Poke Bowl with Salmon

The first time I had poke was at a tiny hole-in-the-wall in Honolulu where the owner just pointed at a glass case and said pick what looks good. That bowl of marinated ahi changed everything I thought about raw fish. Now my kitchen smells like sesame oil and rice vinegar whenever craving hits, and I've learned that the best poke bowls are the ones that make you feel like you're eating sunshine on a plate.

Last summer my neighbor came over while I was assembling these and ended up staying for dinner. She kept stealing cucumber slices from the cutting board, claiming she was just quality control. Now we make poke bowls together whenever either of us has a particularly good haul from the fish market.

Ingredients

• 400 g sushi-grade salmon or tuna: This is non-negotiable since you are eating it raw. Find a fishmonger you trust and dont be afraid to ask when it arrived.
• 2 tbsp soy sauce: The foundation of your marinade and that essential umami punch
• 1 tbsp sesame oil: Toasted sesame oil adds that unmistakable nutty aroma
• 1 tbsp rice vinegar: Brightens the marinade and helps tenderize the fish slightly
• 1 tsp honey or agave syrup: Just enough sweetness to balance the salty soy without being cloying
• 1 tsp grated fresh ginger: Fresh is mandatory here. The jarred stuff lacks that spicy zing.
• 320 g sushi rice: Short-grain rice sticks together perfectly for that authentic bowl texture
• 480 ml water: The classic 2 to 1 rice to water ratio never fails
• 2 tbsp rice vinegar: Mixed with sugar and salt this transforms plain rice into seasoned rice
• 1 ripe avocado: Look for one that gives slightly but isnt mushy
• 1 medium cucumber and 2 carrots: English cucumbers work best since they have fewer seeds
• 100 g edamame beans: These add protein and a pop of bright green color
• 4 tbsp spicy mayo: Mix your own so you can control the heat level

Instructions

Get your rice going first:

Rinse the sushi rice until the water runs clear which usually takes about 3 to 4 rinses. Combine it with the water in a saucepan and bring to a boil then immediately cover turn the heat to low and simmer for exactly 15 minutes. Remove from heat and let it steam for 10 more minutes without peeking. Stir in the rice vinegar sugar and salt while the rice is still warm then spread it out to cool slightly.

Marinate the fish while rice cooks:

Whisk together the soy sauce sesame oil rice vinegar honey fresh ginger and sesame seeds in a glass bowl. Gently fold in the diced fish until each piece is coated. Let it sit in the refrigerator for 10 to 15 minutes but no longer or the texture will start to change.

Prep all your toppings:

Slice your avocado cucumber carrots radishes and spring onions into thin uniform pieces. Cook the edamame if it is not already cooked then cool it down. Cut the nori sheet into thin strips with scissors for easier handling.

Build your bowls:

Divide the warm seasoned rice between four bowls. Arrange the marinated fish and all your prepped vegetables on top in sections so you can see everything at once. Scatter the nori strips sesame seeds and any microgreens over the top like confetti.

Finish and serve:

Drizzle each bowl with spicy mayo and extra soy sauce right before eating. Add pickled ginger and lime wedges on the side if you like. Serve immediately while the rice is still slightly warm and the fish is cold.

Save

My dad who swore he would never eat raw fish tried a bite of my bowl once and then proceeded to eat half of it. Now he requests poke bowls every time he visits. Watching someone discover they actually love something they thought they hated is one of my favorite things about cooking.

Making It Your Own

Substitute cubed tofu or tempeh marinated the same way as the fish for a completely vegetarian version. Mango pineapple or even roasted sweet potato work beautifully as seasonal additions. I once used leftover cooked shrimp in a pinch and it was still delicious.

The Rice Makes All The Difference

Sushi rice specifically short-grain rice contains more starch which gives it that characteristic clinginess. Long-grain rice like jasmine or basmati will not stick together properly. If you cannot find sushi rice calrose rice is a decent substitute but the texture will be slightly different.

Sauce Strategy

Mix your spicy mayo ahead of time and let it sit in the refrigerator. The flavors meld together and the heat mellows slightly. You can also make a quick ponzu sauce by mixing soy sauce with citrus juice and a splash of rice vinegar.

• Start with less sriracha than you think you need
• Taste as you go since heat levels vary by brand
• Make extra spicy mayo it keeps for weeks

Save

There is something deeply satisfying about building your own perfect bite with a little bit of everything in each spoonful. Hope these bowls bring you as many happy dinner moments as they have brought me.

Recipe FAQ

→ What fish works best for poke bowls?

Sushi-grade salmon or tuna are ideal choices. Look for bright, firm flesh from reputable fish markets or specialty stores that label their fish as safe for raw consumption.

→ Can I make this ahead of time?

Prepare components separately up to 24 hours in advance. Store marinated fish, rice, and chopped vegetables in airtight containers. Assemble bowls just before serving for best texture and freshness.

→ What vegetables can I add?

Try sliced mango, pineapple, shredded cabbage, bell peppers, seaweed salad, pickled daikon, or snap peas. The beauty of this dish lies in its versatility with seasonal produce.

→ Is there a vegetarian option?

Swap the fish for marinated tofu, tempeh, or heart of palm. Use the same soy-sesame marinade and press tofu beforehand for better absorption of flavors.

→ How do I make the rice fluffy?

Rinse sushi rice thoroughly until water runs clear. Use a 1:1.5 ratio of rice to water, simmer covered, then let steam off heat for 10 minutes. Fold in the vinegar mixture while still warm.