poke bowl

Poke bowls indeed are color, you will not get bored of it by changing up the ingredients each time. Its tasty, fresh and light for summer

Salmon Poke Bowl

rice (1 cup) - rice

rice vinegar - rice

tbs sugar (or droplets of stevia) - for the cooked rice

salt - rice

salmon sashimi

Edamame -

cabbage

Avocado -

Seaweed salad -

Cucumber -

Pumpkin -

Furikake (seaweed seasoning) -

Wasabi -

ginger

Sesame seeds -

Mix rice vinegar, stevia and salt in a bowl

once rice is cooked and cooled slightly, add the rice vinegar mix and stir with a wooden spatula

Cooked Rice

Chop up your favourite vegetables. Some needs be cooked (like edamame, pumpkin) and some can be eaten fresh.

Add salmon sashimi and your favorite toppings. Use leftover vegetables or your favourite fresh vegetables suggested above.

Drizzle with some soy sauce and add wasabi. Wasabi is optional. Sprinkle furikake over the dish.

Making Poke Bowl

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

sushi rice

tsp rice wine vinegar

mayonnaise

tsp shichimi togarashi

freshest sushi-grade tuna(ask your fishmonger

tbsp sesame oil

soy sauce

juice ½ lime,

chilli flakes

avocado,

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.

We're crazy for poke, and that's no joke! We love it so much, we might go broke! But don't eat it too fast, you might choke! (Yes, we know they don't rhyme).

SPAM® Poke Bowl

SPAM® Teriyaki, cubed

edamame

avocado, chopped

carrots

pickled ginger

green onions, thinly sliced

rice vinegar

lime juice

lite soy sauce

sesame oil

Divide the rice evenly among 4 serving bowls.

Cook the SPAM® Teriyaki according to the package, until browned.

Divide the SPAM® Teriyaki evenly among the rice bowls.

Top with the edamame, avocado, shredded carrots, pickled ginger, and green onions.

In a small bowl, whisk together the rice vinegar, lime juice, soy sauce, and sesame oil.

Drizzle over the rice bowls and farnish with sesame seeds, if desired.

Vegan Poke Bowls made with Poke Beets instead of fish, this delicious marinated beet salad can be made ahead and served over rice, greens or noodles for midweek meals!

Beet Poke Bowls 

sea salt

water

¼ cup cilantro, chopped

sesame seeds, toasted

Shredded Nori or dulse seaweed flakes (optional)

tamari or soy sauce

lime

teaspoons maple syrup or sugar

chili flakes (optional)

Place beet cubes in a pan with the water and salt.  Simmer on low heat for 15-20 minutes until easily forked and tender.  Remove beets from heat and drain off any remaining water and place in a bowl.

While the beets are simmering, whisk together the dressing.   Mix beets with Poke Marinade while still warm.

Set aside to cool a bit before adding scallions and cilantro.

Toss and refrigerate until ready to serve. Taste, season with salt and pepper if you like and adjust sweetness. Top with sesame seeds and seaweed just before serving.

Serve over rice, greens or soba noodles, spooning the flavorful marinade over top. Top with the beet poke and add any optional additions you like.

I have made this and it is absolutely delicious .Soooo  good?

Thanks for sharing this! We had beet poke while in Hawaii last fall and it was LOVELY! Looking forward to trying it out!

This dish is easy and divine! Feasting at Home is my officially my favorite food blog. Every recipe I've tried is reliably good and surprising in some way. Thank you!

This was fantastic, even though I only marinated the beets for about a minute.

Delicious recipe, easy and flavorful! I made it with buckwheat noodles, so yummy!

Loved this -  can hardly wait to make it again!

My daughters don't like beets, no matter which recipe I try. So I didn't know if I would try these poke beets. But they do love Poke Bowls, so I thought, what the hack I'll give it a try. And it turned out a big success. I combined it with sushi rice and a salat with wakame, avocado, oyster mushrooms and broccoli. My eldest even ate the leftover beets for breakfast!!! If I could give this recipe a six I would! Everyone: eat this!!!

Made this tonight, was delicious.  Thank you so much

Beautiful colors and tasty.  Perfect for light midweek lunches.  I made it with gold beets and served it on the top of the beet tops (which I wilted slightly).  We ate it with carrots, avocado, Persian cucumbers and a sprinkling of sesame seeds.

Yum!  This was so fabulously tasty.  I made it to add to a sushi bowl with the steamed beet tops, roasted shiitakes,  cucumbers, avocado and served it over brown rice.  Heavenly!  Thank you for the great recipe. ?

Love this!  Such a great way to use beets from farmers market!

It’s very good! Easy to make. Thank you for this wonderful recipe! It will become a staple in our vegan household!

Our family loves beets and poke so putting them together here is genius!

YUM!  I made this last weekend and served it over soba noodles- just like the picture plus cucumber.  Next time I will double the batch so there are left overs!  Really delicious.😊

This is so delicious!  I made this over buckwheat soba and topped with scallions, sesame seeds, and furikake for a light supper.  I can't believe how yummy the beets tasted.  Thank you again!

I made this with a couple of twists on the poke marinade (added sriracha for a kick). This is so good! So easy! I made it with brown rice and added edamame, seaweed salad, avocado, jalapeños, cilantro, and some spicy mayo! I haven’t been a fan of beets but here I loved it. Thanks for an awesome recipe!

The marinade for the beets is soo good! I was unsure I should boil the beets because I love roasted beets so much but it worked perfectly. I marinated the beets overnight and doubled the sauce recipe and added them to a poke bowl with rice. I also marinted daikon in a vietnamese dipping sauce and some cucumber and it was a hot! Cant wait to try more of your amazing recipes.

I was trepidatious about the recipe. I was lucky enough to have pre-cooked beets from Aldi freezer, and I didn’t love the marinade smell so I added some more soy sauce and gochujang sauce and it was fantastic. We don’t have poke restaurants in middle America. This was a fantastic compromise. Thanks!!!

I have never really tried beets very much but all of Slyvia's recipes are so phenomenal I decided to try this.  IT WAS SO GOOD!  I loved the marinade that gave the beets a surprising Asian twist. It was filling and such a different change for me.  Thank you for making healthy food SO delicious!

https://content.jwplatform.com/videos/Ite7havx.mp4

Beet Poke- a vegan twist on Hawaiian-style Poke made with steamed beets instead of fish, this marinated beet salad can be made ahead and served over rice, greens or noodles for midweek meals! Vegan and GF adaptable! Video

Beet Poke Video

Here's how to make a poke bowl! Try this easy healthy dinner recipe with rice, ahi tuna marinated in a flavorful sauce, and lots of veggie topping ideas.

Best Homemade Poke Bowl Recipe

ahi tuna, sushi

sweet yellow onion

sesame oil (not toasted)

garlic clove, grated

ginger, grated

salt

sriracha

dry short grain white rice or brown rice

red cabbage

watermelon radish radishes

English cucumber

edamame (thawed)

Rice vinegar and kosher salt,

For the garnish: Sesame seeds, microgreens or sprouts

Mayo

Make the rice: 

Make the rice on the stovetop or in an Instant Pot. When it&#8217;s done, give it a few shakes of rice vinegar and stir in salt to taste. (Or, make the rice in advance and reheat it on the stovetop with a splash of water.)

For the poke

Slice the tuna into 1-inch cubes. Mince the onion. Thinly slice the green onions. Mix them in a bowl with the soy sauce, sesame oil, garlic, ginger, kosher salt and Sriracha. 

Serve immediately, but for most authentic flavor marinate in refrigerator for 15 minutes to 1 hour. Taste and add a sprinkle of salt before serving.* (Get this in the fridge while the rice boils and you prep the veggies, and you can eat when it&#8217;s all done.)

Prepare the vegetables

Thinly slice the red cabbage. Place it in a small bowl and add a few shakes of rice vinegar and a few pinches salt. Thinly slice the cucumber and radishes, and salt them with a few pinches of salt. 

Assemble the poke bowls

Place the rice in the bowl and top with the poke and vegetables. Garnish with sesame seeds and greens. 

This Hawaiian Poke Bowl recipe is like a deconstructed sushi roll in a bowl, with rice, fish, and a variety of delicious toppings and sauces!

Easy Hawaiian Poke Bowl with Spicy Aioli

c. fresh mixed salad greens

half of a medium English cucumber, cut into 1/4" slices and then cut into 1/4" strips

c. seaweed salad

c. edamame

pineapple bits

sushi grade salmon

c. fried onion

c. white sushi rice or brown rice

T. Sriracha

T. soy sauce

T. rice vinegar

olive oil

T. toasted sesame oil

T. honey

T. lime juice

First cook the rice in a rice cooker....

First cook the rice in a rice cooker. Keep warm while you prepare the sesame vinaigrette, spicy aioli, and remaining bowl ingredients.

for the sesame vinaigrette: Place soy sauce, rice...

for the sesame vinaigrette: Place soy sauce, rice vinegar, olive oil, sesame oil, honey, and lime juice in a container with a tight fitting lid. I like to use a mason jar with these lids. With lid on, shake vigorously to combine. Place in refrigerator until ready to serve. Shake vigorously before using.

for the spicy aioli: Whisk together mayonnaise and...

for the spicy aioli: Whisk together mayonnaise and Sriracha. Refrigerate in a covered container until ready to serve.

To assemble the bowls: Divide fresh greens amongst...

To assemble the bowls: Divide fresh greens amongst four large individual bowls. Then divide and layer in the warm rice, followed by cucumber, seaweed salad, edamame, pineapple, pickled ginger, avocado, salmon, fried onion, sesame seeds, and green onion. Top with sesame vinaigrette and spicy aioli. Of course, all of these items are optional and you can choose whatever you like!

Poke bowls indeed are colorful and versatile, and this one is a dish you will never tire of as you can change up the ingredients each time. It's tasty, quick to make, and fresh and light for summer. Make it vegan/vegetarian by omitting the salmon.

Recipe video above. The Dressing is what makes or breaks a Poke Bowl. This Ginger-Sesame one MAKES it!!! Mirin is the secret ingredient - it adds complexity and flavour that&#x27;s missing from usual Poke Bowl Dressings. It looks like a long list of ingredients and there are quite a few bits and pieces, but it&#x27;s actually a very leisurely recipe to make. (PS Dicing fish is great flavour carrier technique) GREAT HOT WEATHER FOOD!

Tuna Poke Bowl

(400 grams) sushi rice (, rinsed (Note 1))

(625 ml) water

(60 ml) rice vinegar ((Note 2))

tsp sugar (, white)

tsp salt

tsp dark soy ((Note 3))

2.5 tbsp toasted sesame oil ((Note 4))

mirin ((Note 5))

tbsp rice vinegar ((Note 2))

2.5 tsp chilli paste

1.5 tsp grated ginger (, fresh)

carrot (, finely julienned)

cucumber (, deseeded and finely diced (Note 7))

avocado

red radish (, finely sliced)

green onion (, finely sliced on the diagonal)

Black sesame seeds

Place water and rice in a large saucepan over medium high heat, no lid.

As soon as it comes to a boil (see video), lower heat to medium low, place lid on and leave for 18 - 20 minutes or until water is completely absorbed). DO NOT stir, DO NOT remove lid!

Remove from stove with lid still on and leave undisturbed for 15 minutes.

Sushi Rice:

Mix Sushi Seasoning ingredients until sugar dissolves.

Spread rice out into large pan (23 x 33cm / 9 x 13&quot;), drizzle half Seasoning all over.

Using a rice paddle OR rubber spatula, cut through the rice and gently fold the rice over (see video!) to mix the Seasoning through.

After 1 minute of mixing, drizzle remaining Seasoning then cut/fold for 1 minute. Will look wet but will absorb in next step.

Leave rice to cool to warm or room temp (if you can stick it in front of a fan, that&#x27;s even better!) - about 20 minutes.

Sushi Rice Seasoning:

Dressing: Mix ingredients in a bowl.

Divide rice between bowls. Top with radish, carrot, edamame and avocado.

Place tuna in Dressing and toss (no need to marinate), then immediately transfer onto rice.

Sprinkle cucumber over the top (mainly on tuna), then green onion and sesame seeds.

Drizzle over remaining Dressing then serve!

Poke Bowl Assembly:

This Vegan Poke Bowl with crispy tofu and creamy Tahini Sauce is a simple recipe that’s healthy, gluten-free, customizable and so delicious! Add your favorite variety of rice or even noodles, colorful crunchy vegetables, and tofu, edamame beans or chickpeas for plant-based protein, you’ll have the perfect satisfying rainbow bowl for lunch or dinner!

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Top Tags

Salmon Poke Bowl

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Easy Hawaiian Poke Bowl with Spicy ...

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