poke

Here's what you need: sushi rice, water, rice vinegar, sugar, salt, wild-caught, sushi-grade salmon fillet, soy sauce, lemon juice, avocado, cucumber, pickled ginger, green onion, nori, toasted sesame seeds, black sesame seeds

Salmon Poke Bowl Recipe By Tasty

sushi rice

rice vinegar

sugar

salt

oz wild-caught, sushi-grade salmon fillet

soy sauce

lemon juice

½ avocado, thinly sliced

½ cucumber, halved lengthwise and thinly sliced

pickled ginger

green onion, thinly sliced

nori

sesame seeds

black sesame seeds

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Tasty

Salmon Poke Bowl Recipe by Tasty

Add the rice to a fine mesh strainer and submerge in a bowl filled with water. Shake the rice a few times to remove excess starch.

Transfer the rice to a medium pot and add 1 cup (240 ml) of water. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 10 minutes. Remove the pan from the heat and let stand for 15 minutes.

Remove the lid and fluff the rice with a fork or rice paddle. Transfer the rice to a large bowl.

Mix together the rice vinegar, sugar, and salt and pour over the rice while still hot. Gently fold the rice to incorporate. Cover and set aside until ready to assemble the bowl.

Using a very sharp knife, gently slice the salmon fillet into ½-inch (1 cm) cubes. It may be easier to slice if you place the salmon in the freezer for a few minutes to help it firm up.

Just before assembly, place the salmon in a bowl and season with the soy sauce and lemon juice.

To assemble, place a few spoonfuls of rice into a medium bowl (use any leftover rice for another poke bowl or sushi). Top the rice with the seasoned salmon, avocado, cucumber, ginger, green onions, nori sheets, toasted sesame seeds, and black sesame seeds.

https://vid.tasty.co/output/97042/landscape_480/1528132507

Let's make a vegetarian poke bowl! They're fantastic this time of year because they're light, clean, filling but not heavy. Made with watermelon poke.

How To Make A Great Vegetarian Poke Bowl

rice

watermelon poke

organic tofu, cubed

sprouts greens

asparagus

avocado,

soy sauce, sesame seeds, scallions, thinly sliced watermelon radish

How to Make a Great Vegetarian Poke Bowl

Assemble each poke bowl with the rice as the base, topped with the watermelon poke, tofu, sprouts, asparagus, and avocado. Finish with a good drizzle of soy sauce, sesame seeds, scallions, and watermelon radish.

Spicy Tuna Poke Bowls made with chunks of fresh tuna, avocado, cucumbers, spicy mayo, scallions cut on the bias served on a bed of steamed rice – YES please!!

Spicy Tuna Poke Bowls

tuna

scallions

soy sauce or gluten-free tamari

sesame oil

sriracha

mayonnaise

sriracha sauce

cooked short grain brown rice or sushi white rice

cucumbers ((from 2 Persian) peeled and diced 1/2-inch cubes)

Hass avocado ((3 ounces) sliced)

scallions (sliced for garnish)

sriracha (for serving (optional))

In a small bowl combine the mayonnaise and sriracha, thin with a little water to drizzle.

In a medium bowl, combine tuna with scallions, soy sauce, sesame oil and sriracha. Gently toss to combine and set aside while you prepare the bowls.

In 2 bowls, layer 1/2 the rice, 1/2 the tuna, avocado, cucumber and scallions.

Drizzle with spicy mayo and sesame seeds and serve with extra soy sauce on the side, if desired.

Poke is a Hawaiian staple and is convenient, nutritious and filling. Our easy bowl uses fresh sushi-grade tuna and shichimi togarashi – a Japanese seven-spice mix

Poke bowl

tsp rice wine vinegar

tsp shichimi togarashi

freshest sushi-grade tuna(ask your fishmonger

tbsp sesame oil

juice ½ lime,

chilli flakes

cherry tomatoes(approx 100 grams), halved

nori,

macadamia nut, roughly chopped

spring onions, thinly sliced diagonally

Put the rice in a small bowl. Cover with cold water and massage with your hands to remove the starch. Drain and put the rice in a small saucepan with a tight-fitting lid. Cover with a fingertip depth of cold water and simmer over a medium heat with the lid on for 10 mins. Remove from the heat and leave to steam with the lid on for another 15 mins, then stir through the rice wine vinegar.

Meanwhile, mix the mayonnaise with the shichimi togarashi in a small bowl and set aside. Put the tuna on a chopping board, cut into roughly 1cm cubes, then sprinkle liberally with flaky sea salt.

In a large bowl, mix the sesame oil, soy sauce, lime juice and chilli flakes. Add the tuna chunks and stir well, so that every piece is coated in the dressing.

To assemble, put a mound of rice in two bowls. Top each with half an avocado, the tuna and dressing, cherry tomatoes and nori. Sprinkle over the chopped nuts and spring onions, and finish with a spoonful of the spicy mayo.

Simple, savory, and no soy sauce necessary.  Make this traditional Hawaiian poke with the freshest fish you can find, and let the luau begin!

Legitimate Hawaiian Poke (&amp; Keto)

Tb ogo seaweed, dried (use nori strips

lb sashimi grade tuna loin (or other sashimi

c sweet onion, sliced 1/4" thick (or red/white onion rinsed under water)

Tb sesame oil (or olive oil)

Tb thin sliced green onion

tsp red chili flakes

If using dried ogo seaweed, soak in water for about 5 minutes.&nbsp; Drain, squeeze out excess water, and rough chop into 1/4" pieces.&nbsp;

Cut tuna into 1/2" dice.&nbsp; Be sure to remove any tough white sinew by using a spoon to scrape off the tuna.

Toss cubed tuna with onion, sesame oil, green onion, sea salt and chili flakes if using.&nbsp; Store for up to 6-8 hours before serving.

How to make salmon poke at home for a fresh, delicious meal or appetizer!

Salmon Poke Recipe

lb sushi-grade salmon

tsp fresh ginger, peeled and grated

Tbsp toasted sesame oil,

tsp rice vinegar,

Tbsp liquid aminos,

tsp sriracha, to taste

green onion, finely chopped

tsp sesame seeds

sea salt,

Obtain sushi-grade salmon (packaging should specify "sushi grade"...

Obtain sushi-grade salmon (packaging should specify "sushi grade" and it should be frozen upon purchase).

Thaw sushi-grade salmon in your refrigerator until completely...

Thaw sushi-grade salmon in your refrigerator until completely thawed. Place salmon on a clean cutting board on top of a clean counter top. Use a knife to remove the salmon skin.

Chop the salmon into bite-sized pieces. I like...

Chop the salmon into bite-sized pieces. I like chopping it into small pieces, but you can go for larger cubes if you'd like.

Place salmon in a clean mixing bowl (or...

Place salmon in a clean mixing bowl (or regular bowl).

Stir together the ingredients for the sauce in...

Stir together the ingredients for the sauce in a measuring cup or bowl and pour over the chopped salmon. Stir well until everything is combined. Taste the salmon for flavor and add more of anything you'd like!

Enjoy in a poke bowl, sushi burger, and/or...

Enjoy in a poke bowl, sushi burger, and/or on top of a green salad.

So good! This watermelon poke recipe is for any of you who love the idea of poke or poke bowls, but don't eat fish for whatever reason. With a feisty sesame, cayenne, soy sauce dressing.

Watermelon Poke

lemon

ginger,

honey

cayenne

fine-grain sea salt

unseasoned (brown) rice vinegar

soy sauce (low-sodium is ok)

olive oil

watermelon (small melon)

Make the sauce by combining the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and soy suace, and pulse to combine. With the machine running, drizzle in the oils.

Make the Ginger Sesame Soy Sauce

Slice the watermelon into cubes that are roughly 1/2-inch - 3/4-inch in width. Transfer to a large bowl or container. Pour the sauce over the top of the watermelon and gently toss. Refrigerate for a few hours, or overnight. If you remember to toss the watermelon once or twice along the way, even better.

Use a slotted spoon to transfer the watermelon poké to a serving bowl or platter, shaking off extra sauce. Reserve any remaining sauce to use as seasoning (for a poke bowl, or to season rice, etc.). Sprinkle with sliced green onions, and sesame seeds.

Prepare the Watermelon

Here's what you need: mini watermelon, soy sauce, rice vinegar, sesame oil, lime, agave nectar, scallions, fresh ginger, white sesame seeds, red chile flakes, medium cucumber, mayonnaise,  sriracha, white rice, avocado, shelled edamame, nori sheet, pickled ginger, fresh cilantro, peanut, black sesame seed

Watermelon "Poke" Bowl Recipe by Tasty

mini watermelon, sliced

lime, juiced

agave nectar

scallions, minced

fresh ginger, minced

white sesame seeds, toasted

red chile flakes

cucumber

white rice, cooked,

avocado, sliced,

edamame,

nori sheet,

pickled ginger,

cilantro,

peanut, crushed,

black sesame seed, for garnish, optional

Using a sharp knife, cut around the watermelon slices rind to remove, then dice into 1-inch (2 cm) cubes.

Transfer 4 cups (600 g) to a medium bowl, reserving the rest for another use.

In a small bowl, combine the soy sauce, rice vinegar, sesame oil, lime juice, agave, scallions, ginger, white sesame seeds, and chile flakes. Mix well.

Pour the marinade over the watermelon cubes and stir. Cover the bowl with plastic wrap and let marinate in the fridge for 1 hour.

Slice the cucumber into thin half moons and set aside.

In a small bowl, combine the mayo and Sriracha.

To assemble the poke bowls, start with rice as a base and top with cucumbers, avocado, edamame, nori, pickled ginger, Sriracha mayo, cilantro, and crushed peanuts.

Add a scoop of the marinated watermelon and use the marinade as a dressing to drizzle over the bowl.

Garnish with black sesame seeds, if desired.

https://vid.tasty.co/output/108645/landscape_480/1536697131

Beautiful Japanese flavours make this hearty bowl a weeknight winner.

Seared salmon sushi bowl

sushi rice,

green onions, thinly sliced diagonally

mirin

rice wine vinegar

tbsp salt-reduced soy sauce

tsp caster sugar

tsp sesame oil

garlic clove, crushed

x 100 grams thick skinless salmon fillets

tsp rice bran oil

snow pea sprouts,

Lebanese cucumber, thinly sliced

avocado, sliced

radishes, trimmed, thinly sliced

Nori, thinly sliced, to serve

Lemon

Poke Bowls - made with your choice of ahi tuna or TOFU! Served over brown rice, soba or kelp noodles, with avocado, cucumber, radish and Citrus Ponzu Sauce! Vegan and Grain-free Adaptable!

How to Make a Poke Bowl! (Vegan Adaptable!)

brown rice

soba noodles

kelp noodles salad

cucumber or zucchini noodles

baby spinach greens

Shredded cabbage and carrots

ahi tuna

scallions, sliced thinly at a diagonal

cilantro

garlic clove, finely minced garlic

ginger paste

hijiki seaweed (optional)

garlic chili paste, or chili flakes.

orange juice (half an orange)

lime juice

If cooking rice or noodles,start and cook according to directions on the stove.

Cut fish (or tofu- blotting extra well first) into ½- ¾ inch cubes. Place in a bowl. Add scallions, garlic,  ginger and sesame seeds.

Mix sesame oil, soy sauce and honey in a small bowl, then very gently mix with ahi to coat evenly. (If using tofu, you may need to add more soy and sesame oil -in equal portions- because tofu tends to soak the liquid up like a sponge.)

Make the quick ponzu sauce, combining ingredients in a small bowl.

Assemble bowls &#8211; Divide rice (or other base) among two bowls. Pile poke salad high in the center, and surround with your additional toppings (avocado, cucumber, radish, sprouts, etc)

Spoon the fresh ponzu sauce over the veggies and sprinkle with sesame seeds and chili threads (or flakes).

Loved this recipe!  For sure will be making this again!

The is the BEST POKE I've ever had! So healthy and tasty.

This was easy and turned out so good. Everyone enjoyed.

You must be a food genius!  This was absolutely divine!  Enjoyed it over some lettuce and seaweed.  So yummy!!!!

Made this last night and it was sooo delicious.  My husband said it was better than our favorite Poke restaurant in town. Thank you Sylvia for another outstanding recipe:)

https://content.jwplatform.com/videos/uH25gCpS.mp4

How to make a delicious, healthy Poke Bowl!  Made with your choice of ahi tuna or tofu!  Serve over brown rice or kelp noodles, with avocado, cucumber, radish and flavorful Citrus Ponzu Dressing. Vegan and GF adaptable! 

Ahi Poke Bowl 

Learn how to make Poke Bowls at home. Made with fresh tuna, edamame, cucumber, avocado and served on rice with a delicious yuzu-soy dressing. 

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Top 26 poke recipes from across the web

The most viewed poke recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salmon Poke Bowl Recipe By Tasty

How To Make A Great Vegetarian Poke...

Spicy Tuna Poke Bowls

Poke bowl

Legitimate Hawaiian Poke (&amp; Ket...

Salmon Poke Recipe

Watermelon Poke

Watermelon "Poke" Bowl Recipe by Ta...

Seared salmon sushi bowl

How to Make a Poke Bowl! (Vegan Ada...

Poke Bowls Recipe

Patriotic Poke Cake

Avocado Mango Tuna Poke Salad Bowl

Tuna Poke Stack

Poke Nachos with Gochujang Mayo Sau...

Mingle&#39;s Chilli Lime Fiesta: Th...

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Poke Bowl Recipe

Shoyu Ahi Poke

Watermelon Poke Bowls with Tamari D...

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