Ahi Poke Bowl
and a request to pump the breaks on fall plz
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First of all, I need to address something: we need to pump the breaks on fall! I think I might be in the minority when it comes to this opinon, but it is NOT time yet. It’s literally 100 degrees out right now, and yes, while I would love a nice dip into the 70s, I am not ready to transition into soup and pumpkin yet. Make it stop!
I am about to embark into a major month of travel, and I’m curious to see how I’m going to handle this back-to-back schedule. Maybe once October hits and I’m nesting at home, I’ll accept fall content into my open arms. Until then, I’ll be eating salads until I feel comfortable turning my oven on (although brace yourself for lots of stewy beans this season).
THINGS I’M LOVING
I’ve been wearing this linen shirt from Zara all summer, but I also think it’s the perfect shirt for fall (lol hi fall)! It’s comfortable, breathable, and chic. I have it in white, but I’m also going to get it in the beige color because I like it so much!
I need my bra to be SUPER comfortable, and I have been wearing this one from Aerie, and it is my fave! I love that they have a D/DD option! I take out the padding, and it is sooo comfy.
I partnered with Ninja on a few posts on TikTok, and it was my first time owning an air fyer! I thought this NinjaSpeedi Rapid one was SO cool because it steams on the bottom and air fries on top. I thought it sounded kind of gimmicky at first, but good lord this thing REALLY works. I made a 10 minute pasta alla vodka with meatballs, and I added UNCOOKED pasta on the bottom, and it cooked at the same time as the meatballs on top AND formed a sauce. I was seriously mind blown. I also made an Erewhon hot bar plate using it. It works so fast. I love this thing!!
You might remember earlier this year when I received a PR package that came with 16 pounds of fresh salmon!! Of course, with that much sushi-grade fish, I had to make a poke bowl, and I realized that I’ve never showed the recipe for my go-to bowl!
A few important notes before we jump into the recipe!
Poke is a Native Hawaiian dish consisting of diced, raw fish served with seasonings and condiments, many of which come from Chinese and Japanese influence. In the Aloha State, you’ll find fish chunks already marinated in in sauces like soy or sesame oil and toppings like seaweed or nuts on display at a supermarket or poke counter.
In the last decade or so, the “poke bowl” has become popularized on the Mainland, with the the fast casual, “build your own bowl” concept emerging. In Hawaii, poke bowls still exist, but the fish usually comes already marinated, and you won’t find as many toppings or additional ingreidents. Here on the Mainland, it’s more common to find a wider range of ingredients added to a poke bowl like kale or mango, and places tend to drizzle sauce on at the end rather than marinating it prior.
All that being said, this poke bowl recipe is by no means an accurate representation of a Native Hawaiian poke dish, and it is definitely a “Mainlandized” version. If you get a chance to try the more traditional prep, I highly reccomend it, as it’s super delicious! I find that sometimes with these more modern poke bowls, you lose the flavor of the fish when it’s drowning in too many additions.
That being said, this bowl is in heavy rotation in my house, and it preserves the flavor of the fresh fish while adding a few more ingredients to make it a well-balanced meal.
Ahi Poke Bowl
Ingredients (serves 1)
1/3 lb sashimi-grade ahi tuna, cut into cubes
2 tbsp soy sauce
1 tsp sesame oil
1 tsp sesame seeds
2 scallion stalks, thinly sliced at a diagonal (divided)
1 cup cooked rice
1/2 avocado, diced
1 carrot, grated
1/2 cup seaweed (optional, I often use sliced cucumber but I was out!)
1 tbsp mayo
1 tbsp sriracha
1. In a small bowl, mix together tuna, soy sauce, sesame oil, sesame seeds, and most of the scallion, leaving a handful to top off at the end. Let marinate for at least 10 minutes.
2. In a separate medium bowl, add the rice, grated carrot, avocado, and seaweed and/or cucumber.
3. In a separate small bowl or ramekin, mix together mayo and sriracha until smooth. Add the marinated poke to the rice bowl, and drizzle on the spicy mayo sauce. Top with furikake and any remaining scallions.
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