Poke (pronounced PO-KAY - rhymes with OK) bowls are a staple of Hawaiian cuisine, and I for one am super excited that this healthy dish made its way to the mainland!
Poke unusually consists of cubed marinated raw fish, and while it is delicious on its own, it is often served over sushi rice which makes it kind of like a bowl of deconstructed sushi! In my opinion, this makes an exceptionally fabulous lunch, who doesn’t love sushi?
I’ve taken to using brown rice as the base for my poke bowls, but white sushi rice is more traditional. I think it would also be great over a bed of lettuce, or some bean thread noodles!
Ahi Tuna Poke Bowl
- 1 lb Sushi grade Ahi Tuna
- 1/4 cup Sweet yellow onion thinly sliced
- 2 Green onions sliced diagonally
- 3 tbs Soy sauce
- 2 tbs Sesame oil
- 1 tbs Honey
- 1-2 tbs Sriracha to taste
- 1/2 tsp Sea salt
- Chopped peanuts or macadamia nuts
- Seaweed salad (a combination of wakame and hijiki seaweed)
- Sesame seeds
Using a sharp knife, cut your tuna steaks into bite sized cubes and place in a bowl.
Mix in remaining ingredients (except for toppings). Cover and allow fish to marinate in the fridge for at least a half hour to an hour if you can wait that long.
Layer a bowl with rice, marinated fish, and then toppings.
Viola! Poke bowls for everyone!
You'll definitely want to eat all your poke on the same day it is made, but it will keep in the fridge for a day or two.
Make this Recipe Cannabis Infused:
Simply substitute your cannaoil for some of the sesame oil! If you are using a tbs of cannaoil, only use 1 tbs of sesame oil. If you use 1/2 tbs of cannaoil, use 1 1/2 tbs of sesame oil. You get it.
For guidance on how much cannaoil to use, check out this article on dose and potency.