Find Your Recipe

food

iconSouth east asian

iconLunch/dinner

1789 KCAL

Poke bowl

Ingredients

  • 120g sushi rice
  • 2 tsp rice wine vinegar
  • 4 tbsp mayonnaise
  • 1 tsp shichimi togarashi
  • 200g freshest sushi-grade tuna (ask your fishmonger for the thickest slice possible)
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • juice ½ lime, plus 2 wedges for serving
  • 1-2 tsp chilli flakes
  • 1 avocado, halved and sliced
  • 10 cherry tomatoes (approx 100g), halved
  • 1 sheet nori, cut into pieces
  • 30g macadamia nut, roughly chopped
  • 2 spring onions, thinly sliced diagonally

Method

food

iconAmerican

iconLunch/dinner

1433 KCAL

iconHigh-FibericonLow-Fat

Beet "Poke" Bowl

Ingredients

  • 4 medium beets, or 4 packaged cooked medium beets (1 pound), cut into 1/2-inch dice
  • 1 1/2 cups water
  • 1 cup apple cider vinegar
  • 1/4 cup sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon whole black peppercorns
  • A 1-inch piece of fresh ginger, peeled and minced
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 carrots, peeled and cut into 1/4-inch dice
  • 1/2 cup diced sweet onion, such as Maui or Vidalia
  • 3 cups cooked white rice
  • 1 cup seaweed salad (from the sushi counter at a gourmet market or grocery store)
  • Furikake (see note)
  • 2 scallions, white and light green parts only, thinly sliced

Method

food

iconSouth east asian

iconLunch/dinner

1309 KCAL

iconLow-Carb

Summer Tuna Poke Bowl

Ingredients

  • 350 grams / 12 ounces Tuna
  • 2 tbsp sesame oil
  • ¼ cup tamari
  • 1/3 cup spring onions chopped
  • 1 tbsp sesame seeds
  • 1 cup avocado
  • 1 cup mango
  • ¼ cup macadamia nuts chopped
  • 1 tbsp spring onions

Method

food

iconAsian

iconLunch/dinner

435 KCAL

iconLow-Carb

Sesame Ginger Tofu Poke Bowl

Ingredients

  • 14 to 16 ounces extra-firm tofu, drained
  • 1/4 cup tamari or soy sauce
  • 1 to 2 cloves garlic, grated or minced
  • 1 tablespoon freshly squeezed lime juice
  • 1 to 2 teaspoons grated or minced fresh peeled ginger
  • 1 teaspoon sesame seeds
  • 1 teaspoon toasted sesame oil

Method

food

iconNordic

iconLunch/dinner

2938 KCAL

iconHigh-Fiber

Salmon & Avocado Poke Bowl

Ingredients

  • 1 pound previously frozen wild salmon, skinned and cut into 3/4-inch cubes
  • 1 medium ripe avocado, diced
  • ½ cup thinly sliced yellow onion
  • ½ cup thinly sliced scallion greens
  • ½ cup chopped fresh cilantro
  • ¼ cup tobiko (flying fish roe) or other caviar
  • 3 tablespoons reduced-sodium tamari
  • 2 teaspoons toasted (dark) sesame oil
  • ½ teaspoon Sriracha
  • 2 cups cooked short-grain brown rice, warmed
  • 2 cups packed spicy greens, such as arugula, watercress or mizuna
  • 2 tablespoons rice vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Chinese-style or Dijon mustard

Method

food

iconJapanese

iconLunch/dinner

1324 KCAL

Tuna Poke Bowl

Ingredients

  • 1 tbsp. plus 1 tsp low-sodium soy sauce
  • 1 tbsp. plus 1 tsp toasted sesame oil
  • 1/4 sweet onion, thinly sliced
  • 3 scallions, thinly sliced
  • Kosher salt
  • 1 lb. fresh sushi-grade ahi tuna, cut in to 1-inch cubes
  • 1 Persian cucumber, thinly sliced
  • 1 tbsp. rice vinegar
  • 1/4 tsp. sugar
  • 1 tsp. black sesame seeds, plus more for sprinkling
  • 1 ripe avocado, quartered
  • Cooked rice, for serving

Method

food

iconJapanese

iconLunch/dinner

635 KCAL

iconHigh-ProteiniconLow-FaticonLow-Carb

Soy Sauce Ahi Poke Bowl

Ingredients

  • 1 lb fresh ahi (sashimi grade), cut into bite-sized cubes
  • 3 tbsp soy sauce (aka "shoyu")
  • 1 tbsp oyster sauce
  • ¼ cup green onions, chopped
  • ⅓ cup sweet yellow onion, thinly sliced
  • 1 tsp sesame oil
  • ½ tsp ground ginger (or fresh, grated, if you have it)
  • ½ tbsp minced garlic
  • Sesame seeds, to garnish
  • Cooked white rice, to serve
  • Avocado, to serve (optional)

Method

food

iconBritish

iconLunch/dinner

640 KCAL

iconHigh-ProteiniconLow-Carb

Poke Bowls

Ingredients

  • 0.25 c. low-sodium soy sauce
  • 2 tsp. rice vinegar
  • 2 tsp. sesame oil
  • 1 tsp. freshly grated ginger
  • 2 green onions, thinly sliced, plus more for garnish
  • 1 tsp. toasted sesame seeds, plus more for garnish
  • 1 lb. sushi-grade ahi tuna, cut into bite-size pieces

Method

food

iconAsian

iconLunch/dinner

789 KCAL

iconHigh-Fiber

Ponzu tofu poke bowl

Ingredients

  • 1 tbsp ponzu sauce
  • ½ tbsp rice vinegar
  • 5g ginger, peeled and grated
  • 1 tsp sesame oil
  • 300g silken tofu
  • 100g edamame beans
  • 250g pouch cooked quinoa
  • 100g radishes, sliced
  • 2 carrots, peeled into ribbons
  • 2 spring onions, finely sliced
  • 2 small seaweed thins, crumbled
  • 1 tsp sesame seeds

Method

food

iconAmerican

iconLunch/dinner

2209 KCAL

iconLow-Fat

Hanalei Special Poke Bowl

Ingredients

  • 1 pound fresh ahi or sashimi-grade fish, cut into 3/4-inch cubes
  • 1 teaspoon Hawaiian salt
  • 2 cups white rice
  • 3 tablespoons rice vinegar
  • 1 1/2 tablespoons cane sugar
  • 3 ounces soy sauce
  • 1 ounce cane sugar
  • 1 teaspoon chopped Hawaiian chile peppers
  • 3 tablespoons cubed avocado
  • 3 tablespoons cubed mango
  • 2 tablespoons limu (fresh seaweed), chopped into 1-inch pieces
  • 2 tablespoons diced sweet onion
  • 1 tablespoon chopped green onion
  • 1 tablespoon diced red onion
  • 4 teaspoons furikake
  • 2 teaspoons inamona (roasted ground kukui nuts)
  • 1 teaspoon chile oil
  • Pickled ginger, for serving

Method

food

iconAmerican

iconLunch/dinner

819 KCAL

iconLow-CarbiconLow-Sodium

Loaded Poke Bowls with Furikake Granola

Ingredients

  • 1/2 cup salted roasted peanuts, chopped
  • 1/4 cup unsweetened flaked coconut
  • 3 tablespoons sesame seeds
  • 2 nori sheets, crumbled and toasted
  • 1 tablespoon dried bonito flakes
  • 1 tablespoon pure maple syrup
  • 1 tablespoon sesame oil
  • 1 tablespoon Sriracha
  • 1/2 teaspoon kosher salt

Method

food

iconJapanese

iconLunch/dinner

640 KCAL

Recipe: "Low-Rent" Tuna Poke Bowl

Ingredients

  • 2 teaspoons low-sodium soy sauce (or 1 teaspoon tamari, if gluten-free)
  • 1 teaspoon sesame oil
  • 2 tablespoon orange juice
  • 2 5-ounce cans tuna in brine, drained
  • 1 cup cooked rice or other grain, cooled
  • 1/4 medium avocado, cubed
  • 1 tablespoon sesame seeds

Method

food

iconNordic

iconLunch/dinner

1744 KCAL

iconBalanced

Tabasco and Gochujang Cured-Salmon Poke Bowl

Ingredients

  • 10 oz. sashimi-grade salmon, cut into 3⁄4" pieces, or smoked salmon cut into 3⁄4" strips
  • 1 Tbsp. Tabasco
  • 1 Tbsp. toasted sesame oil
  • 3⁄4 tsp. gochujang paste
  • 1 tsp. sesame seeds, preferably toasted
  • 1⁄2 red onion, peeled and thinly sliced
  • Flaky sea salt, to taste
  • 1 Tbsp. plus 1 tsp soy sauce, plus more
  • 2 tsp. toasted sesame oil, plus more
  • 1⁄2 tsp granulated sugar
  • 3 oz. baby spinach (about 3½ cups)
  • 3¼ cups cooked white rice
  • 1 avocado, cut into ¾" cubes
  • 2 Tbsp. crumbled crispy seaweed (such as nori sheets or seaweed flakes)
  • 1 tsp. sesame seeds, preferably toasted shichimi togarashi, to taste (optional)
  • Tabasco, to taste

Method

food

iconItalian

iconLunch/dinner

2386 KCAL

Watermelon Poke Bowls

Ingredients

  • 2 tablespoons toasted sesame oil
  • 1 ½ tablespoons mirin (Japanese rice wine)
  • 1 ½ tablespoon fresh lime juice (from 1 lime)
  • 1 tablespoon plus 1 tsp. low-sodium soy sauce or tamari
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons chili-garlic sauce
  • ¼ cup unseasoned rice vinegar, divided
  • 3 cups ½-in. cubes watermelon (from 1 seedless watermelon)
  • 1 cup white sushi rice, well rinsed
  • 2 teaspoons granulated sugar
  • ¾ teaspoon kosher salt
  • ½ cup mayonnaise
  • 1 ½ tablespoons sriracha
  • 1 avocado, sliced
  • 1 cup matchstick carrots
  • 1 cup thinly sliced English cucumber (from 1 cucumber)
  • optional toppings: pickled ginger, thinly sliced jalapeños, toasted black and white sesame seeds

Method

food

iconAmerican

iconLunch/dinner

928 KCAL

Ahi Tuna Poke Bowl recipes

Ingredients

  • 1 cup short grain rice, rinsed
  • 2 cups water
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 small sweet onion, thinly sliced
  • 1 tablespoon rice vinegar
  • 1/4 cup wakame
  • 1/4 cup warm water
  • 1/2 pound ahi tuna, diced
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds
  • 2 green onions, thinly sliced
  • 1/2 teaspoon sriracha (optional)
  • 1 cup cucumber, thinly sliced
  • 1 avocado, thinly sliced
  • 1 watermelon radish (or radish), thinly sliced
  • 2 tablespoon macadamia nuts, chopped
  • 2 tablespoon toasted seaweed, thinly sliced

Method

food

iconAmerican

iconLunch/dinner

1730 KCAL

iconBalancediconLow-Sodium

Prawn & grain poke bowls

Ingredients

  • 3 limes, juiced
  • 1 red chilli, deseeded and finely chopped
  • 2 tbsp sesame oil
  • 150g cooked king prawns
  • 250g pouch mixed grains (or 250g cooked mixed grains)
  • 1 ripe avocado, stoned and cubed
  • 6 radishes, sliced
  • 100g mango, peeled and diced
  • 3 spring onions, sliced
  • pinch sesame seeds, to serve (optional)

Method

food

iconSouth east asian

iconLunch/dinner

1948 KCAL

iconLow-Fat

Tuna Poke Bowls

Ingredients

  • 1 1/2 cups sushi rice
  • Kosher salt
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 cup frozen shelled edamame
  • 3 scallions, thinly sliced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated peeled fresh ginger
  • 1 pound sushi-grade tuna, cut into 1/2-inch cubes
  • 1/2 English cucumber, peeled and finely chopped
  • Toasted sesame seeds, for topping

Method

food

iconNordic

iconLunch/dinner

2287 KCAL

iconBalancediconHigh-FibericonLow-Sodium

Salmon-Avocado Poke Bowls

Ingredients

  • 8 ounces super-fresh, wild-caught skinless salmon fillet, cut into 1/2-inch cubes
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon sambal olek
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • Pinch kosher salt
  • 2 cups warm, cooked white or brown rice
  • 1 avocado, pitted, peeled and thinly sliced
  • Thinly sliced scallions
  • Toasted sesame seeds or furikake (Japanese seasoning blend)

Method

food

iconJapanese

iconLunch/dinner

545 KCAL

iconHigh-ProteiniconLow-FaticonLow-Carb

Mango and Tuna Poke Salad Bowl

Ingredients

  • 1/4 small Sweet Onion – finely diced about 3 TBS
  • 2 Green Onions – thinly sliced
  • 3 TBS Low Sodium Soy Sauce
  • 1 TBS Mirin
  • 1 tsp Sesame Oil
  • Hawaiian Sea Salt to taste
  • 12-16 ounces Sushi-grade Tuna – diced into ½’’ cubes

Method

food

iconJapanese

iconLunch/dinner

1904 KCAL

California Roll Bowl

Ingredients

  • 5 cups Cooked Rice, kept warm
  • 1/4 cup Seasoned Rice Vinegar
  • 1 English Cucumber, Chopped
  • 1 Avocado, peeled, pitted and chopped
  • 2 Packages (8 oz. each) Crab Delights® Flake or Chunk, chopped
  • Toasted Sesame Seeds
  • Optional: Nori Flakes, Pickled Ginger, Wasabi and Soy Sauce

Method