When life gets busy it’s easy to feel like I don’t have time to cook and I resort to Chipotle, pasta or a quesadilla. While don’t get me wrong I love all of these, I often don’t feel like they are the healthiest dinners and I do get a little tired of them. So this week I wanted to create easy dinner recipes that could be made in under 30 minutes. One of the best time saver hacks I’ve learned is to buy pre-marinated or cooked protein such as meat or fish. This recipe uses high-quality store-bought poke and then pairs it with my favorite sushi toppings to make a delicious and healthy meal. I recommend when buying poke to go to Whole Foods, Sprouts, or other specialty grocery stores so you make sure you are getting fresh poke. Sprouts switches out the type of poke they have so I was excited when they had ahi tuna. Salmon or yellowtail would also be delicious. Really the only thing you have to cook for this recipe is rice so the whole bowl can come together in 20 minutes. The bowl is layered with lots of different flavors including sweet mango and spicy sriracha mayo. You can mix this recipe up to include your own favorite sushi toppings such as cucumber, jalapenos (totally meant to include those and even bought them ha) or asparagus. So next time you find yourself short on time to make dinner give this a try. I even made a second bowl for lunch at the same time so it was a double time-saver win.
Poke Bowl
Ingredients
- 1/2 cup uncooked rice Can use brown rice, sushi rice or jasmine rice
- 1/2 lb poke
- 1/3 cup edamame
- 1/2 cup fresh mango chunks
- 1 avocado
- 2-3 Tbsp pickled sushi ginger
- 2 Tbsp mayonnaise I use olive oil mayo
- 2 Tbsp sriracha
Instructions
- In a small saucepan with a lid cook the rice according to package. The brand I used I added 3/4 cup water, brought to a boil, covered and then simmered for 15 minutes.
- While the rice is cooking cut up the mango and avocado or any additional toppings you prefer. Make the sauce by mixing together the mayonnaise and sriracha in a small bowl.
- Once the rice is done cooking you are ready to assemble. Divide the rice between two bowls. Then top each bowl with half of the poke, mango, edamame, ginger and avocado. Drizzle the sauce over top, splitting it between the two bowls. If saving a second bowl for lunch I would wait to add the avocado and sauce right before eating.
