There’s nothing tastier than slightly salted seafood paired with crisp veggies for the perfect umami combo on a hot summer day. That’s the beauty of poke. And it’s such an easy dish to prepare. What was once predominantly eaten in restaurants is now often being prepared at home.
DIY sriracha mayo
Some people love to drizzle sriracha mayo over poke bowls. Here’s how to make it: Simply combine 1 Tbsp (15 mL) sriracha sauce with 3 Tbsp (45 mL) mayo and a little water or lime juice just to make it pourable. Stir well and transfer to a squeeze tube or a little jug with a pour spout and drizzle over poke.
Marinating raw fish
Sashimi-grade raw fish cut into small cubes, tartar style, as we’ve done in our recipe, needs very little marinating time.
Colourful and Crispy Poke Bowls
Ingredients
- 2 cups (500 mL) cooked brown rice
- 1 cup (250 mL) finely shredded red cabbage
- 1 cup (250 mL) shaved carrot strips
- 1 cup (250 mL) packed baby spinach leaves
- 1/2 cup (125 mL) thinly sliced unpeeled cucumber
- 6 radishes, thinly sliced
- 1 avocado, peeled and sliced
- 2 green onions, thinly sliced on the diagonal
- 12 oz (340 g) sashimi-grade ahi tuna or sockeye salmon
- 2 Tbsp (30 mL) light soy sauce or gluten-free liquid aminos
- 2 Tbsp (30 mL) rice vinegar
- 1 Tbsp (15 mL) toasted sesame seed oil
- 2 tsp (10 mL) chili garlic sauce or Sriracha
- 1 tsp (5 mL) peeled and finely grated gingerroot
- 1 tsp (5 mL) honey or agave
- Lime wedges, cilantro sprigs, and black sesame seeds, for garnish (optional)
Nutrition
Per serving:
- calories284
- protein21 g
- fat10 g
- sat. fat2 g
- total carbohydrates28 g
- sugar6 g
- fibre4 g
- sodium391 mg
Directions
01
Have rice cooked and all vegetables sliced and diced before marinating tuna.
02
In medium bowl, combine soy sauce, rice vinegar, sesame seed oil, chili garlic sauce, gingerroot, and honey. Whisk to blend.
03
Cut fresh raw fish into 1/2 inch (1.25 cm) cubes. Add to marinade and stir gently. Set aside while assembling bowls.
04
Begin filling 4 individual serving bowls starting with a scoop of cooked rice. Arrange vegetables on top, fanning each serving with a couple slices of avocado. Using slotted spoon, scoop diced fish from marinade and divide evenly over vegetables. Drizzle with remaining sauce. Garnish with lime wedges, cilantro, and sesame seeds, if using, and serve immediately. Optional finishing note: top each bowl with strips of nori and pickled ginger for balanced flavours.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
