Live Unshelled

Poke Bowls with Sesame-Soy Almonds

July 28, 2017

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


  • 1 cup sushi rice
  • 1 1/2 tbsp rice vinegar
  • 2 tsp sugar
  • Pinch of salt


  1. Cook rice according to package directions (usually this will include rinsing the rice, followed by a 30-minute soak in water before cooking). 
  2. Add rice vinegar, sugar, and salt to a small dish then microwave for 25 seconds. 
  3. Stir until sugar has dissolved, then pour over cooked rice and stir to coat.
  4. Spread rice out onto a large plate to cool slightly.

For the pickled vegetables


  • 3 tbsp rice vinegar
  • 1 tbsp sugar
  • Pinch of salt
  • 1/3 English cucumber, julienned
  • 1 large carrot, peeled then julienned
  • 1/2 serrano pepper, thinly sliced, to taste


  1. Add rice vinegar, sugar, and salt to a medium-sized bowl then microwave for 30 seconds. 
  2. Stir until sugar has dissolved then cool slightly. 
  3. Once cool, add vegetables, then stir to coat and refrigerate for at least 30 minutes.

For the sauce


  • 1/4 cup gluten-free tamari or soy sauce (dish will not be GF if using traditional soy sauce)
  • 2 tbsp rice vinegar
  • 1 tbsp mirin
  • 2 tsp sesame oil
  • 1 small clove garlic, microplaned or grated
  • 1 tsp freshly grated ginger, heaping
  • 1 serrano pepper, thinly sliced, to taste


  1. Add ingredients to a small bowl, then refrigerate to let flavors meld. Can be done a day ahead of time.

For the almonds


  • 1 tbsp sesame oil
  • 1 tbsp gluten-free tamari or soy sauce (dish will not be GF if using traditional soy sauce)
  • 1/3 cup Fisher® Natural Sliced Almonds


  1. Add oil to a small skillet over medium heat. Remove skillet from heat, then very carefully add tamari (or soy sauce, if using). BE CAREFUL, as the oil will spit a bit. 
  2. Immediately add almonds, then stir to coat and return skillet to heat. Continue stirring until almonds are well coated and slightly toasted, 1-2 minutes, being careful to not let the tamari burn. 
  3. Scoop almonds out onto a piece of parchment paper or silpat, then let cool.

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.

To assemble


  • 1 lb sushi-grade fish, cut into bite-sized pieces
  • 2 green onions, sliced on the diagonal, divided
  • 1/2 sheet nori, thinly sliced
  • 1 avocado, chopped


  1. Add fish to a large bowl, then add some of the sauce and half the green onions. Gently stir to coat. 
  2. Scoop sushi rice into bowls, then top with the dressed fish, remaining green onions, nori, chopped avocado, pickled vegetables, and Sesame-Soy Almonds, and then serve.

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.

Categories: Lifestyle