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Simple Recipes for Every Day

Poke Bowl

homemade poke bowl recipe with tuna, salmon, mango, cucumber and rice topped with crab, avocado and seaweed in a bowl
  • Serves: 4
  • Prep Time:  20 min
  • Cook Time:  18 min

Ingredients

Salmon and Tuna Poke

  • 3/4 lb sushi grade ahi tuna, sliced into bite-sized cubes
  • 3/4 lb sushi grade salmon, sliced into bite-sized cubes
  • 1/2 cup low sodium soy sauce or Tamari
  • 2 green onions, thinly sliced, white and green parts
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp rice vinegar, seasoned or unseasoned
  • 2 Tbsp ginger juice from a jar of pickled ginger

Seasoned Rice (Sub with 3 cups cooked white rice if desired)

  • 1 1/2 cups long grain white rice, rinsed
  • 1 1/2 cups water
  • 1 Tbsp rice vinegar, seasoned or unseasoned
  • 1 tsp toasted sesame oil
  • 1/2 tsp sea salt

Cucumber Salad

  • 3/4 English cucumber, 1/2 inch diced
  • 1/4 cup rice vinegar, seasoned or unseasoned
  • 2 Tbsp sugar
  • 1/2 tsp sea salt
  • 1/2 tsp red pepper flakes
  • 1 tsp toasted sesame oil

Wasabi Citrus Sauce

  • 1/4 cup mayonnaise
  • 2 tsp wasabi paste
  • 2 tsp lemon juice
  • 3/4 tsp toasted sesame oil
  • Pinch of sugar

Toppings

  • Pickled ginger from 1 jar
  • avocado, diced
  • Mango, diced
  • furikake
  • Seaweed salad, store-bought, optional
  • Crab salad, store-bought, optional
  • Sesame seeds

Method

  1. Make the seasoned rice: Using a fine mesh sieve/strainer, rinse the rice. ** Pour the water, vinegar, sesame oil and salt into a small saucepan (with a fitted lid) set over medium-high heat. Stir to combine. Bring the liquid to a boil. Add the rinsed rice, stir to combine evenly with the liquid and return to a boil before securing it with a tight fitting lid and reducing the heat to low. Simmer the rice for 18 minutes. Remove the lid, fluff up the rice to make sure all the liquid is absorbed. Turn off the heat and let it sit on the hot stove for 2-3 minutes longer after fluffing it again. Alternatively, add all ingredients to a rice cooker and cook.
  2. Make the Poke: Meanwhile in a large bowl, mix together the soy sauce, green onions, 1 tablespoon sesame oil, rice vinegar and ginger juice from jar of pickled ginger. Add the tuna and salmon, toss to coat. Set aside.
  3. Make the cucumber salad: In a small bowl, toss everything together.
  4. When the rice is done cooking, fluff it up and let it cool for 20 minutes.
  5. Make the wasabi citrus sauce by mixing everything together in a small bowl.
  6. To assemble, divide the rice between 4 bowls, top with the salmon and tuna poke, cucumber salad and any of the desired toppings. Drizzle the bowls with the wasabi citrus sauce.

**Don’t skip this quick, easy step—rinsing the rice before you cook it washes away some of the starch that’s on the surface of the rice, which is a good thing in this case. It’ll help ensure that your rice is nice and fluffy, instead of mushy or gummy.