Poke and Pot Recipe

Poke-&-Pot-Recipe
Servings: 4
Time: 30 Mins
Print Recipe
Prep Time10 mins
Marinade Time20 mins

“Poke” is a Hawaiian word, which means “cut in pieces”, and this dish consists of small bites of marinated fish, served with veggies, herbs, fruit and rice.
It’s a light, refreshing & healthy meal, which is super easy to make, and can be customized, according to taste. It can be thought of as the Hawaiian version of a burrito bowl – a one pot meal, loaded with your favorite ingredients.
I infuse the poke using sesame oil, or sometimes coconut oil. A lot of people prefer coconut oil, or other types of cooking oil, but I personally love the taste the sesame oil adds to the food. It’s my first choice, not only for this particular dish, but also other dishes like hummus, etc.
Make sure the fish you buy is uber-fresh, and of the best quality available. When preparing the poke, sometimes the mix of flavors completely disguises the taste of cannabis. So, if you want to keep its taste in your food, just drizzle a few drops of the infused oil on the top of the dish, before serving.

  • 1 tbsp rice vinegar
  • 3 tbsp chopped scallion
  • 4 thinly sliced radishes
  • 3 tbsp soy sauce
  • 4 tbsp cannaoil
  • 2 tbsp sweet onion (chopped)
  • hot steamed rice
  • 1 ripe avocado
  • 1 lb. sashimi-grade tuna (cut into cubes)
  • shredded carrot
  • sesame seeds
  • fresh cilantro
  • Cut avocado into cubes, and mix with rice vinegar, to coat.
  • Place tuna in a ceramic, or glass bowl. Add scallions, avocado, onion, cannabis-infused oil & soy sauce. Mix well, so the sauce is distributed evenly. Place in the refrigerator & marinate, for at least 20 mins.
  • Put the rice into four bowls, and then divide tuna between them. Garnish the bowls with shredded carrots, sliced radish & cilantro. Sprinkle sesame seeds on the top.

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