Guys, I seriously love poke. I’ve been to Hawaii a bunch of times and it’s always my meal of choice when I’m there. Along with some solid Mai Tais, of course 😉 You can get some really great poke on the west coast too, and I’m sure there’s good poke to be had around the country. For those of you unfamiliar with it, poke is raw, sushi grade fish cut up into bite sized pieces and usually marinated in some kind of a sauce. My favorite is some version of spicy ahi tuna, but I don’t discriminate.
When I lived in San Francisco, I had the most amazing poke bowl for lunch one day and I knew I had to try to recreate it at some point. It had 3 meats – ahi tuna, salmon, and crab. The crab isn’t a traditional poke bowl add-in, but Dungeness crab is a staple in northern California. Not that I was complaining.
Anywho, I did my take on a poke bowl with this recipe. It’s delicious and I promise there’s some rice under there! I topped it all off with a little bit of flying fish roe because I love that stuff and was in a #TreatYoself mood. Enjoy!
- 1/4 lb sushi grade ahi tuna
- 1/4 lb sushi grade salmon
- 3 oz seaweed salad
- 1/2 medium avocado, (60 grams)
- 1/2 cup matchstick carrots
- 1/3 cup Lundberg Organic Brown Jasmine Rice, cooked according to package directions
- 1/4 cup green onions, chopped
- 1 tsp black and white sesame seeds
- 2 tbsp low sodium soy sauce
- 1 tbsp sriracha
- 1/2 tbsp sesame oil
- 1/2 tsp Flavor God Spicy Everything seasoning
- 1 tbsp flying fish roe
- 1/4 cup fried wonton strips
- Furikake rice seasoning to taste
- Whisk sauce ingredients until combined. Pour half over tuna and remaining half over salmon. Add about 1 tbsp chopped green onions to each and toss until fish is coated. Refrigerate for 30 minutes.
- Assemble poke bowls by dividing rice, fish, seaweed salad, avocado, and carrots evenly into two bowls. Top with sesame seeds, green onions, and any desired optional toppings before serving.