This is one of my favorite healthy super tasty dinners and you can customize it in so many different ways depending on what you have in your fridge. You can make it really light by putting it over greens or you can create more of a comforting meal with some warm rice or soba noodles
Furikake really makes this dish delicious. It definitely gives it the real Poke flavor & an authentic experience. You can find furikake at your local Asian market or grocery store.
Most furikake that you’ll find in the store has Benito in it which is a fish product. I prefer to make my own furikake. The recipe is below and it’s gluten-free.
1 tablespoon tamari or soy sauce (If you need gluten-free, use Bragg liquid amino acid)
1 ½ tablespoon sesame oil
1 tablespoon rice vinegar
1 1/2-2 + teaspoons grated ginger (I like it gingery)
2 teaspoon lime juice
2–3 teaspoons maple syrup or honey (adjust to taste)
¼ teaspoon chili flakes (optional)
3 cups cooked beets, boiled or roasted (oil skins, put on roasting pan, put foil on top of pan. Bake at 350 40 minutes to an 1 hour. Once cooled, skin will come off)
- Chop beats into 1 inch cubes or slightly smaller
- Mix all Poke marinade ingredients in a bowl.
- Add beets to the Poke mixture and toss well
- Place in the fridge while you make sides & chop toppings
Serve over rice, soba noodles, or greens with the following toppings.
Toppings and Sides
2–3 scallions, chopped
¼ cup cilantro, chopped
2 tablespoons toasted sesame seeds
Shredded Nori or dulse seaweed flakes (optional)
Shredded carrots (pictured)
Sea Asparagus (pictured)
Sprouts or other seaweeds
Jalapenos or serrano, sliced
2 TBS sesame seeds (I like to use black and white)
1 whole dried shiitake mushroom
4oz Nori or roasted seaweed sheets (if you use Nori don’t add salt)
1/4 tsp sugar
1/4 tsp salt
1/4 red chili flakes
Add all to a blender and blend for two minutes and store in a mason jar for up to six months.
Tip: I always add the absorbent pack from the nori or the seaweed in the mason jar