I have been looking forward to posting this poke bowl recipe since I made those Ahi Poke Avocado Boats several months ago! I didn’t want to overwhelm you with poke recipes, but I have been patient and cannot hold in my excitement any longer.I am having an epiphany… what if you were to dip some of my baked plantain chips into this poke?? You could leave the rice out and just snack on the poke with the plantain chips. Do I finally have you drooling with me? I sure hope so. I put a lot of love into this recipe. My main goal though, was to allow for you to get as creative as possible with the toppings. I recommend following the poke marinade recipe to a T, but you can really top off these poke bowls with whatever you’d like! I am super duper excited for this upcoming weekend. My husband requested this upcoming Sunday off work by accident and forgot to cancel his request– and thank goodness! We decided to plan an impromptu trip up through Big Sur into San Luis Obispo, Santa Cruz and San Francisco.

I am hoping we can hit Napa or Sonoma and do a day of bike riding and wine tasting as well. We will be staying with my friend Simone over at Zenbelly who is the ultimate gluten free/paleo caterer! Not to mention, she is a cookbook author, food blogger and hosts pop up events all over the city. Seriously, she is an inspiration. jiro dreams of sushi 2011 subtitlesSimone and her friend Jennifer of Predominantly Paleo have a joint cookbook coming out the first week of March called The New Yiddish Kitchen.sushi grade tuna in tampa By now, I’m sure you all know that I’m Jewish, meaning I am more excited than your average consumer for this cookbook to be out. sushi las condes latadia

Simone and Jennifer have done an outstanding job, and I know what I’m talking about since I’ve already made a few recipes from The Yiddish Kitchen ebook. Their bagels are seriously to die for, and the only reason we have decided to stay with Simone in San Francisco is because she promised to make them for me. sakae sushi menu philippinesNot about her making me bagels but about that being the only reason we’re staying there. sushi grade fish spokaneShe is one of the funniest people I have ever met, and I just love being around her. sushi making kit winnipeg Moving right along, back to poke bowls land… ! I decided to top off my poke bowls with red cabbage, shredded carrots, sliced avocado, cubed mango and cucumber slices!

Then, I sprinkled some fresh chives and black sesames all over and called it a day. I was so ready to get down with my poke bowls. Has anyone else ever had to place a splash guard over a recipe they were photographing? To prevent the drool from getting everywhere? That was real life for me while photographing this recipe. Don’t laugh, it wasn’t easy. My favorite part about eating poke bowls is how filling they are. You can create a nice, mountain top of white rice or cauliflower rice (check out a yummy recipe for cauliflower rice right here). Add as much tuna as you’d like and be as heavy handed or as light handed as you’d like with the toppings. These bowls can be a main meal or a snack, depending on what you want! Okay, so without too much more rambling, I’ll go ahead and tease you with a few more photos before you find the recipe below! Located in Los Osos, a funky beach town often referred to as, “the gem of the Central Coast,” the place to go in San Luis Obispo County for flavorful ramen and fresh sushi is Kuma, where the focus is on great food and good vibes.

The menu is jam-packed with offerings made from the freshest ingredients around, including local halibut, big-eye tuna and bonito that is fresh-off-the-boat in Morro Bay. The ‘Kuma family’ keeps things creative, fresh, local and of the highest-grade possible on a daily basis. “Our intention is to consistently offer great food and good vibes to everyone that visits Kuma,” said General Manager James Manning. “We are a community and family-oriented business and we like to create a good atmosphere that makes our restaurant guests feel like they are family. This is what sets us apart and what we strive for each and every day.” Its generous servings of ramen, made with traditional Japanese broth that is cooked for 24 hours to maximize flavor, is just one of the reasons why Kuma was voted 2015’s Best New Restaurant by SLO New Times readers. Individuality is the name of the game when it comes to Kuma ramen – diners have their choice of broth, meat, and add-ons including garlic chips, tofu, and spicy kimchi.

The gluten-free vegan ramen, crafted with kumbo edible kelp, steeped with all-organic miso, and served with rice noodles, is supreme. The teriyaki bowls, made with slow smoked meat and then finished on a robata grill and teamed with veggies, are served yakitori-style. A wide selection of rolls, from the more traditional to creative Kuma varieties such as the Baywood and Morro Bombay, fills the menu. Try the Red Eye, with an inside of scallops, avocado, cucumber and an outside of salmon, spicy mayo, sriracha, and Cajun seasoning or the vegetarian Hippie, with cucumber, avocado, and berdock inside and daikon sprouts, avocado and brown rice on the outside. Explore the entire Kuma menu, including the sushi, sashimi, and dessert options. Constantly-evolving, with vegan options and specials that often feature the local catch of the day, Kuma has something delectable to offer even the most finicky eaters. Visit Kuma on your birthday and celebrate with free cheesecake gyoza, a paper chef’s hat, and a balloon.

The restaurant interior, with all-wood walls and authentic Japanese touches throughout, features art from local artists that changes monthly. Touches of bamboo and a selection of succulents add to the natural effects. Stainless steel behind the sushi bar brightens the inside dining area where chefs add quotes, fun designs, and daily specials to the hanging chalkboards. Want sake with your sushi? Purchase a cedar masu box, decorate it, and add it to the display shelf to garner a 20 percent discount off sake in future visits. The patio, lined with ambient light fixtures and outdoor heaters, is inviting and dog-friendly. The centerpiece, a Japanese maple, is covered in tree sweaters and diners are encouraged to add their personal touch to the tree. Local rocks, stamped with the Kuma logo, and recycled paper menus, napkins, and eco-friendly to-go containers tie together the nature-inspired theme. Kuma offers sushi classes, taught by master sushi chef Hidehiko Nogi, where you can learn to make your own sushi and pair it with local wines or sake.