Poke Bowl

Poke Bowl

My undeniably all-time favourite food is sushi.

For the longest time I had a mindset that sushi was the only food worth going out for. (I now appreciate other chefs’ work and find many places worth going to!)

I don’t typically make sushi at home for two reasons. One, I leave it to the true experts, because there’s a lot more to the sushi preparation than meets the eye (proper knife skills alone would take forever to even somewhat master.) Secondly, sushi grade fish is not easy to find and it may get very close in cost to the cost of going out.

Once in a while, however, I throw together a “Poke” bowl. Poke is actually Hawaiian in origin, and not Japanese. But because it consists of raw fish, it is very similar to my favourite Japanese sashimi dish and does the trick when I’m craving sushi.

Here’s my take on a Poke bowl.

DifficultyBeginner

Yields4 Servings
Prep Time15 mins

 ½ lb raw sashimi-grade salmon or tuna, cubed
 1 tbsp white onion, minced finely
 1 ½ tbsp soy sauce
 1 ½ tsp sesame oil, divided
 1 ½ tsp honey or maple syrup (or combinaiton of both)
 red pepper flakes
 kosher salt, to taste
 1 green onion, sliced thinly on a bias
 1 tbsp dried seasweed sliced thinly
 1 mango, sliced into ribbons
 1 avocado, cubed or sliced into ribbons
 1 tsp toasted sesame seeds for sprinkling
 lime or lemon wedges, for serving
 cooked rice, for serving, optional

1

Gently combine tuna or salmon, green onion, sesame seeds, 1 tsp sesame oil, soy sauce and honey or maple syrup. Sprinkle with a pinch of salt and red pepper flakes. Allow to sit at room temperature for 5-10 minutes. But not longer, to avoid for the salt to start inadvertently cooking the fish.

2

In the meantime, slice mango and avocado into ribbons or cubes and dress very lightly with 1/2 tsp sesame oil.

3

After the rest, toss the fish mixture gently once more, taste and adjust the seasoning with more honey, soy sauce, sesame oil for richness or additional spice.

4

Divide the fish mixture between bowls. Place sliced seaweed, avocado and mango ribbons in a decorative manner.

5

Serve right away by itself or with a bowl of cooked rice.

Ingredients

 ½ lb raw sashimi-grade salmon or tuna, cubed
 1 tbsp white onion, minced finely
 1 ½ tbsp soy sauce
 1 ½ tsp sesame oil, divided
 1 ½ tsp honey or maple syrup (or combinaiton of both)
 red pepper flakes
 kosher salt, to taste
 1 green onion, sliced thinly on a bias
 1 tbsp dried seasweed sliced thinly
 1 mango, sliced into ribbons
 1 avocado, cubed or sliced into ribbons
 1 tsp toasted sesame seeds for sprinkling
 lime or lemon wedges, for serving
 cooked rice, for serving, optional

Directions

1

Gently combine tuna or salmon, green onion, sesame seeds, 1 tsp sesame oil, soy sauce and honey or maple syrup. Sprinkle with a pinch of salt and red pepper flakes. Allow to sit at room temperature for 5-10 minutes. But not longer, to avoid for the salt to start inadvertently cooking the fish.

2

In the meantime, slice mango and avocado into ribbons or cubes and dress very lightly with 1/2 tsp sesame oil.

3

After the rest, toss the fish mixture gently once more, taste and adjust the seasoning with more honey, soy sauce, sesame oil for richness or additional spice.

4

Divide the fish mixture between bowls. Place sliced seaweed, avocado and mango ribbons in a decorative manner.

5

Serve right away by itself or with a bowl of cooked rice.

Poke Bowl

Make it Gluten-Free: use Gluten-Free soy sauce, ensure all your ingredients are gluten free.

Make it Low Carb/Keto/Paleo: omit honey or maple syrup, skip the mango. Use coconut aminos for Paleo version. Skip rice or serve with cauliflower rice.

Happens to be Dairy-Free.

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