If you haven’t heard of a Poke bowl (pronounced poh-keh), then you must be living under a rock! It has been forecasted as one of the 2017 biggest health food trends and lucky for you, our version is packed with healthy fats, a good source of carbohydrates and an abundance of nutrient dense vegetables.
So, where did it come from? If we trace through the years, the original source goes back to the Pacific Islands. The traditional dish is made up of raw fish in a soy sauce base with fresh garnish like avocado, cucumber, edamame served over grains or leafy greens.
I tried my first poke bowl in Hawaii 2 years ago just before I opened Miss Bliss Whole Foods Kitchen and was obsessed, but all poke bowls vary. To keep it nutritionally balanced and in line with our Miss Bliss values we put it together a little differently than a 'traditional' poke bowl.
FISH: sesame crusted seared salmon
ADD-INS: cucumber ribbons, grated carrot, avocado, pickled ginger, soft egg and wasabi peas
GRAIN: brown rice
SAUCE: Tamari (gluten free soy sauce)
All poke bowls vary, which means the health benefits depend on what you decided to make it out of. The great thing is this dish is customizable.
Instead of the traditional sushi rice, look for brown rice or get creative with quinoa, zoodles or other grains as your base. For add-ins look at fresh, colorful seasonal vegetables. Someone once said to me ‘Don’t count calories, count colours’. Now to the main part – fish! Packed with your healthy fatty acids to support cardiovascular and mental health. Many origin based poke bowls are made from yellowfin tuna or octopus, but I prefer salmon myself. I get mine from fresh 'n' wild fish at portside. For sauce, I like to stick with a low sodium tamari - keeps it simple and easy.