Entree
Hook Fish SF-Inspired Poke Burrito/Bowl
  • for the poke:
  • ½ lb sushi-grade ahi tuna or salmon, diced into 1/2-inch cubes
  • 2 tbsp soy sauce - 1 tsp sesame oil
  • ½ tsp rice vinegar - 1/2 tsp honey or agave (optional)
  • 1 green onion, thinly sliced - 1/2 tsp sesame seeds
  • ½ tsp red pepper flakes (optional)

  • For the spicy aioli:
  • ¼ cup mayo
  • 1–2 tsp sriracha (adjust to spice level)
  • ½ tsp lime juice
  • pinch of salt

  • quick-pickled cabbage slaw:
  • 1 cup thinly sliced red cabbage, 2 tbsp rice vinegar
  • ½ tsp sugar
  • pinch of salt 

  • pico de gallo:
  • 1 ripe tomato, diced
  • ¼ small red onion, finely chopped
  • 1 tbsp chopped cilantro
  • ½ small jalapeño, minced (optional)
  • juice of ½ lime
  • salt to taste 

  • base & toppings:
  • 1 cup cooked white rice
  • ½ cup cooked black beans (seasoned with a pinch of cumin + salt)
  • 1 ripe avocado, sliced
  • 2 radishes, thinly sliced
  • optional: extra lime wedges, cilantro, sesame seeds

  • for burrito version:
  • 2 large flour tortillas
  • optional: light brushing of oil or butter for grilling

  1. In a small bowl, mix the rice vinegar, sugar, and salt. Add cabbage, toss, and let it sit for at least 20 minutes (or while you prep the rest).
  2. In a bowl, mix the soy sauce, sesame oil, vinegar, honey, green onion, sesame seeds, and red pepper flakes. Gently fold in the diced fish. Let it marinate in the fridge while you prep the rest (10–15 minutes max).
  3. Stir together mayo, sriracha, lime juice, and a pinch of salt. Set aside.
  4. Combine tomato, onion, cilantro, jalapeño (if using), lime juice, and salt. Let it sit for the flavors to meld.
  5. For the burrito, warm your tortillas and lightly grill or toast them for extra flavor and crunch. Layer rice, black beans, avocado, poke, pico de gallo, pickled cabbage, radish slices, and a generous drizzle of spicy aioli. Roll burrito-style (tuck in the sides!) and cut in half.
  6. For the bowl, start with a base of rice and black beans. Top with poke, avocado, pico, pickled cabbage, radish, and spicy aioli. Garnish with sesame seeds and lime wedges.
  7. This recipe has everything: bold flavors, fresh textures, and beachy vibes… But the REAL secret ingredient? The Carrot Habanero Hot Sauce from Hook Fish SF.  You’ll just have to come back to San Francisco to get the full experience. (We’ll be waiting!)




As you begin this next chapter together — filled with new adventures, cozy nights in, and plenty of shared meals — may your kitchen always be a place of laughter, love, and just the right amount of spice.

This recipe is for when you’re missing San Francisco, the ocean breeze, and your favorite burrito spot in the bay… make this. It's not exactly the Pacific, but it's the next best thing!

With love, laughs, and all the spicy aioli

- Nina, Paul & Karl (the fog)