What Is a Poke Bowl, Anyway?
Poke means “to slice or cut” in Hawaiian and refers to chunks of raw, marinated fish which is then tossed over rice and topped with vegetables and umami flavored sauces. But you don't have to keep it traditional! Just use the theme of the recipe to customize it to your flavor preference. Some ideas:
Carbs: Most bowls start with a base layer of white rice. I prepared the dish with Green Giant's cauliflower rice instead!
Protein: The classic recipe calls for sushi-grade ahi tuna. But you can choose any fish you like such as shrimp, crab, or salmon. You could even keep it vegetarian with edamame as the protein source. I used a convenience item called "Can't Mess It Up" salmon which came with a cilantro sauce to drizzle over the bowl. But I have also made it with sushi-grade tuna from Charlie's Seafood in Saskatoon.
Fats: Avocado is the traditional fat source. Chopped nuts or an oil based sauce (like sesame oil!) would also be great.
Vegetables: My bowl included cauliflower rice, carrots, bean sprouts, snap peas, mushrooms, peppers, cucumber, and green onion. Choose your favorites!
Dressing: Salty umami sauces are often made with soy sauce, sesame oil, rice vinegar, and fresh lemon juice. I kept my bowl simple with the dressing that came from the ready-made salmon I purchased. Try adding hot sauce, wasabi, pickled ginger, soy sauce or tamari, and sesame seeds for garnish!
I've included the exact meal I prepared but remember this meal is completely customizable to your personal preferences or goals. Add more rice for higher carb, switch up the protein, or adjust the portion of avocado! Perhaps try the classic of white rice, avocado, sushi-grade ahi-tuna, and a few veggies.