The best part about making your own edibles is turning standard foods into infused delicacies. Making your own elevated dinners is just a few steps that will give you relief (and maybe the giggles,) for hours.
To make infused poke bowls at home, all you need is some sushi-grade fish like salmon or tuna, or some restaurant-bought sashimi. It’s not worth the risk to eat raw fish that isn’t considered “Grade 1,” as it may contain parasites that are only considered clear when they’ve been frozen at negative temperatures for certain periods of time. The fish counter at your local supermarket or sushi restaurant should be able to find you something fresh and intended for raw consumption.
Multiple elements can be infused in a poke bowl, depending on your preference. Find some fun, deconstructed elements that can spruce up your homemade bowl by checking out our favorites below.
How to Get Started
A frequent ingredient in Asian-style cooking is sesame oil. If you plan to make marinades and dressings for your poke bowls and beyond, consider having some infused sesame oil on hand. You can also make Monica Lo’s infused longevity noodles, Eunice Kim’s rice cake soup, Jenny Chicoye’s vegan no-egg rolls, among so many others with an infused sesame oil base.
To make infused sesame oil, just decarboxylate your cannabis or hemp material inside the Ardent FX on the A1 (THC or CBG) or A2 (CBD) setting. Once the cycle is complete, using the Concentrate and Infusion Sleeve or Vessel, add the activated material and sesame oil. Run an Infuse cycle inside the FX. Once the cycle is complete, strain out the raffinate using the Frainer or Infusion Press (if you’re not using the Sleeve or Vessel.) Store your infused sesame oil in an airtight container such as the Vessel.
Other easy-to-use infusions that transcend across cuisines are cannasugar and cannasalt, which both appear in our upcoming recipes.
Lastly, one thing we use in many of our dishes because of its flavor and diversity, is infused garlic confit. You can easily make a jar of this potent condiment by infusing some of our Ardent Traditional or Tuscan Herb Extra Virgin Olive Oil right inside the FX. In the meantime, mince up fresh garlic and place inside a heat-safe ramekin. Pour some more of the olive oil over the minced garlic until it’s fully submerged. Place in the oven on 350 degrees for 30 - 45 minutes. Once it comes out, let it slightly cool, then add your strained EVOO infusion and store in the fridge for up to two weeks.
Learn how to make Ardent Cannabis-Infused Quick Pickled Cucumbers on our blog.
Equipment Needed
- Ardent FX
- Small bowl or sauce cup
Ingredients
- Kewpie mayo, to taste
- Sriracha or chili oil, to taste
- Cannabis-infused garlic confit
How to Make Cannabis-Infused Spicy Mayo
- In a small bowl, whisk together the ingredients and enjoy.
Equipment Needed
- Ardent FX
- 2 Bowls
- Whisk
Ingredients
- 25 grams dried Wakame
- 1 - 2 cups water
- 5 teaspoons soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon ground ginger
- ½ teaspoon infused garlic confit
- 1 teaspoon cannasugar
- 2 teaspoons infused sesame oil
- ½ teaspoon chili paste
- Black sesame seeds, to taste
- Sesame seeds, to taste
How to Make Cannabis-Infused Seaweed Salad
- In a bowl, re-hydrate the wakame (or seaweed) with a cup or two of water, just enough to fully submerge it. Allow it to sit for about 10 - 15 minutes.
- In another bowl, whisk together soy sauce, rice vinegar, ginger, garlic confit, cannasugar, sesame oil, and chili paste.
- Rinse and drain fully bloomed wakame and pour your sauce over top.
- Garnish with sesame seeds to taste and enjoy.
How to Make Cannabis-Infused Seaweed Salad
- Wasabi
- Edamame
- Pickled ginger
- Crab stick
- Caviar/Roe
- Onions/Scallions
- Shrimp
- Mango
- Tofu
- Tomatoes
- Radishes
- Spring mix
- Rice
- Jalapenos