Poke Bowl with Marinated Fish (Printable version)

Customizable rice bowl with marinated fish, fresh vegetables, avocado, and tangy sauces for a satisfying meal.

# Ingredients list:

→ 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 ½ oz edamame beans, shelled and cooked
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

→ Sauces & Extras

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

# Steps:

01 - Rinse sushi rice under cold water until water runs clear. Combine with water in a saucepan, bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let steam covered for 10 minutes. Stir in rice vinegar, sugar, and salt until dissolved. Allow to cool slightly.
02 - Whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, and sesame seeds in a mixing bowl. Add diced fish and toss gently to coat. Refrigerate and marinate for 10 to 15 minutes.
03 - Slice avocado, cucumber, carrots, radishes, and spring onions into thin, even pieces. Ensure edamame is fully cooked if using frozen. Set all vegetables aside in separate prep bowls.
04 - Divide cooled rice among four bowls. Arrange marinated fish, sliced avocado, cucumber, carrots, edamame, radishes, and spring onions in sections over the rice. Garnish with nori strips, toasted sesame seeds, and microgreens.
05 - Drizzle spicy mayo and additional soy sauce over each bowl. Add pickled ginger and lime wedges on the side. Serve immediately while fish is fresh and rice retains slight warmth.

# Expert Tips:

01 -
  • You get restaurant-quality results with barely any cooking
  • Everything can be prepped ahead and assembled in minutes
02 -
  • Never use fish labeled as fresh unless it specifically says sushi-grade
  • The fish marinade time is short because the acid starts cooking the fish
03 -
  • Room temperature fish absorbs marinade faster and more evenly
  • Drain excess marinade before assembling to avoid soggy rice
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