There’s nothing tastier than slightly salted seafood paired with crisp veggies for the perfect umami combo on a hot summer day. That’s the beauty of poke. And it’s such an easy dish to prepare. What was once predominantly eaten in restaurants is now often being prepared at home.
DIY sriracha mayo
Some people love to drizzle sriracha mayo over poke bowls. Here’s how to make it: Simply combine 1 Tbsp (15 mL) sriracha sauce with 3 Tbsp (45 mL) mayo and a little water or lime juice just to make it pourable. Stir well and transfer to a squeeze tube or a little jug with a pour spout and drizzle over poke.
Marinating raw fish
Sashimi-grade raw fish cut into small cubes, tartar style, as we’ve done in our recipe, needs very little marinating time.
