July 2020 Poké Bowls

July 2020 Poké Bowls

  • Kimberly Johnson
  • 07/15/20



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


  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.


  • Cooked white or brown rice

  • Sliced avocado

  • Sliced cucumber

  • Edamame

  • Shredded carrots

Work With Kimberly

Kimberly will be alongside you as a savvy, committed, negotiator, putting my years of experience to work for you throughout the entire process. I am committed to serving your goals and seeing them through to fruition.

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