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Prep time
30 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
This poke bowl recipe is so versatile that you can use it as an appetizer with crunchy crackers, wrapped up in a giant sushi burrito, or just eat the marinated tuna & salmon straight from the bowl. Tell me what you like to add to your poke bowl. I would love to hear. —Maurice Farmer
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Ingredients
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Piece
Avocados
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2 pieces
Japanese Cucumbers
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1 handful
Pickled Ginger
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1 1/2 cups
Edamame
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1 handful
Cilantro minced fine
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4 ounces
Salmon Cut into cubes
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4 ounces
Ahi tuna cut into cubes
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2 tablespoons
Brown sugar
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1/2 cup
Mango cut into cubes
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1 piece
Whole onion diced
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2 cups
Sriracha
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4 pieces
Nori sheets
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1 cup
Rice vinegar
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1/2 cup
Sesame oil
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1 cup
Mayo
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3 cups
Soy sauce
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2 pieces
Egg yolks
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3 pieces
Fresh garlic
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1 cup
Honey
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1 cup
Sour cream
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2 cups
Macadamia nuts Crushed
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1/2 cup
Sugar
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2 sprigs
Green onions cut into 1/3 inches
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2 handfuls
White & Black sesame seeds
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1 handful
Hawaiian salt
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3 cups
mandarin Orange
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3 tablespoons
Red Crushed pepper flakes
Directions
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Combine Sauces ingredients together in a bowl soy sauce , brown sugar, onion , rice vinegar, diced garlic let it sit for 20 minutes
Using a smaller bowl Add thin sliced cucumbers in a bowl with sugar & vinegar 20 minutes.
Using a blender add the honey ,sour cream & 1 avocado salt & pepper blend until it’s smooth puree
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Using blender again add Sriracha & egg yolk & 1 handful garlic & Mayo blend until smooth sriracha Ailoi use 2 squeeze-able bottle for the sauces.
Take your bowl start adding in building your poke bowl handful of salmon & ahi tuna in a bowl . Next add in cucumbers straight across
Next Edamame & Ginger straight across .. Next Add I’m your diced mango & mandarin oranges top it off with minced cilantro followed by sprinkling the Macadamia nuts. Using The square bottle drizzle the Avocream & Sriracha sprinkling white & black sesame seeds on top
Nori sheets leave on the side incase you wanna build your own wrap also you can use a rice to go with it
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