I love poke. I never make it, because to me, poke isn’t poke without sashimi, and sashimi grade fish is very expensive in Vegas. But there’s a poke bowl restaurant practically on every corner these days that usually have bowls and “sushi burritos” very reasonably priced.
The vegetable poke doesn’t thrill me much, although the tofu poke looked kinda good. (A tip I learned, I think from ATK, is to freeze and then thaw the tofu before mixing it in with spices and dressing. Freezing the tofu makes it more spongelike; it absorbs the flavors of the seasonings much better.)
Furikake is genius! A bit of nori would be good, too. Other sauces I’ve seen are a wasabi mayo, yakisoba sauce with sriracha (sweet and spicy), and eel sauce.
