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Poke Recipe

Name: Poke Recipe
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 16 ounces sushi grade ahi tuna (or other wild ocean fish) cut into 3/4 inch cubes; 3 scallions, sliced thinly at a diagonal; 1 tablespoon toasted sesame seeds; 1/4 cup soy sauce (or use Shoyu, GF Braggs Liquid aminos; 2 teaspoons toasted sesame oil; 1 teaspoon sugar, honey or agave,; 1 teaspoon rice wine vinegar; 1 garlic clove finely minced; 1 teaspoon grated ginger root; 1-2 teaspoons sriracha, or garlic chili paste, for spicy poke; 1-2 tablespoons hijiki seaweed (traditional); Base: 2 cups cooked brown rice, cooked white rice, soba noodles or rice noodles, baby spinach or greens; 1 cup shredded cabbage, grated carrots or grated fresh beets; 1 avocado, sliced; 1/2 cup sliced cucumber or sliced radishes; 1/2 cup Edamame, shelled; 1 1/2 teaspoons rice wine vinegar; 2 tablespoons mirin (or sub 1 1/2 tablespoons water +1/2 tablespoon honey); 2 tablespoons soy sauce or GF Braggs Liquid Aminos; 2 tablespoons orange juice (half an orange); 1 tablespoon fresh lime juice

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!

Prep

30 min

Cook

—

Total

30 min

Serves

Ingredients

16 ouncessushi grade ahi tuna (or other wild ocean fish) cut into 3/4 inch cubes
3scallionssliced thinly at a diagonal
1 tablespoontoasted sesame seeds
1/4 cupsoy sauce (or use ShoyuGF Braggs Liquid aminos
2 teaspoonstoasted sesame oil
1 teaspoonsugarhoney or agave,
1 teaspoonrice wine vinegar
1garlic clove finely minced
1 teaspoongrated ginger root
1-2 teaspoonssrirachaor garlic chili paste, for spicy poke
1-2 tablespoonshijiki seaweed (traditional)
·Base: 2 cups cooked brown ricecooked white rice, soba noodles or rice noodles, baby spinach or greens
1 cupshredded cabbagegrated carrots or grated fresh beets
1avocadosliced
1/2 cupsliced cucumber or sliced radishes
1/2 cupEdamameshelled
1 1/2 teaspoonsrice wine vinegar
2 tablespoonsmirin (or sub 1 1/2 tablespoons water +1/2 tablespoon honey)
2 tablespoonssoy sauce or GF Braggs Liquid Aminos
2 tablespoonsorange juice (half an orange)
1 tablespoonfresh lime juice

Instructions

01
If cooking rice or noodles, start first and cook according to package directions.
02
Cut fish into ½- ¾ inch cubes. Place in a medium bowl. Add scallions, soy sauce, sesame oil, sugar and rice vinegar and sesame seeds, and give a good mix.
03
Mix in any optional Poke Salad additions. Refrigerate until serving.
04
If creating a bowl, make the optional Poke Bowl Sauce, combining ingredients in a small bowl.
05
Assemble bowls – Divide rice (or other base) among bowls. Add any additional toppings: avocado, cucumber, radish, sprouts, etc. Top with a bg spoonful of Pake Salad.
06
Drizzle Poke Bowl sauce over the veggies and sprinkle with any additional toppings.
07
Serve with chopsticks and Sriracha.

Nutrition

per serving · 4 bowls with 1 cup brown rice, 1 cup veggies

Calories: 355
Protein: 35.9g
Carbs: 44.7g
Fat: 3.4g

Fiber: 4.1g
Sugar: 7.6g
Sat. fat: 0.6g
Sodium: 430.4mg
Cholesterol: 44.2mg

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Instructions

Nutrition

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