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Teri Poke Bowl

Serves 2 / Ready in 1 hour


    Teri Poke Bowl

    Poke is a traditional native Hawaiian dish that dates back to when ancient Hawaiiansfeasted on freshly caught fish after massaging it with sea salt, seaweed, and crushed kukui nuts. Today’s versions tend to be influenced by Asian cuisine, with ingredients that are marinated and served over a bed of warm rice. In this bowl, we’re going to replace the fish with tofu and veggies—which is not traditional but is healthy and delicious—and flavor with teriyaki. You could also buy some nori seaweed and have fun wrapping these ingredients into hand rolls.


    Teri Poke Bowl


    • 1/2 cup whole-grain rice
    • 1 1/4 cups filtered water
    • 2 tsp dry sake
    • 1 - 12 oz block firm tofu
    • 1/2 cup Teriyaki Drizzle (see sidebar), plus extra for serving
    • 1 Tbsp rice vinegar
    • 1 Tbsp pickled ginger (optional)
    • 3/4 cup cooked edamame beans (optional)
    • 1/4 cup shredded carrot
    • 1/4 cup chopped or ribboned cucumber
    • 1 ripe avocado, sliced
    • 1 green onion, chopped
    • 2 sheets nori seaweed, torn into pieces (optional)
    • 1 Tbsp furikake seasoning (optional)
    • 1/2 cup raw cashews
    • 1/2 cup filtered water
    • 1 Tbsp gluten-free teriyaki sauce, plus more as needed
    • Sea salt and freshly ground black pepper


    Per serving:

    • calories590
    • protein23g
    • fat43g
    • carbs35g
      • sugar6g
      • fiber10g
    • sodium413mg




    1. Pour rice into strainer and rinse until water runs clear. Put rice into medium saucepan or rice cooker, pour in filtered water and sake, and give it a stir. If you are cooking the rice in a pan on the stovetop, cook over medium-high heat until liquid has evaporated, about 15 minutes. Remove from heat, cover, and let sit for 15 minutes before checking that rice is soft. Once rice is done, fluff with fork. If you are using a rice cooker, cook according to machine’s instructions, let rice sit for 15 minutes, fluff it, and let cool before proceeding to next steps.
    2. While rice is cooking, cut block of tofu into cubes (2 inches each) and coat with Teriyaki Drizzle. (You can pan-fry or broil tofu cubes for a crispy texture if you like or leave them uncooked.
    3. Transfer cooked and cooled rice to medium bowl. Add vinegar and mix well.
    4. To assemble bowls, begin by adding equal amount of rice to each bowl, then top with remaining ingredients, sprinkling nori and furikake over rice or other ingredients, if using.
    5. Top with the extra teriyaki drizzle and serve.

    TERIYAKI DRIZZLE (Makes about 3/4 cup / Ready in 5 minutes)

    1. Place cashews, water, and 1 Tbsp teriyaki sauce in high-powered blender or food processor. Blend until smooth and creamy.
    2. Season with salt and pepper. Some teriyaki sauces are stronger than others, so feel free to up the amount of teriyaki as desired!
    3. Store in airtight glass jar in fridge for up to 1 week.


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