OK! Poke Bowl
If you’re new to poke—which is basically a sushi salad—this is an easy place to start. We’ve lightly seared the fish instead of serving it raw. Baby steps, right?
Ingredients
- 1⁄3 cup mayonnaise
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 3 tbsp Asian Stir-Fry Seasoning, divided
- 1 lb (450 g) skinless tuna or salmon fillet (or 3 small fillets)
- 1 tbsp oil, divided
- 3 cups cooked brown or white rice
- 18 asparagus spears, steamed and cooled, cut into spears
- 2 cups shredded purple cabbage
- 3 carrots, thinly sliced
- 1 avocado, cubed
- 1 English cucumber, thinly sliced or spiralized
- 1 cup cooked edamame beans (optional)
Preparation
- In a bowl, whisk together mayo, lime juice, soy sauce, and 1 tbsp Asian Stir-Fry Seasoning. Set sauce aside
- Cut fish fillet into 3 small portions. Brush all over with half the oil; generously coat with remaining seasoning. If using tofu, follow package directions.
- Heat remaining oil in a frying pan set over medium-high heat. When hot, reduce heat to medium; add fish. Sear 30–60 seconds per side, just until coating is crispy. Cut into cubes. For tofu, follow package directions.
- Divide rice between bowls; add fish or tofu and veggies. Drizzle sauce on top.
Epicure Products Used
Nutritional Information
Per serving: Calories 460, Fat 24 g (Saturated 4 g, 0 0 g), Cholesterol 45 mg, Sodium 380 mg, Carbohydrate 40 g (Fiber 10 g, Sugars 6 g), Protein 24 g.
Tips
Make it vegetarian and swap fish for tofu. Follow package directions for cooking instructions.
Use the 4-in-1 Mandolin to thinly slice veggies.
Like it spicy? Add a few shakes of your favourite hot sauce to the mayo mixture.