Get a taste of Hawaii at home with Poke Bowls with Sesame-Soy Almonds, using Fisher® Natural Sliced Almonds. These deconstructed sushi bowls are popular in the islands and are just as fun and easy to assemble on the mainland.
So in case you haven’t heard, poke (pronounced poh-kay) is a diced raw fish dish that Hawaiians have been eating for decades. It’s only recently made its way onto the mainland, and into my eagerly awaiting heart, as there’s nothing I love more than sushi. Poke Bowls, however, are like a deconstructed sushi roll in a bowl drizzled with the most incredible, savory-sweet-umami-tasting sauce. Can you say upgrade?
For the sushi rice
For the pickled vegetables
For the sauce
For the almonds
Sushi rice is piled into bowls then topped with tons of sushi-friendly toppings, diced sushi-grade fish, and a yummy sesame-soy-based sauce.
Fisher has nine varieties of nuts, including the sliced almonds I used as a crunchy topping in this dish, that are not only preservative-free but also certified as heart healthy by the American Heart Association. Combine the sliced almonds with omega-3-fatty-acid-rich fish like salmon and tuna, and poke bowls are not only fun to make, they’re good for your hearts, too!
Now, poke bowls are kind of the Hawaiian version of Chipotle’s burrito bowls. Top yours with whatever sounds good to you. I went with quick pickled vegetables, sliced nori, creamy avocado, Sesame-Soy Almonds, green onions, and sushi-grade tuna and salmon dressed in the most irresistible poke sauce. Feel free to add mango, toasted sesame seeds, edamame, cucumber, carrot, onion, radish—seriously, anything!
The last topping is my favorite—Sesame-Soy Almonds! Oftentimes, poke is topped with toasted sesame seeds, but I thought the crunch of toasted almonds flavored with sesame and tamari would be even better, and I was sooooo right. I am obsessed with this two-minute topping featuring Fisher Natural Sliced Almonds.
What are you cooking this summer? Tell us in the comments!
This post has been modified from its original version, which was published February 8, 2017.