From Hawaii to Canada — Poke Bowl

Poke began in Hawaii as a fisherman’s snack: fresh cubes of raw fish, lightly seasoned and eaten straight from the catch. Today, it has become a vibrant, layered bowl of rice, seafood, and colourful toppings. In Canada, especially along the West Coast, poke found its home through sashimi-grade tuna from BC waters and the influence of Japanese food culture. What began as island simplicity is now a Canadian favourite — fresh, modern, and deeply multicultural.

Prep Time: 15 minutes

Total Time: 30 minutes

Serves: 2–4

Ingredients

For the Bowl

• 400 g fresh sashimi-grade tuna, cut into small cubes

• 1 cup cooked sushi rice, cooled

• 1 cup shelled edamame beans

• 1 ripe mango, peeled and cubed

• 1 avocado, cubed (optional, for creaminess)

• 3–4 radishes, thinly julienned

• 2 tsp toasted sesame seeds

For the Sauce

• 3 tbsp soy sauce

• 1 tbsp rice wine vinegar

• 1 tsp sesame oil

Method

• In a small bowl, whisk soy sauce, rice vinegar, and sesame oil until smooth.

• Toss the cubed tuna gently with half the sauce.

• Divide sushi rice among serving bowls.

• Arrange edamame, mango, avocado, and radish neatly on top.

• Spoon over the dressed tuna, drizzle with the remaining sauce, and finish with sesame seeds.

Variations

• Canadian Twist – Use BC albacore tuna, Arctic char, or wild salmon for a local spin.

• Vegetarian Option – Replace tuna with marinated tofu or roasted sweet potato.

• Fusion Style – Add kimchi, pickled ginger, or wasabi mayo for bold, modern flavours.