Quick & Easy Poke Bowl

Poke bowls are open to interpretation so consider this recipe just a template and modify it based on what you have on hand, or flavors you prefer. Also note that you can sear your tuna or salmon if raw fish doesn’t appeal to you.

Serves 4

Poke

• 1 lb sashimi-grade ahi or yellowfin tuna, or salmon if you prefer

• 2-3 scallions, thinly sliced

• 3 T soy sauce

• 2 t garlic chili paste

• 1 T rice vinegar

• 1 t fish sauce

• 2 t honey (optional)

• 1 t sesame oil

• Sesame seeds

Spicy WonTon Crisps

• 1⁄4 c vegetable oil (avocado, canola, or peanut)

• 1⁄2 package wonton wrappers

• 1⁄2 T garlic powder

• 1⁄2 T kosher salt

• 1 t cayenne

Topping options for serving

• Avocado Cucumber slices

• Shredded carrot Sliced radishes

• 2 c arugula, or other greens

• 2 c cooked rice

• 2 t toasted sesame seeds

• Sriracha mayonnaise

• Chili crisp

• Cilantro

• Furikake seasoning

Make dressing by whisking scallions, soy sauce, garlic chili paste, rice vinegar, fish sauce, honey, and oil in a large bowl. Cube the fish, raw or cooked, add to the dressing with sesame seeds and stir together. If not using right away, refrigerate.

To make wonton crisps, heat oil in a wok or deep skillet. Combine garlic powder, salt, and cayenne together in a small bowl, and set aside. Cut each square wonton wrapper diagonally in half to create two triangles. I just cut through the whole stack at once. Fry several won ton wrappers at a time, flipping them over after a minute and browning each side equally. Remove from the pan to a paper towel lined plate and sprinkle with the seasoning mixture. Repeat, cooking them in batches.

Divide rice, if using, among bowls and top with greens, cabbage, and poke. Add other toppings as desired. Sprinkle with sesame seeds, chili crisp, and cilantro and drizzle with some sriracha mayonnaise. Serve with wonton crisps on the side.