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Poke & wrap recipes

Measured ingredients and complete preparation for all seven seafood poke bowls, seven cooked-meat bowls, and seven wraps.

Fire Tide Trio

Fire Tide Trio

Seafood Poke

A loaded rice-and-lettuce poke bowl with seaweed salad, cucumber, avocado, edamame, crispy onion, mango, spicy crab, salmon and tuna, finished with spicy mayo.

Ingredients

  • 1 1/4 cups Sushi rice
  • 1 cup Lettuce
  • 1/3 cup Seaweed salad
  • 1/4 cup Cucumber
  • 1/2 avocado Avocado
  • 1/4 cup Edamame
  • 2 tbsp Crispy onion
  • 1/4 cup Mango
  • 4 oz Spicy crab
  • 4 oz Raw salmon
  • 4 oz Raw tuna
  • 2 tbsp Spicy mayo

Preparation

  1. 1Cook the rice according to package directions, season lightly, and portion it into a wide serving bowl.
  2. 2Keep the fish refrigerated at 40°F or below and cut it on a sanitized board immediately before serving.
  3. 3Prepare Spicy crab, Raw salmon, Raw tuna; keep hot cooked ingredients separate from chilled toppings until assembly.
  4. 4Wash and cut all vegetables and fruit into bite-size pieces, then drain any excess moisture.
  5. 5Arrange the base, protein, vegetables, fruit, and crunchy toppings in separate sections so every ingredient stays distinct.
  6. 6Finish with the listed sauce and serve immediately.
Ember-Seared Tuna

Ember-Seared Tuna

Seafood Poke

The same fresh rice-and-lettuce base with seaweed salad, cucumber, avocado, edamame, crispy onion and mango, topped only with sesame-seared tuna.

Ingredients

  • 1 1/4 cups Sushi rice
  • 1 cup Lettuce
  • 1/3 cup Seaweed salad
  • 1/4 cup Cucumber
  • 1/2 avocado Avocado
  • 1/4 cup Edamame
  • 2 tbsp Crispy onion
  • 1/4 cup Mango
  • 4 oz Sesame-seared tuna
  • 2 tbsp Spicy mayo

Preparation

  1. 1Cook the rice according to package directions, season lightly, and portion it into a wide serving bowl.
  2. 2Cook the protein completely, then rest briefly and slice or portion it for the bowl.
  3. 3Prepare Sesame-seared tuna; keep hot cooked ingredients separate from chilled toppings until assembly.
  4. 4Wash and cut all vegetables and fruit into bite-size pieces, then drain any excess moisture.
  5. 5Arrange the base, protein, vegetables, fruit, and crunchy toppings in separate sections so every ingredient stays distinct.
  6. 6Finish with the listed sauce and serve immediately.
Pacific Glow Salmon

Pacific Glow Salmon

Seafood Poke

Fresh salmon with avocado, cucumber, edamame, pineapple, pickled ginger and seaweed salad over sushi rice with citrus ponzu.

Ingredients

  • 1 1/4 cups Sushi rice
  • 4 oz Raw salmon
  • 1/2 avocado Avocado
  • 1/4 cup Cucumber
  • 1/4 cup Edamame
  • 1/4 cup Pineapple
  • 1/4 cup Pickled ginger
  • 1/3 cup Seaweed salad
  • 2 tbsp Sesame
  • 2 tbsp Citrus ponzu

Preparation

  1. 1Cook the rice according to package directions, season lightly, and portion it into a wide serving bowl.
  2. 2Keep the fish refrigerated at 40°F or below and cut it on a sanitized board immediately before serving.
  3. 3Prepare Raw salmon; keep hot cooked ingredients separate from chilled toppings until assembly.
  4. 4Wash and cut all vegetables and fruit into bite-size pieces, then drain any excess moisture.
  5. 5Arrange the base, protein, vegetables, fruit, and crunchy toppings in separate sections so every ingredient stays distinct.
  6. 6Finish with the listed sauce and serve immediately.
Crimson Current

Crimson Current

Seafood Poke

Spicy tuna, cucumber, edamame, jalapeño, scallions, pickled onion and wonton crunch over sushi rice with spicy mayo.

Ingredients

  • 1 1/4 cups Sushi rice
  • 4 oz Raw tuna
  • 2 tbsp Spicy mayo
  • 1/4 cup Cucumber
  • 1/4 cup Edamame
  • 1/4 cup Jalapeño
  • 2 tbsp Scallions
  • 2 tbsp Pickled onion
  • 2 tbsp Wonton strips

Preparation

  1. 1Cook the rice according to package directions, season lightly, and portion it into a wide serving bowl.
  2. 2Keep the fish refrigerated at 40°F or below and cut it on a sanitized board immediately before serving.
  3. 3Prepare Raw tuna; keep hot cooked ingredients separate from chilled toppings until assembly.
  4. 4Wash and cut all vegetables and fruit into bite-size pieces, then drain any excess moisture.
  5. 5Arrange the base, protein, vegetables, fruit, and crunchy toppings in separate sections so every ingredient stays distinct.
  6. 6Finish with the listed sauce and serve immediately.
Golden Reef Shrimp

Golden Reef Shrimp

Seafood Poke

Cooked shrimp with mango, cucumber, avocado, edamame, corn and crispy onion over rice and greens with sweet chili glaze.

Ingredients

  • 1 1/4 cups Sushi rice
  • 1 cup Greens
  • 4 oz Cooked shrimp
  • 1/4 cup Mango
  • 1/4 cup Cucumber
  • 1/2 avocado Avocado
  • 1/4 cup Edamame
  • 1/4 cup Corn
  • 2 tbsp Crispy onion
  • 2 tbsp Sweet chili glaze

Preparation

  1. 1Cook the rice according to package directions, season lightly, and portion it into a wide serving bowl.
  2. 2Cook the protein completely, then rest briefly and slice or portion it for the bowl.
  3. 3Prepare Cooked shrimp; keep hot cooked ingredients separate from chilled toppings until assembly.
  4. 4Wash and cut all vegetables and fruit into bite-size pieces, then drain any excess moisture.
  5. 5Arrange the base, protein, vegetables, fruit, and crunchy toppings in separate sections so every ingredient stays distinct.
  6. 6Finish with the listed sauce and serve immediately.
Nordic Wave

Nordic Wave

Seafood Poke

Smoked salmon ribbons with brown rice, cucumber, avocado, edamame, pickled red onion, seaweed salad and lemon dill sauce.

Ingredients

  • 1 1/4 cups Brown rice
  • 4 oz Smoked salmon
  • 1/4 cup Cucumber
  • 1/2 avocado Avocado
  • 1/4 cup Edamame
  • 2 tbsp Pickled red onion
  • 1/3 cup Seaweed salad
  • 1/4 cup Radish
  • 2 tbsp Lemon dill sauce

Preparation

  1. 1Cook the rice according to package directions, season lightly, and portion it into a wide serving bowl.
  2. 2Cook the protein completely, then rest briefly and slice or portion it for the bowl.
  3. 3Prepare Smoked salmon; keep hot cooked ingredients separate from chilled toppings until assembly.
  4. 4Wash and cut all vegetables and fruit into bite-size pieces, then drain any excess moisture.
  5. 5Arrange the base, protein, vegetables, fruit, and crunchy toppings in separate sections so every ingredient stays distinct.
  6. 6Finish with the listed sauce and serve immediately.
Coral Crunch

Coral Crunch

Seafood Poke

Creamy spicy crab with cucumber, avocado, mango, edamame, seaweed salad and tempura crunch over rice and lettuce.

Ingredients

  • 1 1/4 cups Sushi rice
  • 1 cup Lettuce
  • 4 oz Spicy imitation crab
  • 1/4 cup Cucumber
  • 1/2 avocado Avocado
  • 1/4 cup Mango
  • 1/4 cup Edamame
  • 1/3 cup Seaweed salad
  • 1/4 cup Tempura crunch
  • 2 tbsp Sesame

Preparation

  1. 1Cook the rice according to package directions, season lightly, and portion it into a wide serving bowl.
  2. 2Cook the protein completely, then rest briefly and slice or portion it for the bowl.
  3. 3Prepare Spicy imitation crab; keep hot cooked ingredients separate from chilled toppings until assembly.
  4. 4Wash and cut all vegetables and fruit into bite-size pieces, then drain any excess moisture.
  5. 5Arrange the base, protein, vegetables, fruit, and crunchy toppings in separate sections so every ingredient stays distinct.
  6. 6Finish with the listed sauce and serve immediately.
Honeyfire Chicken

Honeyfire Chicken

Cooked Poke

Sweet and spicy harissa honey chicken with hummus, avocado, corn, cucumber, feta, pickled onions, seasoned rice and Super Greens.

Ingredients

  • 4 oz Harissa honey chicken
  • 1/3 cup Hummus
  • 1/2 avocado Avocado
  • 1/4 cup Corn
  • 1/4 cup Cucumber
  • 1/4 cup Feta
  • 2 tbsp Pickled onions
  • 1 1/4 cups Seasoned rice
  • 1/4 cup Super Greens

Preparation

  1. 1Cook the rice according to package directions, season lightly, and portion it into a wide serving bowl.
  2. 2Cook the protein completely, then rest briefly and slice or portion it for the bowl.
  3. 3Prepare Harissa honey chicken; keep hot cooked ingredients separate from chilled toppings until assembly.
  4. 4Wash and cut all vegetables and fruit into bite-size pieces, then drain any excess moisture.
  5. 5Arrange the base, protein, vegetables, fruit, and crunchy toppings in separate sections so every ingredient stays distinct.
  6. 6Finish with the listed sauce and serve immediately.
Charred Garden Chicken

Charred Garden Chicken

Cooked Poke

Juicy flame-grilled chicken over fragrant seasoned rice with fresh toppings and your choice of house sauce.

Ingredients

  • 4 oz Flame-grilled chicken
  • 1 1/4 cups Seasoned rice
  • 1/4 cup Fresh vegetables
  • 2 tbsp Choice of house sauce

Preparation

  1. 1Cook the rice according to package directions, season lightly, and portion it into a wide serving bowl.
  2. 2Cook the protein completely, then rest briefly and slice or portion it for the bowl.
  3. 3Prepare Flame-grilled chicken; keep hot cooked ingredients separate from chilled toppings until assembly.
  4. 4Wash and cut all vegetables and fruit into bite-size pieces, then drain any excess moisture.
  5. 5Arrange the base, protein, vegetables, fruit, and crunchy toppings in separate sections so every ingredient stays distinct.
  6. 6Finish with the listed sauce and serve immediately.
Golden Garden Crunch

Golden Garden Crunch

Cooked Poke

Falafel and roasted vegetables with hummus, whipped feta, cucumber, sumac cabbage slaw, romaine, pickled onions, tomato, pita crisps, rice, lentils and skhug.

Ingredients

  • 4 oz Falafel
  • 1/4 cup Roasted vegetables
  • 1/3 cup Hummus
  • 1/4 cup Whipped feta
  • 1/4 cup Cucumber
  • 1/3 cup Sumac cabbage slaw
  • 1/4 cup Romaine
  • 2 tbsp Pickled onions
  • 2 tbsp Tomato and onion
  • 1 large Pita crisps
  • 1 1/4 cups Rice
  • 1/4 cup Lentils
  • 1/4 cup Skhug

Preparation

  1. 1Cook the rice according to package directions, season lightly, and portion it into a wide serving bowl.
  2. 2Cook the protein completely, then rest briefly and slice or portion it for the bowl.
  3. 3Prepare Falafel; keep hot cooked ingredients separate from chilled toppings until assembly.
  4. 4Wash and cut all vegetables and fruit into bite-size pieces, then drain any excess moisture.
  5. 5Arrange the base, protein, vegetables, fruit, and crunchy toppings in separate sections so every ingredient stays distinct.
  6. 6Finish with the listed sauce and serve immediately.
Red Ember Lamb

Red Ember Lamb

Cooked Poke

Spicy lamb meatballs with avocado, whipped feta, red pepper hummus, pickled onions, cucumber, tomato, Super Greens, lentils and lemon herb tahini.

Ingredients

  • 4 oz Spicy lamb meatballs
  • 1/2 avocado Avocado
  • 1/4 cup Whipped feta
  • 1/3 cup Red pepper hummus
  • 2 tbsp Pickled onions
  • 1/4 cup Cucumber
  • 2 tbsp Tomato and onion
  • 1/4 cup Super Greens
  • 1/4 cup Lentils
  • 2 tbsp Lemon herb tahini

Preparation

  1. 1Cook the rice according to package directions, season lightly, and portion it into a wide serving bowl.
  2. 2Cook the protein completely, then rest briefly and slice or portion it for the bowl.
  3. 3Prepare Spicy lamb meatballs; keep hot cooked ingredients separate from chilled toppings until assembly.
  4. 4Wash and cut all vegetables and fruit into bite-size pieces, then drain any excess moisture.
  5. 5Arrange the base, protein, vegetables, fruit, and crunchy toppings in separate sections so every ingredient stays distinct.
  6. 6Finish with the listed sauce and serve immediately.
Sumac Flame Lamb

Sumac Flame Lamb

Cooked Poke

Zesty spiced minced lamb over seasoned rice with fresh vegetables, Super Greens and your choice of house sauce.

Ingredients

  • 4 oz Spiced minced lamb
  • 1 1/4 cups Seasoned rice
  • 1/4 cup Fresh vegetables
  • 1/4 cup Super Greens
  • 2 tbsp Choice of house sauce

Preparation

  1. 1Cook the rice according to package directions, season lightly, and portion it into a wide serving bowl.
  2. 2Cook the protein completely, then rest briefly and slice or portion it for the bowl.
  3. 3Prepare Spiced minced lamb; keep hot cooked ingredients separate from chilled toppings until assembly.
  4. 4Wash and cut all vegetables and fruit into bite-size pieces, then drain any excess moisture.
  5. 5Arrange the base, protein, vegetables, fruit, and crunchy toppings in separate sections so every ingredient stays distinct.
  6. 6Finish with the listed sauce and serve immediately.
Sesame Garden Tofu

Sesame Garden Tofu

Cooked Poke

Seasoned tofu with rice, hummus, cucumber, tomato, pickled onions, Super Greens and your choice of house sauce.

Ingredients

  • 1/4 cup Seasoned tofu
  • 1 1/4 cups Rice
  • 1/3 cup Hummus
  • 1/4 cup Cucumber
  • 1/4 cup Tomato
  • 2 tbsp Pickled onions
  • 1/4 cup Super Greens
  • 2 tbsp Choice of house sauce

Preparation

  1. 1Cook the rice according to package directions, season lightly, and portion it into a wide serving bowl.
  2. 2Cook the protein completely, then rest briefly and slice or portion it for the bowl.
  3. 3Prepare ; keep hot cooked ingredients separate from chilled toppings until assembly.
  4. 4Wash and cut all vegetables and fruit into bite-size pieces, then drain any excess moisture.
  5. 5Arrange the base, protein, vegetables, fruit, and crunchy toppings in separate sections so every ingredient stays distinct.
  6. 6Finish with the listed sauce and serve immediately.
Golden Grill Cheese

Golden Grill Cheese

Cooked Poke

Grilled cheese cubes with seasoned rice, hummus, cucumber, tomato, pickled onions, Super Greens and creamy house sauce.

Ingredients

  • 1/4 cup Grilled cheese cubes
  • 1 1/4 cups Seasoned rice
  • 1/3 cup Hummus
  • 1/4 cup Cucumber
  • 1/4 cup Tomato
  • 2 tbsp Pickled onions
  • 1/4 cup Super Greens
  • 2 tbsp Creamy house sauce

Preparation

  1. 1Cook the rice according to package directions, season lightly, and portion it into a wide serving bowl.
  2. 2Cook the protein completely, then rest briefly and slice or portion it for the bowl.
  3. 3Prepare ; keep hot cooked ingredients separate from chilled toppings until assembly.
  4. 4Wash and cut all vegetables and fruit into bite-size pieces, then drain any excess moisture.
  5. 5Arrange the base, protein, vegetables, fruit, and crunchy toppings in separate sections so every ingredient stays distinct.
  6. 6Finish with the listed sauce and serve immediately.
Garlic Flame Wrap

Garlic Flame Wrap

Wraps

Grilled marinated chicken breast with lettuce, tomato, onion, pickles, garlic spread and your choice of dill or spicy dill sauce in warm pita.

Ingredients

  • 4 oz Grilled marinated chicken breast
  • 1 cup Lettuce
  • 1/4 cup Tomato
  • 2 tbsp Onion
  • 1/4 cup Pickles
  • 2 tbsp Garlic spread
  • 2 tbsp Dill or spicy dill sauce
  • 1 large Warm pita

Preparation

  1. 1Cook and season the grilled marinated chicken breast completely, then rest briefly and cut it into bite-size pieces.
  2. 2Wash, dry, and slice all vegetables; keep wet ingredients drained so the wrap stays crisp.
  3. 3Warm the flatbread or pita on a dry griddle for 20–30 seconds per side until flexible.
  4. 4Spread the listed sauce across the center, leaving a clean border around the edge.
  5. 5Layer the greens, vegetables, protein, and crunchy ingredients tightly down the center.
  6. 6Fold in both sides, roll firmly away from you, toast seam-side down, cut diagonally, and serve immediately.
Harissa Sunrise Wrap

Harissa Sunrise Wrap

Wraps

Harissa chicken with cucumber, feta, Aleppo chickpeas, house harissa and yogurt dill sauce in warm pita.

Ingredients

  • 4 oz Harissa chicken
  • 1/4 cup Cucumber
  • 1/4 cup Feta
  • 1/4 cup Aleppo chickpeas
  • 1/4 cup House harissa
  • 2 tbsp Yogurt dill sauce
  • 1 large Warm pita

Preparation

  1. 1Cook and season the harissa chicken completely, then rest briefly and cut it into bite-size pieces.
  2. 2Wash, dry, and slice all vegetables; keep wet ingredients drained so the wrap stays crisp.
  3. 3Warm the flatbread or pita on a dry griddle for 20–30 seconds per side until flexible.
  4. 4Spread the listed sauce across the center, leaving a clean border around the edge.
  5. 5Layer the greens, vegetables, protein, and crunchy ingredients tightly down the center.
  6. 6Fold in both sides, roll firmly away from you, toast seam-side down, cut diagonally, and serve immediately.
Velvet Crunch Chicken

Velvet Crunch Chicken

Wraps

Crispy chicken with creamy house sauce, jasmine rice, cucumber, scallion, Urfa sesame and sesame butter vinaigrette in warm pita.

Ingredients

  • 4 oz Crispy chicken
  • 2 tbsp Creamy house sauce
  • 1 1/4 cups Jasmine rice
  • 1/4 cup Cucumber
  • 2 tbsp Scallion
  • 2 tbsp Urfa sesame
  • 2 tbsp Sesame butter vinaigrette
  • 1 large Warm pita

Preparation

  1. 1Cook and season the crispy chicken completely, then rest briefly and cut it into bite-size pieces.
  2. 2Wash, dry, and slice all vegetables; keep wet ingredients drained so the wrap stays crisp.
  3. 3Warm the flatbread or pita on a dry griddle for 20–30 seconds per side until flexible.
  4. 4Spread the listed sauce across the center, leaving a clean border around the edge.
  5. 5Layer the greens, vegetables, protein, and crunchy ingredients tightly down the center.
  6. 6Fold in both sides, roll firmly away from you, toast seam-side down, cut diagonally, and serve immediately.
Garden Glow Tofu Wrap

Garden Glow Tofu Wrap

Wraps

Seasoned tofu with lettuce, cucumber, tomato, pickled onions and creamy house sauce in warm pita.

Ingredients

  • 1/4 cup Seasoned tofu
  • 1 cup Lettuce
  • 1/4 cup Cucumber
  • 1/4 cup Tomato
  • 2 tbsp Pickled onions
  • 2 tbsp Creamy house sauce
  • 1 large Warm pita

Preparation

  1. 1Cook and season the filling completely, then rest briefly and cut it into bite-size pieces.
  2. 2Wash, dry, and slice all vegetables; keep wet ingredients drained so the wrap stays crisp.
  3. 3Warm the flatbread or pita on a dry griddle for 20–30 seconds per side until flexible.
  4. 4Spread the listed sauce across the center, leaving a clean border around the edge.
  5. 5Layer the greens, vegetables, protein, and crunchy ingredients tightly down the center.
  6. 6Fold in both sides, roll firmly away from you, toast seam-side down, cut diagonally, and serve immediately.
Golden Cheese Wrap

Golden Cheese Wrap

Wraps

Grilled cheese cubes with lettuce, cucumber, tomato, pickled onions and creamy house sauce in warm pita.

Ingredients

  • 1/4 cup Grilled cheese cubes
  • 1 cup Lettuce
  • 1/4 cup Cucumber
  • 1/4 cup Tomato
  • 2 tbsp Pickled onions
  • 2 tbsp Creamy house sauce
  • 1 large Warm pita

Preparation

  1. 1Cook and season the filling completely, then rest briefly and cut it into bite-size pieces.
  2. 2Wash, dry, and slice all vegetables; keep wet ingredients drained so the wrap stays crisp.
  3. 3Warm the flatbread or pita on a dry griddle for 20–30 seconds per side until flexible.
  4. 4Spread the listed sauce across the center, leaving a clean border around the edge.
  5. 5Layer the greens, vegetables, protein, and crunchy ingredients tightly down the center.
  6. 6Fold in both sides, roll firmly away from you, toast seam-side down, cut diagonally, and serve immediately.
Red Ember Lamb Wrap

Red Ember Lamb Wrap

Wraps

Spicy lamb meatballs with lettuce, cucumber, tomato and pickled onions in warm pita.

Ingredients

  • 4 oz Spicy lamb meatballs
  • 1 cup Lettuce
  • 1/4 cup Cucumber
  • 1/4 cup Tomato
  • 2 tbsp Pickled onions
  • 1 large Warm pita

Preparation

  1. 1Cook and season the filling completely, then rest briefly and cut it into bite-size pieces.
  2. 2Wash, dry, and slice all vegetables; keep wet ingredients drained so the wrap stays crisp.
  3. 3Warm the flatbread or pita on a dry griddle for 20–30 seconds per side until flexible.
  4. 4Spread the listed sauce across the center, leaving a clean border around the edge.
  5. 5Layer the greens, vegetables, protein, and crunchy ingredients tightly down the center.
  6. 6Fold in both sides, roll firmly away from you, toast seam-side down, cut diagonally, and serve immediately.

Food safety: Raw seafood can increase the risk of foodborne illness. Keep it properly refrigerated, prevent cross-contamination, and ask guests about allergies.