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The Aloha Poke Bowl

By Meg Yonson

I Quit Sugar - The Aloha Poke Bowl recipe
  • 1 servings
  • Prep - 25 mins
  • Total - 25 mins
I Quit Sugar - The Aloha Poke Bowl recipe

Pronounced Poke-ay, this Hawaiian dish is a simple salad bowl, like a burrito bowl, but with a sushi twist. It traditionally uses local, fresh tuna, but we’ve given options for different fish below depending on what is local and sustainable for you.  

Servings: 1
Preparation: 25 mins

Tags: , , , , ,

Ingredients

  • 100 g sushi-grade fish (sustainable salmon, yellow fin ahi tuna, bluefin tuna) cut into small 1-2cm cubes.
  • 2 green onions, finely chopped.
  • 1/2 cup mint leaves, roughly torn.
  • 1/2 red onion, finely sliced.
  • 1/2 cup coriander leaves, roughly chopped.
  • 1/2 cup roasted cashew nuts, crushed.
  • cooked Basmati rice, to serve.

Dressing

  • 1 lime, juiced.
  • 1/2 long red chilli, very finely chopped.
  • 2 teaspoons tamari.
  • 1/2 teaspoon sesame oil.

Directions

1. Add tuna, green onions, mint, red onion and coriander to a mixing bowl. Toss to combine.

2. Add all ingredients for the dressing together in a jar, shake to combine. Pour over poke salad.

2. Chill the mixture for 15 minutes before serving so flavours can mix. Serve with a sprinkling of cashews and cooked Basmati rice.


Note

Can't get sushi-grade fish? No worries, quickly fry off your choice of sustainable fish and cut into cubes to serve with the rest of the ingredients.

Pronounced Poke-ay, this Hawaiian dish is a simple salad bowl, like a burrito bowl, but with a sushi twist. It traditionally uses local, fresh tuna, but we’ve given options for different fish below depending on what is local and sustainable for you.

Ingredients

  • 100 g sushi-grade fish (sustainable salmon, yellow fin ahi tuna, bluefin tuna) cut into small 1-2cm cubes.
  • 2 green onions, finely chopped.
  • 1/2 cup mint leaves, roughly torn.
  • 1/2 red onion, finely sliced.
  • 1/2 cup coriander leaves, roughly chopped.
  • 1/2 cup roasted cashew nuts, crushed.
  • cooked Basmati rice, to serve.

Dressing

  • 1 lime, juiced.
  • 1/2 long red chilli, very finely chopped.
  • 2 teaspoons tamari.
  • 1/2 teaspoon sesame oil.

Directions

1. Add tuna, green onions, mint, red onion and coriander to a mixing bowl. Toss to combine.

2. Add all ingredients for the dressing together in a jar, shake to combine. Pour over poke salad.

2. Chill the mixture for 15 minutes before serving so flavours can mix. Serve with a sprinkling of cashews and cooked Basmati rice.

Note

Can't get sushi-grade fish? No worries, quickly fry off your choice of sustainable fish and cut into cubes to serve with the rest of the ingredients.