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.
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