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Poke Bowl
1:22
2 cups
1 head
butter lettuce, washed and dried
1 cup
1 cup
edamame
6 ounces
yellowfin tuna, cubed
3
green onions, washed and thinly sliced
1 bunch
cilantro, washed and coarsely chopped
½
cucumber, cubed
1
shallot, thinly sliced
2
cloves garlic, thinly sliced
¼
fresno chili, chopped
¼ cup + 1 teaspoon
¼ cup
coconut milk
1 tablespoon plus 1 teaspoon
3 teaspoons
soy sauce
1 tablespoon + 1 teaspoon
1 teaspoon
Poke is a traditional Hawaiian dish consisting of lightly marinated, diced raw fish with various toppings all over a bed of rice. This recipe is beautifully customizable! Feel free to play around with different combinations of toppings and sauces to make the bowl truly your own!
- In a small bowl, add the cashew butter, coconut milk, ¼ cup sesame oil, 1 tablespoon agave nectar, and 1 tablespoon lime juice.
- Whisk to combine and pour into a squeeze bottle if desired. Set aside.
- In a separate small bowl, add the yellowfin tuna, 1 teaspoon sesame oil, 1 teaspoon soy sauce, and sesame seeds.
- Mix to evenly coat the fish and set aside.
- Add 1 teaspoon lime juice to the cubed cucumbers. Combine and set aside.
- In another bowl, add the edamame, 1 teaspoon agave, and 2 teaspoons soy sauce. Toss to combine and set aside.
- In a small saucepan, heat the coconut oil on medium-high heat until melted. Add in garlic and fry for 3-4 minutes or until golden brown and crunchy. Scoop the garlic out using a slotted spoon and blot dry with paper towel.
- Using the same oil and sauce pan, add in the shallots and fry for 2-3 minutes or until golden brown and crunchy. Again, scoop out using a slotted spoon and blot dry with paper towel.
- To assemble, start with a layer of lettuce and/ or brown rice. Add the marinated fish. Add cucumbers, chili, mango, and edamame. Finally, garnish with cilantro, green onions, fried garlic, and fried shallots.
