Hey munchies!
I’m Alyssia, and welcome to the channel if you’re new!
Today we’re making one of my FAVORITE things: POKE!
It’s actually pronounced “POH-keh” I believe, but no one really knows how to say
it right.
It pretty much is a lovely bowl, almost like a salad, made up of raw fish,
it often has a base but not always, and toppings!
There’s no real ‘right’ or ‘wrong,’ so we’re going to have fun with it
and today I’m showing you 3 different, delicious variations.
We’re starting with a poke bowl that includes some of my personal favorite ingredients:
the Rainbow Ahi Tuna Bowl.
The beauty of these bowls, it’s mostly assembling!
Not much cooking because, generally, the fish is raw and sushi-grade.
I chose tuna for this one.
The key is getting really FRESH fish.
Sushi-grade can be a bit more expensive, but it is worth it,
and it will still be cheaper to do it yourself than to get out at a restaurant.
Let’s make the sauce before putting it together.
I’m combining soy sauce, sesame oil, lime juice, garlic paste and ginger paste.
Minced garlic or ginger work fine, but the paste integrates really easily.
So easy and flavorful!
I start with a base of brown rice, and then I layer on my sushi-grade ahi tuna,
fresh mango, thinly sliced radish, edamame, thinly sliced red onion, and grated carrots.
I can then drizzle on my sauce, and top it off with avocado slices, and sesame seeds.
I like using both traditional AND black sesame seeds, they’re SO pretty!
I love all of the fresh colors, textures, and flavors in this bowl!
You can’t go wrong with these, so feel free to use YOUR favorite toppings!
One thing’s for sure, when my food looks pretty, I am way more excited to eat it,
especially when it’s healthy.
Next up: The SPICY SALMON Bowl!
I’m starting off with a sauce, made of sriracha, soy sauce, rice vinegar,
garlic paste, finely diced red chili or habanero pepper, a pinch chili flakes, salt,
and water to thin it out.
Whisk that together, and we’re going to toss our sushi grade salmon in it.
SUCH a great source of omega-3 fatty acids and protein—and so delicious!
We can let that sit in the fridge to marinate, or make your bowl immediately!
For the base of this one, I’m using a really fun low-carb option: kelp noodles!
I will link these in the description box below, but pretty much,
kelp noodles are a sea vegetable in a noodle shape made of kelp.
They taste very neutral, are fat-free, gluten-free, low in carbs and calories,
AND they can be eaten warm or cold.
So a lot of you have asked me for low-carb options, this is a great one and it’s pretty
fun.
For a sauce for my noodles, I’m mixing together almond butter, sesame oil, rice vinegar, and
maple syrup.
Add water to thin it out and get a smooth sauce consistency.
In a separate bowl, I combine my kelp noodles with carrot and cucumber ribbons,
which I made really easily using a vegetable peeler.
Adding those veggies adds texture and flavor!
Then I can add my almond butter sauce to the noodle mixture and toss to coat.
And there’s my base!
Such a fun way to switch up the grain bases.
I have one other component to prepare before assembling: toasted garlic!
Such a fun crunchy topping.
I add enough olive oil to a pan to cover the bottom.
I then add chopped garlic and cook over medium-low heat, stirring often.
If the heat is too high, it will burn, so keep it medium-low and keep stirring.
Now, yes, I am frying up garlic in oil, but remember, you’re going to drain most of
that oil,
and I personally think that this element makes the dish that much more enjoyable for ME,
so to ME, it’s worth it.
If it’s not worth it to you and you don’t want anything fried on your food at all, you
can of course omit.
Cook until it’s golden brown, and then scoop it out and drain on paper towels.
I could eat this stuff as is!
Let’s assemble: I’m starting with my kelp noodle base, and then layer on my spicy salmon.
For toppings, I chose pineapple, avocado, green onion, and of course that delicious
toasted garlic.
Remember, you can get creative and make this your own!
Add whatever YOU like.
The toasted garlic MAKES this bowl for me, but it could really be on ANY bowl!
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For our last bowl, I wanted to offer a vegetarian option.
Now traditionally, poke is made with raw fish, but we don’t follow rules here
and there’s no right or wrong, so I’m making a Vegetarian Tofu Poke bowl.
For the sauce, I mix together soy sauce, chile garlic sauce, garlic paste, and chopped cilantro.
I add some cubed tofu to the sauce,
and I can let that marinate for about 30 minutes or longer to let the flavors really absorb.
I’m also making some shiitake chile mushrooms as a topping.
I add broth to a skillet and whisk in some garlic paste.
I allow it to heat up, and when it’s steaming, I add the mushrooms and cover.
I let them cook for about 3 minutes, remove the cover and cook another few minutes,
and then I add drizzle of olive oil, chile sesame oil, and season it with salt and pep.
Delicious!
I love these warm, but you can also enjoy them cold on your bowl.
For this recipe, I’m using quinoa as a base—
definitely not traditional, but we already broke the rules, so why not!?
I then add on some seaweed salad, which I bought pre-made from the store,
my shiitake chile mushrooms, marinated tofu, and drizzle the rest of that sauce over all
of that goodness,
and finish it off with some green onion.
Holy moly!
Vegetarian poke is not a mistake.
Again, this one can have all or some of the components warm or cold, or a mix!
It’s up to you.
Have you ever tried po-keh?
Let me know your favorite bowl in the comments below,
and I hope you enjoyed these po-keh bowls!
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I will see you TOMORROW on my second channel, Eat The Pizza, I will see you right here next week,
and remember, it’s all a matter of Mind Over Munch!