SMART POKE RECIPES

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TUNA POKE BOWL | COOK SMARTS



Tuna Poke Bowl | Cook Smarts image

If you haven't come across poke bowls, they are like burrito bowls made with sushi-inspired ingredients. Top rice with fresh raw fish and then pile on other fun things like avocado, edamame and spicy garlic mayo. Check out this video to see how it's done! Smarts: The fish is really the star of these bowls. Look for sushi-grade tuna (or salmon) and tell your fishmonger that you plan to serve it raw so that he / she can point you towards the best. If there's not a great raw fish option, pre-cooked cocktail shrimp can be prepared in the same way.

Provided by CookSmarts

Total Time 30 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 16

2 cups Rice, uncooked white or brown (enough for 2 nights)
8 oz Cucumbers, diced
1 Limes, wedges
2 stalks Green onions, thinly sliced, white and green parts
1 Avocados, cubed
6 oz Kale, very thinly sliced
3/4 cup Edamame, shelled
12 oz Tuna, sushi-grade, ½” / 1.3cm cubes (sub sushi-grade salmon; pre-cooked shrimp)
1 Tbsp Soy sauce, low-sodium
2 tsp Oil, toasted sesame
2 tsp Vinegar, rice
1 1/2 Tbsp Oil, cooking
2 tsp Sesame seeds, any color (opt)
for serving Pickled ginger (opt)
4 Tbsp Mayonnaise
2 tsp Chili-garlic sauce

Steps:

  • If the rice was made ahead, heat in the microwave so it is warm but not hot.
  • Slice tuna into ½” / 1.3cm cubes. Toss tuna with green onions (green and white parts), soy sauce and sesame oil.
  • Toss kale with vinegar and cooking oil. (For more tender kale, massage the vinegar and cooking oil into the leaves.) Season with a pinch of salt.
  • Assemble bowls by dividing rice and kale between serving bowls. Top with avocado, edamame, cucumber and tuna. Finish with sesame seeds and a drizzle of spicy garlic mayo.
  • Serve bowls with lime wedges and pickled ginger on the side.

Nutrition Facts : Calories 507, CarbohydrateContent 51g, CholesterolContent 36mg, FatContent 22g, FiberContent 5g, ProteinContent 28g, SaturatedFatContent 4g, SodiumContent 480mg, SugarContent 3g, TransFatContent 0g

CHEF JOHN'S HAWAIIAN-STYLE AHI POKE | ALLRECIPES



Chef John's Hawaiian-Style Ahi Poke | Allrecipes image

The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.

Provided by Chef John

Categories     Seafood    Fish    Tuna

Yield 4 servings

Number Of Ingredients 11

¼ cup soy sauce
2 tablespoons sesame oil
1 teaspoon grated fresh ginger root
? cup thinly sliced green onions, plus more for serving
2 tablespoons crushed, roasted macadamia nuts
1 tablespoon finely crumbled dried seaweed
½ teaspoon hot red pepper flakes
½ teaspoon kosher salt, or to taste
1 pound sushi-grade ahi (yellowfin) tuna, cut into 3/4-inch cubes
1 teaspoon toasted sesame seeds
1 dash Lemon juice, lime juice, or seasoned rice vinegar

Steps:

  • Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
  • Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
  • Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.

Nutrition Facts : Calories 231.1 calories, CarbohydrateContent 3.1 g, CholesterolContent 51.1 mg, FatContent 11.6 g, FiberContent 0.9 g, ProteinContent 28.3 g, SaturatedFatContent 1.8 g, SodiumContent 1196.7 mg, SugarContent 0.7 g

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