Poke Bowl Salad (large) Recipe
Large bowl comes with 5 scoops of protein.
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Ingredients
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Base
Protein
Toppings
Sauce
Method
Prepare the Base
- 1
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, usually in a rice cooker or on the stovetop with 2 cups of water for every cup of rice.
- 2
Season the Rice
Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold to combine. Let it cool to room temperature.
Prepare the Protein
- 3
Cube the Proteins
Cut the ahi tuna, salmon, shrimp, tofu, and chicken into bite-sized cubes if not already prepared. Set aside in separate bowls.
Prepare the Toppings
- 4
- 5
Prepare Green Onions
Slice the green onions finely and set aside for garnish.
Make the Sauce
- 6
Mix the Sauce Ingredients
In a small bowl, combine soy sauce, sesame oil, sriracha, lime juice, and sesame seeds. Stir well to combine.
Assemble the Poke Bowl
- 7
Layer the Ingredients
In a large bowl, start with a base of seasoned sushi rice. Arrange the cubed proteins (ahi tuna, salmon, shrimp, tofu, and chicken) on top of the rice. Add the sliced cucumber, shredded carrot, sliced radish, and avocado.
- 8
Add Seaweed and Green Onions
Top the bowl with seaweed salad and sprinkle with sliced green onions.
- 9
Drizzle with Sauce
Finally, drizzle the sauce over the assembled poke bowl to taste. Serve immediately.