Save to Pinterest The first time I had a poke bowl was at a tiny spot in Honolulu where the owner's grandmother still came in to slice fish every morning. Something about that perfect balance of warm rice, cool fish, and crunchy vegetables stuck with me long after the flight home. Now I make these bowls whenever I need a meal that feels like a vacation without leaving my kitchen.
Last summer I made these for a dinner party and my friend who swore she hated fish went back for thirds. There is something magical about how the marinade transforms the fish without overwhelming it. Now my friends request these bowls every time they come over.
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Ingredients
- Sushi grade salmon or tuna: The quality of your fish makes or breaks this dish so do not skimp here
- Soy sauce: Forms the salty base of our marinade so use a good quality one
- Sesame oil: Adds that nutty depth you can not replicate with anything else
- Rice vinegar: Essential for both the fish marinade and seasoning the rice
- Fresh ginger: Grate it yourself for the brightest flavor
- Sushi rice: Short grain rice creates that perfect sticky texture
- Avocado: Adds creamy richness that balances the acidic marinade
- Cucumber and carrots: Provide refreshing crunch in every bite
- Spicy mayo: The creamy kick that ties everything together
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Instructions
- Cook the perfect sushi rice:
- Rinse your rice until the water runs clear then combine with water and bring to a boil. Cover and simmer for exactly 15 minutes before removing from heat. Let it steam for 10 minutes then fold in the vinegar mixture while the rice is still warm.
- Marinate your fish:
- Whisk together the soy sauce sesame oil rice vinegar honey ginger and sesame seeds. Gently toss the diced fish in the marinade and refrigerate for at least 10 minutes but not more than 30.
- Prep your vegetables:
- Slice your avocado cucumber carrots radishes and spring onions while the fish marinates. Keep everything cold and crisp until assembly time.
- Build your bowls:
- Divide the warm rice among four bowls and arrange the marinated fish and vegetables on top. I like to group each topping in its own section for the prettiest presentation.
- Add the finishing touches:
- Drizzle with spicy mayo and extra soy sauce then top with nori strips sesame seeds and any microgreens you have on hand. Serve right away while the rice is still slightly warm.
Save to Pinterest My daughter now asks to help assemble the bowls and creates the most beautiful patterns with the vegetables. These bowls have turned Sunday dinner into something we all look forward to making together.
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Making It Your Own
The beauty of poke bowls is how adaptable they are to whatever looks fresh at the market. I have swapped in mango when pineapple was out of season and even used cooked shrimp when I could not find good sushi grade fish. The formula stays the same but the variations keep it exciting every time.
Pairing Suggestions
A crisp Sauvignon Blanc cuts through the rich avocado and spicy mayo beautifully. On nights when I want something non alcoholic an iced green tea with a squeeze of lime is perfect. The key is keeping your drink cold and refreshing to match the bowl.
Meal Prep Magic
You can prepare everything except the assembly up to two days ahead. Store the rice in the refrigerator and bring it to room temperature before serving. The fish should be marinated the same day you plan to eat it for the best texture.
- Keep your toppings in separate containers so nothing gets soggy
- Warm the rice slightly before serving for the best experience
- Slice avocados last to prevent them from browning
Save to Pinterest These bowls have become my go to for nights when I want something healthy but still deeply satisfying. Hope they bring a little tropical joy to your table too.
Common Questions
- → What fish works best for poke bowls?
Sushi-grade salmon or ahi tuna are traditional choices. The fish must be labeled sushi-grade or sashimi-quality to ensure safety for raw consumption. You can also use cooked shrimp or marinated tofu as alternatives.
- → Can I prepare the components ahead?
Yes. Cook and season the rice up to a day in advance—store refrigerated and reheat gently. Prepare vegetables and sauce components ahead, but marinate the fish just 10-15 minutes before serving for the best texture and flavor.
- → What makes a good poke marinade?
A balanced marinade combines salty soy sauce, nutty sesame oil, acidic rice vinegar, and sweet honey or agave. Fresh ginger adds brightness while sesame seeds provide crunch. The marinade should enhance, not overpower, the fish's natural flavor.
- → How do I slice vegetables for poke bowls?
Cut cucumber and radishes into thin rounds for delicate texture. Julienne carrots for easy eating. Slice avocado just before assembling to prevent browning. Keep pieces bite-sized so every spoonful includes all components.
- → What rice variety is best?
Short-grain sushi rice is ideal—its sticky texture helps bind ingredients together. Rinse thoroughly before cooking to remove excess starch. Season with rice vinegar, sugar, and salt while warm for authentic flavor.
- → How can I make this vegetarian?
Replace fish with firm tofu or tempeh cubes, using the same marinade. The tofu absorbs flavors beautifully and provides protein. You can also add extra avocado, mango, or roasted sweet potato for more substance.
