Poke Bowl Recipes

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TRADITIONAL STYLE POKE BOWL



Traditional Style Poke Bowl image

Poke, once found only in Hawaii, has grown in popularity throughout the continental U.S. and worldwide in recent years. What is this trending dish, you might ask? Although eaten by ancient Hawaiians using freshly caught fish massaged with sea salt, seaweed and crushed kukui nuts, it didn't receive its official name of poke (pronounced poh-kay, rhymes with okay), which means "to cut into pieces," until around the 1960s. As people flooded to Hawaii from Asia, they added their own cultures' ingredients like soy sauce, green onions, sesame oil and furikake, that have become staples of the dish today. There is a range of variations to the dish that includes ingredients like octopus (he'e in Hawaiian and tako in Japanese), crab, tofu, avocado, jalapenos, chile flakes, garlic, ginger and much, much more. You can serve poke as a bowl, nachos, musubi (another Hawaiian favorite), tacos, tostadas, and the list goes on. Today, we are presenting a traditional style poke bowl, unequivocally the most popular style in Hawaii.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds sushi-grade fish (yellowfin tuna or blue marlin recommended)
3 tablespoons soy sauce
2 tablespoons ponzu sauce
2 tablespoons toasted sesame seeds
1 tablespoon tobiko (or other small fish roe)
1 tablespoon toasted sesame oil
1 bunch green onions, minced (about 1/3 cup)
1/2 sweet onion, thinly sliced pole to pole
1 cup short-grain sushi rice
Furikake and unagi sauce, for garnish

Steps:

  • Cut the fish into 1/2- to 1-inch cubes. Combine in a bowl with the soy sauce, ponzu, sesame seeds, tobiko, sesame oil, green onions and sweet onion. Refrigerate for at least 20 minutes and up to 2 hours.
  • Meanwhile, prepare rice. Rinse rice in cold water and drain until water runs clear, between 3 to 5 rinses. Add rice to a saucepan or rice cooker with 1 cup cold water. If using a saucepan, bring to a simmer over medium-high heat. Once simmering begins, reduce heat to low and let cook, covered, until no water remains, 10 to 15 minutes. Remove rice from heat and leave covered for 10 minutes, then fluff with a fork. (If using a rice cooker, you got this.)
  • To serve, place your desired amount of rice in a bowl. Scoop 6 to 8 ounces poke over rice. Garnish with furikake and unagi sauce to taste. Repeat to make 3 to 5 more bowls. Enjoy!

TUNA POKE BOWLS



Tuna Poke Bowls image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 1/2 cups sushi rice
Kosher salt
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 cup frozen shelled edamame
3 scallions, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 tablespoon low-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon grated peeled fresh ginger
1 pound sushi-grade tuna, cut into 1/2-inch cubes
1/2 English cucumber, peeled and finely chopped
Toasted sesame seeds, for topping

Steps:

  • Rinse the rice in a strainer until the water runs clear. Bring 2 cups water, the rice and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Let sit, covered, 10 minutes.
  • Meanwhile, combine the vinegar, sugar and 1 teaspoon salt in a small microwave-safe bowl and microwave until the sugar is dissolved, 30 seconds to 1 minute; stir. Transfer the rice to a large bowl. Add the vinegar mixture and stir with a rubber spatula until the rice is fluffy but still sticky, 2 to 3 minutes; let cool completely.
  • Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, 3 to 5 minutes. Drain and rinse under cold water until cool.
  • Combine the scallions, lime juice, orange juice, soy sauce, sesame oil, ginger and 1/2 teaspoon salt in a large bowl. Add the tuna and edamame and stir to coat; season with salt. Divide the rice among bowls and top with the tuna mixture and cucumber. Sprinkle with sesame seeds.

POKE BOWL RECIPE



Poke Bowl Recipe image

Who knew it was so easy to bring your favorite sushi home? This easy Poke Bowl Recipe is packed with sushi-grade ahi tuna seasoned with soy, honey, and plenty of sesame. It's served with sticky brown rice, tons of veggies and these easiest spicy mayo on the planet.

Provided by Nicole Leggio

Categories     Main Course

Time 50m

Number Of Ingredients 14

1 lb sushi-grade ahi tuna
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp honey
1/4 cup light mayo
1 tsp sriracha
4 cups cooked brown rice
1 cup diced cucumber
1/2 cup shredde carrots
1/2 cup shelled edamame
2 large avocados, peeled and sliced
1 tbsp black sesame seeds
1 tsp green onion

Steps:

  • Use a sharp knife to cut tuna into a dice. Add tuna, soy sauce, sesame oil, rice vinegar, and honey to a medium bowl. Toss to combine. Let the tuna sit while you prepare the rest of the ingredients.
  • Add mayo and sriracha to a bowl. Stir to combine. Season with salt and pepper. Soon into a ziplock bag. Cut the tip off.
  • Divide cooked rice between four bowls. Spoon tuna on one part of the rice. Surround with a pile of the cucumber, edamae, and carrot. Spread half of an avocado on top of the bowl. Drizzle the spicy mayo over the bowl. Sprinle with green onon and sesame seeds.

Nutrition Facts : ServingSize 1 bowl, Calories 490 kcal, Carbohydrate 60 g, Protein 10 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 2 mg, Sodium 649 mg, Fiber 12 g, Sugar 3 g

SALMON POKE BOWL RECIPE BY TASTY



Salmon Poke Bowl Recipe by Tasty image

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

Provided by Joey Firoben

Categories     Dinner

Yield 1 serving

Number Of Ingredients 15

1 cup sushi rice
1 cup water, plus more for rinsing
3 tablespoons rice vinegar
1 ½ teaspoons sugar
½ teaspoon salt
8 oz wild-caught, sushi-grade salmon fillet
2 tablespoons soy sauce
2 tablespoons lemon juice
½ avocado, thinly sliced
½ cucumber, halved lengthwise and thinly sliced
2 tablespoons pickled ginger
1 green onion, thinly sliced
5 small sheets nori
¼ teaspoon toasted sesame seeds
¼ teaspoon black sesame seeds

Steps:

  • 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.
  • Enjoy!

AHI POKE BASIC



Ahi Poke Basic image

This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.

Provided by Josh Chan

Categories     Appetizers and Snacks     Seafood

Time 2h15m

Yield 4

Number Of Ingredients 7

2 pounds fresh tuna steaks, cubed
1 cup soy sauce
¾ cup chopped green onions
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon crushed red pepper
2 tablespoons finely chopped macadamia nuts

Steps:

  • In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 8.6 g, Cholesterol 102.2 mg, Fat 13.7 g, Fiber 2.2 g, Protein 58.4 g, SaturatedFat 2.2 g, Sodium 3695.8 mg, Sugar 2 g

POKE BOWL



Poke bowl image

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

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 14

120g sushi rice
2 tsp rice wine vinegar
4 tbsp mayonnaise
1 tsp shichimi togarashi
200g freshest sushi-grade tuna (ask your fishmonger for the thickest slice possible)
1 tbsp sesame oil
2 tbsp soy sauce
juice ½ lime , plus 2 wedges for serving
1-2 tsp chilli flakes
1 avocado , halved and sliced
10 cherry tomatoes (approx 100g), halved
1 sheet nori , cut into pieces
30g macadamia nut , roughly chopped
2 spring onions , thinly sliced diagonally

Steps:

  • 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.

Nutrition Facts : Calories 839 calories, Fat 53 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 2.6 milligram of sodium

QUICK AND EASY CHICKEN POKE BOWL



Quick and Easy Chicken Poke Bowl image

This chicken poke bowl is a great alternative when sushi-grade fish isn't in the budget. I love it because it's quick, easy and inexpensive. While it's not a traditional poke recipe, the chicken still rocks in this bowl. -Emily Cresta, Oxford, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

1 cup uncooked sushi (short grain) rice
PICKLED ONIONS:
1/2 cup cider vinegar
1 tablespoon sugar
1 small red onion, thinly sliced
SPICY MAYONNAISE:
1/3 cup mayonnaise
4 teaspoons Sriracha chili sauce
POKE BOWL:
2 cups shredded rotisserie chicken
2 tablespoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
1 teaspoon honey
1 medium ripe avocado, peeled and sliced
1/2 small cucumber, thinly sliced
1 cup alfalfa or bean sprouts
Optional: Sliced green onions and sesame seeds

Steps:

  • Cook rice according to package directions. Meanwhile, in a resealable jar, whisk vinegar and sugar until dissolved; add red onion. Seal and refrigerate 30 minutes or up to 2 weeks. In a small bowl, stir together mayonnaise and chili sauce; refrigerate, covered, until serving., In a large skillet or wok, toss chicken, soy sauce, sesame oil and honey. Cook and stir over medium-low heat until chicken is heated through, 5-7 minutes. To serve, divide rice among 4 serving bowls. Top with chicken mixture, avocado, cucumber, sprouts, pickled onions, spicy mayonnaise and, if desired, green onions and sesame seeds.

Nutrition Facts : Calories 539 calories, Fat 26g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 606mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein.

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From tastesbetterfromscratch.com


RED'S FAVORITE SPICY TUNA POKE BOWLS. - HALF BAKED HARVEST
2022-02-21 1. To make the poke. In a medium bowl, combine the tuna, soy sauce (or tamari), sesame chili oil, ginger, red pepper flakes, green onion, and sesame seeds. Toss to mix. 2. To make the cucumber salad. Toss together the cucumbers, rice vinegar, honey, and a pinch each of chili flakes and salt. 3.
From halfbakedharvest.com


HOMEMADE POKE BOWLS - LAUGHING SPATULA
Add protein of choice (chopped into bite sized pieces) and allow to marinate in refrigerator while preparing other ingredients. Add 1 cup of rice per bowl, and divide other ingredients into 4 portions, arrange bowls as desired. Prepare creamy teriyaki sauce and set aside. Divide protein of choice amongst 4 bowls.
From laughingspatula.com


EASY SPICED PORK POKE BOWL - LILLIE EATS AND TELLS
2021-03-11 2 frozen garlic cubes or minced cloves (10 g) 4 frozen ginger cubes or 4 tsp minced fresh ginger (20 g) 2 tsp sriracha 10 g. 2 tsp honey 10 g. Spicy Mayo: Makes 4 servings, 10 g each: 22 cal, 1 carb, 1.8 fat, 0 protein, 0 fiber. 2 Tbsp low-fat mayo 30 g (mine is 3.5 fat per serving) 2 tsp sriracha 10 g.
From lillieeatsandtells.com


25 MUST TRY SUPER DELICIOUS EASY POKE BOWLS - THIS TINY BLUE HOUSE
2022-04-03 Also, bowls big enough to hold meal sized Poke are a good idea so you can create gorgeous easy Poke Bowls for meal time that are big enough to satisfy even the heartiest of appetites. So, here are 25 delicious and easy Poke Bowl recipes you’re just going to love.
From thistinybluehouse.com


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