Poke Bowls

We went over to our friends for dinner a couple weeks ago and they had make your own poke bowls. Everyone loved it so I recreated it last night for dinner.

Poke Bowls

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  • 1 cup rice
  • 1 pound Ahi Tuna Poke (Santa Monica Seafood has it seasoned and ready to go)
  • 1/2 pound seaweed salad (Santa Monica Seafood has this as well)
  • 1 block cubed firm tofu (water pressed out before cubing)
  • 1 bag snap peas trimmed
  • 1 1/2 cup shelled edamame thawed
  • 1 package shiitake mushrooms
  • Sesame seeds for sprinkling
  • Furikake for sprinkling
  • 2-3 tablespoon canola oil
  • 1 teaspoon sesame oil
  • 1 teaspoon asian chili paste
  • 1 package nori seaweed snacks


  1. Cook rice per package directions.
  2. Place tofu on a baking sheet line with parchment, toss with 1-2 tablespoon oil, and bake at 400° F for about 25 minutes or until crispy.
  3. In a medium sized skillet heat 1-2 tablespoons of oil to medium high heat. Add snap peas, edamame, and shiitake mushrooms and sauté. Next add 1 tsp sesame oil, and 1 tsp asian chili paste. Be sure to not overcook (I like my snap peas to still have a crunch).
  4. Now it’s time to assemble your bowls. Add rice, tuna poke, seaweed salad, snap pea vegetable medley, nori, sprinkle with sesame seeds and Furikake.
  5. You can add soy sauce, sesame oil, and chili crunch for extra flavor.
  6. Enjoy!

Serves a family of 4.

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