Name: Poke Bowl
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
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

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

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.

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

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.

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

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

Ingredients