About The Recipe
This Poke Bowl with Cannabis Infused Wasabi Mayo is the perfect fusion of fresh, vibrant flavours and a unique plant twist that makes it truly memorable. With salmon and tuna, juicy mango and pineapple, and creamy avocado, each bite offers a delightful balance of textures and tastes. The tamari and sesame oil add a savory depth, while the wasabi mayo brings a kick of spice and a hint of earthiness, thanks to the cannabis infusion.
This recipe is ideal for those looking to elevate their culinary experience and enjoy the therapeutic benefits of cannabis in a new and exciting way. The infusion adds a subtle, relaxing effect that complements the refreshing, light nature of the dish. Whether you're a seasoned cannabis enthusiast or simply looking for a fun way to enjoy a healthy, delicious meal, this Poke Bowl is sure to impress.
WHY YOU’LL LOVE THIS RECIPE
- Dairy free, sugar free, and perfect for pescatarians
- Fun and easy to make poke bowl
- Packed with healthy fats from the avocados and fresh fish
Ingredient Substitutions
- White Sushi Rice: Traditional Japanese white sushi rice is a must. I would not recommend substituting for any other rice.
- Fresh Fish: Check out your local fish store for fresh sashimi grade fish. Sashimi grade fish just means fish that is more fresh and better for eating raw. Typically sashimi grade fish has never been frozen before.
- Cucumber: Optional ingredient but adds a great crunch to the poke.
- Green Onions: Optional ingredient, but adds a really nice pop of green colour to the bowl.
- Mango and Pineapple: Optional ingredient. Some people like fresh fruit with their poke and some like it without.
- Dried Seaweed: Dried seaweed sheets can be cut up into small rectangles and use for decoration and eating.
- Soy Sauce/Tamari: If you’re allergic to soy, opt for coconut aminos. I personally used coconut aminos when I made this but it didn’t give as rich of a flavour as soy sauce or tamari would. If you’re going to be using a soy sauce or tamari, I recommend going for a gluten free, reduced sodium, and organic one.
- Avocado: I love adding avocados to my poke because it compliments raw fish very well.
- Toasted Sesame Oil: Sesame oil is going to bring a lovely nutty rich flavour to the bowl, and help counter balance any overly fishy smells.
- Vegan Mayonnaise: I used a vegan mayonnaise made with avocado oil, but you can use regular mayonnaise.
- Cannabis Dissolvable Powder: If you don’t have access to this, you can substitute for a cannabis infused olive oil or MCT oil.
- Wasabi Powder: I prefer making wasabi with wasabi powder rather than buying tubes of wasabi because the flavour is much more robust. Wasabi powder is generally more expensive because it’s just made up of grounded horseradish, but it’ll be worth it!
- Furikake: You can find furikake at your local Asian supermarket. If you don’t have, combine salt flakes, seaweed flakes, and sesame seeds together.
- Sesame Seeds: I like to use light brown toasted sesame seeds as a final garnish. It makes the poke bowl so pretty.
TIPS & TRICKS
- Buy less fish than you think you’ll need. Because this bowl is packed with lots of other ingredients and healthy fats, you don’t want to have too much leftover fish because it won’t taste as fresh the next day.
- Have fun with the ingredients - try using other fruits and vegetables that you like in your poke! Some other popular add-ons include: watermelon radishes, seaweed salad, crab meat, tobiko, kimchi, and much more!
Recipe
SERVINGS: 2
TIME REQUIRED: 15 minutes
INGREDIENTS
Poke Bowl
- 1 cup white sushi rice
- 250 grams sushi-grade salmon
- 250 grams sushi-grade tuna
- 1/2 cucumber
- 2 green onions
- 1/2 cup mango
- 1/2 cup pineapple
- 1 sheet dried seaweed
- 2 tbsps tamari
- 1 tbsp sesame oil
- 1 avocado
- 1/2 cup vegan mayonnaise
- 1-2 tsps of cannabis infused olive oil
- 1 tsp wasabi powder
Wasabi Mayo
- 1 tsp wasabi powder
- 2 tsps water
- Dissolvable cannabis powder
Garnishes
- 1 tbsp furikake
- 1 tbsp sesame seeds
- Salt
INSTRUCTIONS
- Cook the sushi rice. Once cooked, scoop the rice into a bowl and cover, allow the rice to cool down.
- Cut the fish and cucumber into small cubes and add to a bowl.
- Cut the green onions into thin slivers.
- Add sesame oil, tamari, and salt to the bowl and mix well.
- Add sesame seeds and green onions.
- Dice the mango and pineapple into small cubes.
- In a bowl, combine mayonnaise, wasabi powder and water, with the cannabis infused olive oil.
- Start building your poke bowl. Add the rice to the base layer of the bowl.
- Add the fish, mango and pineapple.
- Slice the avocado and place into bowl.
- Garnish with seaweed, wasabi mayo, and furikake.
Note: In order to make cannabis edibles at home, you first need to make cannabis infusions. Learn how to make cannabis-infused oil and butter with any LEVO cannabis infusion device. Use my link to get 10% off the LEVO infusion machines here.
FAQ
Q: Can I use a different type of fish or make it vegetarian?
A: Absolutely! If you prefer a different type of fish, such as shrimp or cooked crab, you can easily substitute it. For a vegetarian option, you can replace the fish with tofu or tempeh. Just marinate the tofu or tempeh in tamari and sesame oil for added flavor.
Q: What can I use if I don’t have wasabi powder?
A: If you don’t have wasabi powder, you can use prepared wasabi paste instead. Start with a small amount and adjust to your taste. You can also substitute with spicy mustard or horseradish for a similar kick.
Hey I’m Anna, also known as Cannabinista™
I’m a cannabis content creator, recipe developer, and enthusiast for the ancient plant. I’ve dedicated my platforms to helping you create a healthy relationship with cannabis through mindful consumption and providing education that resonates with the modern consumer.
My ultimate goal is to debunk traditional stoner stereotypes and myths, by showcasing the world of cannabis through my POV.
