Poke shops are popping up everywhere, and for good reason. They're supremely fun to eat, full of healthy ingredients, and bursting with umami flavor. Now, you can make your own DIY Poke Bowls right at home.
Serve with: Cooked white or brown rice, about 3 cups cooked
Instructions
Make Sriracha Mayo: Stir together the mayo and Sriracha in a small bowl. Cover and chill until ready to use.
Make Sesame-Soy Sauce: In a bowl, hand-whisk together all Sauce ingredients. Stir cubed tuna/salmon into the sauce, coating well. Cover and keep chilled until ready to assemble bowls.
Assemble Bowls: Divide cooked rice into 4 smaller bowls (or 2 larger bowls.) Evenly layer each bowl according to order: lettuce, marinaded tuna/salmon, cucumber, mango, and avocado. Sprinkle with chopped cilantro, green onions, sesame seeds, and as desired. Drizzle with Sriracha Mayo. Serve immediately.
Notes
Nutrition facts include cooked rice.
Sriracha Mayo is a must. Make extra if you want, because people love it! Plus, it's delicious over grilled chicken and shrimp as well.
Sesame-Soy sauce is irresistible and can be used on all varieties of protein beyond poke bowls. Tamari soy sauce is much more balanced in flavor than regular soy sauce, and it happens to be gluten-free.
Furikake, a highly recommended ingredient, is easily found in Asian grocery stores or maybe even in the Asian aisle of major supermarkets. This is the only garnish I'd encourage you to please not leave out.
You can choose any favorite high quality fish you like. Tuna and salmon are my go-to favorites, but it's fun chatting with your local fishmonger about the options. Cooked shrimp and grilled chicken can be used for those who prefer cooked protein.