The Poke Bowl that Brightened Our Day
The Poke Bowl that Brightened Our Day
Servings Prep Time
4bowls 30minutes
Servings Prep Time
4bowls 30minutes
Marinated salmon and tuna
  • 1lb. Sashimi grade salmon and/or tuna
  • 1/2cup soy sauce
  • 1/4cup toasted sesame oil
  • 1tbs. Sriracha sauce
  • 2tbs. honey
  • 1inch piece fresh ginger
  • 1 mango
  • 1 avocado
  • greens, scallions, edamame, purple cabbage, carrots, fresh cilantro, sesame seeds
  • steamed riceoptional
Sriracha Mayo
  • 1tbs. Sriracha sauce
  • 2tbs. mayonnaise
Pickled Cucumbers
  • 1/2cup rice wine vinegar
  • 1/4cup water
  • 3tbs. honey
  • 1tsp. salt
  • 1/2tsp. red pepper flakes
  • 2small Persian cucumbers
  1. The pickled cucumbers were a very tasty addition to this recipe. Do this first to get them going. Cut the cucumbers into thin slices. Mix the rice wine vinegar, water, honey, salt, and red pepper flakes together in a glass jar and add the cucumbers. Put the lid on and let them marinate.
  2. In a large bowl mix together the soy sauce, toasted sesame oil, Sriracha sauce, and honey. Grate the fresh ginger into the bowl. Use a fork to mix well and to blend in the honey that has settled to the bottom of the bowl. If you are using 2 types of fish, divide the marinade into 2 bowls.
  3. Cut the raw fish into small chunks. Add the fish to the bowl of marinade. Let it sit while you chop up your toppings.
  4. In a small bowl, mix together the ingredients for the Sriracha Mayo.
  5. Assemble your Poke Bowls. Spoon steamed rice into the bottom of a single serving bowl. Add chopped greens such as Romaine lettuce and arugula. Add a few forkfuls of the marinated fish, some diced avocado, mango, edamame, cucumbers, shredded purple cabbage and carrots. Pour a few tablespoons of the left over marinade into your bowl as a dressing. Top with some Sriracha Mayo and sesame seeds.
  6. Enjoy!