Poke Bowl

• Seafood

  • 1/2 lb Sashimi-grade salmon
  • 1/2 lb Sashimi grade tuna

• Produce

  • 2 Green onions/scallions
  • 1/4 Onion

• Condiments

  • 1/3 cup Gluten-free soy sauce or regular soy sauce
  • 1 Sriracha sauce

• Pasta & Grains

  • 2 Rice bowls of, large

• Baking & Spices

  • 1/4 tsp Sea salt or hawaiian salt
  • 1 tbsp White and black sesame seeds, toasted

• Oils & Vinegars

  • 1 tbsp Rice vinegar
  • 2 tbsp Sesame oil

• Nuts & Seeds

  • 1 tsp Kukui nut

• Other

  • Handful limu (a type of seaweed (optional

Found on justonecookbook.com

Ingredients

• ½ lb. (227 g) sashimi-grade tuna (Buy online)
• ½ lb. (227 g) sashimi-grade salmon (Buy online)
• Handful limu (a type of seaweed) (optional)
• 2 green onions/scallions
• ¼ onion (Maui onion preferred)
• 1 tsp. kukui nut (optional)
• 1 Tbsp. toasted white and black sesame seeds
• 2-3 large rice bowls of steamed short grain rice
• ¼ tsp. sea salt or Hawaiian salt
• ⅓ cup (80 ml) gluten-free soy sauce or regular soy sauce
• 2 Tbsp. sesame oil
• 1 Tbsp. rice vinegar
• Sriracha sauce for spicier version (optional)

Directions

• Cut sashimi-grade salmon and tuna into bite size pieces. I recommend cutting into slightly “bigger” bite size for the better texture and taste.
• Cut limu into smaller pieces, about ½“ (1 cm) pieces. Thinly slice the green onions.
• Thinly slice the onion and then cut into ¾ inch (2 cm) length.
• Put the salmon and tuna in a large bowl and sprinkle ¼ tsp. sea salt. Then add the onion, green onion, limu, and kukui nut.
• Add ⅓ cup (80 ml) gluten-free or regular soy sauce and 2 Tbsp. sesame oil.
• Add 1 Tbsp. rice vinegar. Sprinkle 1 Tbsp. toasted white and black sesame seeds.
• Serve steamed rice in a large donburi bowl or plate. Let it cool down a little bit then pile poke on top. Add toppings as you like and enjoy immediately.