Poke Bowl Recipe (with Sriracha Mayo!)
User Reviews
4.9
Poke Bowl Recipe (with Sriracha Mayo!)
Description
The Poke Bowl Recipe (with Sriracha Mayo!) combines sashimi-quality cubed tuna or salmon marinated in a homemade sesame-soy mixture containing tamari, rice wine vinegar, toasted sesame oil, sugar, ground ginger, and wasabi paste. This imparts savory, tangy, and slightly spicy notes to the fish.
The fish is served over a base of cooked white or brown rice, layered with shredded green leaf lettuce, sliced cucumber, ripe mango cubes, and avocado. These fresh ingredients provide crunch, creaminess, and sweetness contrasting with the savory marinated fish. The Sriracha mayonnaise—made by mixing mayonnaise and Sriracha sauce—adds a creamy and spicy element when drizzled on top.
Garnishes such as chopped cilantro, green onions, toasted sesame seeds, and furikake seasoning enhance flavor complexity and texture. This bowl is ideal for a light yet flavorful main course combining seafood, fruit, and vegetables.
The recipe suggests using tamari for balanced, gluten-free soy flavor and obtaining high-quality fish from a trusted source. Alternate proteins like cooked shrimp or grilled chicken can substitute for those preferring cooked options. Extra Sriracha mayo can be made to serve on the side or top additional bowls.
Ingredients
For Sriracha Mayo
- 3 TB mayonnaise regular
- 1 TB sriracha hot sauce
For the Sesame-Soy Sauce
- 3 TB tamari or regular soy sauce
- 1 tsp rice wine vinegar Asian
- 1 tsp sesame oil Asian toasted
- 1 tsp granulated sugar
- ¼ tsp ground ginger
- ¼ tsp wasabi paste
For the Poke Bowl
- 2 cups green leaf lettuce shredded
- 2 cups tuna salmon, or other fish (towel-dried and cubed, sashimi-grade
- 1 small cucumber seeded and sliced
- 1 whole Mango very ripe, peeled and cubed
- 1 avocado semi-ripe, cubed
- cilantro green onions, toasted sesame seeds, Furikake (highly recommended, garnishes, chopped
- rice about 3 cups cooked, cooked, white or brown
Instructions
- Make Sriracha Mayo: Stir together the mayo and Sriracha in a small bowl. Cover and chill until ready to use.
- Make Sesame-Soy Sauce: In a bowl, hand-whisk together all Sauce ingredients. Stir cubed tuna/salmon into the sauce, coating well. Cover and keep chilled until ready to assemble bowls.
- Assemble Bowls: Divide cooked rice into 4 smaller bowls (or 2 larger bowls.) Evenly layer each bowl according to order: lettuce, marinaded tuna/salmon, cucumber, mango, and avocado. Garnish as desired. Drizzle with Sriracha Mayo. Serve immediately.
Notes
- Sriracha Mayo adds a creamy, spicy complement and can be made in extra quantity for serving alongside the poke bowls.
- Use tamari soy sauce for a more balanced flavor that is also gluten-free.
- Furikake seasoning is recommended as a garnish and is commonly available in Asian markets or grocery aisles.
- Choose high-quality sashimi-grade fish like ahi tuna or salmon; cooked shrimp or grilled chicken can be used as alternatives.
- Rice wine vinegar, toasted sesame oil, and wasabi paste contribute distinct Asian flavors and can be found in most major grocery stores' Asian sections.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 4mg | 1% |
| Sodium | 911mg | 38% |
| Potassium | 337mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 117IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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