OK! Poke Bowl

22 min
6 servings
$2.52/serving

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 tbspAsian 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.

Nutritional Information

Per serving: Calories 460, Fat 24 g (Saturated 4 g, Trans 0 g), Cholesterol 45 mg, Sodium 380 mg, Carbohydrate 40 g (Fibre 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.

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Asian Stir-Fry Seasoning