Poke bowls are colourful, fresh and downright easy to make. There is little to no cooking involved, which makes it a great meal to pull together in no time. Poke bowls are completely customizable so pleasing a crowd is a no-brainer. If you don’t love the idea of raw salmon, feel free to swap in some smoked salmon or lox. However, if you do opt for the raw salmon, make sure it’s fresh. This is not so much a recipe but an idea of what to use and how to transport it to your perfect picnic destination.
Below is a list of ingredients that make good additions to a poke bowl. Think about different textures and colours when choosing from this extensive list.
First things first: HOW TO PACK
Be sure to add ice or cooler packs to your cooler to keep everything well-chilled.
Pack all of your ingredients in either airtight containers or ziptop-style bags. Softer ingredients like mango or avocado will do much better in a sturdier container, however, other ingredients like rice and cabbage will be fine in the bags and will make packing easier.
Alternatively you can prepare the poke bowls at home, before you leave, in large mason jars.
Be sure to bring extra dressing to top your bowl before you dig in!
1 lb raw wild salmon (about 1/4lb per person) OR smoked salmon OR lox
2 cups white rice OR quinoa OR barley
If using raw salmon, cut it into 1/2-inch cubes, place it in a container and add 3 tbsp of the sesame dressing and toss to coat. Seal and place in fridge until you are ready to transport.
1 cup shelled edamame
1 cup carrot, shredded
1 cup cucumber, sliced
1 cup napa or red cabbage, shredded
1 cup pickled asparagus or beans
1 cup cooked greens (spinach, kale, chard, etc.)
1/2 cup radish, sliced
1 avocado, cubed
1 cup pineapple or mango, chopped
2 sliced green onions
1/4 cup cilantro, basil, parsley or mint, chopped
2 tbsp nori flakes
2 tbsp sesame seeds
2 tbsp pickled ginger
Poke bowl combo ideas
Tip: Frozen vegetables and fruits that have been well-thawed also work like a charm.