The Fish
Fresh fish is the most important
ingredient in a poke bowl
Ahi tuna or yellow fin tuna, is the
most common fish used
When choosing a fish, consider these three
things:
Smell - Fresh fish should have
almost no smell
Color - fresh tuna should be a bright
crimson red
Texture - The Fish should be firm
to the touch
The fattier the fish, the better the dish will
taste which is why salmon makes a great
poke too.

The Rice
Rice is the first
layer of the
bowl, and
counterbalance
s the fishy
taste of the raw
poke
White rice,
seasoned with
rice wine vinegar
is most typically
used

The Sauces + Garnishes
Traditional poke seasonings
have been heavily influenced by
Japanese and other Asian
cuisines
The Basics:
sliced onion
chopped scallions,
Avocado
soy sauce cherry
tomatoes
sesame seeds
Furikake
For Spicy Poke: blend
chili peppers with
Hawaiian sea salt and
a light drizzle of olive
oil until it turns into a
paste; mix in with
mayonnaise and unagi
(eel) sauce to taste
Add fried wontons to
give it a crisp texture;
or shredded carrot to
brighten up the dish

How to
PokeBurrito
s
Street
Sashimi

Street Sashimi
Base
White Rice
Brown Rice
Mixed Greens
Chopped Kale
Seaweed Salad
Protein
Tuna
Salmon
Red Snapper
Octopus
Tofu
Dressing
Sweet Unagi
Ponzu Lime
Spicy Ponzu
Wasabi Cream
Sriracha Aioli
Ginger Soy
Toppings
Guacamole
Cracked macadamia
Seaweed salad
Sesame seeds
Crispy garlic chips
Fried shallots
Taro crisps
Funkake
Bonito Flakes
Red Chili Flakes
Shaved coconut
Pickled ginger
Build your own
Mix-in’s
Radish
Edamame
Chopped kale
Carrots
Pineapple
Jalapeño
Mango
Cucumber
Tomato
Scallions
Cilantro

Go beyond Sashimi…
Tuna
Lovers
Spicy tuna
Mixed greens
Scallions
Cucumber
Furikake
Crispy garlic
Ginger Soy
Nectarine
Avocado
Clementine
Sesame seeds
Enoki Mushrooms
Jicama
Rainbow carrots
Marinated Tofu
Do the Hokey Poke!
Crazy for Veggies Rainbow Salmon
Salmon
Mango
Radish
Scallions
Red Onion
Seaweed Salad
Ponzu dressing
Wasabi Cream
Crispy Shallots