Poke bowls have taken the world by storm, changing the way we look at salads and the ways we started thinking about incorporating different veggies into our meals. This popular Hawaiian dish is very customizable – it could be just seafood and cut vegetables on a bed or salad or rice, or skip the seafood entirely for a vegetarian bowl. However you make it, with the right ingredients, toppings and sauces, a good poke bowl is such a satisfying lunch.
Here’s our recipe for our favourite poke bowl:
Ingredients:
1/4 cup. soy sauce
2 tsp. rice vinegar
2 tsp. sesame oil
1 tsp. freshly grated ginger
Pinch of crushed red pepper flakes
2 green onions, thinly sliced, plus more for garnish
1 tsp. toasted sesame seeds, plus more for garnish
Cooked white or brown rice
Sliced avocado
Sliced cucumber
Edamame
Shredded carrots
Sliced radish
Sliced bell peppers
Protein of choice: We recommend ahi tuna, shrimp, or tofu!
Preparation:
In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, green onions, and sesame seeds. Add your protein of choice and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.
To serve, add rice to the bottom of four bowls. Top with your protein and vegetables. Garnish with green onions and sesame seeds before serving.
Perfect for a picnic or a quick, nutritious lunch, this Poke bowl will have you saying mahalo iā ‘oe (thank you), everytime! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.