Marc Ke Alii Toro is one of five creative finalists in this year’s “Anything But I‘a” Poke Recipe Contest, a unique culinary ...

While it marinades, prep the rest of the poke bowl. Slice the cucumber, avocado, and cabbage. Cook the edamame beans and rice. 2 cups cooked rice, 1/2 cup edamame beans To make the peanut sauce ...

Make the pickling solution by boiling the water, rice wine vinegar, salt, sugar and red chili flakes. Add the sliced onions and soak for 10 minutes. To quickly chill the vegetables, transfer them to a ...

crispy-shallot-and-peanut-topped tuna comes mixed with avocado, dressed in ponzu, and served in a chip-and-dip bowl. (At the poke-and-soft-serve takeout window, you can swap the chips for rice.) ...

I like to add avocado to bring it all together. You can toss the poke in a big bowl to combine before serving, or if you prefer, place artfully around the bowl. 1. Combine the soy, ginger ...

Trendy poke bowls have all the deliciousness of sushi ... The salmon first, then the avocado, pickled red cabbage, carrot and peanuts. Sprinkle with the spring onions, sesame and nori, add a ...

Spicy Beef Ramen ($15.95) is another customer favorite. That soup consists of beef broth with a shoyu base, with beef, bok ...

The restaurant serves an array of appetising poke bowls, from avocado mayo ahi tuna to yuzu sesame salmon. But if you’re not in the mood for raw fish, there’s also an interesting variety of ...