Mixed Seafood Poke Bowl

 Poké bowls are all the rage right now, so we had to join in. Here's our version: a Mixed Seafood Poké Bowl that is crazy delicious and only takes 40 minutes to make.

Our Mixed Seafood Poké Bowl has everything you could want in a poké dish. Tuna, salmon, crab, and shrimp are good enough for sushi. So much good stuff in one bowl!

With Trans-Crab Ocean's Classic, the tuna and salmon are so fresh that they melt in your mouth. We've also added shrimp and fake crab flakes. Sushi-quality fish can be found at Whole Foods, Fresh Market, and other high-end grocery stores, as well as at most good Asian markets.

This seafood mix tastes great with this fake crab from Crab Classic. Already cooked and flaked, this fish is ready to eat. It's also good for your heart and doesn't have gluten.

The flavors of the marinade soak into the seafood mix, which will make your taste buds explode with joy. Put it on a scoop of steamed white or brown rice and surround it with avocado and cucumber slices, radish sprouts, and lime wedges. What do you guys think of this poke bowl? DO try this at home!

Use our recipe as a guide or make your own poké bowl. You'll love giving this to your friends and family either way.

Learn More: Poke Mixed Bowls


DESCRIPTION

Here's our version: a crazy-good Mixed Seafood Poké Bowl. The flavours of the marinade soak into the seafood mix, which will make your taste buds explode with joy.

INGREDIENTS

  • 6 ounces of diced sushi-grade yellowfin tuna 6 ounces of diced sushi-grade salmon
  • 12 grams Crab Imitation of a Classic 12 cups of cooked small shrimp, chopped
  • 3 tablespoons light soy sauce
  • 2 tablespoons rice vinegar
  • 1 spoonful of fish sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sambal oelek
  • 3 tablespoons of minced fresh ginger
  • 1 tablespoon minced shallot
  • 1 freshly squeezed lime
  • 1 large, thinly sliced jalapeno pepper
  • 2 cups white rice that is cooked
  • 14 cups of chopped fresh cilantro
  • Black sesame seeds
  • 4 small, ripe avocados have been peeled and cut.
  • 1 thinly sliced English cucumber
  • Sprouts of radish
  • Slices of lime

INSTRUCTIONS

  • Mix the tuna, salmon, crab, and shrimp together in a large bowl.
  • Whisk the soy sauce, rice vinegar, fish sauce, sesame oil, sambal oelek, ginger, shallots, and lime juice together in a medium bowl. Pour the sauce over the seafood, add the jalapeos, and mix well. Let sit for 15 to 20 minutes in the refrigerator.

To put together:

  • In the middle of a bowl, put a scoop of white rice and a scoop of the seafood mixture.
  • On top of the seafood mix, sprinkle the cilantro and black sesame seeds.
  • Put the slices of avocado and cucumber around the outside. Put a handful of radish sprouts and some lemon wedges on top of the salad. Serve right away

NOTES: You can find fish that is good enough for sushi at some grocery stores and at the Asian market near you.

NUTRITION :

Serving Size: Bowls

Calories: 520

Sugar: 3.9 g 

Sodium: 726.1 mg

Fat: 30.1 g

Carbohydrates: 39.5 g

Protein: 27.8 g

 Cholesterol: 61.6 mg

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