The Hawaiian raw seafood trend has been popping up everywhere across the country, and this is one recipe you'll be able to make at home. It's gluten and soy free! You are going to love the combination of tuna with refreshing cucumber, creamy avocado and a little kick of chili flakes! Not “poke” like the perpetually awkward Facebook feature, but “POH-keh” — cubed raw fish, seasoned any way you want it.
Trendy? Not really. It seems like it, though. This straightforward and downright delicious Hawaiian dish has been around for centuries. It’s basically Hawaii’s favorite food and for a good reason: healthy, delicious and unique,.
What makes a good poke bowl?
Fresh fish; fluffy, well-cooked rice; and an even flavor profile, the elements often as simple as shoyu and sesame oil. This recipe is pretty simple to make and is over a bed of salad, instead of rice, and coconut aminos instead of soy-based shoyu. I developed this recipe for g8nola's #thegr8cleanse!
What You'll Need
3.5 oz sushi grade tuna, cubed
2 cups mixed spring greens
? cup sweet onion, sliced
¼ cup sliced cucumber
¼ avocado, cubed
1 tbsp ogo seaweed
½ tsp black and white sesame seeds
Sea salt to taste
2 tsp coconut aminos
1 tsp sesame seed oil
Optional: 1 tsp red chilli flakes
What You'll Need To Know
1. In a bowl, add poke bowl ingredients (except avocado) and toss together. Tossing the salad and letting it rest for just a few minutes before serving maximizes flavor development while retaining texture. When ready to eat, top with avocado!
- Ogo seaweed: This can be found at most grocery stores in the Asian food section or at Asian markets.
- Sushi Grade Tuna: This can be found at most grocery stores like Whole Foods, simply ask the fishmonger for sushi grade tuna. Alternatively, you can find this at most Asian markets specializing in Japanese products.
Recipe makes 1 serving.