When it comes to Hawaiian-inspired cuisine, poke bowls have taken the world by storm. With its raw fish marinated in a flavorful mixture of soy sauce, sesame oil, and other delicious ingredients, poke has become a staple in many foodies’ diets. But why settle for just one classic recipe when you can try 17 more creative and mouth-watering variations? From spicy salmon to teriyaki chicken, vegetarian tofu to seared scallop, our list of fresh poke recipes is sure to satisfy your cravings and inspire your cooking.
In this article, we’ll be diving into the world of poke and exploring its endless possibilities. Whether you’re a seasoned chef or a culinary newbie, you’ll find inspiration in these 18 unique recipes that showcase the versatility and flavor of this beloved dish. So grab your apron, sharpen your knife, and let’s get started on this delicious journey!
Classic Ahi Tuna Poke Bowl
Experience the bold flavors of Hawaii with this refreshing poke bowl recipe. Savor the tender tuna, crispy vegetables, and savory sauces, all packed into a nutritious meal.
Ingredients:
– 1 lb sashimi-grade ahi tuna, diced
– 1/2 cup soy sauce
– 1/4 cup sesame oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup chopped scallions, for garnish
– 1/2 cup mixed greens (arugula, spinach)
– 1/2 cup diced cucumber
– 1/4 cup sliced carrots
– Sesame seeds and pickled ginger, for serving
Instructions:
1. In a large bowl, combine tuna, soy sauce, sesame oil, garlic, and ginger. Mix well.
2. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
3. Divide mixed greens among bowls. Top with tuna mixture, cucumber, carrots, and scallions.
4. Serve immediately, garnished with additional scallions if desired.
Cooking Time: 15 minutes (including marinating time)
Spicy Salmon Poke with Avocado
A refreshing twist on traditional poke, this recipe combines the richness of salmon with the creaminess of avocado and a kick of spice.
Ingredients:
– 1 pound sashimi-grade salmon, cut into small pieces
– 1 ripe avocado, diced
– 2 tablespoons soy sauce
– 1 tablespoon sriracha sauce
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. In a medium bowl, whisk together soy sauce, sriracha sauce, and sesame oil.
2. Add the salmon pieces to the marinade and toss to coat. Let it sit at room temperature for 15-20 minutes.
3. Just before serving, stir in grated ginger.
4. Divide the salmon mixture among bowls or small plates.
5. Top each portion with diced avocado and garnish with chopped green onions and toasted sesame seeds if desired.
Cooking Time: 15-20 minutes (marinating time)
Shrimp Poke with Mango Salsa
This Hawaiian-inspired dish combines succulent shrimp with the sweetness of mango, creating a delightful and healthy snack or appetizer. Perfect for warm weather or anytime you need a flavorful pick-me-up.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup soy sauce
– 2 tablespoons sesame oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
– Mango Salsa:
+ 2 ripe mangos, diced
+ 1/4 cup red onion, diced
+ 1 jalapeño pepper, seeded and finely chopped
+ Juice of 1 lime
+ Salt to taste
Instructions:
1. In a medium bowl, whisk together soy sauce, sesame oil, garlic, and ginger.
2. Add the shrimp and marinate for at least 30 minutes or up to several hours in the refrigerator.
3. Preheat grill or grill pan to medium-high heat. Remove shrimp from marinade, letting any excess liquid drip off. Cook shrimp for 2-3 minutes per side, until pink and cooked through.
4. Meanwhile, combine mango salsa ingredients in a small bowl. Season with salt to taste.
5. Serve grilled shrimp over mixed greens or with toasted baguette slices, topped with mango salsa.
Cooking Time: 10-15 minutes (marinating time not included)
Vegetarian Tofu Poke Bowl
A refreshing twist on traditional poke bowls, this vegetarian version features tender tofu, flavorful vegetables, and a tangy dressing, all served over a bed of nutritious quinoa.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups mixed vegetables (such as cucumber, carrots, bell peppers, and green onions)
– 1/4 cup soy sauce-based dressing (see below)
– 1 cup cooked quinoa
– Salt and pepper to taste
– Optional: sesame seeds, chopped scallions, and diced pineapple for garnish
Soy Sauce-Based Dressing:
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Cook quinoa according to package instructions.
2. In a separate pan, heat tofu over medium-high heat until golden brown, about 3-4 minutes per side.
3. Toss mixed vegetables with soy sauce-based dressing and set aside.
4. Assemble poke bowls by placing cooked quinoa at the bottom, followed by tofu, mixed vegetables, and any desired garnishes.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Teriyaki Chicken Poke Bowl
Get ready to delight your taste buds with this flavorful and nutritious Teriyaki Chicken Poke Bowl recipe, perfect for a quick and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into small cubes
– 1/4 cup teriyaki sauce
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– 1 tablespoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– 1 cup cooked white rice
– 1 cup mixed greens (such as arugula, spinach, and lettuce)
– Sliced green onions and toasted sesame seeds for garnish
Instructions:
1. In a large bowl, whisk together teriyaki sauce, soy sauce, sesame oil, ginger, and red pepper flakes (if using). Add the chicken cubes and marinate for at least 30 minutes.
2. Preheat oven to 400°F (200°C). Remove chicken from marinade and bake for 15-20 minutes or until cooked through.
3. Cook white rice according to package instructions.
4. Assemble poke bowls by placing cooked rice, mixed greens, and baked chicken on a bowl. Garnish with sliced green onions and toasted sesame seeds.
Cooking Time: 25-30 minutes
Spicy Tuna Poke with Cucumber
This Spicy Tuna Poke recipe combines the classic Hawaiian dish with a refreshing twist by adding cucumber slices. Perfect for a light and flavorful meal or snack.
Ingredients:
– 1 pound sashimi-grade tuna, cut into small cubes
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 2 tablespoons sriracha sauce
– 1/4 cup chopped green onions
– 1/2 cucumber, sliced
– Salt and pepper to taste
– Sesame seeds and chopped cilantro for garnish (optional)
Instructions:
1. In a medium bowl, whisk together soy sauce, sesame oil, and sriracha sauce.
2. Add the tuna cubes to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Just before serving, stir in chopped green onions.
4. Arrange cucumber slices on top of the tuna mixture.
5. Season with salt and pepper to taste.
6. Garnish with sesame seeds and chopped cilantro if desired.
7. Serve immediately.
Cooking Time: None! This dish is a raw-fish preparation, so it’s ready in no time.
Seared Scallop Poke with Sesame Dressing
Elevate your poke game with this refreshing and flavorful dish featuring seared scallops, crispy sesame seeds, and a zesty dressing. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 12-15 scallops
– 1/4 cup soy sauce
– 2 tablespoons sesame oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup chopped green onions
– Salt and pepper to taste
– Sesame seeds for garnish
Instructions:
1. Preheat a skillet or grill pan over medium-high heat.
2. Pat scallops dry with paper towels. Season with salt and pepper.
3. Add sesame oil to the preheated pan. Sear scallops for 2-3 minutes per side, or until cooked through.
4. In a small bowl, whisk together soy sauce, garlic, and ginger.
5. Toss seared scallops with soy-ginger dressing, green onions, and chopped cilantro (if desired).
6. Garnish with sesame seeds and serve immediately.
Cooking Time: 15-20 minutes
Yellowtail Poke with Ginger and Soy
A refreshing and flavorful poke bowl dish that combines the sweetness of yellowtail fish with the spicy kick of ginger and soy sauce.
Ingredients:
– 1 pound sashimi-grade yellowtail, cut into small pieces
– 2 inches fresh ginger, peeled and grated
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1/4 cup chopped green onions for garnish
– Salt to taste
Instructions:
1. In a medium-sized bowl, whisk together soy sauce and sesame oil.
2. Add the grated ginger to the bowl and stir well to combine.
3. Add the yellowtail pieces to the bowl and toss gently to coat with the ginger-soy mixture.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Just before serving, garnish with chopped green onions and season with salt to taste.
6. Serve chilled or at room temperature.
Cooking Time: 30 minutes (includes marinating time)
Beef Tataki Poke Bowl
Experience the fusion of Japanese and Hawaiian flavors with this Beef Tataki Poke Bowl recipe, featuring tender beef, savory sauces, and refreshing textures.
Ingredients:
– 1 lb beef tataki (thinly sliced grilled beef)
– 1/2 cup poke sauce (see below for ingredients)
– 1 cup cooked Japanese rice
– 1/2 cup diced cucumber
– 1/4 cup diced carrots
– 1/4 cup pickled ginger slices
– Sesame seeds and chopped green onions for garnish
Poke Sauce:
– 2 tbsp soy sauce
– 2 tbsp sesame oil
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 1 tsp sugar
– Salt and pepper to taste
Instructions:
1. Cook Japanese rice according to package instructions.
2. In a small bowl, whisk together poke sauce ingredients.
3. Slice the beef tataki into thin strips and serve over cooked rice.
4. Top with diced cucumber, carrots, pickled ginger, and garnish with sesame seeds and green onions.
5. Serve immediately.
Cooking Time: 15-20 minutes
Poke Salad with Quinoa and Edamame
This refreshing poke salad combines the flavors of the Pacific with nutritious quinoa and edamame, perfect for a light and satisfying meal. With its vibrant colors and textures, this dish is sure to delight.
Ingredients:
– 1 cup cooked quinoa
– 1 cup edamame, shelled and sliced
– 1/2 cup diced sashimi-grade tuna (or other white fish)
– 1/4 cup chopped scallions
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Sesame seeds and thinly sliced red bell peppers for garnish (optional)
Instructions:
1. In a medium bowl, combine cooked quinoa, edamame, and tuna.
2. In a small bowl, whisk together soy sauce and sesame oil.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Sprinkle with chopped scallions and season with salt and pepper to taste.
5. Garnish with sesame seeds and thinly sliced red bell peppers if desired.
Cooking Time: 10 minutes
Poke Nachos with Wonton Chips
Elevate your nacho game with this unique fusion of Hawaiian poke and Mexican flavors, using crispy wonton chips as the base instead of traditional tortilla chips.
Ingredients:
– 1 cup cooked sushi-grade tuna (or other white fish), diced
– 1/2 cup soy sauce-based poke sauce
– 1/4 cup chopped green onions
– 1/4 cup toasted sesame seeds
– 1 bag wonton chips
– 1 cup shredded Monterey Jack cheese
– 1/4 cup diced fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a bowl, mix together tuna, poke sauce, green onions, and sesame seeds.
3. Arrange wonton chips in a single layer on a baking sheet.
4. Spoon the tuna mixture evenly over the wonton chips.
5. Top with shredded cheese and bake for 5-7 minutes or until melted and bubbly.
6. Sprinkle with cilantro and serve hot.
Cooking Time: 10-12 minutes
Kimchi Tuna Poke Bowl
Elevate your poke bowl game with this spicy and savory Kimchi Tuna Poke Bowl recipe, featuring the bold flavors of Korean kimchi and fresh tuna.
Ingredients:
– 1 can of sushi-grade tuna (drained and flaked)
– 2 tablespoons of kimchi (spicy Korean fermented cabbage), chopped
– 1/4 cup of soy sauce
– 1 tablespoon of sesame oil
– 1 tablespoon of rice vinegar
– 1 teaspoon of grated ginger
– Salt and pepper to taste
– Sushi-grade short-grain rice, cooked
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, and grated ginger.
2. Add the flaked tuna and toss to coat with the marinade. Let it sit for 10-15 minutes to allow the flavors to meld.
3. Divide cooked sushi-grade short-grain rice into bowls.
4. Top the rice with the marinated tuna mixture, followed by a spoonful of chopped kimchi.
5. Season with salt and pepper to taste.
6. Garnish with sesame seeds and chopped green onions, if desired.
Cooking Time: 15 minutes
Coconut Shrimp Poke with Pineapple
Experience the fusion of tropical flavors in this refreshing poke bowl recipe, featuring succulent coconut shrimp and juicy pineapple chunks. This dish is perfect for a quick and easy meal or as a unique appetizer.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup unsweetened shredded coconut
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– 1 tablespoon honey
– 1 tablespoon grated fresh ginger
– 1/4 cup pineapple chunks
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. In a medium bowl, whisk together coconut, soy sauce, sesame oil, honey, and ginger.
2. Add the shrimp to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat. Remove shrimp from marinade, letting excess liquid drip off. Cook for 2-3 minutes per side, until pink and cooked through.
4. In a separate bowl, combine pineapple chunks, salt, and pepper.
5. To assemble the poke bowls, place cooked shrimp on top of pineapple mixture. Garnish with green onions and toasted sesame seeds if desired.
Cooking Time: 10-15 minutes (including marinade time)
Wasabi Salmon Poke with Seaweed Salad
Experience the bold flavors of Japanese cuisine with this refreshing Wasabi Salmon Poke recipe, paired with a nutrient-rich Seaweed Salad. This dish is perfect for a quick and easy lunch or dinner.
Ingredients:
For the Wasabi Salmon Poke:
– 1/2 pound sashimi-grade salmon, cut into small cubes
– 2 tablespoons soy sauce
– 1 tablespoon wasabi paste
– 1 tablespoon sesame oil
– 1 tablespoon chopped green onions
– Salt and pepper to taste
For the Seaweed Salad:
– 1 cup wakame seaweed sheets
– 1/4 cup chopped cucumber
– 1/4 cup chopped carrot
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, whisk together soy sauce, wasabi paste, and sesame oil.
2. Add the salmon cubes and marinate for at least 30 minutes.
3. Prepare the Seaweed Salad by combining wakame seaweed sheets, cucumber, carrot, soy sauce, and sesame oil in a separate bowl.
4. To serve, place a portion of the Wasabi Salmon Poke on top of the Seaweed Salad.
5. Garnish with chopped green onions and serve immediately.
Cooking Time: 30 minutes (includes marinating time)
Poke Sushi Burrito with Spicy Mayo
Poke Sushi Burrito with Spicy Mayo Recipe
Transform traditional sushi rolls into a unique burrito-style treat by combining the flavors of poke and spicy mayo.
Ingredients:
– 1 cup cooked sushi-grade tuna (poke)
– 1/2 cup cooked Japanese rice
– 1/4 cup cucumber slices
– 1/4 cup pickled ginger slices
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– 1/4 cup spicy mayo (see below for recipe)
– 1 large flour tortilla
– Sesame seeds and chopped green onions for garnish
Spicy Mayo Recipe:
– 1/2 cup mayonnaise
– 2 tablespoons sriracha sauce
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
Instructions:
1. Cook the sushi-grade tuna according to package instructions.
2. Prepare the Japanese rice according to package instructions.
3. Slice the cucumber and pickled ginger into thin strips.
4. In a small bowl, whisk together soy sauce, sesame oil, and grated ginger.
5. Place a portion of cooked rice onto the center of the tortilla, leaving a 1-inch border on each side.
6. Arrange the tuna, cucumber slices, and pickled ginger slices on top of the rice.
7. Drizzle the spicy mayo over the filling.
8. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll into a burrito shape.
9. Garnish with sesame seeds and chopped green onions.
Cooking Time: 10-12 minutes
Poke Tacos with Pickled Vegetables
Take a culinary journey to the Hawaiian coast and experience the fusion of Asian-inspired flavors with Mexican favorites. This Poke Taco recipe combines tender, raw tuna with tangy pickled vegetables, crunchy tortillas, and creamy cilantro sauce.
Ingredients:
– 1 pound sashimi-grade tuna
– 1/2 cup soy sauce
– 1/4 cup sesame oil
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt and pepper to taste
– 8-10 corn tortillas
– Pickled vegetable mixture (see below)
– Cilantro sauce (see below)
Pickled Vegetable Mixture:
– 1 cup thinly sliced red onion
– 1 cup thinly sliced cucumber
– 1/2 cup thinly sliced carrots
– 2 tablespoons rice vinegar
– 1 tablespoon sugar
– Salt and pepper to taste
Cilantro Sauce:
– 1/4 cup chopped cilantro
– 2 tablespoons Greek yogurt
– 1 tablespoon lime juice
– 1 minced garlic clove
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine tuna, soy sauce, sesame oil, lime juice, and honey. Marinate for at least 30 minutes.
2. Grill or toast tortillas according to package instructions.
3. Assemble tacos by placing tuna mixture onto a tortilla, followed by pickled vegetables and cilantro sauce. Serve immediately.
Cooking Time: 15-20 minutes (including marinating time)
Poke Stuffed Avocado Halves
This recipe combines the creamy richness of avocado with the bold flavors of poke, making for a delicious and healthy snack or appetizer.
Ingredients:
– 4 ripe avocados
– 1/2 cup cooked sushi-grade tuna (or salmon)
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 tablespoon chopped green onions
– 1 tablespoon diced cucumber
– Salt and pepper to taste
– Sesame seeds and chopped cilantro for garnish (optional)
Instructions:
1. Cut the avocados in half and remove the pit.
2. In a small bowl, mix together the tuna, soy sauce, sesame oil, green onions, and cucumber.
3. Stuff each avocado half with the poke mixture, dividing it evenly among the four avocados.
4. Sprinkle salt and pepper to taste, then garnish with sesame seeds and chopped cilantro if desired.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Poke Poke with Miso Dressing
This refreshing Hawaiian-inspired dish combines sashimi-grade tuna with a savory miso dressing and fresh vegetables, making for a perfect light meal or snack. With its bold flavors and textures, this recipe is sure to please even the most discerning palates.
Ingredients:
– 1/2 pound sashimi-grade tuna, cut into small cubes
– 2 tablespoons white miso paste
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– 1/4 cup chopped green onions
– 1/4 cup diced cucumber
– 1/4 cup diced bell peppers
Instructions:
1. In a small bowl, whisk together miso paste, soy sauce, rice vinegar, sesame oil, and grated ginger.
2. Add the tuna cubes to the dressing and marinate for at least 30 minutes.
3. Just before serving, stir in salt and pepper to taste.
4. Divide the tuna mixture among four bowls or plates.
5. Top each bowl with chopped green onions, diced cucumber, and diced bell peppers.
6. Serve immediately and enjoy!
Cooking Time: 30 minutes
Summary
Get ready to indulge in a world of flavors with these 18 fresh poke recipes! From classic Ahi Tuna Poke Bowl to innovative creations like Shrimp Poke with Mango Salsa and Teriyaki Chicken Poke Bowl, there’s something for everyone. Explore the versatility of poke with options like Vegetarian Tofu Poke Bowl and Beef Tataki Poke Bowl. Enjoy international twists such as Coconut Shrimp Poke with Pineapple and Wasabi Salmon Poke with Seaweed Salad. Whether you’re in the mood for a quick snack or a meal, these recipes will take your taste buds on an adventure!
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