Poke Bowls with a combination of tuna and salmon with all the veggies and sauces
Aloha and welcome to Hawaii! Poke bowls are a regular dinner in the Perel house; you don’t have to go find a restaurant that has them or travel all the way to Hawaii. I love doing a combo of Tuna and Salmon in my bowls; then top it with a variety of veggies, spicy Mayo and a sweet and salty sauce. Healthy, flavorful, and feels like you’re in Hawaii in every bite. If you’re in an area like me, where there aren’t a lot of Poke restaurants around go to your supermarket and make one at home today!
Prep Time: 30 minutes
Inactive Time: 30 hours
Cook Time: 5-10 minutes
Serves 4-6
Ingredients
1 pound salmon cubed
1 pound ahi tuna cubed
2 cups white rice, 4 cups cooked
1/2 cup scallions chopped
20 ounces edamame cooked and deshelled
2 carrots julienned
2 avocado cubed
1/4 cup cilantro fresh
Sesame seeds garnish
1/4 cup GF soy sauce
1/8 cup rice vinegar
1/4 cup GF teriyaki
1/2 onion thinly sliced
1/2 t ginger
2 T sriracha
1/2 cup GF mayo
1/8 cup lime juice
1 T sesame oil
Directions
1. Combine soy sauce, vinegar, teriyaki, ginger, oil, and lime juice in a bowl. Add fish and scallions and toss. Let marinade in fridge for at least 30 minutes. 2. Combine mayo and sriracha. 3. Spoon rice into bowls. Top with fish on one side. Add carrots, avocado, onion, and edamame. Add a spoonful of spicy Mayo and garnish with cilantro and sesame seeds.
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