If 2015 was the year that acai bowls hit mainstream, spreading from niche juice shops and hippie-vibe cafés to Jamba Juice, poke is the bowl food to watch for in 2016. A traditional Hawaiian seafood preparation — take bite-size pieces of raw fish like ahi tuna, salmon, or octopus, marinade it in soy sauce and in essence you have poke (pronounced POH-keh) — poke was (and continues to be) a major trend in the Los Angeles dining scene last year.
Hawaiian Style Homemade Poke Bowls are loaded with the freshest citrus ponzu flavored Ahi tuna, rice, cucumbers, avocado, edamame and mango. A drizzle of sriracha sauce and macadamia nuts for crunch are the perfect addition to this Hawaiian favorite
3/4 pound sashimi-grade Ahi tuna steak, cut into 1/2-inch cubes 1/4 cup green onion, thinly sliced 1/2 jalapeño chile, minced (optional) 1 tablespoon toasted sesame seeds 1 1/2 teaspoons lime juice 3 teaspoons sesame oil 1/4 cup low-sodium soy sauce 1 large avocado, peeled, pitted and diced Salt and freshly ground black pepper to taste Cilantro sprigs for garnish