Poke Bowl
While poke bowls can be quite expensive when purchased at restaurants, making them at home can be more cost-effective and healthier!
Ingredients
Choice of protein
- 8 oz Tuna, Salmon, Yellowtail, Shrimp, Tofu, Chicken, Beef, or Scallop. Prepare as desired. See suggestion under instructions
Marinade
- 30 ml/gram Soy Sauce
- 5 ml/gram Rice vinegar
- 4 gram Sesame oil
- 4 gram Sriracha Hot Sauce same as 0.5 tsp
- 0.5 teaspoon Ginger spice 0.5 tsp
- 30 gram Scallion
Sriracha Sauce
- 115 gram Greek Yogurt, Non-Fat Plain, 115 g
- 5 gram Sriracha Hot Sauce 5 gram
Base
- Rice (white rice, brown rice, sushi rice), Salad greens (mixed greens, kale, spinach), Quinoa, Zucchini noodles (zoodles), or Seaweed salad
Vegetables
- Cucumber sliced
- Avocado cubed
- Edamame
- Carrots shredded or julienned
- Radishes thinly sliced
- Red cabbage shredded
- Pickled ginger
- Jalapeño, fresh, pickled, or crispy thinly sliced (for a spicy kick)
- Onion, sweet, pickled, or grilled thinly sliced
Toppings
- Sesame seeds white, black, or a mix
- Nori strips seaweed
- Crispy onions or noodles
- Soy sauce regular or low-sodium
- Ponzu sauce
Instructions
Protein
- Slice protein into bite-sized pieces, I usually make mine out of tuna steak, click for the recipe.
- Marinate your protein: Pour the sauce over the protein and gently toss to coat. Allow it to marinate for about 10-15 minutes in the refrigerator.
Base
- Prepare the base: Cook rice or grains according to the package instructions. Once cooked, and slightly cooled divide the rice among serving bowls.
Sriracha Sauce
- In a small bowl, whisk together the Greek yogurt and Sriracha.
Assembly
- Once the protein is marinated, divide it among the serving bowls on top of the base and add your toppings
