Poke Bowls w/ Sweet & Spicy Mayo
Poke (noun) /poʊˈkeɪ/ (Hawaiian for “to section” or “to slice or cut”) is a raw fish salad served as an appetizer in Hawaiian cuisine, and sometimes as a main course. Poke bowls are becoming super popular, which is no surprise! If you’re a sushi lover, then that basically translates you to a poke bowl lover because a poke bowl is essentially sushi in a bowl loaded with fresh ingredients and toppings.
There are a few Poke Bowl restaurants near me and I definitely hit them up quite often, so I figured it was about time to make my own. Mission accomplished! I went to the grocery store near me hoping to get some frozen or fresh raw fish to use, then realized they had an even better selection than I anticipated. They had perfectly cubed chilled ahi ready to go. I bought a pound and went on my way. You could also use shrimp, salmon, or just about anything else in place of the ahi if you’re not a fan of it.
The rest of the bowl was simple. I cooked some white rice, then loaded on typical poke bowl ingredients including seaweed salad, shredded carrots, cucumber, green onions, edamame and crunchy wontons.
Primal Kitchen generously sent me a package last week filled with some of their awesome products. One of the unique products I received was a bottle of their dairy-free mayonnaise made from avocado oil. I decided to mix that with some Sriracha to drizzle over my poke bowl to take it to the next level.
Here’s the recipe for ya.
For the Ahi:
- 3/4 pound fresh ahi tuna, cubed
- 1/4 cup ponzu sauce
- 1 teaspoon sesame oil
- 1/4 cup thinly sliced green onions
- 1/2 teaspoon ground ginger
- 1/2 tablespoon minced garlic
- 1 teaspoon sesame seeds
- 1/2 teaspoon red pepper flakes (optional)
For the Poke Bowl:
- 2 cups cooked white rice
- 1 small cucumber, julienned
- 1/4 cup grated carrots
- 1/2 cup prepared seaweed salad
- 1/2 cup edamame
- 1/2 avocado, cubed
- 1/2 cup segmented mandarins (optional)
- 1/2 cup wontons
For the Sweet & Spicy Mayo:
- 3 tablespoons Primal Kitchen mayo
- 2 tablespoons Sriracha sauce
- 2 tablespoons sweet chili sauce
- In a bowl, mix together the ahi, ponzu sauce, sesame oil, ginger, green onions, garlic, sesame seeds and red pepper flakes (if using). Place covered in the fridge for at least 10-15 minutes.
- In a small bowl, whisk together the mayo, Sriracha, and sweet chili sauce until well combined. Then, set aside.
- Add the cooked white rice to two separate serving bowls.
- Next, add the marinated ahi and remaining poke bowl ingredients to each bowl.
- Drizzle on the Sweet & Spicy Mayo.
- Grab your chopsticks and enjoy!
Tip: poke bowls make a great meal prep option. My boyfriend works 12 hour shifts, so he’s had no choice but to basically become a pro at meal prepping and he loved switching up his work lunches with this colorful bowl.
Also, try some poke toppings on top of Taro or Wonton chips for a yummy app! I used these Taro Chips I found from Whole Foods.