Once Upon A Thyme – Poke Bowl


Adina Yaakov

A P​oke Bowl is a dish based on raw marinated fish and layered with a satisfying serving
of sticky rice and multiple colorful toppings. It is pronounced as ​poh-KAY – which means  “to slice or cut” in Hawaiian. Although Poke bowls are typically made with high quality, sushi grade raw tuna or salmon, it can be cooked to your level of preference. Poke bowls can be served warm or cold, and are an excellent choice for your lunch or dinner meal.

1 pound Salmon fillet or Tuna steak
2 tablespoons canola oil
¼ cup soy sauce
1 teaspoon rice vinegar
1 ½ teaspoons sesame oil
¾ teaspoon red pepper flakes, crushed
3 cups cooked rice
Baby Corn, cut
Persian cucumbers, sliced into rounds
Frozen Edamame, thawed
Mango, peeled and cubed
Fresh tomatoes, diced
Carrot, shredded
Mushrooms, sliced
Purple cabbage, shredded
Avocado, sliced thin
Scallions, sliced
Sesame seeds for garnish

1 cup mayo
½ cup sriracha

Garlic Soy:
¼ cup Soy Sauce
2 teaspoons grated ginger
2 teaspoons lemon juice
2 cloves minced garlic
1 tablespoon honey
2 teaspoons sesame oil