Poke Bowl Recipe

Cook and season rice

If you have raw rice: rinse 1 cup sushi rice under cold water until the water runs clear, then cook with 1 1/4 cups water (or follow package instructions) and let rest covered 10 minutes. For this recipe use 2 cups cooked rice. While warm, gently fold in 2 tablespoons seasoned rice vinegar (or a mixture of rice vinegar, 1 tsp sugar and a pinch of salt). Spread to cool slightly to warm, cover to keep warm.

Prepare and marinate tuna and salmon

Pat the sushi-grade tuna and salmon dry with paper towels. In a small bowl combine 3 tbs soy sauce, 1 tsp sesame oil and 1 tsp mirin (optional). Divide the marinade and gently toss half with the diced tuna and half with the diced salmon so each is lightly coated (do not over-marinate — 5–10 minutes maximum). Keep refrigerated until assembly.

Make sriracha vinaigrette

Whisk together 2 tbs mayonnaise, 1 tsp sriracha, 2 tbs rice vinegar, 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp honey, 1 tsp fresh lime juice and 1 tsp water. If using, add 1 tsp grated fresh ginger. Taste and adjust: more sriracha for heat, more honey for sweetness, or a splash more rice vinegar for brightness. The dressing should be creamy and pourable; add an extra teaspoon of water if too thick.

Prep toppings

Dice the avocado and toss with a light pinch of salt and a few drops of lime if desired to prevent browning. Thinly slice or dice cucumber, shred carrot, slice scallions, and warm/cook shelled edamame if needed per package. Measure out pickled ginger, toasted sesame seeds and nori or furikake for sprinkling.

Assemble the poke bowls

Divide the warm seasoned rice between two bowls (about 1 cup cooked rice per bowl). Arrange marinated tuna and salmon in separate sections on top of the rice. Add diced avocado, cucumber, shredded carrot and edamame in their own sections so the bowl is colorful and balanced.

Dress and finish

Drizzle the sriracha vinaigrette over the fish and vegetables (about 1–2 tbs per bowl, adjust to taste). Sprinkle sliced scallions, toasted sesame seeds and nori or furikake over the bowls. Add pickled ginger on the side. Finish with additional soy sauce or a few drops of sesame oil if desired, and season lightly with salt and pepper to taste.

Serve immediately while rice is warm and fish is fresh. Leftover marinated raw fish should be consumed within 24 hours and kept chilled; do not store assembled bowls with raw seafood for extended periods. Store components separately (rice, dressing, proteins, avocado—avocado best used fresh).