To say that I am missing the food in Hawaii would be a huge understatement. Hawaii is my food spirit island. Like a spirit animal but for food…and also an island (sorry, it’s early).
Poke is what I miss most. That salty, spicy, fresh heaven-in-a-mouthful is exactly what I want to be eating once the weather warms up. Poke bowls are are gaining popularity like crazy on the mainland. I mean what’s not to love about a bowl full of sushi? The bad news: I have absolutely no idea where to find Poke in New Orleans. The good news: Poke is crazy easy to make.
I decided to put my own (betchy) main land twist on this Hawaiian classic by adding avocado and a plopping it all on a crispy rice cake. Guys, believe my when I say this has changed my snacking game forever. It’s easy enough that I can just throw it together in less than 10, and elegant enough to serve at a dinner party. It’s healthy, refreshing, and satisfying goodness that you need in your life. Trust me.
Recipe takes less than 10 minutes, serves 1. Easily multiplied!
- 3.5 ounces of raw sashimi grade tuna, cut into small chunks
- 1 tbs soy sauce
- 1tsp white miso paste
- 1 tbs of sriracha (or to taste)
- 4 inches of cucumber, diced
- a pinch of spicy sprouts
- chopped cilantro to taste
- 2 tsp toasted sesame seeds, more for sprinkling on top
- 1/2 avocado
- 1 rice cake (Lundberg’s has a dope Seaweed and Tamari Brown Rice Cake)
Combine tuna, soy sauce, miso paste, sriracha, cucumber, sprouts, cilantro, and sesame seeds in a bowl. Gently mix. Smush avocado on top of the rice cake with the back of a fork. Top the rice cake with the tuna mixture, sprinkle with sesame seeds, and enjoy immediately.