I’m all about being able to customize a meal, which is why I love poke so much. It’s a perfect example of a meal that can be made any way you like. The options are endless and it’s a really fun way to host a dinner party! People each get their own bowl, pick their base and then go at it with the toppings! I had my family over for Mother’s Day this past weekend and hosted a poke night- it was a huge hit! Also a big plus, leftovers for the week!
There are a ton of options when it comes to poke, but I’m going to give you my Sunday night menu. I made a spicy salmon tartar as my main protein, but you can use shrimp, tuna, tofu, chicken, anything really if you’re not a fan of salmon.
Base (You can use one or all of the below as options)
- Sushi Rice (cooked according to package directions)
- Vermicelli Noodles (cooked according to package directions)
- Quinoa (cooked according to package directions)
- Kale
Protein
- 1 pound sockeye salmon cut into ¾ inch cubes
- 1/4 cup soy sauce or tamari
- 1 teaspoon rice wine vinegar or apple cider vinegar
- 1 teaspoon sriracha or chili paste
- 1 teaspoon Sesame oil
- 1 teaspoon finely diced ginger
- 4-6 green onions finely slices
Toppings (the possibilities are ENDLESS!)
- Kimchi
- Seaweed Salad
- Sliced cucumber
- Pickled Carrots
- Pickled Radish
- Edamame
- Crab Stick
- Pickled Ginger
- Avocado
- Bean Sprouts
- Asian cabbage cole slaw
**The cole slaw I used is from one of my older recipes- you can find the recipe at the link below if you decide to add this as a topping
https://wantactive.blog/2017/02/13/asian-slaw-2-ways/
Condiments
- Sriracha
- Soy Sauce
- Spicy Chili Sauce
Some of the toppings I picked up were from a local asian grocery store. I’ve made Kimchi before, but I can never quite get the flavour I want, so I decided to pick up a few containers. Same goes for the seaweed salad and pickled ginger. You can always omit these toppings if you’re unsure of a grocery store that carries them.
Recipe
- About an hour before dinner- combine all of the ingredients for the salmon in a small bowl. Cover your cubed salmon with the sauce and put in the refrigerator.
- Slice up all your veggies and put into small bowls
- Cook your bases according to the packaging directions- you’re going to want to do this closer to when you’re ready to eat so they don’t sit out too long
- Put all your toppings, bases and condiments on the table and dig in!
