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:
Turkey on the brain? Maybe another poultry is in the cards this week before the big Turkey Day. Here’s a healthy, 30-minute Chicken and Broccoli Stir Fry recipe created by Sara, with Dinner at the Zoo, that won’t take up all of your precious time during this frantic week of cooking! It’s got just a handful of simple ingredients that complete this dish. Sara says: The key ingredient to the sauce is oyster sauce, which can be found in most grocery stores. It adds a complex flavor that really works well with the other components of the dish. You can always substitute the chicken for another protein like beef, shrimp, or tofu — so versatile. Your family will be begging for seconds! Serve with white or brown rice, of course!
Ginger and garlic are so flavorful in this Chicken and Broccoli Stir Fry. We like to use locally grown ginger from the farmer’s market.
- 1 pound boneless skinless chicken breast, cut into 1 inch pieces
- 1 tablespoon + 1 teaspoon vegetable oil
- 2 cups small broccoli florets
- 1 cup sliced mushrooms (if you don't like mushrooms you can add more broccoli instead)
- 2 teaspoons minced fresh ginger
- 1 teaspoon minced garlic
- ¼ cup oyster sauce
- ¼ cup low sodium chicken broth or water
- 1 teaspoon sugar
- 2 teaspoons toasted sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- Salt and pepper to taste
- Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender. Add the ginger and garlic to the pan and cook for 30 seconds more. Remove the vegetables from the pan; place them on a plate and cover. Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
- Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
- In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water. Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
- Serve immediately, with rice if desired.
If you liked this recipe, try our Stir-Fry Beef with Green Beans & Mushrooms