Poke Bar Recipe

Traditional and Mexican Inspired Poke Bar

2 cocktails

Poke Bar ingredients and topping ideas

• 1 pound sashimi grade tuna, cut into small 1/2" cubes
• 1 pound sashimi grade salmon, cut into small 1/2" cubes
• 2 cups cooked rice
• 12 tostada shells
• Tortilla chips
• Surimi salad
• Seaweed salad
• Sesame seeds
• Sliced green onion
• Pickled ginger
• Ogo or any crushed dried seaweed
• Chopped cucumber
• Cubed or sliced avocado
• Mexican street corn (Esquites)
• Salsa or Pico de Gallo
• Chopped fresh cilantro
• Cabbage slaw
• Slices of lime
• Spicy mayo

Poke sauce:

• 1/2 cup soy sauce
• 2 Tablespoons sesame seed oil
• 2 Tablespoons rice vinegar
• 1 teaspoon minced ginger
• 1 teaspoon toasted sesame seeds
• Zest of 1 lime
• 1 Tablespoon fresh lime juice

Instructions

Toast the marshmallows:

1. Make the poke sauce: combine all ingredients in a bowl (soy sauce, sesame seed oil, rice vinegar, ginger, toasted sesame seeds, lime zest and lime juice) and set aside.
2. Prep the fish and store in the fridge before serving. Assemble all your topping choices in small bowls.
3. Lay out all the toppings except for the fish.
4. Before serving, bring out the fish and allow your guests to build their poke bowls or tostadas.