Vibrant Customizable Poke Bowl (Print Version)

Bright, fresh marinated fish bowl with avocado, veggies, and bold sauces, ready in under 45 minutes.

# What You Need:

→ Fish & Marinade

01 - 14 oz sushi-grade salmon or tuna, diced
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp honey or agave syrup
06 - 1 tsp grated fresh ginger
07 - 1 tsp sesame seeds

→ Rice

08 - 1 ½ cups sushi rice or short-grain rice
09 - 2 cups water
10 - 2 tbsp rice vinegar
11 - 1 tbsp sugar
12 - ½ tsp salt

→ Vegetables & Toppings

13 - 1 ripe avocado, sliced
14 - 1 medium cucumber, thinly sliced
15 - 2 medium carrots, julienned
16 - 3.5 oz shelled cooked edamame beans
17 - 4 radishes, thinly sliced
18 - 2 spring onions, thinly sliced
19 - 1 sheet nori, cut into thin strips
20 - 1 tbsp toasted sesame seeds
21 - Microgreens or sprouts (optional)

→ Sauces & Extras

22 - 4 tbsp spicy mayo (4 tbsp mayonnaise mixed with 1-2 tsp sriracha)
23 - Soy sauce, for drizzling
24 - Pickled ginger (optional)
25 - Lime wedges (optional)

# Directions:

01 - Rinse rice under cold water until water runs clear. Combine with water in a saucepan, bring to boil, cover, and simmer on low for 15 minutes. Remove from heat and let steam for 10 minutes. Stir in rice vinegar, sugar, and salt. Allow to cool slightly.
02 - In a bowl, whisk soy sauce, sesame oil, rice vinegar, honey, ginger, and sesame seeds. Add diced fish, toss gently, and refrigerate for 10 to 15 minutes to marinate.
03 - Slice avocado, cucumber, carrots, radishes, and spring onions. Ensure edamame beans are cooked and ready.
04 - Divide the rice evenly among four bowls. Arrange marinated fish, avocado, cucumber, carrots, edamame, radishes, and spring onions on top. Garnish with nori strips, toasted sesame seeds, and microgreens if desired.
05 - Drizzle each bowl with spicy mayo and additional soy sauce to taste. Serve immediately with optional pickled ginger and lime wedges.

# Expert Tips:

01 -
  • It tastes like you've ordered from a fancy restaurant, but you made it in your own kitchen with ingredients you can pronounce.
  • The marinating happens while you cook rice, so there's barely any waiting around.
  • Every bowl can be completely different depending on what you have on hand, so it never feels repetitive.
02 -
  • Don't marinate the fish longer than 15 minutes or the acid will start to cure it into something too soft and mushy.
  • Cold rice is fine, but slightly warm rice absorbs the seasoning better and tastes closer to what you'd get at a restaurant.
  • The avocado goes in last, right before serving, or it will oxidize and turn that sad gray-brown color no matter what anyone tells you.
03 -
  • Keep your rice slightly warm when you assemble the bowls, or at least don't make it ice cold from the fridge. It tastes better and absorbs the flavors from the fish and sauce more completely.
  • If you can't find sushi-grade fish or don't feel confident buying it, ask your fishmonger directly what they recommend for poke. They're usually happy to help and will steer you toward the best option.
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