Think of a poke bowl as an open-faced sushi roll that plays with different texture and flavor combinations. This traditional Hawaiian seafood dish is all about experimentation.

To build your own bowl, cut fish into 1/2-inch cubes and lightly dress with soy sauce and sesame oil, or even spicy mayo. Top with avocado, sliced jalapeño, sweet onion, scallions, and a seaweed salad. Toast sesame seeds in a pan on medium-low heat for 5-10 minutes, tossing often until brown. Sprinkle coarse sea salt, chili flakes, and sesame seeds over the mixture. Let it rest in the fridge for 5 minutes and serve atop warm rice or eat as is.

What You'll Need:
12 ounces hamachi, cut into 1/2-inch cubes
3 ounces sweet onion, diced
1 scallion, thinly sliced
1 jalapeño or serrano pepper, thinly sliced
1 avocado, cut into 1/2-inch cubes
1 seedless cucumber, thinly sliced
1 sheet of nori, cut into strips
4 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon extra virgin olive oil
1 teaspoon white or black sesame seeds, toasted
Salt to taste