Sashimi Combo Poke Bowl Recipe

Rinse and cook rice

Rinse the 2 cups of short-grain sushi rice under cold running water until the water runs mostly clear (about 3–4 rinses). Drain. Combine the rinsed rice and 2.25 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a gentle boil, reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

Season rice

While rice rests, gently warm 3 tbs rice vinegar with 1 tbs sugar and 0.5 tsp fine sea salt in a small saucepan or microwave just until the sugar dissolves. Transfer the cooked rice to a shallow bowl or wooden hangiri if available. Drizzle the vinegar mixture over the rice and fold gently with a rice paddle or spatula to coat and fan or let cool to room temperature (about 10–15 minutes). Keep covered to prevent drying until assembly.

Prepare sashimi

Keep fish cold until ready to slice. With a very sharp knife, slice the tuna, salmon, and hamachi into 1/2-inch thick sashimi slices or small bite-size cubes (for poke-style). Arrange separately on a chilled plate.

Marinate fish (light)

In a small bowl combine 2 tbs soy sauce, 1 tsp sesame oil and 1/2 tbs fresh lime juice. Toss the cubed or sliced fish lightly with half of this mixture (reserve the rest for drizzling). Marinate no more than 5–10 minutes so the texture remains sashimi-fresh.

Make spicy mayo

In a small bowl mix 3 tbs mayonnaise with 1 tsp Sriracha, 1 tsp toasted sesame oil and optionally 1/2 tsp gochujang for deeper flavor. Taste and adjust heat and salt. This will be drizzled over sashimi portions.

Finish ponzu drizzle

Combine 1 tbs ponzu with the reserved marinade from the fish; stir and set aside for a light citrus-soy drizzle when assembling bowls.

Prep produce

Seed and thinly slice the cucumber into half-moons. Dice the avocado and toss lightly with a squeeze of lime to prevent browning. Cook and cool shelled edamame if needed. Thinly slice green onion and shred the carrot if not already done.

Crisp elements

If using dried nori, toast briefly over a low flame or in a dry pan until aromatic and crisp then cut into thin strips. Keep the crispy fried shallots or tempura flakes in a small bowl to add at the end so they stay crunchy.

Assemble bowls

Divide the seasoned sushi rice between two serving bowls (about 1 cup rice per bowl). Arrange marinated tuna, salmon, and hamachi in separate clusters on top of the rice (about 6 oz tuna, 4 oz salmon, 4 oz hamachi total divided between bowls).

Add vegetables and toppings

Around the fish arrange cucumber slices, diced avocado, edamame, shredded carrot, pickled ginger, and sliced green onion. Drizzle a small amount of the ponzu-reserved marinade over the fish and rice. Dot or drizzle the spicy mayo over the fish portions. Sprinkle toasted sesame seeds and add nori strips, crispy shallots/tempura flakes, and microgreens.

Final seasoning and serve

Taste one bite for seasoning; add a pinch of kosher salt or a light splash of soy sauce if needed. Serve immediately with lime wedges and optional wasabi on the side. Encourage diners to squeeze lime over the bowl to taste.

Keep leftover raw fish refrigerated and consume within 24 hours. Use clean utensils and cutting boards for raw fish and separate them from vegetables to avoid cross-contamination.