Poke Sauce Distribution | OEM&ODM Salad Dressings | Retail Market Usage | Salad Sauce Sales
- Model
- ZY-SL-10
Item specifics
- Shelf life
- 12 months
- Available sizes
- 180ml,200ml,230ml,260ml,300ml,450ml,1L
- Storage conditions
- Store in a cool, dry place
Review
Description
Poke Sauce Nutrition Facts
| Per100g | NRV% | |
| Energy | 641KJ | 8% |
| Protein | 1.6g | 3% |
| Fat | 3.5g | 6% |
Carbohydrate | 28.5g | 10% |
Sodium | 2949mg | 147% |
Poke sauce is the soul of Poke, a traditional Hawaiian dish. Common ingredients include soy sauce, sesame oil, chili peppers, and lemon juice, with diverse flavors ranging from salty, umami and spicy to sweet, sour and refreshing. It is easy to make by simply mixing the ingredients. It is mainly paired with Poke bowls made of raw fish chunks and rice, and can also be used in salads and cold seafood dishes, enhancing the natural flavor of ingredients and adding a rich taste. | ||
Poke Sauce Ingredients
Water,malt syrup(corn starch, water, biological enzymes),soy sauce(water,soybean meal,wheat,edible salt),white sugar,edible salt,vinger,sesame,hydroxypropyl distarch phosphate,xanthan gum,citric acid,lactic acid,monosodium glutamate,caramel colour,spices,disodium EDTA.
The product may contain or may have traces of soybean, wheat,sesame, and their products.
How To Use Poke Sauce?
It is usually used with poke bowls: typically, raw seafood such as tuna and salmon is cut into cubes, then drizzled with seaweed and poke sauce, and finally served over rice. In addition, it can also be used as a salad dressing to add flavor to vegetable salads, and as a seasoning for cold seafood dishes. It is a versatile sauce with a wide range of uses.
Poke Sauce FAQs
How long is the shelf life of the Poke Sauce?
12 months，refrigerate after opening and consume quickly
Can poke sauce be poured directly over ingredients?
Yes, poke sauce can usually be poured directly over ingredients without complicated preparation, which is part of its convenience. However, you can make slight adjustments based on the state of the ingredients and personal taste:
With raw seafood (such as tuna or salmon chunks): Pour directly over the cut raw fish pieces, gently mix, and let sit for 1-2 minutes to allow the sauce to adhere. There’s no need for long marination (to avoid the seafood becoming tough).
With rice or salads: It can be poured directly over the surface. If the sauce is too salty or thick, you can dilute it with a little water, then mix well before eating.
With cooked foods (such as grilled shrimp or pan-fried fish): It’s recommended to wait for the cooked food to cool slightly before pouring the sauce. High temperatures may cause the aroma of spices in the sauce to evaporate, affecting the flavor.
