Ocala Cooks | Elijah Rushing

Elijah Rushing is a firefighter/paramedic with Ocala Fire Rescue. He says he didn’t really get into cooking “until I started working for the fire department, where I began cooking for other people and realized I enjoyed it.” He likes to make simple, flavorful meals and says this recipe is “my go-to favorite because it’s a perfect mixture of surf and turf, extremely filling and very satisfying. It is easy to make and can be customized to your liking.”

Poke Bowl (for two)


1 pound beef (fajita cut)

1 pound shrimp

4 ounces cold smoked salmon

2 cups cooked jasmine rice

8 ounces Brussels sprouts (cut into halves)

1 cucumber (cut into coins)

2 avocados (cut into slivers)

1 red onion (cut into slivers)

5 ounces chopped scallions

1 bottle zesty Italian dressing

Salt and pepper, to taste


Lemon Aioli Sauce

1 7-ounce bottle lemon juice

2 teaspoons minced garlic

Mayonnaise, to taste

Salt and pepper, to taste

When preparing the beef from scratch, I like to place it in a crockpot with some pepperoncini, teriyaki sauce and butter on low heat for roughly two hours. You also can use pre-prepared beef if desired.

Preheat the oven to 400°F. Season the Brussels sprouts with salt, pepper and zesty Italian dressing to taste and roast them in the oven for 18 minutes.

Peel and de-vein the shrimp and cook in a skillet with your choice of seasonings.

Prepare the cucumber, avocado, scallions and red onions.

Cut the cold smoked salmon into 1-inch slices.

Prepare the lemon aioli by mixing the mayonnaise, salt, pepper, minced garlic and lemon juice in a bowl until fully combined.

Assemble each bowl by adding one cup of cooked rice to the center and assembling the vegetables and proteins around it. Finish with a drizzle of aioli.

Ocala Cooks is a place to share recipes and discuss all things food.
Join the conversation at fb.com/groups/ocalacooks

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