Gyoza/Wonton. Cook the rice. Mix together the ingredients for the vinaigrette in a medium bowl. You basically have three options here: build your own poke bowl (starting at $9), get a pre-selected signature. We prep the toppings ahead of time and always have some go to easy Poke bowls toppings at arms reach. Poke Bowl Sushi Rice, Marinated Tuna, Pickled Cabbage, Edamame, Spicy Mango, Toasted Sesame Avocado, Togarashi Aioli, Nori Vegan Option: Marinated plant-based tuna substitute, vegan togarashi aioli. 2. Add fish to the bowl with the marinade and toss to coat. Taste and adjust seasonings as needed. Then, use a spoon to scoop them out: Assemble keto poke bowls. When it’s done, give it a few shakes of rice vinegar and stir in salt to taste. $14. Recipe Tips. This is such a great option for when raw fish just isn't an option, and it's so easy to make! As with all the others, you're more than welcome to throw in all your favorite fixings. 95. Combine the soy sauce, grated ginger, minced garlic, and chili flakes in a small bowl. Cook according to the package directions. We serve a grilled lemon on the side, so you can amp up the acidity to your liking. oil in a small saucepan over medium-low heat, stirring occasionally. First cook the rice in a rice cooker. Dotdash Meredith Food Studios. Make the rice: Make the rice on the stovetop or in an Instant Pot. Then mix in chopped green onions and sweet Maui onions. Lightly dredge a marinated chicken piece in the flour and dust off the excess flour. Peel the beets according to the recipe, then slice them into 1/2-inch cubes. 5 Calii Love. Leave for 10-15 minutes. Here are 3 easy steps to make a homemade poke bowl: Make the Spicy Kewpie Mayo - To make the spicy mayo, add Kewpie mayo, Sriracha, sesame oil, togarashi, and mirin to a small bowl. Directions. For marinade, whisk ingredients in a bowl and season to taste. Using a very sharp knife, gently slice the salmon fillet into ½-inch. Stir until sugar has dissolved. Cut Protein of choice (not tofu) into 2-inch length x ½ inch thick. Pour ½ the marinade (about 2 tablespoons) over the tofu, gently flipping to make sure all sides are covered. Cover and chill until ready to use. A traditional Hawaiian specialty that serves up fresh ocean flavors, poke is usually made with marinated fresh fish (typically ahi tuna) that’s been cubed or diced and is served in a bowl over rice or salad with a variety of toppings. Suki- Poké Bowls at Its Finest. tablespoons toasted sesame seeds, divided. Sweet onions and fresh jalapeños marinated overnight with a blend of Shoyu, olive oil, sesame oil and rice vinegar. Put in a bowl with the soy sauce, sesame oil, vinegar, lemon juice and chilli. Pat dry salmon very well with a paper towel, chop into 1/2" x 1/2" cubes and set aside. In a medium-sized pot, bring 3 quarts of water to a boil. All these bowls use basic Poke Bowl ingredients like sesame oil, sesame seeds, rice vinegar , sushi rice and. Combine vinegar, water, honey, salt and chili flakes in a medium-sized saucepan and bring to a boil over high heat. Mix tuna, cucumber, onion and avocado into the same bowl as tuna. Marinade for shrimp : ¼ cup Japanese soy sauce; 1/3 cup Mirin (or seasoned rice wine vinegar) 1 tsp Togarashi powder; Marinade for sweet potatoes: 3 cups Sweet potato,. Combine all the ingredients for the marinade in a medium sized bowl. Pour the marinade over the halloumi and vegetables and toss to coat each piece in the marinade. Switch to prevent your screen from going dark. Cover and refrigerate: Cover the poke with plastic wrap and refrigerate for a minimum of 2 hours or up to 2 days. Cut across the top of the orange then stop ¾ of the way through and slightly turn the knife where it runs. Put the fish chunks in a bowl and toss with the marinade ingredients. 25-ADD FILET MIGNON BROCHETTES (3 SKEWERS) - $8. Pan fried dumplings, juicy on the inside, crispy and golden brown outside. Set aside. Set aside while you prepare the rest of the bowl. The poke bowls were done in 10 mins after ordering and it was smooth pick up when we arrived. Step 3. Sprinkle with salt and pepper. Chop the salmon filets into evenly sized cubes. 50 Kampai special sauce Four Seasons Cabbage, cucumber, carrots served with sesame dressing 13 Baby Spinach Salad Freshly harvested baby spinach dressed with Japanese citrus, soya & grape 15. 1 Process nori in mini food processor until fine flakes form. Like chickpeas and tofu, halloumi cheese is a sturdy vegetarian protein that browns and crisps when roasted in the oven Its salty, chewy character is just one of the exciting bits about this grain bowl Other highlights include crisp mushrooms, which roast alongside the halloumi; dollops of olive-studded yogurt; and whatever bright and crunchy herbs and. Let the ahi tuna marinate while you prep the rest of the ingredients. Assemble the poke bowls. Shrimp: In a cast iron or non-stick skillet, sear the marinated shrimp 2-3 minutes over high heat until cooked through. Directions. Whisk all of the sauce ingredients in a small cold sauce pan. Cover with foil to keep warm. Heat a drizzle of oil in a large frying pan over a medium heat. Poke bowl method: 1. The longer it sits, the more flavour it will have. A common version of togarashi’s seven-spice blend includes ingredients like chili pepper flakes, nori, toasted sesame seeds, Sichuan peppercorns, dried orange peel, ginger, and poppy seeds, mixed together and ground into a fine. Also cut avocado. When hot, add the salmon and cook for about 30-45 seconds until just cooked. Give it 1/5. Step 4: Make the seasoned cucumber, prep all the veggies and cook. Turn off the heat and let it cool completely. 5. 16 votes ₹595. Make it Spicy: Replace the lemon-lime soda with ginger beer to add a. Refrigerate for at least one hour for the flavors to combine. Cover the mixture and refrigerate. Simmer for one minute, stirring, then turn the heat off. Toss the fish with soy sauce, sesame oil, chopped green onions, and chili sauce in a medium bowl. The creamy togarashi sauce is a blend of Japanese spices that’s slightly spicy, but has a toasty and umami flavour. While the chicken is in the oven, make the dressing. ; While the rice is cooking, gather all your ingredients. Transfer to a bowl. Add 1 tablespoon of canola oil (or avocado oil) to a large skillet (preferably non-stick) and pre-heat over high heat. Peanuts, pumpkin spinach, steamed Japanese rice with sesame & togarashi. Wasabi Cream. Pat dry with paper towels, then cut it into small ¾ inches cubes with a sharp knife. Check out our menu and see our many Asian-inspired bowls including our Poké bowl, Vietnamese rice bowl, Korean rice bowl, Ramen and more. Garnish with the sesame seeds and shichimi togarashi, if using. Season with salt and pepper to taste and serve. In a small bowl whisk together. In a bowl combine marinade ingredients, including the green onions and toasted sesame seeds. When rice is finished, top bowls with salmon, and toppings of choice. You can eat right away, no need to marinate for a long time. You can choose from the range of standard bowls with preset poké and topping pairings. Combine the salmon and the dressing: Add the sliced scallions to the bowl with the salmon, saving 1 to 2 tablespoons for garnish. Instructions. Stir Fry Prep / Mire Poix. While that is going, put salmon in a glass bowl. In a ziploc bag, mix all marinade ingredients until smooth. Add the sliced veggies to a large bowl, then pour in the olive oil, paprika, turmeric, ground coriander and cinnamon. Japanese cooking technique where protein is marinated, dredged in flour, then deep-fried. Serve the marinated sashimi over steamed rice. Transfer the rice to a large bowl. Set dressing aside. hello@theavocadofactory. Place all of the ingredients along with the nori in a spice/coffee grinder and pulse until coarsely ground (be sure it's coarse and not a fine powder). Poke Bowl Assembly: Dressing: Mix ingredients in a bowl. Step 1. Salmon and tuna, sesame seeds, sweet and green onions, cucumbers marinated with korean red pepper paste over romaine lettuce (dressed in sesame vinaigrette) and Kahuna rice topped with a cured egg, shredded nori, pickled radish, and kimchi. for the sesame vinaigrette: Place soy sauce, rice vinegar, olive oil, sesame oil, honey, and lime juice in a container with a tight fitting lid. Let sit for 10 minutes. Slice the tuna into approximately ½ “ cubes and set aside in a ceramic bowl, or other non-metallic bowl. Johnny Autry. Poke Bowl. Combine them well altogether and marinate the fish for 15 minutes. Season to. Heat a non-stick frying pan over a medium heat. Trim tuna, if needed, blot dry with paper towels. The standard range includes Poke Doke Signature ($14), Power Food Tuna Bowl ($14) and Umi Japanese Bowl ($15. Assemble the bowls with the rice, shredded cabbage, carrot, cucumber, mango, black beans, pickled ginger, and basil. Furthermore, from March to June this year, triple Michelin-starred chef Anne-Sophie Pic has created 6 exclusive main dishes for long-haul flights from Paris. Mix until the ingredients are incorporated. 2. 1. "It's. (Or, make the rice in advance and reheat it on the stovetop with a splash of water. In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha, and sesame oil. Refrigerate for 15 minutes to 1. Fill a saucepan with water and bring to the boil. Use a pastry brush to brush about ⅔ of the teriyaki sauce on to the salmon pieces. Mix together Soy sauce, vinegar, and sesame oil, pour over fish. To. . Garnish with more herbs. Heat a large skillet over medium-high. The spicy tuna, quinoa, tropical fruits, and fresh vegetables make this sushi bowl: crispy and nutty. Then, gently mix in the cubed sashimi-grade tuna until coated. Season with Alaea salt and fried garlic chips to taste. Togarashi Edamame. Set aside until ready to serve. Put in a bowl with the soy sauce, sesame oil, vinegar, lemon juice and chilli. Whisk the sesame oil, sriracha and soy sauce and sesame seeds together in a bowl. Follow the crowd with the fan-favourite 420 Bowl, a meal layered with ahi and salmon poke, avocado, wakame salad, edamame, maui onion and sweet shoyu. While the chicken is in the oven, make the dressing. Thread the marinated halloumi, peppers, onion and zucchini on skewers. Grate the garlic straight into the bowl using a microplane (or use a garlic press or chop the garlic finely). When the oil is hot, add the chicken strips and fry until brown on each side. Add the rice into the rice cooker and fill until the "2" line. DUCK FAT | AJITAMA EGG | TOGARASHI | NORI SHEET. While it is a lighter protein, with all the accompaniments it makes for a fairly substantial meal. Substitute for cauliflower rice, steamed greens, etc. In a medium-sized mixing bowl, toss together the cubes of salmon (or tuna), tamari sauce, sesame oil, lime juice, and sriracha. 7. Seared Hawaiian Beef Poke Bowl. 99 . green onions soy sauce mirin honey rice wine vinegar gochujang lemon red chili pepper cornstarch Get more delicious Stir Fry Recipes here! How to make Traeger. Cut the halloumi, peppers, and onion into 1-inch chunks and place in a medium bowl and set aside. toasted sesame oil 3⁄4. children's rice bowl $8. Spicy Ahi Poke: take any of the previous poke recipes, add spicy mayo (mayo and sriracha) and tobiko. Toss to mix. Mix well until the sugar has dissolved. Cut the avocado in half and make thin slices lengthwise. teaspoon crushed red pepper flakes. Title: 2023-fall-balanced-brunch-menu-14x3. Marinade the sashimi for 30 minutes. Cut the halloumi into 12 to 16 chunks. Add the soy sauce mixture to the salmon and scallions. Sear the tuna for 2 minutes on each side for medium rare. Toss and cook until the soy sauce turns the rice into a fried golden brown. Mix to incorporate the ingredients. Line a baking sheet with parchment paper. How to Make Poke Bowl. 1. Choose a protein: The foundation of poke is best-quality fresh raw fish. The Avocado Factory, Jl Batu Mejan Canggu, Canggu, p. Seal the bag and then make sure the marinade rubs all over your halloumi blocks. Using a sharp knife, slice tuna into small chunks - ½" cubes or so. Mix the tuna chunks with the sauce. A super cute little eatery right in the thick of Canggu, Poke Poke offers creative bowls and custom-made options to order (just pick out what you’d like and chow down). When boiling, cover with the lid and turn down the heat to very low. Pat dry your salmon filets and season with the togarashi. 1. Instructions. Seared Hawaiian Beef Poke Bowl Photo by Great British Chefs. Prepare the spicy mayo: For the spicy mayonnaise, combine the mayo, Sriracha, and lime juice in a small bowl. (Or, make the rice in advance and reheat it on the stovetop with a splash of water. Shiitake chili tofu poke over bamboo rice, sweet potato ponzu lime poke over forbidden rice, chili garlic forbidden rice noodles, homemade taro chips dusted in wasabi furikake, ramekins of gluten-free tamari, pickled ginger and sriracha, and taro chipsSlice the salmon into 1 inch cubes against the grain, and add to the mixing bowl with the poke sauce. Crispy Seaweed Wrapped Enoki Mushrooms. * Turn off the heat. Set aside. 5 (gf) (df) (ses) (soy) a child's sized portion of white rice and 2 chicken skewers. LARGE POKE BOWL. Mix soy sauce, rice vinegar, sesame oil, lime juice and chilli jam (or honey) in a small bowl. Season on both sides with salt (optional), pepper, and all but a pinch of. Cut tuna into 1″ cubes. When the oil is hot, add the chicken strips and fry until brown on each side. In another small bowl, mix together the mayonnaise and sriracha sauce to make the spicy mayo. In a small bowl, mix shoyu (soy sauce), sesame oil, seeds, sweet onion, ginger, minced garlic, black pepper and crushed red chili pepper or Nanami Togarashi. Dice up tuna and toss with poke marinade ingredients in a large bowl. Place the tuna in a medium mixing bowl with the green onions (reserve a little bit of the green onions to sprinkle on top of the bowls at the end). A satisfying sauce tops the bowl that is served over white rice. In a non-stick pan, heat 2 tablespoons extra virgin olive oil over medium-high heat. marinated beef fillet, caramelized onions, Dijon mustard, arugula, soft baguette bread. Or skip the sambal and swap in some wasabi for a. Add the tuna, toss well to coat, and set aside to soak (no longer than an hour – ideally 10-15 minutes). Wakame Salad. This is usually fragrant jasmine rice or sushi rice (shari), although all kinds of variations are possible, from. Adding sesame seeds give it the right amount of crunch. Whisk the eggs in a bowl, add the halloumi and toss to coat. Place in the fridge while preparing the rest of the ingredients. Remove and serve immediately. Step 1: In a small bowl, whisk together ingredients for the sriracha mayo. Ponzu Premium gluten-free soy sauce mixed 50/50 with fresh orange, lemon and lime juice. The homemade teriyaki sauce makes the seared chicken so flavorful, and it is paired with fresh Asian coleslaw, nutty sesame oil dressing, and creamy avocados all layered over rice. Classic Hawaiian poke bowls use marinated ahi tuna as the star of the show. Split the cooked rice into two separate bowls. This article is brought to you by Houghton Mifflin Publishing. Add the Kewpie, togarashi oil, black garlic molasses, and lime juice to a mixing bowl and whisk to combine. Our easy bowl uses fresh sushi-grade tuna and. Check shrimp and if they're turning pink, remove from lime juice; otherwise continue to marinate for 15 more minutes. onion crisps, sesame seeds, wontons. In a medium size bowl, add the shallots, green onions, soy sauce, sesame oil, grated ginger and Sriracha and whisk to combine. Spray a grill pan with cooking spray and bring to medium high heat. Make Sesame-Soy Sauce: In a bowl, hand-whisk together all Sauce ingredients. Add the salmon, onions, avocado, and tobiko to the bowl and stir to combine. Pat the tuna dry with a paper towel and dice into 1/2" cubes. california calrose citrus (rice 8oz) and garlic / ginger marinated chicken (2 skewers) - substitute filet mignon brochettes (2 skewers) + $2 - substitute herbed brown rice (8oz) + $0 Sweet onions and fresh jalapeños marinated overnight with a blend of Shoyu, olive oil, sesame oil and rice vinegar. ) For the poke: Slice the tuna into 1-inch cubes. Next, stir in the red pepper flakes, green onions and sesame seeds. Remove the cover and fluff with a fork. In short, the once local dish has evolved significantly over the past several decades. East End newcomer Lanai celebrates innovative island cuisine with items like Jap Chae (stir-fried sweet potato. We pair every bowl with an elevated level of service by welcoming each and every guest into the Island Fin Poké Co. Taste and adjust heat and salt. Pat the tuna dry with a paper towel and dice into 1/2" cubes. 0 ($14+) from Loloku looks more like a sashimi platter than a bowl of poke, as its hearty trove of diced salmon completely buries the rice beneath it. VEGAN Poke Bowls. Shiitake chili tofu poke over bamboo rice, sweet potato ponzu lime poke over forbidden rice, chili garlic forbidden rice noodles, homemade taro chips dusted in wasabi furikake, ramekins of gluten-free tamari, pickled ginger and sriracha, and taro chipsSlice the salmon into 1 inch cubes against the grain, and add to the mixing bowl with the poke sauce. *If you want to make this creamy, add a touch of spicy mayo (just eyeball a mix of sriracha, sesame oil, mayo (I like Kewpie) and. Dice the avocado (if using). com. 2K views, 8 likes, 1 loves, 0 comments, 4 shares, Facebook Watch Videos from Easy Recipes Challenge: how to make salmon poke with creamy togarashi sauce Get More Recipes:. Divide the sushi rice between four bowls. Hold back most of the marinade, but adding a little to the rice gives extra flavor. Drizzle the tuna with the soy sauce, sesame oil, rice vinegar, sesame seeds, and red pepper flakes. Add the green onion to the bowl with the salmon. Combine the crab, mayo, and sriracha in a bowl. For the Smoky Chicken Elote Bowl, we ladle a healthy dose of fresh corn cooked in a Oaxacan inspired smoky, tortilla thickened guajillo broth, over shredded cabbage and ancient grains. Put the rice and salad leaves in the bowls and top with avocado slices, radish slices, edamame beans, and cucumber. Serve on its own, over rice, or build your own poke bowls. Now on to the hero of the restaurant, the poke bowl. Cut the halloumi into ½-inch thick slices and pat dry with a. Instructions. 1 with balsamic vinegar. Shred the rotisserie chicken. Give it a spritz of lemon juice and serve it topped with hummus and halloumi. Mix the Sriracha mayo with Togarashi seasoning. 1. Add ½ cup cooked rice to two. Vegan mayo works, or use Kewpie mayo to make spicy mayo for sushi. With brown rice giving these bowls a hit of extra fiber and sushi-grade tuna providing protein and healthy fats, this bowl is sure to keep you going for hours. Pokeworks features Hawaiian fusion cuisine with fresh ingredients and a fish-forward menu focused on poké bowls and poké burritos. Cram. To make the cucumber salad. It has been said that grilling a steak is inferior to cooking it in a pan. Peri Peri Chicken Bowl. Place the eggs in the marinade, and make sure the eggs are fully submerged in the marinade. If using fresh beets, boil whole until fork tender, about 50 minutes. 1. Togarashi sauce is a mild-medium heat Japanese condiment made from a select blend of spices. Your leftover poke, if made the same day or the day after you’ve thawed your tuna, will last about 2 days in the fridge stored in an airtight container. Spritz on extra lemon and serve. poke bowls With Great Taste, The essential part of Poke Bowls is their Hawaiian roots. Spicy Tuna Bowl $12. Shichimi togarashi. To make spicy mayo, whisk together mayonnaise, sriracha sauce, toasted sesame oil, and lemon juice in a small bowl. Marinate the Tuna – In a medium-sized bowl combine ahi tuna, soy sauce, rice vinegar, sesame oil, crushed red pepper flakes, green onions, and sesame seeds. Start by cooking your rice. Cut fish (or tofu- blotting extra well first) into ½- ¾ inch cubes. Put the rice and salad leaves in the bowls and top with avocado slices, radish slices, edamame beans, and cucumber. Place the fish in the poke bowl sauce and gently toss to coat. Combine the teriyaki sauce ingredients and whisk together. Gently mix in the cubed salmon, then cover and refrigerate for 30 minutes before serving. Add the chicken and stir to coat. How to store leftover tuna poke bowls. Steamed edamame in the shell, spicy togarashi seasoning. Meanwhile, peel and dice the cucumber and chop the scallions, separating whites from greens. Upper class menu Virgin (man-Mco) Have just been sent a menu to pick from for next week. Instructions. When ready, remove the salmon from the marinade and discard the remaining marinade. Spicy Seoul Bowl. This is a chef-driven concept with Signature Works, Poke Your Way (customized), and New at Pokeworks limited-time bowls, all rooted in Hawaii’s. Preheat the oven to 425° F. In a small bowl, mix together the garlic, mint, za’atar, honey, olive oil, lemon juice, salt, and pepper, and whisk to combine. Season with a small pinch of kosher salt and gently fold to combine. The Wikiwiki 2. Sprinkle furikake and Japanese chili pepper evenly on top. Top each bowl with sweet potatoes, avocado, edamame, cucumber, radish, sprouts, nori strips, jalapenos, green onions and pickled ginger. Cut the fish into 1 cm cubes, put it in the marinade mix well and cover with plastic wrap. Grate the garlic straight into the bowl using a microplane (or use a garlic press or chop the garlic finely). Add the mayo and sriracha to a small bowl. Step 4. 5. Step 1 In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, green onions, and sesame seeds. 3. Toss together the cucumbers, rice vinegar, honey, and a pinch each of chili flakes and salt. Experiment with a range of 1 tablespoon (fairly mild) to 2 tablespoons (solidly spicy). Their freshly caught fish is eaten raw either on its own or over a bowl of rice becoming kind of like deconstructed sushi. To plate: In large salad bowl, bed 1 cup of rice. If frozen, thaw the ahi tuna. Cut the tuna into bite-size pieces. Drizzle 1 tablespoon of the remaining sweet sesame sauce over each bowl, or serve the sauce on the side. For those who prefer to experiment with. 3. Combine the teriyaki sauce ingredients and whisk together. Toss Fish in Spicy Mayo - In a medium bowl, add cubed fish, furikake, scallions, and the spicy Kewpie mayo sauce. Toragashi marinated halloumi poke bowl with sushi rice, braised pineapple, seaweed salad,. Mix ingredients - Add Kewpie mayo, Sriracha, sesame oil, togarashi, and mirin to a small bowl. 450-500 g of sushi-grade raw ahi tuna. How to make a pokebowl. Crunchy. Pop the wings into a freezer bag and leave for another day. Instructions. . Meanwhile, combine vinegar, sugar, 1 tsp salt flakes and 80ml water in a small saucepan over medium heat and bring to the boil (3-5 minutes). What You Will Need. Try the recipe: Ahi Poke Salad with Chilled Sesame Noodles from With Salt and Wit. You can let it marinate for 15-30 minutes before serving or add it to the bowls right away. as desired. Add kingfish and marinate in refrigerator for 30 minutes. Creamy togarashi (Spicy) Gochujang sauce (Extra Spicy) Creamy wasabi; Tamari sesame; Creamy togarashi (Gluten-free) Creamy wasabi (Gluten-free) Included in every bowl. All these bowls use basic Poke Bowl ingredients like sesame oil, sesame seeds, rice vinegar , sushi rice and. Add the cooked cubes to the leftover marinade and toss for extra flavor. Place Halloumi in a small heatproof bowl. Step 2: Season and cook shrimp. Reserve. In a medium skillet, heat sesame oil over medium heat. Roasted Norfolk chicken breast. Tuna & Salmon Poke Bowl. In a medium bowl, mix all the ingredients to make the marinade. Toss Fish in Spicy Mayo - In a medium bowl, add cubed fish, furikake, scallions, and the spicy Kewpie. Finely slice the scallions and the onion, and toss into the bowl. These, of course, are some of the best first class food in 2023 and include the following: Rolled and smoked sole. Assemble the bowls: Divide the rice or quinoa between 4 shallow bowls. It has raw marinated fish, usually Yellowfin tuna or ahi, that’s cubed and layered with a generous serving of sticky rice and pickles. Slice the tuna lengthwise and then cut into ½. Top the rice with marinated tuna, edamame, cucumber, avocado, mango, and green onions. Drizzle with sesame mayo and your choice of toppings such as furikake rice seasoning, pickled ginger and shichimi togarashi. Stir in 1 ½ tablespoons of Sriracha hot sauce. Grilling It. Whisk the sesame oil, sriracha and soy sauce and sesame seeds together in a bowl. Place dried Seaweed Mix into a bowl with water. Drain well. Add ahi and toss to coat. Tuna Poke Bowls. marinated tofu, cucumber, pickled carrots, edamame, thai papaya, cashew nuts, red mustard leaf, lotus roots, chilli w asian herbs & kewpie sesame dressing $ 25 $ 351. At Poke Doke, you get a huge range of poke and add-ons to choose from, but I highly recommend the Wasabi Salmon poke ($12. I like that the salmon was well marinated and they use salmon belly so it has a more softer, fattier texture which I really love. Preheat your Traeger to 400°. Sprinkle over the spring onions, sesame seeds, and a pinch of shichimi, and before serving the poke bowls add the reserved salad.