Poke bowls Recipe is easier than ever to make at home. Read on to learn how!
So what is poke anyway? Pronounced ‘poh-kay’, this dish comes from Hawaii, is made with cubed ahi tuna, and is delicious but not particularly ‘instagrammable’. Poke means to cut or slice in Hawaiian. The fish is marinated with a variety of sauces and onions and served with rice. You can get poke all over Hawaii, even in convenience stores and supermarkets.
The fast-casual poke bowl restaurant appears to have popped up all over the globe. And this is one trend I can get behind! The first poke bowl I tried was in San Diego in 2017, and I haven’t stopped eating them. Poke bowls are actually one of my favorite healthy meals to find when I am traveling, because they are customizable and I always feel good after eating them. I enjoy eating local food and treats when I travel, but sometimes it’s just nice to know what is actually in my meal, no funky oils or mystery sauces!
The typical poke bowl restaurant will have a menu with pre-made combinations and a build-your-own-bowl option where you can pick your base, protein, sauces and toppings. My go to base is half greens or zoodles and half rice, with salmon and ahi poke, and seaweed, cucumber, mango, edamame, ginger, masago, furikake and sasame for toppings. It varies by the location. I am fairly selective with my sauces, and almost never get sauce directly on the bowl. I’ve done it before and it can end up being way too saucy for my liking. I used to carry Coconut Secret coconut aminos packets with me (from Amazon/Whole Foods) and I would use one of those plus sriracha! Sometimes I get sriracha mayo on the side as well.
As widespread as this poke bowl phenomenon may seem, sadly the poke bowl craze has not yet reached Kiel, Germany, where I am currently residing. This means, when the poke bowl urge hits, I have to get creative and make them at home. I’ve been doing it for weeks now, and I actually like the bowls I make at home BETTER than the ones I get out! I’m going to post the poke bowls recipe below, but it’s important to remember that you can get really creative with how you make these. They can be individualized to suit your taste and dietary preferences. Below are some ideas to get your creative poke juices flowin’:
Base ideas: sushi rice, brown rice, forbidden rice, quinoa, basmati rice, mixed greens, cabbage, zoodles, massaged kale
Protein ideas: salmon, ahi tuna, shrimp, octopus, chicken, tofu
Ingredients ideas: seaweed salad, avocado, cucumber, mango, edamame, radish, pineapple, jalapeno, cabbage, carrot, masago, green onion, red onion, corn
Topping ideas: sesame seeds, furikake, crispy onions, crispy garlic, crushed nuts, toasted coconut ships
Sauce: wasabi mayo, sriracha mayo, sriracha, coconut aminos, ponzu, lime juice
Also Read : Immunity-Boosting Chia Pudding
DIY Poke Bowls Recipe
Ingredients
- 8 oz sashimi grade salmon
- 1 cup rice, cooked
- 1/2 cup edamame, shelled
- 2 large handfuls mixed greens
- 1/2 cucumber, sliced
- 1 ripe avocado, diced
- 1/2 ripe mango, diced
- 1/2 cup purple cabbage, sliced
- 1 handful cilantro, chopped
- 2 tbsp red onion, thinly sliced
- 1/4 cup sushi ginger
- 2 tbsp coconut aminos
- 2 tbsp avocado oil mayo
- 1-2 tsp wasabi
- sesame seeds
Instructions
- Cube the salmon and mix it in a bowl with the coconut aminos, red onion and sesame seeds.
- Divide the rice, mixed greens, edamame, cucumber, avocado, cabbage, mango, ginger and cilantro artistically in two bowls.
- Mix together mayo and wasabi until fully combined. Add a little bit of water if it looks too thick!
- Drizzle sauce on top of bowls. Sprinkle sesame seeds on top.
- Grab some chopsticks and enjoy =)
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