Poke Bowls

Ingredients

For the Base:

• 2 cups cooked sushi rice, jasmine rice, or brown rice
• 1 tablespoon rice vinegar (optional)

For the Poke:

• 1 lb sushi-grade tuna or salmon, diced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon sriracha (optional)

Toppings:

• 1 avocado, sliced
• 1 cucumber, sliced
• 1 cup edamame, cooked
• 1 carrot, shredded
• 1 radish, thinly sliced
• 1 sheet nori, cut into strips
• 1 tablespoon sesame seeds
• Green onions, sliced

Optional Add-Ons:

• Mango chunks
• Pickled ginger
• Seaweed salad
• Jalapeño slices
• Crispy onions

Instructions

1. Prepare the Rice

1. Cook the rice according to package directions.
2. Allow it to cool slightly and stir in rice vinegar if desired.

2. Marinate the Fish

1. In a bowl, combine soy sauce, sesame oil, rice vinegar, honey, and sriracha.
2. Add the diced fish and gently toss to coat.
3. Refrigerate for 10–15 minutes.

3. Assemble the Bowls

1. Divide the rice among serving bowls.
2. Arrange the marinated fish on top.
3. Add avocado, cucumber, edamame, carrots, radishes, and any additional toppings.

4. Finish and Serve

1. Sprinkle with sesame seeds, green onions, and nori strips.
2. Serve immediately and enjoy.

Tips

• Always use fresh, sushi-grade fish if serving raw.
• For a cooked version, use grilled shrimp, chicken, or baked salmon.
• Add spicy mayo by mixing mayonnaise with sriracha.
• Keep ingredients chilled for the freshest flavor.
• Prepare toppings in advance for quick assembly.
• For extra crunch, add crispy wonton strips or roasted nuts.

Serving Suggestions

• Pair with miso soup or a light seaweed salad.
• Serve with extra soy sauce, ponzu, or spicy mayo on the side.
• Enjoy as a healthy lunch, dinner, or meal-prep option.

🍣🥑 Poke Bowls are fresh, customizable, and perfect for creating a restaurant-quality meal at home.