Poke Bowl

Published on by greenandgrateful2

I was recently introduced to this Hawaiian delicacy a few weeks ago. When Brian was serving up dinner and I knew it was raw tuna in a bowl with raw veggies, and I wasn’t too sure about it. I do love sushi, but something about it didn’t sound appealing that day.

Boy was I wrong!

ALL of us ate and ate! It was so amazingly delicious! I also was mistaken to think that it’s preparation is difficult and time consuming! Last week we decided to have it again, but Brian wasn’t home to make dinner and I wanted to give it a go, so Brian sent me the recipe he used and I made it! It turned out just as good!

My brother -in-law went deep sea fishing last month and he and his buddies caught 700 lbs of tuna! So needless to say, he came home with lots of delicious fish! AND he gave us some! It has been out of this world and perfect for poke bowls!

As I post this recipe I want to make it WELL known, that I didn’t write it or alter it! I used the recipe from Tracey Black’s blog Don’t Mess with Mama. She writes a great article about Poke bowls, their history and where they came from! Certainly a fantastic read!

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So the following is her recipe:

Hawaiian Ahi Tuna Poke Bowls

Prep Time 20 mins Total Time 20 mins

This is a quick meal you can make in less than 30 minutes. You can even make the rice while you prep the toppings for the poke bowl.

Servings: 4 servings

Ingredients

  • 1 lb sushi-grade ahi tuna cut into 1/2 to 3/4-inch cubes
  • 3 tbsp Tamari gluten-free soy sauce or Coconut Aminos
  • 1 1/2 tbsp sesame oil
  • 1-2 tsp Sriracha
  • 1 tsp rice vinegar or white vinegar
  • 2 stalks green onions sliced
  • 2 cups white rice cooked
  • OPTIONAL: salad greens like baby kale, sliced cucumbers, avocado, shredded carrots, furikake (sesame seed and seaweed seasoning), dried seaweed, toasted garlic, toasted sesame seeds

Instructions

  1. In a mixing bowl, add tuna, sesame oil, rice vinegar, Tamari or Coconut Aminos and Sriracha. Stir well and leave on the side to assemble poke bowls immediately, or store in the refrigerator until ready.

  2. To assemble poke bowls, add 1/2 cup rice to a bowl, then top with salad greens, 1/4 poke mixture, green onions and your favorite toppings.

We made this just as Tracey did and were not in the least disappointed!

I also crushed a bulb of garlic and SLOWLY roasted it in olive oil over low heat in a cast iron skillet until it was soft and fragrant. It was delicious! We also chopped up some spinach, green onions, grated fresh carrots and put some sesame seeds and furikake on top.

Give it a try and see what you think! Or come to our house and give it a try next time it’s on the table! We’d love to have you!

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