Yellowtail Jalapeno Poke Bowl Recipe

Prepare fish

Pat the sashimi-grade yellowtail dry with paper towels. Trim any connective tissue and cut into 1/2-inch (1.25 cm) cubes. Place the cubes in a medium mixing bowl.

Make marinade

In a small bowl whisk together the low-sodium soy sauce, fresh lime juice, sesame oil, mirin, honey, grated ginger, and minced garlic until honey dissolves and mixture is uniform.

Add thinly sliced jalapeno to the marinade (remove seeds first if you want milder heat). Pour the marinade over the yellowtail cubes, toss gently until evenly coated. Cover and refrigerate for 10–15 minutes — do not marinate longer than 30 minutes to preserve texture.

Just before serving, stir in toasted sesame seeds and taste for seasoning. Adjust with a few drops more soy or lime if needed.

Rinse rice

Place the sushi rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs clear (2–3 minutes). Drain well.

Combine the rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Bring to a gentle boil over medium heat, then reduce heat to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

While rice rests, gently warm the rice vinegar, sugar, and salt (either briefly in microwave or in a small saucepan) until sugar dissolves. Transfer rice to a shallow bowl, drizzle the vinegar mixture over the rice, and fold gently with a rice paddle or spatula to coat and cool slightly. Fan if desired to help it gloss. Keep warm.

Prepare toppings: slice the avocado and toss slices gently with a tiny pinch of salt and a squeeze of lime to prevent browning. Slice cucumber into thin half-moons. If edamame is frozen, thaw and warm briefly. Cut nori sheet into thin strips. Thinly slice green onions.

Assemble bowls: divide the seasoned sushi rice between two bowls (about 6 oz rice per bowl). Arrange marinated yellowtail on top of the rice in one section of each bowl.

Neatly arrange avocado slices, cucumber half-moons, and edamame in separate sections around the yellowtail. Sprinkle sliced green onions, nori strips, and furikake over the bowl as desired.

Optional finishes: drizzle a little chili crisp or sriracha for heat; add pickled ginger on the side. Serve immediately so the yellowtail stays fresh and the rice is warm.