Poke Bowls

One of my favorite go-to dinners is poke bowls. I cannot get enough tuna! I love tuna nachos, spicy tuna sushi, tuna tacos, and poke bowls. We buy sushi grade tuna at our local fish market here in Key Largo. It’s essentially a deconstructed sushi roll where you can add more veggies and less rice if you want. We prep all the ingredients in little bowls and build our own, which is so fun. It’s a bit of prep but the only thing you have to cook is the sushi rice, so this is a great meal for the summer if you do not want to turn the oven on. The recipe at my house is constantly evolving as we try more and more poke bowls out. In fact, I added diced watermelon here after having it in my bowl at a concert recently.

Here’s what we like to add to our bowls:

- sushi grade ahi tuna (marinated in soy sauce and rice vinegar)
- spring mix lettuce
- sushi rice (prepared with rice vinegar)
- seaweed salad
- matchstick carrots
- sliced cucumber
- shelled edamame
- chopped red onion
- sliced avocado
- chopped cilantro
- diced watermelon (optional)

I top my bowl with a sriracha mayo and black and white sesame seeds. You can leave out the rice if you wish and just do a bed of lettuce.

I’d love to visit Hawaii one day and have an authentic poke bowl! Has anyone been to Hawaii and had the real deal? Let me know how this compares in the comments!