Best POKE BOWL Recipe (Mainland Style) with The Sushi Man

ahi tuna

🥗Healthier: tofu

💰Cheaper: salmon

Tofu is a plant-based option; salmon is often less expensive than fresh tuna.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat; vegetable oil is more budget-friendly.

seaweed

🥗Healthier: spinach

💰Cheaper: kale

Spinach offers similar nutrients; kale is often less expensive.

sriracha

🥗Healthier: hot sauce

💰Cheaper: chili paste

Hot sauce offers similar spice; chili paste is often cheaper.

Boil a small pot of water and add shelled edamame for a few minutes, then drain and rinse with cold water.

Cut the white onion in half crosswise, slice it about 1/8 inch thick, soak in cold water for 5-10 minutes, strain, and pat dry with paper towels.

Cut green onions as thin as possible, using both green and white parts.

Cut the cucumber in half lengthwise and slice into thin pieces.

Cut the avocado into slices or cubes as preferred.

Prepare the kikama salad by shredding the imitation crab meat into a bowl, then mix with crab salad sauce.

Cut the yellow fin tuna into 3/4 inch cubes and mix with poke sauce in a bowl.

Cut the salmon into cubes and mix with spicy mayo, unagi sauce, poke sauce, and spicy powder blend in a bowl.

Assemble the poke bowl starting with cooled rice, then add mixed greens and drizzle with poke sauce.

Add cucumber, avocado, green onion, edamame, white onion, seaweed salad, and masago on top of the rice.

Add the proteins: crab salad, tuna, and spicy salmon in the center of the bowl.

Top with unagi sauce, spicy mayo, furikake, toasted sesame seeds, and fried onion crisps.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens