July 2020 Poké Bowls

INGREDIENTS

Salmon poké

• 1 lb salmon fillet, sashimi grade cut into bite-size pieces

• 2 tbsp Japanese mayonnaise or regular mayonnaise

• 1 tbsp sriracha

• 1 tbsp soy sauce

• 1/2 tbsp soy sauce

• 2 large pieces of sushi seaweed, cut into short strips

• 3 green onions, thinly sliced

• 1 1/2 tbsp toasted sesame seeds

• Optional – fresh squeeze of lemon juice

Tuna poké

• 1 lb. ahi tuna, sashimi grade cut into bite-size pieces

• 1/4 c. low-sodium soy sauce

• 2 tsp. rice vinegar

• 2 tsp. sesame oil

• 1 tsp. freshly grated ginger

• Pinch of crushed red pepper flakes

• 2 green onions, thinly sliced, plus more for garnish

• 1 tsp. toasted sesame seeds, plus more for garnish

​​​​​​​METHOD

1. Rinse and cut fish into bite-sized cubes then place in a large bowl. Can be bought pre-cut and prepared from Raw-Finds.com

2. Mix all other ingredients into the bowl for each type of fish.

3. Refrigerate poke for at least 20 minutes to allow flavors to blend.

FOR SERVING

• Cooked white or brown rice

• Sliced avocado

• Sliced cucumber

• Edamame

• Shredded carrots