Poké bowls are quite a trendy thing at the moment, and honestly it is a sushi salad. The ingredients are really up to you, but it is a Hawaiian dish that has made its way to the mainland. The key element of the bowl is raw fish, in this case, I used Tuna, and it is seasoned in various ways and served on top of rice or salad.
A few years ago I came across a great recipe for a tuna/avocado toast, and this became the base of my poké bowl today. In case you haven’t noticed yet, James and I like spicy food, so this tuna/avocado toast recipe got a bit of an upgrade in the form of wasabi and jalapeño.
For the tuna you need:
- 3/4lb of sushi grade tuna
- 1 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp grated ginger
- 2 tbsp sesame oil
- 1 tsp wasabi
- 1 tbsp chopped jalapeño
- 1/2 tsp low sodium soy sauce
- 1 avocado
- juice of 1 lime
- 1/2 tsp black sesame seeds
In a medium bowl mix together the miso, vinegar, ginger, oil, wasabi, soy sauce, lime juice and jalapeño.
Chop your tuna into 1/2″ pieces and cut your avocado in half cut into 1/2″ pieces also.
Add to the bowl of dressing and toss thoroughly.
Add your black sesame seeds for garnish.
This is the heart of the dish, and as you can see, its super easy to make!
For the rest of it, it’s up to you. For our poké bowl we had brown rice, mesclun lettuce, cucumber, shredded carrots, scallions, and some roasted peanuts for garnish. You can keep it simple and serve it over rice with nothing else or build a salad around it.
Anyway you choose to eat it, this healthy, delicious dinner has been around in Hawaii for centuries, and at this point there is no wrong way to enjoy your poké.