Poke Bowl with Marinated Fish

The first time I encountered poke bowls was at a tiny spot in LA where the line snaked around the corner. Someone told me it was worth the wait and they were absolutely right. There is something magical about that combination of cool marinated fish warm seasoned rice and endless crunchy toppings. I started recreating them at home and realized they are even better when you can pile on exactly what you love.

My roommate walked in while I was marinating the salmon and immediately asked if we were having guests for dinner. I laughed and told her this was just Tuesday. The way the sesame oil and ginger fill the kitchen makes everything feel special even on a random weeknight.

Ingredients

• Sushi-grade salmon or tuna: This is the heart of the dish so buy the best quality you can find from a trusted fishmonger
• Sushi rice: Short-grain rice creates that perfect sticky texture that holds all the toppings together beautifully
• Soy sauce and rice vinegar: These build the fundamental umami rich marinade that makes poke taste authentic
• Sesame oil: Just a tablespoon adds this incredible nutty aroma that fills your whole kitchen
• Fresh ginger: Grated fresh ginger brings a gentle warmth that powdered ginger can never replicate
• Avocado: Creamy buttery avocado balances the acidic marinade and crunchy vegetables perfectly
• Cucumber and carrots: These provide essential crunch and freshness that cuts through the rich fish
• Edamame: Protein packed and fun to eat these little beans make the bowl feel complete
• Spicy mayo: The homemade sriracha mayo ties everything together with just the right amount of heat

Instructions

Cook the rice to perfection:

Rinse the rice until the water runs completely clear then combine with water and bring to a boil. Cover and simmer gently for 15 minutes before removing from heat. Let it steam for 10 minutes then fold in the seasoned vinegar mixture while the rice is still warm.

Marinate the fish:

Whisk together soy sauce sesame oil rice vinegar honey fresh ginger and sesame seeds in a bowl. Gently toss the diced fish in the marinade and refrigerate for 10 to 15 minutes turning once halfway through.

Prep all your toppings:

Slice your avocado cucumber carrots radishes and spring onions while the fish marinates. Make sure your edamame is cooked and ready to go. Having everything arranged in separate bowls makes assembly so much faster.

Build your bowls:

Divide the seasoned rice among four bowls and arrange the marinated fish and vegetables on top in sections. Sprinkle with nori strips sesame seeds and any microgreens you have on hand. The goal is to make each bowl look gorgeous and colorful.

Add the finishing touches:

Drizzle spicy mayo and extra soy sauce over each bowl right before serving. Add pickled ginger and lime wedges on the side for anyone who wants an extra kick of flavor. Serve immediately while everything is fresh and cool.

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Friends still talk about the poke bowl party I hosted last summer where everyone built their own creations. Watching people discover their perfect combination of toppings was better than any restaurant meal.

Making It Vegetarian

Marinated cubes of firm tofu work beautifully in place of fish and actually absorb the flavors even faster. Press the tofu for 20 minutes before marinating to remove excess moisture. Tempeh is another fantastic option that adds a wonderful earthy dimension to the bowl.

Rice Secrets

Properly rinsing sushi rice until the water runs clear is the single most important step for perfect texture. This removes excess starch and prevents gummy rice. Let the seasoned rice cool to just slightly warm before assembling your bowls.

Topping Ideas

Half the fun of poke bowls is experimenting with different toppings and finding your favorites. Seasonal fruits like mango or pineapple add a lovely sweetness that complements the salty fish.

• Crushed wonton strips add the most amazing crispy texture
• Pickled vegetables bring a tangy punch that cuts through the rich elements
• Fresh herbs like cilantro or mint brighten the whole bowl

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There is something deeply satisfying about eating from a bowl filled with so many colors and textures. Hope this becomes your new favorite go to meal too.

Recipe FAQs

→ What fish works best for poke bowls?

Sushi-grade salmon or ahi tuna are traditional choices. The fish must be labeled sushi-grade or sashimi-grade to ensure it's safe to eat raw. Look for vibrant color, firm texture, and no fishy odor from your seafood counter.

→ Can I make this ahead of time?

Prepare the rice and chop vegetables up to a day in advance. Store components separately in airtight containers. Marinate the fish just before serving, and assemble bowls right before eating to maintain texture and freshness.

→ What vegetarian substitutions work well?

Replace the fish with marinated tofu cubes, tempeh, or cooked mushrooms. Use the same marinade ingredients, and press the tofu first for better absorption. Additional protein options include cooked chickpeas or hearts of palm.

→ How do I make the rice properly?

Rinse sushi rice until water runs clear to remove excess starch. Use a 1:1.5 ratio of rice to water. Simmer covered for 15 minutes, then let steam off-heat for 10 minutes. Fold in the vinegar mixture while still warm for proper seasoning.

→ What other toppings can I add?

Try sliced mango, pineapple, or pickled vegetables for sweetness and crunch. Seaweed salad, wasabi, masago, or furikake seasoning add authentic flavors. Fresh cilantro, mint, or basil provide herbal brightness to the bowl.

→ Is spicy mayo necessary?

Spicy mayo adds richness and heat, but it's optional. Alternative sauces include ponzu, eel sauce, sriracha-soy blend, or a simple citrus vinaigrette. Drizzle generously or serve on the side for individual preference.