A Cheaper, Easier Alternative to Poke Bowls

[@greedy1596]

Genuinely appreciate the little insert of what to say on the counter in order to get the salmon. Thank you!

[@internetshaquille]

Make sure you say it to the tune of that Man in Finance song

[@greedy1596]

@@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.

[@Blackdegutt]

@@internetshaquille I'm glad I read the comments because I completely missed that reference! lmfao

[@bernardyn]

Omg that's amazing lol​@@internetshaquille

[@juicyboxesxo]

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.

[@ellowell8160]

"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.

[@TheNodrokov]

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

[@spicymeatball4441]

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.

[@IkeSMB]

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.

[@jillionjangles4177]

Action Bronson being your source for a recipe is the greatest thing on earth

[@Lagravia]

the fandoms’ Venn diagram is definitely touching

[@doursen]

Too bad his music is mediocre at best

[@jillionjangles4177]

@@doursen bad opinion

[@jillionjangles4177]

@barnumcapote8215 ong

[@ndhart3213]

​@@doursencan you speak three languages in six voices and eat oysters?

[@awgmax]

THANK YOU for mentioning "Sushi grade". It's just a marketing name. It's not protected by an authority in the US. 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.

[@maxharper9282]

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.

[@IsaacIsaacIsaacson]

its like how gas stations say their coffee is "barista quality"

[@DangerSquiggles]

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.

[@photogami]

1000%! People's minds are blown when the best ever salmon they've had are salmon from Costco

[@sensitiffly]

sashimi grade is the real term

[@nestec55]

out of all the rise to cooking KZbin 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.

[@Homer-OJ-Simpson]

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!

[@alexgieryna6573]

does this work the same in a rice cooker?

[@daemoneko]

what flavor do you get in your rice, by doingthis? New home cook, curious

[@arijeanz]

​@@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

[@MC-mn1oj]

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.

[@Homer-OJ-Simpson]

@@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

[@tombop2k]

I truly think you are one of my more recent highest favorite KZbinr and social cook. You have such genuine and realistic "opinions" but truly care about the consumer. This comes through I so many ways. Thank you for all your efforts and videos.

[@morgantremble]

4:27 i said WOW out loud!!!! Omg congratulations Mr KZbinr!!!!

[@stummyhort]

this ain't a poke bowl this is a palworld bowl babey!!!!

[@Crowmanhunter]

Aawww yeeaaahh! Fish bowl but with GUNS

[@seventeenraccoonsinatrenchcoat]

mmm, kelpsea mi cuit

[@AceThunder21]

​@@CrowmanhunterThat's a Digibowl tyvm 😤

[@AB0BA_69]

Real comment that deserves a pin and not the yt premium shilling lmao

[@zwryy7622]

Ok, that was a good one

[@joshuachesney7552]

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!

[@fakename9303]

‚Why i season my water, not my rice‘ has that big Ragusea energy.

[@whitneyschmitney]

I knew I wouldn’t have to leave this comment myself lol

[@marietailor3100]

Man, that video had cooking KZbin throwing a FIT

[@kikoiekiko7440]

@@marietailor3100 which video?

[@marietailor3100]

@@kikoiekiko7440 Adam Ragusea made a video called “Why I Season My Cutting Board - Not My Steak” or something like that and the he got ROASTED by so many food KZbinrs in the weeks and months afterwards

[@dwtsend]

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,

[@eightcoins4401]

Not just that. It usually costs more from the counter.

[@Gr95dc]

It's the first time I've seen yt premium sponsor a creator. Interesting to see it

[@michaelyousef7544]

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.

[@fableagain]

Poke bowls are like 40% of my life rn, this video is a godsent

[@BrendanMcGinley]

Shaq's videos never waste a second of your time. Always informative, with lots of useful--but not required--sideline tips.

[@Ang3lzzzzCr33dPR]

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.

[@iyziejane]

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.

[@eightcoins4401]

Everytime Ive bought Ahi/Tuna Steak "sear both sides on high heat for 1 to 2 minutes" was the actual cooking instructions on the package.

[@davidshi451]

Is it true that most fish sold fresh in supermarkets is flash frozen, transported, then thawed, in order to kill parasites?

[@internetshaquille]

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.

[@hyun2989]

@@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)

[@livinlicious]

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.

[@justinho6692]

​@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?

[@wapniak666]

@@justinho6692 if you mean buying raw salmon in a store and then keeping it in fridge for 2-3 days then yeah its fine

[@MIKAEL212345]

lmao at that tip screen

[@codrix1823]

Yeah I rarely laugh out loud but that killed me

[@UndertheNeedle282]

😂😂

[@zoc2]

"It's just gonna ask you a few questions" I can tell you had a service job at some point in your life.

[@Alice_Walker]

YT premium is the only subscription fee I'm never tempted to cancel.

[@Vathium]

So many great suggestions for the home cook doing their best to plan out the prep and cook times for peak efficiency!

[@greedy1596]

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

[@herohalv4543]

as a Hawai'i resident, I always forget most people don't have access to high quality poke/sushi at a moments notice hehe

[@gladiatorinsweats]

Y’all don’t forget, you just wanna brag in the comments lol.

[@Tazallax]

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 :)

[@nyanuwu4209]

0:58 Following package directions has never given me good rice. :(

[@TheWhiteDragon3]

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.

[@drgeniusphd]

the preseasoned rice in this is dangerously addictive ive been using it as a base for literally any rice bowl (but with less sugar)

[@HarithBK]

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

[@Aucoin-qt7lg]

Ive been wanting to try to introduce the idea of eating raw fish to my partner who is skeptical. Getting them to try raw-ish in this context seems like a really cool way to test the waters! Excited to try it

[@LumberjackLogs]

love u shaq i dont remember when i started watching but im still here all these years later

[@jackeedee1002]

bro really got a youtube premium ad 😭

[@xxselenaxx2142]

Paying for premium and getting this ad was pretty funny tbh

[@brians7662]

I got it and cant go back

[@eightcoins4401]

He did? Sorry, I use Sponsorblock, I don't see them.

[@emmakay4248]

I love KZbin premium so much, I don’t have any other streaming platforms or subscriptions and it’s worth it

[@meganheartswell]

Yes and youtube music is awesome. Brought me so much new music.

[@GabeSegura94]

Been eating Costco salmon raw for years. Safe to say Ive never gotten sick from it

[@internetshaquille]

i don't have a costco membership :(

[@cubandarknez]

SO. MUCH. GREAT. INFO! In just 5 mins! Gotta bookmark this vid. Love your content!

[@francihenderson8526]

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.

[@hannahfreedman8295]

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!

[@goodeatswithmickey]

gentle cooking sounds so nice, Id watch a whole series on it

[@commonomics]

Getting a KZbin sponsorship is the ultimate “I made it” moment

[@ZacDonald]

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.

[@ardenthebibliophile]

YT premium is legit. Had it for a couple years now otherwise I'd happily click your link

[@internetcarson]

Action Bronson 🤝🏾

[@mynciee]

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

[@yarukineez0]

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

[@internetshaquille]

good2kno ty

[@LoFiAxolotl]

Looks like an actual awesome recipe for a rice bowl in land locked places! Gonna try it

[@linedrivecenter]

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.

[@chartreuseverte]

0:03 fifteen dollars per pound? that's an incredible price tbh, where are you getting that

[@Brent-jj6qi]

The fucking desert, apparently, where fish are known to thrive

[@andy2641]

normal price. u must be getting ripped off or live in an expensive area

[@PiAddiction]

Thanks for the fish alternative suggestion!

[@NikolasN64]

One of the few ads I've seen that I've seriously been considering

[@Whateverworksman93]

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.

[@redramage]

action bronson and internet shaquille is the crossover we need

[@yoda112358]

Would love to get a bit more info on that beet process it sounds super interesting.

[@cyanbolt6503]

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)?

[@cyanbolt6503]

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.

[@eightcoins4401]

​@@cyanbolt6503 Steaming isn't gonna work with a tuna steak. Just fry it normally like the box says, basically short searing on both sides, it ends up pretty much "medium rare" anyways.

[@davidhorton6283]

Thanks for the shoutout on how to make it vegan/vegetarian friendly! Was hoping for that.

[@plantmarrow]

First time watching you from your cadence to your knowledge, this was a great video.

[@ianhedley8229]

Super happy to see someone reference Action Bronson’s poke video, his stuff is awesome 😤😤

[@cozygoblin]

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!

[@takeoutchopsticks]

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

[@fabe61]

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?

[@takeoutchopsticks]

@@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 👍

[@empatheticrambo4890]

I’m allergic to fish, but I love your videos enough to watch anyway 😅

[@internetshaquille]

t r y t h e b e e t s

[@empatheticrambo4890]

@@internetshaquille i plan to! I left the comment before I got to that part 😆

[@orionsofamous]

Love from Phoenix don’t ever stop ⛽️

[@thefunbuns1]

Tysm for giving a vegan alternative in the video it's much appreciated 🙏

[@chlclrk]

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

[@internetshaquille]

@@chlclrk thank u Chloe :)

[@epicassassin11]

I remember watching that poke video and wanting to make it so bad, and now this has resparked that interest in the best way.

[@alexdavis3204]

ur the best in the game rn bro keep choppin it up

[@jacobcrofford3801]

I love the strained cringing delivery of sriracha mayo starkist tuna rice bowls

[@rakiyeaah]

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!!!

[@user-sf9gs2pg1b]

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.

[@patsca_]

watching this with youtube premium

[@TheDungeonDive]

I do this with flash frozen tuna from Trader Joe's. It's amazing.

[@genehayes]

Thank you for providing ideas for vegan alternatives!!

[@Im49th]

“The heat from the rice cooks the salmon” - I understood that reference

[@aModernDandy]

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.

[@dehzinpatatyy]

0:34 why i season my rice cooking water NOT my rice

[@xikirito_6809]

This looks so good, keep up the great work!

[@simonpusateri3527]

Was watching KZbin on the TV at a friends house and I almost screamed when an ad came up after the last 8 months of no ads. I will never go back considering how much KZbin I watch

[@sirbinkalot]

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.

[@eightcoins4401]

I'd assume the recipe used steamed Salmon since Tuna steak costs way more.

[@Brezuk]

Action Bronson link is broken :(

[@yhavin]

That blue salmon cutting board is super hi-tech

[@nyanuwu4209]

2:00 What 'regular grocery store' has a 'fish counter'?

[@gloopgloopglorp]

In the US, most of the major chains do.

[@catgirlsystems]

ty for the yt premium bb shaq

[@r.124]

the action bronson plug was a nice touch, i watched all those videos in high school

[@my-spinning-wheel]

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.

[@benb8647]

Action Bronson plug unlocked a core food memory

[@Cristina.Castillos]

I do agree that youtube is unwatchable with ads.

[@Beekay9898]

Tako or octopus poke has always been cooked but is still considered poke. While most wouldnt bother cooking the salmon, and prefer to eat it raw, this is still poke. The whitewashing comes from the idea that its a rice bowl instead of eaten as is on its own, but your preparation of the fish is as "local" as we would find in hawaii.

[@aniketdas5298]

What would you recommend between laying the fish on the rice vs using a steamer insert that comes with the rice cooker?

[@96victorcharlie]

Whats up Shaq hows your day?

[@internetshaquille]

hello mister charlie the horrors persist but so do i o7

[@96victorcharlie]

@@internetshaquille your videos got me laid for the first time chief i owe you o7

[@seanunderscorepry]

​@@96victorcharlie is this what they call a parasocial relationship

[@96victorcharlie]

@@seanunderscorepry 1000%

[@RefugeeOfRap]

ive watched you for years and im jealous your hairline has never changed.

[@CPrs3394]

What about non-salmon seafood, any suggestions?

[@seranadevirus]

I currently use KZbin premium and love the fact that KZbin music is included

[@sunflower6434]

Finally a cooked salmon recipe

[@IndigoEuphonium]

It's not a poke bowl... it's an okay bowl. And that's perfectly okay

[@christaves]

I assume you could use this same technique in a rice cooker? Maybe just need to have a better guess on the timing?

[@indigosnow_]

YT premium is beyond worth it

[@internetshaquille]

so true, king- especially when u start with 2 free months: kzbin.info?cc=internetshaquille&

[@Quixan]

I've had it for quite a while now - best (legal) media value I've ever experienced.

[@KevinLou1]

I will happily shill for YT premium - I’d cancel all my other media subscriptions before I cancel it (okay, maybe not Spotify, but close enough)

[@lewpo19]

Not only is KZbin Ad free, you also get offline videos, videos with screen off, and picture-in-picture mode along with KZbin Music. Don't even pay for Spotify now.

[@Andre-qo5ek]

worth it or not... they are trying extra hard to get people on it... i am always suspicious when a corp is trying so hard to get us to sign up.

[@wowdanalise]

"The heat from the rice cooks the egg"

[@yes-ilovepizza]

Has anyone tried this recipe with an electric rice cooker? Eg: a Zojirushi? Do you still dump the salmon in at the 8 minute mark?

[@joshstead6078]

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

[@iyziejane]

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.

[@Camila-c3z]

Can't wait to see what else you have up your sleeve!