Jul 14 2026
Restaurants›Ocean Prime Sarasota›Poke Bowl* Recipe

Poke Bowl* Recipe

Inspired by Ocean Prime Sarasota
Time35m
Serves2

Ahi Tuna, Salmon, Avocado, Sriracha Vinaigrette

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Ingredients

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Base & Grains

Proteins

Vegetables & Toppings

Marinade & Sauces

Garnish & Finish

Method

Base & Grains

  1. 1

    Cook rice

    Rinse 2 cups sushi rice under cold water until the water runs mostly clear (2–3 rinses). Combine rinsed rice and 2.25 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, reduce to a low simmer, cover, and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes.

  2. 2

    Season rice

    While rice rests, warm 3 tbs rice vinegar, 1 tbs sugar, and 1/2 tsp kosher salt in a small saucepan or microwave just until sugar dissolves. Gently fold the seasoned vinegar into the cooked rice with a wooden spoon or rice paddle, fanning if desired to cool and give a glossy finish. Set aside to reach warm/room temperature.

Proteins

  1. 3

    Prepare fish

    Pat the ahi tuna and salmon cubes dry with paper towels. Divide into two bowls (or keep together if you prefer a mixed poke).

  2. 4

    Make light marinade

    In a small bowl combine 2 tbs soy sauce, 1 tsp sesame oil, 1 tbs mirin (optional), 1/2 tsp grated ginger, and a pinch of salt and pepper. Toss half the marinade with the tuna and half with the salmon (or toss both together) so the fish is evenly coated. Let sit 5–10 minutes in the refrigerator — do not marinate long to avoid over-curing the raw fish.

Marinade & Sauces

  1. 5

    Make sriracha vinaigrette

    Whisk together 3 tbs soy sauce, 2 tbs sriracha, 2 tbs neutral oil, 2 tbs rice vinegar, 1 tbs lime juice, 1 tsp honey (optional), 1 tsp grated ginger, and 1 minced garlic clove in a bowl until emulsified. Taste and adjust: add more sriracha for heat, honey for sweetness, or lime for brightness.

Vegetables & Toppings

  1. 6

    Prepare produce

    Slice the avocado just before assembly: halve, remove pit, score the flesh into slices without cutting through the skin, then scoop out slices. Seed and thinly slice or dice 1/2 cucumber. Thinly slice 2 scallions on the bias. Have 1/2 cup shredded/julienned carrots ready.

  2. 7

    Toast sesame seeds

    In a small dry skillet over medium heat, toast 1 tsp sesame seeds, stirring constantly, until fragrant and lightly golden, about 1–2 minutes. Remove from heat to avoid burning.

Assembly & Garnish

  1. 8

    Assemble bowls

    Divide the warm seasoned rice between 2 bowls (about 1 cup rice per bowl). Arrange marinated ahi and salmon cubes over the rice in sections or mixed as preferred. Fan avocado slices on one side, add cucumber slices, shredded carrots, and a sprinkle of scallions.

  2. 9

    Dress and finish

    Drizzle the sriracha vinaigrette over the fish and vegetables (about 1.5–2 tbs vinaigrette per bowl). Finish with 1/2 tsp toasted sesame oil (optional) and a sprinkle of toasted sesame seeds and black sesame seeds if using. Add nori strips, furikake, and pickled ginger to taste. Adjust salt and pepper if needed.

  3. 10

    Serve

    Serve immediately so the fish remains fresh and the avocado retains texture. Offer extra sriracha vinaigrette on the side.

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