Pick Poke Bowls

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Like sushi? Then you should try our new Poke (POH-kay) Salad Bowls! They’re made with fresh tuna or salmon and your choice of white rice or zucchini noodles, topped with avocado, cabbage, and green onion. Order yours at the sushi counter! What’s that? You aren’t familiar with poke? OK, let me explain. 

It’s a traditional Hawaiian fish salad, which is like a deconstructed sushi roll in a bowl. It’s made with large cuts of tuna marinated in soy sauce, sesame oil, sesame seeds and green onions, served along side rice.

L.A. and NYC are wild about poke. A fleet of restaurants with names like Okee Poke and Pokeworks are popping up to serve the dish, and this coastal restaurant craze has just started to reach us here in Texas

Poke has a lot going for it: It’s simple to make at home, flavorful, customizable, easy to eat on-the-go, and (drumroll, please!) it’s healthy. So, whether you’re a seasoned seafood foodie, new to poke and stoked about trying your hand at what is basically the spirit of Aloha in a bowl, or maybe looking for a new a flavor of protein that won’t derail your Paleo diet and Crossfit workouts, poke is for you.

Ready to give it a whirl? Pick up a Poke Salad Bowl at our sushi counter or make your own with this super simple recipe. (Bonus points… Big Eye Tuna is super on sale right now!) Pretty much all you need to do is whisk together a marinade, cube the tuna, toss it together, chill it, and serve over rice with whatever add-ins sound tasty to you.

Ingredients:
Poke
1 pound sushi grade ahi tuna, cut into 3/4 -inch cubes
1/4 cup soy sauce
1 teaspoon rice vinegar
1 1/2 teaspoons sesame oil
1 tablespoon hot chili paste (such as sambal)
1/3 cup green onions, thinly sliced
1 shallot, thinly sliced
1/2 teaspoon sesame seeds, plus more for garnish

For plating
2 cups brown or white rice, cooked or 2 cups salad greens

Additional bowl toppings: Avocado, cilantro, shredded carrots, sliced cucumber, pickled ginger, wasabi, crab meat, tobiko, togarashi, furikake, dried seaweed, seaweed salad.

Directions:

  • In a medium-sized bowl combine soy sauce, rice vinegar, sesame oil, chili paste, green onions, shallot, and sesame seeds. Stir to combine
  • Add tuna to marinade
  • Serve immediately or refrigerate covered for up to 2 hours before serving. Toss to recombine in the sauce before serving.
  • Add cooked rice, salad, (or both) to bowl, top with poke and garnish.

Go for it! And if you have any questions about preparing your poke, ask a Central Market fishmonger when you pick up your ingredients.