I've been told that I make a lot of poke, and I do! It's one of the perks of San Diego living: having access to fresh seafood practically any time of year. I use one basic poke marinade recipe and I build up my poke bowl with whatever I have at the time: sushi rice, kale, avocado, tamago, cucumbers, garlic chips, seaweed salad, pickled ginger, the more the merrier! I love dressing it with my Sriracha mayo (recipe included below). 30 minutes of marinating, and voila! Dinner is served.
I think poke is one of those things that looks like a stunner but require minimum effort. The only thing that you can't compromise on is the quality of the fish. It needs to be fresh and sushi grade. I've done this recipe with tuna and salmon and both came out great. Tuna has a leaner and lighter taste while salmon is a bit more fatty and buttery.
Make the marinade, mix in the fish, wait 30 minutes and build your bowl! Drooling yet?
Ingredients
2 lbs sushi grade ahi tuna or salmon
4 tbsp soy sauce
2 tsp rice wine vinegar
1 tsp toasted sesame seeds
2 tsp toasted sesame oil
1/2 tps red pepper flakes
2 scallions, thinly sliced
1 ripe avocado, cubed
Directions
Make the marinade by combining soy sauce, vinegar, sesame seeds, sesame oil, red pepper flakes, and scallions.
Cut fish into bite sized cubes. Mix into marinade and refrigerate for at least 30 minutes and up to 2 hours.
Take out of the refrigerator and mix in cubed avocado.
Recipe adapted from: Popsugar
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