Easy Poke Sauce Recipe (2024)

FAQs

What is poke sauce made of? ›

Kikkoman's brand new Poke Sauce is an authentic combination of its famed naturally brewed soy sauce, toasted sesame oil, lemon juice and a little chilli.

Modern and light sauces include miso sesame shoyu sauce, Ponzu lime sauce, Yuzu kosho sauce, Spicy Mayo sauce, and Black garlic gochujang sauce from Sweetfin. These savory sauces and marinades add flavor to the protein, giving the bowl more depth and variety.

OG Sauce. You won't find this sauce anywhere else, it is so original it even has a secret recipe! This sweet sauce is soy based and has garlic and ginger notes. We put this on pretty much everything, and that's what makes it the true OG. Gluten Free and Vegan Friendly.

Poke House sauce typically consists of soy sauce, sesame oil, rice vinegar, and sometimes a hint of sweetness from ingredients like honey or sugar. It may also include additional seasonings such as garlic, ginger, and chili flakes for added flavor.

It is based on our naturally brewed soy sauce made according to a traditional recipe. We add toasted sesame oil, a hint of lemon and some chilli. It's umami at its finest. And the perfect flavour combination to complement the mix of raw fish and vibrant vegetables.

Traditionally, poke is made from ahi tuna or octopus (tako) that has been roughly cut into bite sized pieces and marinated with whatever was on hand. Many traditional pokes feature sesame oil, various types of dried and fresh seaweed, soy sauce and spring onions.

One of the healthiest you can go for is miso, which is an often overlooked source of probiotics. It's a healthier choice than creamy aioli, which is high in calories and Sriracha, which could be high in sugar, too.

Crafted with Orange Juice, Tamari Soy Sauce, Maple Syrup, Sesame Oil, and Ginger, this dressing adds a vibrant tang, freshness, and sweetness to your dishes. Use it as a pouring or dipping sauce, or to dress your salads.

When done right, with cubed chunks of fresh sashimi-grade tuna, ahi poke (pronounced poh-kay, not poh-kee) is kiss-from-da-ocean fresh, giving the dish a clean, bright taste. The raw tuna is seasoned with ingredients such as soy sauce, sesame oil, scallions and chili peppers.

It's actually flying fish roe, which technically makes it a caviar (albeit less expensive than its sturgeon cousin). Tobiko adds crunchy texture and salty taste to the dish, not to mention artistic flair. It even comes in multiple colors—black, orange, red, green—all with different flavors and levels of spice.

What do Hawaiians eat with poke? ›

In Hawaii, the cubed fish is eaten either on its own or over a bowl of sushi rice -- -- hence the bowl part of the name -- kind of like deconstructed sushi.

ingredients. SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), SUGAR, SRIRACHA HOT CHILI SAUCE, (CHILI PEPPER, VINEGAR, GARLIC, SUGAR, SALT, WATER, NATURAL FLAVORS, XANTHAN GUM), SESAME OIL, WATER, VINEGAR, XANTHAN GUM.

Poke bowls are also a great meal to include fermented foods like pickled vegetables or sauerkraut. Fermented foods are loaded with natural probiotics that may offer gut-health benefits, help fight inflammation, and strengthen your immune system ( 14 , 15 ).

Adding crunchy bits to your poke bowl makes it even more delicious. Common choices are crispy onions, garlic chips, and sesame seeds. Shredded nori (a type of seaweed) adds a seafood-like flavor, while sweet furikake, a Japanese seasoning, is another popular pick.