Recipe: Kimchi Calamari Poke Bowl

Calamari Kimchi Poke Bowl

Fried food isn't everyone's go-to for takeout, so here's a new recipe that's perfect to pack up to go: Kimchi Calamari Poke Bowls. 

It's beautiful when it can be plated, but even in takeout, it's still delicious. Use only calamari for a unique and cost-effective offering, or add calamari in with sushi-grade fish fill out the proteins help reduce the recipe cost overall. 

If you're a home chef, cut the recipe in thirds to make 4 servings at home. Snap a photo and be sure to tag #calamariathome! 


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Foodservice recipe: yields 12 servings


5 lb. Calamari Rings &   Tentacles

12 cups jasmine rice, cooked

36 each avocado slices

¾ cup radish, thin sliced

12 each fresh cilantro sprigs

1 tbsp. black sesame seeds

Poke Marinade:

⅓ cup soy sauce

⅓ cup sesame oil

3 tbsp. honey

3 tbsp. grated ginger root

3 cups kimchi, chopped

1 tbsp. sriracha

½ cup green onion, chopped

Cucumber Salad:

2½ cups cucumber slices

1 cup seasoned rice vinegar

¾ cup sugar

1 tbsp. grated ginger root

1 tsp. salt

¼ tsp. crushed red pepper

1 tsp. black sesame seeds



Cook: Sauté calamari in batches, being careful not to crowd, in large dry pan over high heat for 2-3 minutes. Rinse cooked calamari under cold water to cool; drain well.

Marinate: In large bowl, whisk to combine all ingredients, add cooked calamari, cover and marinate under refrigeration for at least 1 hour.

Pickled Cucumber: In small bowl, combine vinegar, sugar, ginger, salt, chili flakes and sesame seeds; whisk until dissolved. Add cucumber, cover and refrigerate for at least 30 minutes.

Assemble: Serve 1 cup cooked rice and top with a section of each ingredient: 4 oz. chilled and marinated calamari, 1 ½ tbsp. radish, 3 slices avocado, ¼ cup pickled cucumber salad, 1 tsp. black sesame seeds, and a cilantro sprig. Serve immediately.