Poke Recipe
Total Time
30 minutes
Prep Time
30 minutes
Rating
5 out of 5 stars
(10)
Ingredients
4 servings
- 16 ounces sushi grade ahi tuna (or other wild ocean fish) cut into ¾ inch cubes
- 3 scallions, sliced thinly at a diagonal
- 1 tablespoon toasted sesame seeds
- ¼ cup soy sauce (or use Shoyu, GF Braggs Liquid aminos
- 2 teaspoons toasted sesame oil
- 1 teaspoon sugar, honey or agave,
- 1 teaspoon rice wine vinegar
- 1 garlic clove finely minced
- 1 teaspoon grated ginger root
- 1-2 teaspoons sriracha, or garlic chili paste, for spicy poke
- 1-2 tablespoons hijiki seaweed (traditional)
- Base: 2 cups cooked brown rice, cooked white rice, soba noodles or rice noodles, baby spinach or greens
- 1 cup shredded cabbage, grated carrots or grated fresh beets
- 1 avocado, sliced
- 1/2 cup sliced cucumber or sliced radishes
- 1/2 cup Edamame, shelled
- 1 ½ teaspoons rice wine vinegar
- 2 tablespoons mirin (or sub 1 ½ tablespoons water +½ tablespoon honey)
- 2 tablespoons soy sauce or GF Braggs Liquid Aminos
- 2 tablespoons orange juice (half an orange)
- 1 tablespoon fresh lime juice
How would you rate this recipe?
Preparation
Step 1
If cooking rice or noodles, start first and cook according to package directions.
Step 2
Cut fish into ½- ¾ inch cubes. Place in a medium bowl. Add scallions, soy sauce, sesame oil, sugar and rice vinegar and sesame seeds, and give a good mix.
Step 3
Mix in any optional Poke Salad additions. Refrigerate until serving.
Step 4
If creating a bowl, make the optional Poke Bowl Sauce, combining ingredients in a small bowl.
Step 5
Assemble bowls – Divide rice (or other base) among bowls. Add any additional toppings: avocado, cucumber, radish, sprouts, etc. Top with a bg spoonful of Pake Salad.
Step 6
Drizzle Poke Bowl sauce over the veggies and sprinkle with any additional toppings.
Step 7
Serve with chopsticks and Sriracha.
Step 8
Save recipe for the next time?
