Order fresh poke bowls

Poke is a Hawaiian dish typically made with diced, raw fish like tuna or salmon, and often mixed with sauces, veggies, and seasonings.

Poke is traditionally eaten raw using sashimi-grade fish, but you can make cooked versions if preferred.

It's not recommended to freeze poke since the texture of the fish can change after thawing, affecting quality.

Use a sharp knife to slice the fish into small, even cubes, about ½ inch size, for even flavor and texture.

Poke should not sit out at room temperature for more than 2 hours, or 1 hour if it's very warm.

Poke can be gluten-free if you use tamari or gluten-free soy sauce and check all toppings for gluten-containing ingredients.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Classic sauces include soy sauce, ponzu, spicy mayo, sesame oil, or wasabi for different flavor profiles.

Start with sushi-grade fish, dice it, and mix with soy sauce, sesame oil, onions, and your favorite toppings like avocado or sesame seeds.

Store leftover poke in an airtight container in the refrigerator and consume within 24 hours for best freshness and safety.

Common fish used are ahi tuna, salmon, or yellowtail, but any high-quality, sushi-grade seafood works well.

Popular toppings include avocado, seaweed salad, cucumber, edamame, pickled ginger, sesame seeds, and green onions.

It's best to make poke fresh, but you can prepare ingredients ahead and mix just before serving.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Yes, as long as it's properly frozen, sushi-grade fish and thawed safely in the refrigerator before use.

Look for sushi-grade labeling, a firm texture, and a clean, ocean-like smell. When in doubt, check with your fishmonger.