Poké bowls are all the rage, so we had to get in on the action! Here’s our take with this crazy-delicious Mixed Seafood Poké Bowl. Created this little ditty in about 40 minutes. Super fresh sushi-grade tuna and salmon literally melt in your mouth, plus we’ve added in shrimp and imitation crab flakes with Trans-Ocean’s Crab Classic. You can find sushi-grade fish at Whole Foods, Fresh Market, or other gourmet grocery stores, and at most high-quality Asian markets. The seafood mix soaks in the flavors from the marinade which will make your tastebuds explode with happiness! Stack it on a scoop of white or brown rice and place all the goodies around it — avocado and cucumber slices, radish sprouts, and lime wedges. How ’bout ‘dis’ poké bowl peeps? DO try this one at home!
For this post we partnered with Simply Surimi Seafood.
Our Mixed Seafood Poké Bowl has everything you ever wanted in a poké dish! Sushi-grade tuna and salmon, crab, and shrimp. Such goodness in one fine bowl!
This imitation crab from Crab Classic is so good in this seafood mixture! Already cooked, flaked and ready to eat. It’s also heart-healthy and gluten free!
Create your own poké bowl or use our recipe as a guide. Either way you’re going to love serving this to your friends and family.
- 6 ounces sushi-grade yellowfin tuna, small diced
- 6 ounces sushi-grade salmon, small diced
- 6 ounces Crab Classic Imitation Crab, chopped
- ½ cup cooked small shrimp
- 3 tablespoons light soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon sambal oelek
- 3 tablespoons fresh ginger, minced
- 1 tablespoon shallot, minced
- 1 fresh lime, juiced
- 1 large jalapeño pepper, thinly sliced
- 2 cups cooked white rice
- ¼ cup fresh cilantro, chopped
- Black sesame seeds
- 4 small ripe avocados, pitted and sliced
- 1 English cucumber, thinly sliced
- Radish sprouts
- Lime wedges
- In a large mixing bowl combine the tuna, salmon, crab, and shrimp.
- In a medium mixing bowl whisk together the soy sauce, rice vinegar, fish sauce, sesame oil, sambal oelek, ginger, shallots, and lime juice. Pour over the seafood, add in the jalapeño peppers and stir well. Let marinate in the refrigerator for 15-20 minutes.
- To assemble: Place a scoop of white rice in the middle of a bowl and top with a scoop of the seafood mixture. Sprinkle the cilantro and black sesame seeds on top of the seafood mixture. Arrange the cucumber and avocado slices around the outside. Place a fist-sized amount of radish sprouts in the bowl and lemon wedges for garnish. Serve immediately.
If you liked this recipe, try our Spicy Scallop Crudo.
Shop products featured in this recipe:
Sweater weather is here! It’s also snuggle-under-your-covers weather, hibernate-for-the-winter weather, eat-lots-of-warm-comforting-food weather… well you get the idea! We aim to please! Here’s a comforting bowl of Asian-Spiced Pork Chili that will warm your tootsies (actually head to toe) and make you scoop that second helping. Yes, it’s that good! We used so many yummy veggies in this chili, like cubed butternut squash, multi-colored bell peppers, onions and garlic, plus three kinds of beans. But it’s the spices that will have you begging for more — cumin, Chinese Five Spice, coriander, and sambal oelek (Thai red chili paste). Bet you’ve never tasted a chili like this before! Top with slices of avocado, a dollop of sour cream, and sprinkles of fresh cilantro. Serve with our crazy-delicious Jalapeño Corn Bread for an absolutely perfect winter meal!
Top this heavenly bowl of Asian-Spiced Pork Chili with slices of avocado and a dollop of light sour cream.
Cubed butternut squash is the perfect ingredient in this chili, along with the three types of beans and colorful bell peppers.
Tri-colored mini bell peppers bring so much brightness to this chili recipe. Use regular-sized bell peppers if these aren’t available.
Can’t you just smell the aromas from this comforting Asian-Spiced Pork Chili?
You’ll be going for seconds (maybe thirds) when you serve this dish!
Serve this chili with a side of our tasty Jalapeño Corn Bread. It’s the bomb!
- 1 pound ground pork
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 1 large onion, chopped
- 1 yellow bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 small butternut squash, peeled, seeded and cubed
- 1 14.5 oz. can black beans, rinsed and drained
- 1 14.5 oz. can white cannellini beans, rinsed and drained
- 1 14.5 oz. can garbanzo beans, rinsed and drained
- 2 15 oz. cans petite diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1 tablespoon Chinese Five Spice
- 1 tablespoon sambal oelek (red chili paste)
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup fresh cilantro, chopped
- 1 avocado, thin sliced for garnish
- Sour cream for garnish
- In a large Dutch oven, sauté the pork on medium-high heat until just browned, breaking pork into bits while cooking. Remove the pork and let it sit on paper towels to drain. Wipe out the pot with paper towels.
- Add 1 tablespoon canola oil to the pot over medium-high heat. Sauté the garlic and onions until translucent, about 2 minutes. Add in the bell peppers and butternut squash, and sauté another 5 minutes until peppers are just softened. Stir in the black beans, cannellini beans, garbanzo beans, and tomatoes and let cook for 2 minutes. Stir in the cumin, coriander, Chinese Five Spice, sambal oelek, salt, and pepper. Cover and simmer for 10 minutes. Add the pork back into the chili and stir to combine well. Let simmer another 5 minutes, uncovered.
- Garnish the chili with fresh cilantro, avocado slices and a dollop of sour cream. Serve with a side of our Jalapeño Corn Bread.
If you liked this recipe, try our Stuffed Peppers with Turkey & Rice