Poke Bowl with Tuna, Salmon, and Fresh Toppings Recipe
A vibrant and flavorful Poke Bowl featuring sushi-grade ahi tuna and salmon marinated in a tangy soy-based dressing, served over seasoned rice with refreshing cucumber salad, creamy wasabi citrus sauce, and assorted toppings like avocado, mango, and seaweed salad. Perfect as a fresh and healthy meal inspired by Hawaiian and Japanese cuisine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 38 minutes
- Yield: 4 servings
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: Hawaiian, Japanese
- Diet: Halal
Ingredients
Seasoned Rice
- 1½ cups water
- 1 tablespoon seasoned rice vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon sea salt
- 1½ cups long-grain white rice, rinsed
Poke
- ½ cup low-sodium soy sauce or tamari
- 2 green onions, white and green parts, thinly sliced
- 1 tablespoon toasted sesame oil
- 1 tablespoon seasoned rice vinegar
- 2 tablespoons juice from a jar of pickled ginger
- ¾ pound sushi-grade ahi tuna, cut into bite-sized cubes
- ¾ pound sushi-grade salmon, cut into bite-sized cubes
Cucumber Salad
- 4 Persian cucumbers, cut into ½-inch pieces, then quartered
- ¼ cup seasoned rice vinegar
- 1 teaspoon sugar
- ¼ teaspoon sea salt
- ¼ teaspoon red pepper flakes
- 1 teaspoon toasted sesame oil
Wasabi Citrus Sauce
- ¼ cup mayonnaise
- 2 teaspoons wasabi paste
- 2 teaspoons fresh lemon juice (from 1 lemon)
- ¾ teaspoon toasted sesame oil
- Pinch of sugar
Additional Toppings (Optional)
- Pickled ginger, drained
- Diced avocado
- Diced mango
- Furikake
- Seaweed salad, store-bought or homemade
- Crab salad, store-bought or homemade
- Toasted sesame seeds
Instructions
- Make the Rice: In a small saucepan, combine 1½ cups water, seasoned rice vinegar, toasted sesame oil, sea salt, and rinsed long-grain white rice. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and cook the rice until the water is fully absorbed and the rice is tender, about 20 minutes. Remove the pot from heat, uncover, and fluff the rice gently with a fork. Set aside to cool for 20 minutes.
- Prepare the Poke: While the rice is cooking, in a large bowl, whisk together low-sodium soy sauce or tamari, thinly sliced green onions (white and green parts), toasted sesame oil, seasoned rice vinegar, and pickled ginger juice. Add the sushi-grade ahi tuna and salmon cubes to this marinade and gently toss until the fish is fully coated. Set aside to allow flavors to meld.
- Make the Cucumber Salad: In a small bowl, mix together seasoned rice vinegar, sugar, sea salt, red pepper flakes, and toasted sesame oil. Add the cut Persian cucumbers and toss to coat evenly. Set aside to let the flavors develop while you prepare the sauce.
- Prepare the Wasabi Citrus Sauce: In another small bowl, combine mayonnaise, wasabi paste, fresh lemon juice, toasted sesame oil, and a pinch of sugar. Whisk together until smooth and creamy. This will add a zesty, spicy kick to your poke bowl.
- Assemble the Bowl: Divide the seasoned rice evenly among 4 bowls. Top each bowl with the marinated salmon and tuna poke mixture, followed by the cucumber salad. Add any optional toppings such as pickled ginger, diced avocado, diced mango, furikake, seaweed salad, crab salad, and sprinkle toasted sesame seeds over the top. Drizzle the finished bowls generously with the wasabi citrus sauce before serving.
Notes
- Use sushi-grade fish from a trusted source to ensure freshness and safety.
- Long-grain white rice is used here, but short-grain sushi rice can be substituted for a stickier texture.
- For a gluten-free option, make sure to use tamari instead of soy sauce.
- The wasabi citrus sauce can be adjusted in heat by varying the amount of wasabi paste.
- Feel free to customize your poke bowl toppings based on preference and availability.
- The rice can be prepared in advance and refrigerated before assembling the bowl.
