Poke Bowl Recipe
Poke is a traditional Hawaiian dish that is made with small pieces of fresh and raw fish or seafood, which are combined with finely chopped vegetables, herbs, condiments, and seasonings.
Although traditional poke uses either ahi tuna (yellowfin tuna) or octopus, the variations on this dish are endless these days, including poke with salmon, mussels, crabmeat, or oysters, as well as vegetarian versions with diced avocados
Poke is typically consumed on its own as an appetizer or with steamed white rice for a full meal.
In Hawaii, it is available in most supermarkets and is a common dish prepared for special occasions
RECIPE INGREDIENTS
1/4 c. low-sodium soy sauce
2 teaspoon rice vinegar
2 teaspoon sesame oil
1 teaspoon freshly grated ginger
Pinch of crushed red pepper flakes
2 green onions, thinly sliced, plus more for garnish
1 teaspoon toasted sesame seeds, plus more for garnish
1 lb. sushi-grade ahi tuna, cut into bite-size pieces
FOR SERVING
Cooked white or brown rice
Sliced avocado
Sliced cucumber
Edamame
Shredded carrots
Sliced radish
DIRECTIONS ON POKE BOWL RECIPE
- Whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, green onions, and sesame seeds in a bowl.
- Add tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.
- To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice.
- Garnish with green onions and sesame seeds before serving.
HERE ARE MORE RECIPES YOU CAN ENJOY TOO
RECIPE VIDEO
Ingredients
1/4 c. low-sodium soy sauce
2 teaspoon rice vinegar
2 teaspoon sesame oil
1 teaspoon freshly grated ginger
Pinch of crushed red pepper flakes
2 green onions, thinly sliced
1 teaspoon toasted sesame seeds
1 lb. sushi-grade ahi tuna, cut into bite-size
FOR SERVING
Cooked white or brown rice
Sliced avocado
Sliced cucumber
Edamame
Shredded carrots
Sliced radish
Instructions
- Whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, green onions, and sesame seeds in a bowl.
- Add tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.
- To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice.
- Garnish with green onions and sesame seeds before serving.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @agameals.
Ingredients
1/4 c. low-sodium soy sauce
2 teaspoon rice vinegar
2 teaspoon sesame oil
1 teaspoon freshly grated ginger
Pinch of crushed red pepper flakes
2 green onions, thinly sliced
1 teaspoon toasted sesame seeds
1 lb. sushi-grade ahi tuna, cut into bite-size
FOR SERVING
Cooked white or brown rice
Sliced avocado
Sliced cucumber
Edamame
Shredded carrots
Sliced radish
Instructions
- Whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, green onions, and sesame seeds in a bowl.
- Add tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.
- To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice.
- Garnish with green onions and sesame seeds before serving.