Poke Bowl with Marinated Fish

The first time I had poke was at a tiny spot in Honolulu where the owner's grandmother handed me a sample cup and just nodded. That single bite of marinated fish over warm rice changed everything I thought about fast, fresh food. Now my kitchen always smells like sesame and ginger when Sunday prep rolls around. Something about those vibrant colors makes even a regular Tuesday feel like a mini vacation.

Last summer my neighbor caught me assembling these on my porch and stayed for dinner. Now we have a standing Friday poke night where everyone brings one topping. The best part is watching friends who swore they hated raw fish tentatively try that first bite and immediately reach for seconds.

Ingredients

• Sushi-grade salmon or tuna: This is non-negotiable since you are eating it raw
• Soy sauce: The foundation of your marinade and that perfect umami depth
• Sesame oil: Just a tablespoon transforms the whole dish with its nutty fragrance
• Sushi rice: Short-grain rice sticks together perfectly for that authentic bowl texture
• Rice vinegar: Essential for both the fish marinade and seasoning the rice
• Fresh ginger: Grating it yourself makes a huge difference over powdered
• Avocado: Creamy contrast to the sharp vegetables and tangy fish
• Cucumber and carrots: Fresh crunch that balances the rich marinated fish
• Spicy mayo: Homemade is just mayo plus sriracha and tastes infinitely better

Instructions

Cook the rice properly:

Rinse until the water runs completely clear, then simmer with the water covered for exactly 15 minutes. Let it steam off the heat for 10 minutes before folding in the vinegar mixture while still warm.

Marinate the fish:

Whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, and sesame seeds. Gently toss the diced fish in this mixture and refrigerate for 10 to 15 minutes while you prep everything else.

Prep your toppings:

Slice your avocado, cucumber, carrots, and radishes into thin, bite-friendly pieces. The thinner and more uniform your cuts, the better the bowl will come together.

Build your bowl:

Start with a base of seasoned rice, then arrange the marinated fish and vegetables in sections on top. Think of it as creating a colorful mosaic rather than just dumping everything in.

Finish with sauce:

Drizzle spicy mayo and extra soy sauce over the top right before serving. Add pickled ginger or a squeeze of lime if you want that extra tangy kick.

Pin it

My brother who lives in California finally admitted these bowls rival his favorite LA spot. That took six months of him insisting nothing compares to restaurant poke, but now he texts me every time he makes them.

Making It Your Own

I have discovered that swapping in cubed mango or pineapple when they are in season adds this incredible sweetness that cuts through the salty marinade. Even the texture contrast becomes something people ask about.

The Rice Game

After years of sticky, gummy rice disasters, I finally learned that rinsing until the water is completely clear makes all the difference. Also, letting the rice cool slightly before assembling prevents the avocado from turning brown too quickly.

Batch Prep Magic

Sunday prep has changed my entire relationship with this dish because everything holds up beautifully for days. The fish should be marinated the same day, but having all vegetables sliced and rice ready makes weeknight dinners feel luxurious.

• Keep the spicy mayo in a squeeze bottle for easy drizzling
• Toast extra sesame seeds and store them for garnishing
• Pre-portion rice into your serving bowls for even faster assembly

Pin it

These bowls have become my go-to for everything from solo lunches to feeding a crowd, and I love how something so beautiful comes together in under an hour.

Recipe FAQs

→ What fish works best for poke bowls?

Sushi-grade salmon or tuna are ideal choices. The fish must be fresh and safe to eat raw. Look for bright, firm flesh with no fishy odor from a reputable seafood market.

→ Can I make this vegetarian?

Absolutely. Substitute the fish with marinated tofu or tempeh using the same marinade ingredients. Press the tofu first for better texture and absorption of flavors.

→ How long can I store marinated fish?

Consume the marinated fish within 24 hours for best quality and safety. Keep it refrigerated and marinate for just 10-15 minutes before serving to maintain the fish's texture.

→ What other toppings can I add?

Mango, pineapple, seaweed salad, pickled vegetables, masago, or crunchy onions work beautifully. Customize based on seasonal availability and personal preference.

→ Is sushi rice necessary?

Short-grain rice is traditional for its sticky texture, but you can use brown rice, cauliflower rice, or quinoa for different nutritional profiles and flavors.