Poke Bowls have become one of the hottest new food trends of the past few years in the United States, and with good reason.

Not only are they packed with nutrition, but the ingredients can be diced and slivered ahead of time so you can have cocktails with guests, then let everybody assemble their own bowl in a matter of moments, according to Todd English of Riverence, one of the nation's foremost sustainable trout farms based in the Snake River Canyon near Twin Falls.

English stopped by Marie's Kitchen recently to show Marie Gallo just how easy it is to prepare a tasty, nutritious Poke (po-kay) Bowl. Check it out in today's Eye on Sun Valley video.

RIVERENCE POKE BOWL

Riverence yellowfin tuna, which Riverence sources from Indonesia, and/or salmon, almost frozen

tamari soy sauce

toasted sesame seed oil

sesame seeds

black sesame seeds

macadamia nuts, dry, roasted and chopped

Sichuan Chili Crisp

Cube fish, which is frozen or nearly frozen. Douse with Tamari and toasted sesame seed oil. Sprinkle some sesame seeds and black sesame seeds on. Add a spoonful of Chili Crisp and a few macadamia nuts.  Mix and marinate in the refrigerator for an hour or more.

OTHER POKE BOWL INGREDIENTS (you do not need to use all of these):

Rice, cooked

cucumbers, julienned

carrots, shredded

edamame

avocado, sliced

sliced pickled onion, which can be pickled by soaking onion slices in vinegar, sugar and black peppercorn

trout roe

green onions, diced

sesame seeds

Furikake multipurpose seasoning, which is used by Japanese in place of salt and pepper

Shichimi Togarashi seasoning

Nanami togarashi chili pepper seasoning

Siracha hot chili sauce

sushi ginger

Chili Cirisp

shallots, sliced and fried in a little vegetable oil until crispy

Kewpie Japanese mayonnaise, which uses egg yolks instead of whites as American mayo does

Put a scoop of rice in an individual bowl. Add a couple spoonfuls of the ahi tuna and a couple spoonfuls of salmon on the side.  Top with green onions, crispy shallots, carrots, edamame, trout roe, cucumbers and avocado. Season to taste with sesame seeds, Furikake, Shishini Togarashi, Nanami Togarashi, Sushi ginger, Chili Crisp and Japanese mayonnaise, to which some Siracha hot chili sauce has been added for a little heat.