Jeff The 420 Chef’s Canna-Poké

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¼ cup or small scoop sushi grade salmon

¼ cup or small scoop sushi grade tuna

¼ cup or small scoop spicy tuna (recipe      below)

½ cup sushi rice tossed with 1 teaspoon rice      vinegar

½ cup spring mix

3-4 cannabis leaves

¼ cup or one small scoop avocado

¼ cup mango (diced)

¼ cup cucumber

1 tablespoon scallion (minced)

1 tablespoon Masago fish eggs

Jeff’s Poke Sauce (recipe below)

spicy mayo (see recipe below)

1 teaspoon toasted garlic

1 teaspoon sesame seeds

Authentic Spicy Tuna

½  cup sushi grade tuna

1 teaspoon minced jalapeño pepper

1 tablespoon Kewpie brand mayonnaise

1 teaspoon Sriracha sauce

Place ingredients into food processor.

Pulse to desired consistency.

Jeff Canna-Poké Sauce

Soy sauce

2 teaspoons sesame oil

1 teaspoon Jeff’s light tasting canna-oil

Dash Ponzu Sauce

Rice syrup

Mix in a dressing carafe or measuring cup.

Spicy Mayo

1 tablespoon Kewpie brand mayonnaise

1 teaspoon Sriracha sauce

Whisk ingredients together in a small bowl.


In a serving bowl, layer all ingredients       starting with rice and spring mix.

Drizzle with Jeff’s Poké sauce.

Top with spicy mayo, scallions and toasted       garlic.

Sprinkle with sesame seeds.

Plating tip: Create your Poké in a scooped out pineapple or large avocado instead of a bowl.

Tune into and watch Jeff make Poké and Vegan Poké with Chef Robyn Griggs-Lawrence


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