Poke Bowl With Avocado
Poke Bowl with Avocado
Poke is a Hawaiian dish that is usually served as an appetizer. This recipe turns poke into a delicious meal that takes no time at all to prepare.

Poke is traditionally made with ahi tuna, which tastes fantastic and reminds me of spending time relaxing with a cocktail and poke appetizer after a day of bonefishing in Hawaii. However, because suitable sashimi/sushi grade ahi tuna isn’t always available in all markets (like Calgary), a suitable substitute is salmon. Now that I’ve tried poke made with salmon I can’t decide which is my favourite tuna or salmon!

Ingredients
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon sesame seeds, plus more for garnish (a mixture of both black and white seeds look nice in this dish)
½ teaspoon red pepper flakes
1 pound sashimi/sushi grade ahi tuna or salmon, cubed
2-3 green onions, thinly sliced on an angle
1 avocado, cubed

For Serving
Cooked brown rice, at room temperature
Seaweed salad
Pickled ginger

Instructions
In a medium mixing bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, sesame seeds and red pepper flakes. Add the cubed fish meat and green onions; stir gently to combine and dress the fish meat. Marinade for at least 5 minutes. Cube the avocado and add to the bowl; gently mix together.

To serve, spoon the rice into bowls, top with the poke, seaweed salad and a few pieces of pickled ginger.

Enjoy!

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