Poke Bowl Recipe
Hawaiian inspired rice bowl. Marinated tuna, salmon with medley of vegetables, shrimp, crab, masago and other assorted toppings.
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Ingredients
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Base
Protein
Vegetables and Toppings
Marinade
Method
Prepare the Sushi Rice
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil, then reduce heat, cover and simmer for about 20 minutes until water is absorbed.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, stir this mixture into the rice while it is still warm. Let the rice cool to room temperature.
Marinate the Proteins
- 4
- 5
Marinate the Fish
Cut the tuna and salmon into bite-sized cubes and place them in a separate bowl. Pour half of the marinade over the fish and let it marinate in the refrigerator for at least 15 minutes.
- 6
Cook the Shrimp
Boil the shrimp in salted water for 2-3 minutes until pink and opaque. Drain and set aside.
Assemble the Poke Bowl
- 7
Add the Rice Base
In a bowl, place a generous scoop of the seasoned sushi rice as the base.
- 8
Add the Proteins
Top the rice with the marinated tuna and salmon cubes, followed by boiled shrimp, crab meat, and masago.
- 9
Add the Vegetables
Arrange sliced cucumbers, avocado, radishes, and seaweed salad on top of the proteins.
- 10
Finish with Toppings
Sprinkle with chopped green onions and sesame seeds. Drizzle with soy sauce and sriracha sauce to taste.
