Poke Bowls Recipe

Rinse and cook rice

Rinse the 2 cups sushi rice under cold water until the water runs clear (about 4–6 rinses) to remove excess starch. Drain and transfer to a medium pot with 2 1/4 cups water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

Season rice

While the rice rests, warm 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon kosher salt in a small saucepan or microwave just until sugar dissolves. Transfer rice to a wide bowl, gently fold in the vinegar mixture with a rice paddle or spatula to coat evenly while fanning to cool slightly until shiny but still warm. Set aside.

Prepare your chosen protein: if using fish (tuna or salmon), pat dry and dice into 1/2-inch cubes. If using shrimp, chop into bite-size pieces. If using tofu, press 15–20 minutes to remove excess water then cut into 3/4-inch cubes and optionally pan-sear for texture.

Make the marinade/sweet soy: whisk together 1/4 cup low-sodium soy sauce, 1 tablespoon mirin, 1 teaspoon sesame oil, 1 tablespoon honey (or maple), 1 teaspoon grated ginger, and 1 teaspoon minced garlic until combined. Reserve 2 tablespoons of this mixture for drizzling as extra sweet soy sauce if desired.

Marinate the protein: place diced protein in a bowl, add 3 tablespoons of the marinade, toss to coat, and let sit 5–10 minutes in the refrigerator (do not marinate raw fish for more than 15–20 minutes to preserve texture). If using tofu and you seared it, toss with marinade after cooking and briefly rest to absorb flavor.

Cucumber: thinly slice or half-moon the medium cucumber (about 1/4-inch thick). If seediness is high, scoop seeds before slicing.

Edamame: if frozen, thaw according to package (hot water or microwave), then pat dry and season lightly with a pinch of salt if desired.

Avocado: halve, remove pit, peel, and slice into 1/4-inch slices. To prevent browning, toss lightly with a squeeze of lime if using.

Scallions: trim roots and any wilted green, thinly slice on the bias (both white and green parts).

Mixed greens: rinse and spin dry. Dress lightly with a teaspoon of the reserved sweet soy or keep plain depending on preference.

Pickled cabbage & crispy shallots: have these ready to portion into bowls as finishing accents.

Make sriracha mayonnaise: in a small bowl, combine 1/4 cup mayonnaise with 1 teaspoon sriracha (adjust heat to taste). Mix until smooth. Transfer to a squeeze bottle or small serving bowl.

Warm extra sweet soy: if you reserved 2 tablespoons of the marinade for drizzling, taste and warm slightly or leave at room temperature. If you need more, whisk together an additional 2 tablespoons soy, 1/2 tablespoon honey, and a pinch of sesame oil.

Divide the warm seasoned sushi rice evenly among 4 bowls (about 1/2 cup cooked rice per serving if serving 4; adjust if you want larger rice portions).

Arrange toppings in sections atop each bowl of rice: add a handful (about 1/2 cup) mixed greens to one side, 1/4 cup edamame, sliced cucumber (about 1/4 cucumber), pickled cabbage (about 2 tablespoons), avocado slices (about 1/4–1/2 avocado per bowl), and a portion of marinated protein (about 3 oz per bowl).

Drizzle each bowl with sweet soy sauce (about 1/2 tablespoon) and a swirl or dollop of sriracha mayonnaise (about 1 teaspoon). Sprinkle toasted sesame seeds (about 1/4 teaspoon) and crispy fried shallots (about 1 tablespoon) over each bowl. Garnish with sliced scallions and optional nori or furikake. Serve with lime wedges.

Serve immediately so avocado and crispy shallots remain fresh. Store any leftover components separately (rice refrigerated up to 2 days, raw fish not recommended beyond same day; cooked protein and vegetables 2–3 days).