Combining two things I love – nachos + poke. Even if you’re not a fan of sushi, there’s no guarantee you’ll dislike poké. In fact, I find more people enjoy it over sushi. It’s much easier to customize the flavors of poke than a sushi roll so you can easily make it enjoyable for you. Incorporate your favorite tropical fruits or use some cajun inspired sauce instead of sriracha – small, easy changes like these make the dish easy to love.

I purchase my sushi grade fish from two places in Dallas – TJ’s Seafood Market & Grill, and Kazy’s Gourmet Shop. If you want to find sushi grade fish in your area, perform a quick search on the Internet using – “[your city] sushi grade fish market.” That query usually yields a few options in your surrounding area.

Ingredients for 6 servings:

  • Sauce
    • 2 tablespoons low sodium tamari OR soy sauce
    • 1 tablespoon rice vinegar
    • 2 tablespoons sriracha (or more/less to taste)
    • 1 1/2 tablespoons sesame oil
  • 3/4lb sushi grade tuna, diced into 1/3-inch pieces
  • 1/2 cup diced bell peppers (colorful)
  • 1 small ripe avocado, diced
  • 1/3 cup green onion, diced
  • 1 1/2 tablespoons sesame seeds (black or white or both)
  • Garnish
    • chopped jalapeno
    • fresh cilantro
    • diced green onion
    • sriracha mayo (use wisely because of the added calories)


  1. Mix together the ingredients for the sauce, then set aside.
  2. Chop up the tuna into tiny pieces, the add all of the remaining ingredients to a bowl.  Pour the sauce over the ingredients, then gently fold everything together using a spatula.  Season to taste with the tamari and rice vinegar.  For best results, let the poke marinate for about 20 minutes in the fridge before serving.
  3. Garnish and enjoy with crispy baked wonton chips.

Original article is here

Categories: Recipes