Poke Bowl Recipe

Rinse the short-grain sushi rice under cold water until the rinse runs clear to remove excess starch.

Combine rinsed rice and 2.25 cups water in a rice cooker or pot. If using a pot, bring to a boil, then reduce to low, cover and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes.

While the rice cooks, warm rice vinegar, sugar and salt in a small saucepan (or microwave) until sugar dissolves. Do not boil. Let cool slightly.

Transfer cooked rice to a large bowl or hangiri. Gently fold the vinegar mixture into the rice with a paddle or spatula using cutting and fanning motions to cool and gloss the rice. Cover and keep at room temperature until serving.

Prepare tuna: pat sushi-grade tuna dry with paper towels, then dice into uniform 1/2-inch cubes.

In a bowl, combine mayonnaise, sriracha, soy sauce and sesame oil. Taste and adjust heat or salt as needed.

Add diced tuna to the sauce and gently fold to coat. Stir in sliced green onions and toasted sesame seeds. Refrigerate briefly (5–10 minutes) to let flavors meld, then return to room temperature before plating.

Dice sushi-grade salmon into 1/2-inch cubes and pat dry.

In a bowl, whisk soy sauce, rice vinegar and sesame oil. Toss salmon gently with the dressing so pieces are evenly coated.

Sprinkle furikake (or sesame/nori mix) and sliced green onion over the salmon. Chill briefly if desired; serve at cool room temperature.

If using pre-cooked unagi, warm it briefly under a broiler or in a skillet to caramelize the glaze slightly. Chop into bite-sized pieces.

In a bowl, combine chopped unagi with unagi sauce and soy sauce; toss gently to coat.

Sprinkle with toasted sesame seeds and sliced scallions. Keep warm or serve slightly warm for best texture.

Press tofu for at least 20 minutes to remove excess moisture, then cut into ~1/2-inch cubes.

Toss tofu cubes lightly with cornstarch until evenly coated. Shake off excess cornstarch.

Heat neutral oil in a nonstick skillet over medium-high heat. Add tofu in a single layer and pan-fry until golden and crispy on all sides, about 3–5 minutes per side depending on size. Work in batches if needed.

Remove tofu to a paper towel-lined plate. While still warm, toss with soy sauce, rice vinegar and chili crisp (or chili oil) to coat. Taste and adjust seasoning.

Prepare toppings: slice avocado, julienne/dice cucumber, cook and shell edamame if needed, dice mango, and portion seaweed salad into serving bowls.

To assemble each poke bowl (makes about 4 bowls): divide sushi rice evenly among 4 bowls (about 1/2 cup cooked rice per bowl as a base, adjust to preference).

Choose one or more poke proteins per bowl: spoon 3–4 oz of spicy tuna, salmon, unagi or crispy tofu onto rice. If offering multiple proteins in one bowl, reduce portions accordingly so total protein is about 4–6 oz per bowl.

Arrange avocado, cucumber, edamame, seaweed salad and mango attractively around the protein so each bowl has a variety of components.

Garnish with toasted sesame seeds, shredded nori, sliced scallions, pickled ginger and optional jalapeño slices. Add lime or lemon wedges on the side.

Serve immediately with soy sauce or tamari and wasabi on the side. Drizzle a few drops of sesame oil or extra unagi sauce over bowls if desired.

Provide chopsticks or spoons; recommend diners mix components gently before eating to distribute flavors.