What are the first things that come into your mind when you talk about poke bowls? Of course, there’s a serving bowl with cooked rice in it, topped with such stuff as tuna cubes or any seafood bit, and garnished with various thinly-sliced or shredded veggies like carrots, cucumbers, radish, onions, bell peppers, beans, edamame, sesame seeds and what-have-you. The seasonings/dressing could include hot pepper, chili, sriracha mayo, vinegar, sesame oil, wasabi paste and so on.

Funny but the word ‘poke’ pronounced as ‘poh-kay’ means to cut or slice into pieces, referring to the raw fish. But, did you know that the poke bowls originated in Hawaii? While poke is a traditional Hawaiian dish, the sushi-style tuna in poke has Japanese influence.

In Hawaii, the tuna used is of the ahi (yellowfin and bigeye) variety. Or if not, octopus is used instead of tuna. Now, if it’s a fish bowl, tuna or salmon will do and the fish doesn’t necessarily have to be raw nor be cut into cubes. And if you so desire, you could blanch the veggies if you don’t like them raw.

7 Best Poke Food Truck Ideas

Aside from being healthy, poke bowls are fashionable among food truck lovers. Hence, many owners/operators offer poke dishes as their main menu. Here are some of the best poke ideas to try if you haven’t thought of it yet.

1. Poke bowl topped with egg rolls
2. Poke bowl with fried rice instead of plain cooked rice
3. Poke bowl with the fish in lemon and butter sauce
4. Poke bowl with ginger soy steamed fish
5. Poke bowl with fish in black bean sauce
6. Poke bowl with grilled salmon
7. Poke bowl with smoked salmon rolls

3 Healthy Bowl Recipes

Barbecue-Rice and Veggie Bowl

Ingredients

• 4 bowls cooked brown rice; each bowl filled up to ¾ only
• 1 package tofu, diced, soaked in barbecue sauce
• 1 can 19 oz pinto beans
• 4 c each with grated corn and carrot, diced cucumber and red onions, chopped green onions
• 1 pc avocado sliced into 4; each slice cut into cubes

For the barbecue sauce:

• ¾ c ketchup
• ¼ c white vinegar
• 1/3 c water
• ¼ c maple syrup
• ½ tsp each garlic powder, chili powder, onion powder
• ¼ tsp paprika

Directions

1. Prepare the barbecue sauce by mixing together in a pan all the ingredients stated above.
2. Bring to a boil.
3. Lower heat; simmer for 15 to 2 minutes.
4. Stir occasionally until thickened.
5. To marinate tofu, add 6 tbsp of the sauce. Refrigerate for 1 hour up to overnight.
6. The next day, arrange tofu on a baking sheet lined with parchment paper.
7. Bake tofu at 400 degrees for 15 to 20 minutes.
8. Remove from heat; transfer to a pan and cover with more barbecue sauce.
9. Bake again for a few minutes until golden brown.

Prepare the bowls:

10. In each of the 4 rice bowls, arrange veggies on top – grated corn and carrot, diced cucumber and red onion, chopped green onion and cubed avocados.
11. Arrange tofu in a corner of each of the rice bowls
12. Top all bowls with the remaining barbecue sauce.

Sushi-Veggie Bowl

Ingredients

• 1 lb. sushi-grade tuna, diced
• 2 tsp sesame oil
• 2 tsp rice vinegar
• ¼ c soy sauce
• 1 tsp fresh ginger, grated
• 1 tsp sesame seeds, toasted
• Pinch of red pepper flakes, crushed
• green onions, thinly-sliced
• edamame
• sesame seeds
• white or brown rice, cooked, placed in bowls (quantity as desired)
• For garnish – green onions, thinly-sliced and toasted sesame seeds, sliced avocado, cucumber and radish, shredded carrots, edamame

Directions

1. To prepare the dressing, mix together sesame oil, rice vinegar, soy sauce, grated ginger, sesame seeds, red pepper flakes and green onions.
2. Soak tuna dices in the dressing.
3. Toss for an even coating.
4. Refrigerate for 15 minutes to 1 hour.
5. Place tuna mixture on top of each of the rice bowls.
6. Top the rice bowls with the veggies – sliced avocado, cucumber and radish, shredded carrots, edamame
7. Garnish each rice bowl with the remaining green onions and toasted sesame seeds.

Quinoa-Egg and Veggie Bowl

Ingredients

• 4 pcs root veggie hash browns (follow package instructions)
• 1 tbsp cooking oil
• 1 pc yellow onion, diced
• 1 pc bell pepper chopped
• 1 c mushroom, sliced
• 1 c kale leaves, rubbed with oil
• 2 c cooked quinoa
• 2 pcs eggs, large
• Salt and pepper to taste

Directions

1. Keep hash browns warm.
2. In a skillet, stir-fry the veggies in oil over medium heat – yellow onion, bell pepper, mushrooms until mushrooms are soft.
3. Add kale and cook for a few more minutes. Or you can keep them raw.
4. Remove from heat; set veggies aside.
5. Fry eggs according to your desired style.

For the bowls:

6. Spread quinoa and kale mixture evenly among the bowls.
7. Top each bowl with root veggie hash browns and eggs.

Now that you have these mouth-watering ideas excellent for your mobile kitchen venture, the next step is to make sure you have the right food truck. But, if you don’t, it’s a good idea to browse the website of Used Vending for their wide assortment of food trucks. Just check out this link and surely, you can find the food truck perfect for your business.