Poke Salad Recipe

• 16 ounces sushi grade ahi tuna (or other wild ocean fish) cut into 3/4 inch cubes
• 3 scallions, sliced thinly at a diagonal
• 1 tablespoon toasted sesame seeds
• 1/4 cup soy sauce (or use Shoyu, GF Braggs Liquid aminos
• 2 teaspoons toasted sesame oil
• 1 teaspoon sugar, honey or agave,
• 1 teaspoon rice wine vinegar

Optional Poke Salad additions: 

• 1 garlic clove finely minced
• 1 teaspoon grated ginger root
• 1–2 teaspoons sriracha, or garlic chili paste, for spicy poke
• 1-2 tablespoons hijiki seaweed (traditional)

Poke Bowl Ingredients (Pick a few)

• Base: 2 cups cooked brown rice, cooked white rice, soba noodles or rice noodles, baby spinach or greens
• 1 cup shredded cabbage, grated carrots or grated fresh beets
• 1 avocado, sliced
• 1/2 cup sliced cucumber or sliced radishes
• 1/2 cup Edamame, shelled

Optional Toppings:  crispy shallots, nori ( sliced thin), microgreens, seaweed salad, pickled ginger, scallions, cilantro, sesame seeds, nuts ( macadamia, peanuts, almonds), torn shiso leaves, furikake  kimchi, chili threads, or Sriracha  or Sriracha mayo.

Poke Bowl Sauce ( Optional, if you like extra saucy) 

• 1 1/2 teaspoons rice wine vinegar
• 2 tablespoons mirin (or sub 1 1/2 tablespoons water +1/2 tablespoon honey)
• 2 tablespoons soy sauce or GF Braggs Liquid Aminos
• 2 tablespoons orange juice (half an orange)
• 1 tablespoon fresh lime juice