Easy Poke Sauce Recipe (2024)

FAQs

What is Poke Bowl sauce made of? ›

Poke Bowl Sauce: The protein in the bowl is usually marinated in a flavorful sauce, frequently made with soy sauce, sesame oil, green onions, and sesame seeds. Modern and light sauces include miso sesame shoyu sauce, Ponzu lime sauce, Yuzu kosho sauce, Spicy Mayo sauce, and Black garlic gochujang sauce from Sweetfin.

OG Sauce. You won't find this sauce anywhere else, it is so original it even has a secret recipe! This sweet sauce is soy based and has garlic and ginger notes. We put this on pretty much everything, and that's what makes it the true OG. Gluten Free and Vegan Friendly.

One of the healthiest you can go for is miso, which is an often overlooked source of probiotics. It's a healthier choice than creamy aioli, which is high in calories and Sriracha, which could be high in sugar, too.

Sauces. Common dressings you'll see on menus are: sweet shoyu (soy-based, light), ponzu (soy-based, more citrusy; also “chili ponzu”), and aioli (garlic, wasabi, sriracha).

Base - sushi rice is commonly used, but regular white and brown rice could also be used. Fish - The raw fish is normally tuna, but salmon and cooked prawns can also be used, or you can opt for a mixture. If you are not a fan of fish, cooked chicken or cubes of firm tofu could also be substituted.

It is based on our naturally brewed soy sauce made according to a traditional recipe. We add toasted sesame oil, a hint of lemon and some chilli. It's umami at its finest. And the perfect flavour combination to complement the mix of raw fish and vibrant vegetables.

Tobiko, or flying fish roe, are those crunchy, bright-orange fish eggs pressed into the outside of California rolls. Masago come from a different fish and are smaller, less crunchy, and duller in color.

Made using Orange Juice, Naturally brewed Tamari Soy Sauce, A grade Maple Syrup and a touch of Toasted Sesame Oil and Ginger. This dressing is a perfect addition to your favourite dishes giving them a vibrant tang and freshness and sweetness.

Is poke bad for cholesterol? ›

Furthermore, poke bowls have been found to be beneficial for blood pressure and cholesterol levels. Studies have shown that consuming fish regularly, particularly fatty fish such as tuna, can lower the risk of heart disease by reducing blood pressure and cholesterol levels.

A poke (pronounced "po-kay") bowl is a quick and easy way to pack in nutrient-dense fresh produce. Carefully selecting ingredients that stimulate the production of digestive enzymes can help to ensure that you are breaking down and absorbing all that nourishing goodness!

Some white rice or sushi rice, raw seafood, limu (seaweed) and there are many varieties eaten in Hawaii, cucumber, green onion, round, sweet or red onion, mayo, shoyu, sriracha, various pepper types, sambal oleck, sweet chili sauce, sesame oil, toasted sesame seeds, nor I (dried seaweed), lettuce…

Since poke usually includes raw fish, it's best to consume it on the same day of purchase or preparation. Stored properly, poke can last in the fridge for up to two days.

Poke sauce typically consists of soy sauce, sesame oil, rice vinegar, and sometimes additional ingredients such as ginger, garlic, and chili flakes. These ingredients combine to create a savory, umami-rich flavor that complements the fresh fish in poke bowls.

A classic Japanese condiment, Ponzu Sauce is a citrus-based sauce with a tart-tangy flavor similar to a vinaigrette. It contains a mix of ponzu (citrus juice of sudachi, yuzu, and kabosu and vinegar), soy sauce, sugar or mirin, and dashi.

Most poke bowls have a spicy mayo on top. It's usually just mayo and sriracha mixed together. This is great and super simple, but I like to add tamari and a small amount of honey to balance the spiciness. The added salt and sweetness make the sauce just a little more special.

It's a palate-pleasing blend of spicy, savoury and sweet and as well as being perfect for Poke Bowl recipes, it can be used as a table sauce, dip and dressing for salads and noodles.