Homemade California Poke Bowls
This California Poke Bowl recipe is refreshing and simple with imitation crab as the main ingredient. The crab is paired with an easy blend of rice, creamy avocado, fresh cucumber, sweet mango, and tangy spicy mayo. And everything is finely diced so there is delicious flavor in each and every bite!
Servings: 2
Calories: 546kcal
Equipment
- Measuring cups and spoons
- Cutting Board
- Knife
- Spoon
- Bowl
Ingredients
- 2 cups basmati or jasmine rice
- 1 snack pack roasted seaweed strips
- 1 cup imitation crab meat
- ½ mango
- ½ avocado
- ½ cup english cucumber
- ¼ cup jalapeno diced
- 4 tbsp spicy mayo
- 3 tbsp rice vinegar
- 2 tbsp balsamic glaze
- 1 tbsp sesame seeds
Instructions
- First, prepare the rice. I usually buy a microwavable packet, but bagged rice is also great. Cook the rice for your base. Once the rice is cooked, stir in rice vinegar. Then, place in your bowl.
- Next, prepare the mango and vegetables. Dice very finely. Slice the jalapenos for a spicy crunch. Layer on top of the rice.
- Dice your imitation crab meat. Add to bowl.
- Then, garnish your poke bowl. Drizzle spicy mayo and balsamic glaze. Lastly, top with sesame seeds and seaweed.
- Enjoy!
Notes
If you aren't using imitation crab, I highly recommend using sushi-grade fish in this recipe.
Dice ingredients as finely as you can so you get plenty of flavor in each bite!
Store refrigerated for up to 3 days. I suggest keeping the avocado and seaweed off until just before enjoying for optimal freshness.
Nutrition
Serving: 1 bowl | Calories: 546kcal | Carbohydrates: 85g | Protein: 13g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 1304mg | Potassium: 389mg | Fiber: 6g | Sugar: 27g