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Poke Bowl

A poke bowl featuring a base of seasoned rice, topped with tuna salmon, mango, cucumber salad, avocado & citrus wasabi sauce
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  18 min

Ingredients

Seasoned Rice

  • 1 tablespoon seasoned rice vinegar
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon sea salt
  • 1 ½ cups long-grain white rice, rinsed

Poke

  • ½ cup low-sodium soy sauce or tamari
  • 2 green onions, white and green parts, thinly sliced
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon seasoned rice vinegar
  • 2 tablespoons juice from a jar of pickled ginger
  • ¾ pound sushi-grade ahi tuna, cut into bite-sized cubes
  • ¾ pound sushi-grade salmon, cut into bite-sized cubes

Cucumber Salad

  • 4 Persian cucumbers, cut into ½-inch pieces, then quartered
  • ¼ cup seasoned rice vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon sea salt
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon toasted sesame oil

Wasabi Citrus Sauce

  • ¼ cup mayonnaise
  • 2 teaspoons wasabi paste
  • 2 teaspoons fresh lemon juice (from 1 lemon)
  • ¾ teaspoon toasted sesame oil
  • Pinch of sugar

Toppings (optional)

  • Pickled ginger, drained
  • Diced avocado
  • Diced mango
  • Furikake
  • Seaweed salad, store-bought or homemade
  • Crab salad, store-bought or homemade
  • Toasted sesame seeds

Method

  1. Make the seasoned rice: In a small saucepan, stir together 1½ cups water, vinegar, sesame oil, salt and rice. Bring to a boil over high heat. Reduce the heat to low, cover, and cook until the rice is cooked through and the water has been absorbed, about 20 minutes. Remove from the heat. Uncover and fluff with a fork. Set aside to cool for 20 minutes. 
  2. Make the Poke: Meanwhile in a large bowl, whisk together the soy sauce, green onions, sesame oil, rice vinegar and ginger juice. Add the tuna and salmon and toss to coat.
  3. Make the cucumber salad: In a small bowl, stir together ¼ cup rice vinegar, 2 tablespoons sugar, ½ teaspoon sea salt, ½ teaspoon red pepper flakes, and 1 teaspoon toasted sesame oil. Set aside. 
  4. Make the wasabi citrus sauce: In a small bowl, combine ¼ cup mayonnaise, 2 teaspoons wasabi paste, 2 teaspoons fresh lemon juice, ¾ teaspoon toasted sesame oil, and a pinch of sugar. 
  5. Assemble the bowl: To assemble, divide the rice between 4 bowls, top with the salmon and tuna poke, cucumber salad, and any desired toppings. Drizzle the bowls with the wasabi citrus sauce.