Poke Bowl Recipe

Cook sushi rice

Rinse 2 cups short-grain sushi rice under cold water until the rinse runs clear. Drain. Combine rinsed rice and 360 ml water in a rice cooker or pot. If using a pot, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest covered 10 minutes.

Season rice

While rice rests, whisk 3 tbs rice vinegar, 1 tbs sugar and 1 tsp salt until dissolved. Fold seasoning gently into warm rice with a wooden spoon or rice paddle to avoid mashing. Let rice cool to warm room temperature (about 15 minutes).

Prepare base greens

Divide 4 cups mixed salad greens among 4 bowls (about 1 cup each) or arrange as a bed in each bowl. Spoon approximately 1/2 cup to 3/4 cup seasoned sushi rice per bowl (adjust depending on desired rice-to-greens ratio).

Prepare protein of choice: For raw fish (tuna or salmon): ensure sushi-grade, pat dry and cut into 1/2-inch cubes. For cooked shrimp: chop into bite-sized pieces. For tofu: press to remove moisture, cut into 1/2-inch cubes and pan-sear in 1 tbs oil over medium-high heat until golden on multiple sides, about 6–8 minutes.

Make sweet soy marinade

In a small bowl combine 3 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil, 1 tsp honey (or brown sugar) and 1 tbs lime juice. Stir to combine. Reserve 1 to 2 tbs of the marinade to drizzle on the finished bowl.

Place cubed protein in a bowl and toss with 2 tbs of the sweet soy marinade. Let sit 5–10 minutes (do not marinate raw fish for more than 10 minutes to avoid changing texture). If using seared tofu, toss after cooking so it soaks up flavor.

Prepare vegetables: Thinly slice cucumber into half-moons (about 1 cup), cook and shell edamame if using frozen (steam or boil for 3–4 minutes, then drain), slice avocado, and thinly slice 2 scallions. Measure out 3 oz pickled cabbage and 2 tbs crispy fried shallots.

Assemble bowls: On top of the rice and greens, arrange marinated protein (about 3 oz per bowl), 1/4 cup cucumber, 1/4 cup edamame, sliced avocado (about 1/4 avocado per bowl), pickled cabbage (about 3/4 oz per bowl), and a sprinkle of sliced scallions. Distribute crispy shallots across bowls.

Make sriracha mayonnaise

Whisk together 3 tbs mayonnaise and 1 tsp sriracha (adjust heat to taste). Taste and add more sriracha if you prefer spicier mayo.

Drizzle sauces: Drizzle reserved sweet soy marinade over the protein and rice (about 1/2 to 1 tbs per bowl). Add a drizzle of sriracha mayo (about 3/4 tbs per bowl).

Garnish: Sprinkle 1 tbs toasted sesame seeds across bowls (about 1/4 tbs per bowl) and optional nori strips or furikake and pickled ginger if desired. Season lightly with salt & pepper to taste.

Serve: Serve immediately so avocado and crispy shallots stay fresh. Provide chopsticks or forks and extra sauce on the side.