Poke Bowl Recipe
Fresh fish with avocado, seaweed, and sesame.
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Ingredients
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Base
Fish
Vegetables & Toppings
Sauce
Method
Preparing the Rice
- 1
Rinse and Cook the Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1.5 cups of water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then reduce to a simmer and cover for 18-20 minutes until the water is absorbed. Let it sit covered for 10 minutes before fluffing with a fork.
Preparing the Fish
- 2
Slice the Fish
Using a sharp knife, slice 200 grams of fresh tuna or salmon into bite-sized cubes. Place in a bowl and set aside.
Preparing Vegetables & Toppings
- 3
Slice the Vegetables
Cut 1 avocado in half, remove the pit, and slice into thin wedges. Cut 1 cucumber into thin rounds. Chop the green onions into small pieces.
Making the Sauce
- 4
Mix the Sauce
In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, and 1 teaspoon of honey until well combined.
Assembling the Poke Bowl
- 5
Combine and Serve
In serving bowls, layer the rice as the base. Top with the cubed fish, sliced avocado, cucumber rounds, seaweed salad, and chopped green onions. Drizzle the sauce over the top and finish with a sprinkle of sesame seeds. Serve immediately.
