Seared Swordfish Poke Bowl

Indulge in the rich, buttery flavors of our Seared Swordfish Belly Poke Bowl, perfectly paired with sticky rice and an array of vibrant, fresh toppings. The dish starts with succulent cubes of swordfish belly, marinated in a combination of soy sauce, Japanese barbecue sauce, lime juice, honey, garlic, and ginger. These flavors are then seared into the fish with a quick toss in a hot pan glazed with fragrant sesame oil, just until a golden crust forms, keeping the inside tender and juicy. The warm, seared fish is laid atop a bed of sticky rice, creating a contrast with cool, creamy avocado slices, tender sautéed shiitake mushrooms, and sweet mango cubes. A drizzle of tangy sriracha mayo and a sprinkle of crisp green onions, aromatic cilantro, sesame seeds, and nori strips complete the bowl.

INGREDIENTS:

• 1 pound fresh swordfish belly, cut into ½-inch cubes
• ¼ cup soy sauce
• 2 tablespoons Japanese barbecue sauce (e.g., teriyaki or yakitori sauce)
• Store-bought sriracha mayo for drizzling
• 1 ripe avocado, peeled, pitted, and sliced
• 6 fresh shiitake mushrooms, stems removed and thinly sliced
• Juice of 1 lime, plus wedges for serving
• 1 ripe mango, peeled and cubed
• ¼ cup sliced green onions
• ¼ cup chopped cilantro
• Cooked sticky rice (sushi rice), for serving
• Sesame seeds, for garnish (optional)
• Nori strips, for garnish (optional)
• Sesame oil for sautéing

MARINADE:

will also be used as a sauté sauce 

• ¼ cup soy sauce
• 1 tablespoon Japanese barbecue sauce
• 1 tablespoon lime juice
• 1 teaspoon honey or sugar (adjust based on the sweetness of the barbecue sauce)
• 1 garlic clove, minced
• 1 teaspoon grated fresh ginger

INSTRUCTIONS:

Marinate the Swordfish: In a bowl, combine the soy sauce, Japanese barbecue sauce, lime juice, honey or sugar, minced garlic, and grated ginger.

Marinate the swordfish cubes for 30 minutes to an hour.

Prepare the Sticky Rice: Cook the sticky rice according to the package instructions.

Sauté the Shiitake Mushrooms: Heat a little sesame oil in a pan over medium heat. Add the mushrooms and sauté until soft and slightly caramelized.

Remove and set aside.

Lightly Sauté the Swordfish: Heat more sesame oil in the pan over high heat.

Remove the swordfish from the marinade (saving the marinade) and sauté the cubes quickly on all sides until the outside is seared but the inside remains medium-rare, about 1-2 minutes total.

Remove the fish and set aside on a plate.

ASSEMBLE POKE BOWLS

Place a scoop of sticky rice in each bowl. Top with the seared swordfish cubes.

Add Toppings: Arrange the avocado slices, sautéed shiitake mushrooms, and mango cubes on top.

Garnish: Sprinkle with sliced green onions, chopped cilantro, sesame seeds, and nori strips.

Drizzle: Drizzle with soy sauce, Japanese Barbecue Sauce, and a generous amount of sriracha mayo.

SERVE: Serve with a lime wedge on the side for an extra zing and enjoy!