Tonight I took a shot at a Hawaiian classic – the Poke Bowl (pronounced POH-keh). Poke comes from the verb for “to section, slice, or cut” in the Hawaiian Language. Essentially it’s a delicious meal in a bowl and what’s more trendy and convenient than that?
Choose your base:
I went with white rice, but you can switch it up by using brown rice or lettuce. To save time, I used Annie Chun’s quick cook white sticky rice. It’s one of the better microwave rices that I’ve tried, it’s gluten free, has a sticky texture (great for this dish or making homemade sushi) and only takes 60 seconds to cook.
Choose your toppings:
I used cucumbers (sliced using the blade on my spiralizer then halved), fresh avocado, shelled edamame, cilantro, green onions, soft boiled egg and toasted sesame seeds (I used Tuxedo – a mix of white and black).
Choose your protein:
Harris Teeter had fresh Sushi Grade Tuna Steaks on special this week – so I went with Tuna, but other good alternatives are salmon, shrimp or even tofu.
Choose your sauce:
I tossed my Tuna with San J gluten free soy sauce and sriracha. Another good option is a spicy mayo (mayo and sriracha), but I wanted to avoid the fat.