Poke Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 5.0

Poke Recipe

NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 77%
CARBS 55G46% OF CAL
10G FIBER38G OTHER7G TOTAL SUGAR
FAT 14G26% OF CAL
2G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Poke bowls feature fresh ahi tuna or tofu over rice or noodles with avocado, cucumber, and citrus ponzu sauce. Bright, refreshing, and customizable with various toppings. A popular lunch or dinner option that works for vegan diets with the tofu variation.

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Nutrition & ingredients

Ingredients

serves 4
  • 16 ounces sushi grade ahi tuna (or other wild ocean fish) cut into ¾ inch cubes
  • 3 scallions, sliced thinly at a diagonal
  • 1 tablespoon toasted sesame seeds
  • ¼ 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
  • 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)
  • 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
  • 1 ½ teaspoons rice wine vinegar
  • 2 tablespoons mirin (or sub 1 ½ tablespoons water +½ tablespoon honey)
  • 2 tablespoons soy sauce or GF Braggs Liquid Aminos
  • 2 tablespoons orange juice (half an orange)
  • 1 tablespoon fresh lime juice
PREP
30M
SODIUM
1526MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.