enough from the residual heat in the soup. it is so good
I've made this several times and love it. Have you ever tried a similar method/preparation but for a fish other than salmon (ex: ahi tuna)?
In case anyone sees this: whatever I did with ahi tuna did *not* work. I steamed it for four or five minutes instead of eight, and even then it was overdone.
Been watching you for a while and since you're big on accuracy on how food is labeled, Botan/calrose rice isn't short grain, it's medium grain. Some brands that are short grain are Tamanishiki, Tamaki, Nishiki, Tamaki Gold, and Kokuho and they're worlds apart from medium grain rice
good2kno ty
Confession: I'm one of the people trying to get my poke fix with a canned tuna rice bowl 😔
This looks much better though! Can't wait to try it!
Looks like an actual awesome recipe for a rice bowl in land locked places! Gonna try it
Action Bronson 🤝🏾
bro really got a youtube premium ad 😭
Paying for premium and getting this ad was pretty funny tbh
I got it and cant go back
seasoning the rice in the cooker is GENIUS! I need to try this. My spouse cannot eat raw fish anyway, so this is a way for him to have the taste of sushi without the risk to his health.
Been eating Costco salmon raw for years. Safe to say Ive never gotten sick from it
i don't have a costco membership :(
Oh hell yeah, stoked to see more salmon tips from you. Your low and slow salmon in the oven tip from a while back was a revelation, Shaq, and I'm excited to use this someday.
That Action Bronson vid is my go to reference as well for poke at home, but also now I'm just realizing it's almost a decade old. Oh lord.
First time watching you from your cadence to your knowledge, this was a great video.
One of the few ads I've seen that I've seriously been considering
I remember watching that poke video and wanting to make it so bad, and now this has resparked that interest in the best way.
Thanks for the shoutout on how to make it vegan/vegetarian friendly! Was hoping for that.
Would love to get a bit more info on that beet process it sounds super interesting.
I make salmon rice bowls all the time but I definitely just bake frozen salmon 😅 but might have to get it fresh and try it steamed some time this looks amazing!
Super happy to see someone reference Action Bronson’s poke video, his stuff is awesome 😤😤
Costco has been selling smoked salmon poke bowls, and I like that it has the raw vibes and smoky flavor while being cooked. Grocery stores seem to sell it that way too.
as a Hawai'i resident, I always forget most people don't have access to high quality poke/sushi at a moments notice hehe
Y’all don’t forget, you just wanna brag in the comments lol.
the action bronson plug was a nice touch, i watched all those videos in high school
0:58 Following package directions has never given me good rice. :(
I do this with flash frozen tuna from Trader Joe's. It's amazing.
Love the the denim shirt, where did you get it please????
your videos are so interesting and educational that, even though I am a vegetarian I still watch them all the time. That tip about golden beets for vegan poke is awesome, I'll surely look more into that!!!
1:41 for vegan poke i'll do raw soft tofu, it's especially good when the tofu is handmade. also i make a peanut or sesame sauce for the bowl it rules
I appreciate the texture's prolly similar but the taste of that has got to be a little underwhelming, no? I've not had handmade, fresh tofu yet sadly and can imagine its a big improvement, but I've had what I think to be good tofu from Asian grocers and I can't imagine it's bringing much to a bowl of rice and veg, besides being soft, if it's on there undressed. Without a strong flavouring that the fish would otherwise provide, is the flavour all coming from the sauce and veg?
@@fabe61 you can marinate it if you want to. you're right the flavor isn't very strong if it's undressed but with seasoned rice and the right toppings it's a really nice contrast 👍
I get those flash-frozen tuna steaks. They're typically cooked very rare anyway, so a quick sear on a couple of those, sliced over rice and veg gets you most of the "raw poke" experience.
I really like the "let the rice cook your fish for you" idea though. Gonna have to work that into the rotation.
I’m allergic to fish, but I love your videos enough to watch anyway 😅
t r y t h e b e e t s
@@internetshaquille i plan to! I left the comment before I got to that part 😆
This is such an elevated version of my typical "can't think just need to eat throw it all in a pot" mix of calrose rice, a frozen tilapia filet and frozen veg. Thanks for the inspiration
What would you recommend between laying the fish on the rice vs using a steamer insert that comes with the rice cooker?
Love from Phoenix don’t ever stop ⛽️
Getting a UA-cam sponsorship is the ultimate “I made it” moment
action bronson and internet shaquille is the crossover we need
This looks so good, keep up the great work!
It's worth noting that most "fresh" fish is frozen along the journey, and the FDA says that raw salmon is perfectly safe to eat so long as you maintain freezing it correctly. What most of us home cooks can do is -20C for a period of 7 days, I know my freezer gets that cold.
ur the best in the game rn bro keep choppin it up
Thank you for providing ideas for vegan alternatives!!
What about non-salmon seafood, any suggestions?
Can't wait to see what else you have up your sleeve!
I love the strained cringing delivery of sriracha mayo starkist tuna rice bowls
ty for the yt premium bb shaq
Was thinking of making cooked poke just this week and this came up! What a coincidence. Last time I had made homemade poke, I was told by this worker it was sushi grade so I ate it. I had the strangest bathroom times, like… hard to explain, honestly. So needless to say I’ve been put off from making poke.
I am a poke expert from Hawaii. Ahi is the main fish you should think of, and salmon is #2. "Poke bowls" were made up in California; we either ate it as an appetizer, using a toothpick to grab bites of fish, or with rice and a side vegetable as a meal. Unlike most bowl shops, we marinate the fish ahead of time (e.g. teriyaki) or prep with some green onion and salt if its plain. The fish in most of the USA is unacceptable unless you live on the coast and pay a lot, even then it often sucks. True fresh fish should have almost no smell.
I currently use UA-cam premium and love the fact that UA-cam music is included
Whats up Shaq hows your day?
hello mister charlie the horrors persist but so do i o7
@@internetshaquille your videos got me laid for the first time chief i owe you o7
@@96victorcharlie is this what they call a parasocial relationship
@@seanunderscorepry 1000%
I made something similar, but with pan seared salmon, for my wife when she was pregnant and craved sushi, but wanted to avoid raw fish. Not the same, of course, but in the general neighborhood enough to help.
I do agree that youtube is unwatchable with ads.
been thinking about trying youtube premium for a couple months now, and finally pulled the trigger w/ ur affiliate link!! 2 free months AND supporting one of my fav youtubers
@@chlclrk thank u Chloe :)
I can't believe that chefsteps video is 10y old now. Grilling salmon tonight.
ive watched you for years and im jealous your hairline has never changed.
Is that Chula Seafood in the opening? Been there once and loved it (pricy though)
Yes, it is
Hi, fish monger here; you're perfectly safe to eat the exact fish you showed raw. It's farm raised, meeting one of the two FDA requirements to be safe to consume raw (the other having been frozen for a least a week). No sacrifice needed sir, that fish can be poke as is. Recipe slaps tho, can't wait to try it.
That blue salmon cutting board is super hi-tech
Poke bowl i eat comes straight offa fishing boat living on a island has some perks 😉
When I lived in Romania, there was a poke place down the street run by two Moldovan guys. Amazing stuff and was like $3 a bowl, so I ended up going every single day.
watching this with youtube premium
Action Bronson link is broken :(
I assume you could use this same technique in a rice cooker? Maybe just need to have a better guess on the timing?
Great vid i be tryin soon
pls teach us how to make carrot ginger dressing
Works the same in a rice cooker?
0:03 fifteen dollars per pound? that's an incredible price tbh, where are you getting that
The fucking desert, apparently, where fish are known to thrive
Doubt you'll see this but is there a way to do this with a rice cooker?
Where can i get that sick measuring cup?
I also just like using the "raw" smoked salmon - it's obviously really easy to use and I feel like it gets me a somewhat similar experience
I've had UA-cam premium since it was called UA-cam Red and my UA-cam experience is basically my only experience on the current web that reminds me of the good web pre like 2012. It's so different from the other UA-cam that it feels like a superpower.
would this work with tuna too?
Hey man! I’m a commercial salmon fisherman, and obviously I’m biased, but I would recommend people to buy wild caught and not farmed salmon, and do a little bit or research about farmed salmon and its impacts on the environment and see if wild caught is worth the extra price.
I feel like Shaquille needs to come over to Sonora and make a video regarding the difference between US and MEX meats (this is an excuse to come over)
How did you get the idea for this recipe and how many tries did it take to perfect it?