Poke bowls, inspired by the Hawaiian dish poke (pronounced poh-kay), offer a contemporary twist to raw fish. Typically featuring tuna or salmon marinated in soy sauce and sesame oil, these bowls are customizable with sushi rice or greens, topped with avocado, seaweed, and sesame seeds. Known for their vibrant flavors and nutritional balance, poke bowls have become a popular and delightful culinary trend.

Poke bowls typically include:

• Sushi rice: White rice seasoned with a slightly sweet/salty vinegar.
• Marinade: Used as marinade for the fish and as a dressing.
• Fish: Sashimi-grade fish suitable for raw consumption.
• Finely cut or shredded vegetables
• Garnish: Options like sesame seeds and green onions add a delightful finish.

Feel free to mix and match vegetables and choose your preferred fish, as there are no strict rules for customization.

I got the original recipe from Nagi of RecipeTinEats, and it can be found here.

Ingredients for sushi rice

• 400g sushi rice
• 625ml water
• 60ml rice vinegar
• 2 tsp sugar
• ¼ tsp salt

Ingredients for marinade / dressing

• 1½ Tbsp light soy sauce
• 2 tsp dark soy
• 2½ Tbsp sesame oil
• 2 Tbsp mirin
• 2 Tbsp rice vinegar
• 2½ tsp sambal oelek or chilli paste or Sriracha
• 1½ tsp fresh ginger, grated

Ingredients for fish

• 300g sashimi-grade tuna or salmon or trout, diced in 1cm cubes

Ingredients for vegetables

Feel free to personalize your bowl with a mix of vegetables and your preferred fish; customization knows no bounds. You can get creative and add anything you desire. Here’s a list of commonly used ingredients:

• 1 medium carrot, finely cut into thin slivers (3cm – 5cm long)
• 1 medium avocado, peeled and cut into wedges
• 5 radishes, thinly sliced
• 250ml shelled edamame, boiled or steamed
• 1 corn cob, boiled or steamed, kernels cut off
• ½ medium red onion, finely sliced

Ingredients for garnish

Just like with the vegetables, feel free to use whatever you have on hand. Here are some popular choices:

• 1 green (spring) onion, finely sliced diagonally
• 1½ tsp black sesame seeds
• 1 small cucumber, deseeded and finely chopped
• 2 sheets dried seaweed, cut into strips
• 1 tablespoon pickled ginger
• 1 tablespoon furikake (Japanese nori seasoning)

Instructions

Place water and rice in a large saucepan over medium-high heat, uncovered.
Once it boils, reduce heat to medium-low, cover with a lid, and simmer for 18 – 20 minutes or until water is completely absorbed. Avoid stirring and keep the lid on.
Remove from the stove with the lid still on and let it sit undisturbed for 15 minutes.

Mix sushi seasoning ingredients i.e. rice vinegar, sugar and salt, until the sugar dissolves.
Spread rice into a large pan drizzle half of the seasoning over it.
Using a rice paddle or rubber spatula, cut through the rice and gently fold it over to mix the seasoning.
After 1 minute of mixing, drizzle the remaining seasoning and cut/fold for another minute. The rice might appear wet but will absorb in the next step.
Let the rice cool to warm or room temperature – approximately 20 minutes.

Combine ingredients in a bowl.
Divide rice among bowls. Top with the vegetables.
Place fish in the dressing and toss, then immediately transfer it onto the rice.
Sprinkle the garnish over the top.
Drizzle over the remaining dressing and serve.