Poke Bowl

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Person eating a poke bowl with chopsticks and ginger on the side
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Poke Bowl

Savor this restaurant-quality meal from the comfort of your deck or patio. It's full of protein and veggies, with crunch, sweetness, and a little spice!

Ingredients

For the poke

  • 16 oz frozen sashimi-grade tuna cubes*
  • ¼ cup green onion, thinly sliced
  • ¼ cup shallot, thinly sliced, optional
  • 3 Tablespoons soy sauce
  • 1 Tablespoon toasted sesame oil
  • 2 teaspoons organic rice vinegar
  • 2 pinches of sea salt, to taste 
  • 2 teaspoons toasted sesame seeds 

Rice

  • 3 cups cooked Japanese short-grain rice (1 ½ cups uncooked rice)

Toppings

  • 1 avocado, sliced
  • ½ cup shelled edamame, cooked per package directions
  • ½ cup English or Persian cucumber, sliced
  • ½ cup daikon or watermelon radish, thinly sliced 
  • 1 ripened mango, cubed 
  • Spicy mayo, to taste**

Optional garnishes

  • 2 Tablespoon toasted sesame seeds 
  • Thinly sliced toasted sushi nori or seaweed snack, to taste
  • ¼ - ½ cup macadamia nuts, chopped
  • ¼ - ½ cup pickled sushi ginger
  • ¾ cup microgreens or sprouts
  • Lime wedges

Instructions

Thaw the frozen, cubed sashimi tuna,*** gently pat dry, and mix with the sliced green onions and shallots. Mix together the soy sauce, sesame oil, rice vinegar, salt, and sesame seeds, and pour over the tuna. Cover and marinate in the refrigerator for 1 hour (up to 12 hours) to let the flavors marry.

Cook the rice according to the package instructions. While the rice is cooking, slice the avocado, cucumber, mango, daikon, green onions, and nori sheets, if using.

When the rice is done, divide it into four serving bowls and let it cool slightly (so it doesn’t cook the tuna). Place the toppings and marinated tuna on top. Garnish as desired, drizzle with spicy mayo, and serve.

* Consuming raw or undercooked meats or seafood may increase your risk of foodborne illness, especially if you have medical conditions.

** To make your own spicy mayo, mix ¼ cup mayonnaise with 2 teaspoons sriracha until well combined.

*** To thaw tuna, remove it from the original packaging and thaw overnight in the refrigerator, or place it in a fresh waterproof package and submerge in cold water, changing cold water every 30 minutes if needed, until thawed.

Notes

Serves 4.