Ingredients:

  • 1/4 cup (60 ml) low-sodium soy sauce
  • 2 tablespoons (30 ml) sesame oil
  • 1 tablespoon (15 ml) rice vinegar
  • 1 teaspoon (5 ml) honey or maple syrup
  • 1/2 teaspoon (2.5 ml) grated fresh ginger
  • 1/4 teaspoon (1.25 ml) red pepper flakes (optional)
  • 1/4 cup (60 ml) Japanese mayonnaise (Kewpie)
  • 1-2 tablespoons (15-30 ml) Sriracha
  • 1 teaspoon (5 ml) soy sauce
  • 1/2 teaspoon (2.5 ml) sesame oil
  • 1/4 cup (60 ml) sweet chili sauce (store-bought)
  • 1 tablespoon (15 ml) rice vinegar
  • 1 teaspoon (5 ml) lime juice
  • 1/2 teaspoon (2.5 ml) grated ginger
  • 1 green onion, finely chopped (about 1 tablespoon)
  • 1/2 ripe avocado
  • 2 tablespoons (30 ml) lime juice
  • 2 tablespoons (30 ml) water
  • 1 tablespoon (15 ml) cilantro, chopped
  • 1/4 teaspoon (1.25 ml) garlic powder
  • Salt and pepper to taste
  • 1/4 cup (60 ml) ponzu sauce
  • 1 tablespoon (15 ml) orange juice
  • 1 teaspoon (5 ml) rice vinegar
  • 1/2 teaspoon (2.5 ml) grated ginger
  • 1/4 teaspoon (1.25 ml) sesame oil

Instructions:

  1. Add all ingredients for your chosen poke bowl sauce to a mixing bowl.
  2. Whisk thoroughly until the ingredients are well combined and emulsified. If making the Avocado Sauce, blend or process until smooth.
  3. Taste the sauce and adjust seasoning as needed. Add more soy sauce for saltiness, Sriracha for heat, lime juice for acidity, etc.
  4. For best flavour, cover and chill the sauce for at least 30 minutes to allow the flavours to meld (though they're pretty darn good straight away, too!).
  5. Drizzle generously over your poke bowl creation!