Chef Michi's Poke Bowl


Suggested Beverage Pairing:

Kona Brewing Co. Longboard Lager

15 min
4 Servings


1/4 cup
Greek yogurt
1 Tbsp
1/8 tsp
prepared wasabi
2 Tbsp
cucumbers (seeds removed, finely chopped)
garlic salt
1 lb
ahi fillet (cut into 1/2 inch cubes)
1 tsp
sesame oil
1 1/2 tsp
regular or low sodium soy sauce
white truffle oil (drizzle (optional))
1 tsp
dry steak seasoning
2 Tbsp
tobiko (fish eggs)
2 Tbsp
green onion (chopped, green parts only)
4 cup
white or brown rice (cooked)
Prep Time:
15 min
Total Time:
15 min


Make the sauce by combining the Greek yogurt, mayonnaise, wasabi, and chopped cucumber in a small bowl. Season to taste with garlic salt and set aside.

In another bowl, toss the ahi with the sesame oil, soy sauce and the truffle oil, if using. Sprinkle with the steak seasoning and toss again, then gently fold in the tobiko eggs and green onion.

To serve, make four even portions of rice and poke, and top each serving with a dollop of the yogurt sauce.

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