Homemade poke bowls with spicy tuna and ponzu-flavored salmon! BRIGHT, bold, and REFRESHING.
My favorite part about making poke bowls is that there is barely any cooking involved and you can give yourself bigger portions because poke spots give you the smallest portions and charge so much. Just make sure your fish is sashimi grade since it will be consumed raw.
You can build your bowl to include any toppings you’d like. My favorites are avocado, pickled cucumbers, pickled ginger, and imitation crab. Here are some other options so you can customize it:
- crispy garlic
- wonton crisps
- chopped macadamia nuts
Here is how I make my quick pickle cucumbers:
- 1 Persian cucumber, thinly sliced
- 1/4 cup distilled white vinegar
- 2 teaspoons sugar
- 1/4 teaspoon salt
Just make it at the start of this recipe so it can sit in the pickling juice for at least 30 minutes or more.