Poke Bowl Recipe

Cook and Season Rice

If you don’t have cooked sushi rice, cook 1 cup uncooked sushi rice to yield about 2 cups cooked. While the rice is hot, gently fold in rice vinegar, sugar and salt until combined. Spread in a shallow bowl to cool slightly to room temperature.

Prepare the salmon by patting it dry and cutting into uniform 1/2" cubes. Place in a bowl.

Whisk together soy sauce, mirin and sesame oil. Pour over cubed salmon and toss gently to coat. Cover and refrigerate for 10–15 minutes to allow flavor to penetrate (do not marinate too long to avoid textural changes).

Before serving, stir in sliced scallions and toasted sesame seeds into the shoyu salmon.

Pat the second portion of salmon dry and cube into 1/2" pieces.

In a bowl, mix mayonnaise, sriracha, gochujang (if using), lime juice and sesame oil to make the spicy mayo dressing. Taste and adjust heat or acidity.

Toss the cubed salmon with the spicy mayo mixture until evenly coated. Refrigerate briefly (5–10 minutes) if you prefer chilled; otherwise serve immediately.

Prepare all vegetables: thinly slice cucumber, cook and cool edamame, slice avocado just before assembly to avoid browning, and shred carrot.

Toast sesame seeds in a dry pan over medium heat 1–2 minutes until fragrant, watching carefully to avoid burning.

Divide the seasoned sushi rice between two bowls (about 1 cup rice per bowl).

Arrange portions of shoyu salmon and/or spicy mayo salmon on top of the rice. You can place all shoyu salmon, all spicy mayo salmon, or mix halves for variety.

Add edamame, cucumber, avocado slices, shredded carrot and pickled ginger around the proteins for color and texture.

Drizzle a little ponzu or extra soy sauce over the bowl if desired, and a bit more spicy mayo if you like heat. Sprinkle nori strips or furikake, scallions and toasted sesame seeds as garnish.

Serve immediately with wasabi and extra soy or ponzu on the side.