I few weeks ago, I went to a restaurant in Montreal called Le Poké Bowl and I was instantly sold on the whole concept. I had tasted tuna poké while visiting Hawaii some years ago (they literally sell the stuff in every grocery stores and in many versions, all more delicious than the other….), but I had never thought of eating in that way, all mixed with other ingredients and a grain of choice. Sort of a deconstruct sushi roll, you can make it with rice but I much prefer with 3 colours quinoa (you can also choose to do it with rice vermicelli or no grains at all). There are as many variations as you wish and you can pretty much add any ingredients you think or instinctively feel could be good with the mix and it will all work. Actually, I would love to hear what you did as a change, so don’t be shy to share in your comments below!
Tuna poké-bowl
Also, can I suggest that you pin, print, share or save this recipe somehow? Because you’re going to want to do it again and again! This bowl of goodness can be done to impress your friends with very little effort (the freshness of the ingredients is truly the most important step for this meal) or you can simply halve the recipe and have it only for yourself to enjoy!
- - 1 cup kale, chopped
- - 1/2 cup edamame
- - 1 cup mangoes, diced
- - 1 avocado, diced
- - 1/4 cup toasted pepitas (pumpkin seeds)
- - 1 big carrot, shredded
- - 1 cup cooked quinoa (or other grain of choice)
- - 2 green onions, finely chopped
- - 2 tbsp toasted sesame seeds
- - 1/2 lb fresh sushi-grade tuna
- - 3 tbsp low-sodium soya sauce
- - 2 tbsp toasted sesame oil
- - 1-2 tbsp sriracha (to taste)
- - 2 tbsp mayonnaise
- Separate all the ingredients in two bowls. I personally like to arrange them beautifully so we can see everything that's in the bowls.
- Mix all the ingredients for the dressing and pour over the two bowls equally.
- Let your guests mix it so that they can first enjoy the visual beauty of the dish before digging in!
