Wow, it has been a hot minute since I have posted on here. I am going to blame 90% of that on school, and 10% on me. In September I started the Finance program at my school, and boy is it busy. But hey, I’m learning all about investments and how to do financial modeling and how to tilt a portfolio and how the Fed raising interest rates is affecting the economy. Doesn’t that just sound like the definition of fun? Proudly, I think its pretty fun. More importantly though, look at these poke bowls. They are the definition of fun.
Poke is cubes of raw fish that are usually marinated in sauce. It is really popular in Hawaii and is pronounced poe-kay. Obviously it is best in Hawaii or somewhere you can get really fresh fish, but it can be done in land locked Utah as well! Certain grocery stores carry it, and I get my fish from Winco. You can buy it fresh or frozen, and both are actually really good (for land-locked standards)! The marinade is easy to make, but adds so much flavor to the fish. The sauce I made here is a ponzu sauce, which is citrus and soy sauce based. One of my other favorite marinates is a sriracha mayo. It is great if you are wanting something with a little more spice.
Once you’ve got the fish, its as simple as can be! And the nice things about this bowl is you can customize the sides, depending on what you prefer. I really love seaweed salad and imitation crab, so those are always a must in my poke bowls. I also always top it with sushi ginger. I think it adds such a fresh finishing taste! I also really love pickled daikon radish. Soooo clearly I really love all the sides. And they all go perfectly with the poke.
Oh, and most of the ‘weird’ stuff – the seaweed salad, imitation crab, sushi ginger, pickled daikon – can be found in any Asian market. And trust me, it’s worth it to find it.
If you make these poke bowls and close your eyes really hard, you may just think you are in Hawaii. Just for a second.
- 2 lbs cubed ahi tuna (salmon works as well)
- 1/2 cup soy sauce
- 1/4 cup orange juice
- 2 tablespoons lime
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 4 cups mixed greens
- 2 cups cooked, shelled edamame
- 6 oz imitation crab
- 3 tbsp mayo
- 2 cups seaweed salad
- 1 avocado
- 2 cups cooked quinoa
- 1 cup sliced pickled daikon radish
- 1 cup snap peas
- sliced sushi ginger
- sesame seeds, to taste
For the poke, whisk together the soy sauce, orange juice, lime juice, rice vinegar and ginger until well mixed. Pour over the tuna and let marinate in the fridge for at least thirty minutes.
To assemble the bowls, first add the mixed greens, then add the rest of the toppings, finishing it off with ginger and sesame seeds.
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