Easy Poke Bowls
Poke is a delicious and light meal. Anyone who enjoys sushi will probably love this easy idea!
Servings: 4 per fish choice
Ingredients
Poke Base
- Cooked sushi rice, short-grain brown rice or quinoa. For a low-carb option, use cauliflower rice or salad greens.
Topping Ideas
- Thinly sliced green onions (scallions or spring onions), diced avocado, diced mango, furikake seasoning, cut/chopped nori, fried onions, sliced or diced cucumbers, sliced radishes, taro chips, steamed edamame, etc.
Salmon Poke
- 1 lb Salmon fillet about 500g, sushi grade, bones and skin removed
- 3 Tbsp Mayonnaise
- 1 Tbsp Sriracha hot sauce (or more to taste)
- 1 Tbsp Tobiko fish roe (optional)
Tuna Poke
- 1 lb Ahi tuna fillet about 500g, sushi grade, bones and skin removed
- ¼ cup Soy sauce may use low sodium or tamari (gluten-free), or more to taste
- 1 Tbsp Sesame seed oil
- 1 Tbsp Sesame seeds toasted or black
Instructions
To Make Bowls
- Cut fish into small (1/2 inch) pieces and mix well with marinade ingredients in a bowl.
- Cover and refrigerate for a minimum of 30 mins.
- Place cooked warm (not hot) rice or other base ingredient into individual bowls and add a portion of marinated fish on top.
- Add toppings of your choice and enjoy!