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Poke Bowls

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"the perfect lazy weeknight dinner"

Serves 4 | Prep Time 15 mins | Cook Time 45 mins

Why I Love This Recipe

Making a poke bowl yourself is honestly so much more satisfying than getting one at a restaurant. You also pretty much get twice as much food for the price this way. This is a fun weeknight dinner that leaves us with leftovers for lunch the next day

Ingredients You'll Need

1 cup rice of choice (I like black rice)
1 lb salmon or tuna poke
1 container store-bought seaweed salad
1 avocado, sliced
1 Persian cucumber, finely chopped into tiny pieces
1/2 jalapeño, sliced
1/4 bunch green onion, chopped
1 tbsp light mayo
1 tbsp sriracha
Tiny squeeze of wasabi paste
1 tsp ginger paste
1 tsp garlic
1 tsp liquid aminos
1 lime, cut into 1/4
Trader Joe's Nori Komi Furikake Japanese Multi-Purpose Seasoning


Follow cooking instructions for the rice. When there are about 15 minutes left on the rice begin assembling fish and toppings on a board for an easy make-your-own station

Create your spicy mayo sauce by mixing the mayo, sriracha, and 1/4 lime juice

Create your wasabi sauce by mixing a little squeeze of wasabi paste with ginger, garlic, 1/4 lime juice and liquid aminos. Add the finely chopped cucumbers and mix everything together

Assemble your bowl. For the most photo-worthy poke, this is my suggested order: add rice, then on top place poke on one edge of the bowl, followed by seaweed salad, avocado, a couple jalapeño slices, green onion, and cucumber mixture, trying to keep each ingredient as a single layer in your bowl without overlap. Drizzle with spicy mayo and sprinkle as much Nori Komi Furikake seasoning as you would like


Pairs Well With

edamame or dumplings

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