Cooking has always been a way for me to express love for my family. I remember the first time I tried my hand at making a poke bowl. I wanted something fresh, vibrant, and packed with flavors that would delight my husband and kids. It quickly became a favorite in our household. There’s just something special about combining fresh fish, crunchy vegetables, and perfectly seasoned rice.
This poke bowl is not only simple to make, but it’s also customizable, making it a great dish for everyone at the table. Whether you’re a seafood lover or someone who prefers veggies, you can adjust the ingredients to suit your taste. It’s all about gathering around the table and enjoying a meal that’s both healthy and delicious.
As a busy mom, I appreciate recipes that don’t require hours in the kitchen. This poke bowl takes around 38 minutes to prepare, and I can have my family sitting down to a meal that feels a little bit fancy without the fuss. Plus, involving the kids in assembling their own bowls can make dinner time fun and engaging!
So, let’s dive into this delightful recipe that brings a taste of Hawaii right to your kitchen. I promise, once you try this poke bowl, it will become a regular request from your family, just like it did in mine!
How to Make Poke Bowl
Ingredients
- 1 1/2 cups white long-grain rice, rinsed
- 1 1/2 cups water
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar (seasoned or unseasoned)
- 1/2 teaspoon sea salt
- 3/4 pound sushi-grade ahi tuna, diced
- 3/4 pound sushi-grade salmon, cubed
- 1/2 cup low-sodium soy sauce
- 2 green onions, finely chopped
- 2 tablespoons pickled ginger juice
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1/4 cup rice vinegar
- 3/4 English cucumber, diced
- 2 tablespoons sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon toasted sesame oil
- 1/4 cup mayonnaise
- 2 teaspoons wasabi paste
- 2 teaspoons lemon juice
- 3/4 teaspoon toasted sesame oil
- Pinch of sugar
- Diced avocado
- Diced mango
- Pickled ginger
- Furikake seasoning
- Seaweed salad (optional)
- Crab salad (optional)
- Sesame seeds
Directions
Start by rinsing the rice thoroughly. In a medium saucepan, combine the water, toasted sesame oil, rice vinegar, and sea salt. Bring this mixture to a boil, then stir in the rinsed rice. Cover the pot and reduce the heat, allowing it to simmer for about 18 minutes. Once cooked, fluff the rice with a fork and let it rest for an additional 2-3 minutes. A rice cooker can be used for added convenience.
Next, prepare the poke mixture. In a large bowl, whisk together the low-sodium soy sauce, chopped green onions, toasted sesame oil, rice vinegar, and pickled ginger juice. Gently fold in the cubed ahi tuna and salmon until they’re well-coated in the marinade. Set this aside to allow the flavors to meld.
For the cucumber salad, in a small bowl, mix together the rice vinegar, diced cucumber, sugar, sea salt, crushed red pepper flakes, and toasted sesame oil. Toss everything together and let it marinate while the rice cools down.
Now it’s time to make the wasabi citrus sauce. In a small bowl, combine the mayonnaise, wasabi paste, lemon juice, toasted sesame oil, and a pinch of sugar. Mix until the mixture is smooth and creamy.
To assemble your poke bowls, divide the cooled rice among four bowls. Layer the poke mixture over the rice, followed by the marinated cucumber salad. Garnish each bowl with diced avocado, diced mango, and pickled ginger. If desired, add optional toppings like seaweed salad or crab salad. Drizzle with the wasabi citrus sauce and sprinkle sesame seeds and furikake seasoning on top for an extra burst of flavor.
Storing Suggestion
This poke bowl is best enjoyed fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to a day. Keep the ingredients separate to maintain freshness, especially the fish and sauces.
Cooking Tips
If you’re looking to enhance the flavors, consider marinating the fish for a little longer or adding fresh herbs like cilantro or mint. If you want a spicier kick, add more crushed red pepper flakes or a drizzle of sriracha.
Serving Suggestions
This poke bowl pairs wonderfully with a light cucumber salad on the side or a refreshing beverage like iced green tea. For a fun twist, serve it with crispy seaweed snacks to add a crunchy texture.
Ingredient Substitutions
If you’re unable to find sushi-grade fish, feel free to substitute with cooked shrimp, crab meat, or even tofu for a vegetarian option. You can also swap out the rice for quinoa or cauliflower rice for a low-carb alternative.
Seasonal Variations
During summer, add fresh mango or pineapple for a tropical twist. In the fall, consider incorporating roasted sweet potatoes or squash for a heartier bowl. In winter, try adding warm ingredients like grilled vegetables or a warm miso broth.
Allergen Information
This recipe contains common allergens such as fish, soy, and sesame. For those with soy allergies, tamari can be a great gluten-free substitute for soy sauce. For sesame allergies, consider using a sunflower oil or omitting sesame entirely.
FAQ
What type of fish should I use for a poke bowl?
For a poke bowl, it’s best to use sushi-grade fish, like ahi tuna or salmon, as they are safe to eat raw. Always purchase from a reputable fishmonger to ensure quality.
Can I make poke bowls in advance?
While the rice can be prepared in advance, it’s recommended to assemble poke bowls just before serving for the best texture and flavor. Leftover fish may not hold up well if stored too long.
What can I serve with poke bowls?
Poke bowls are versatile! You can serve them with sides like edamame, seaweed salad, or a light miso soup. They also pair well with light beverages such as sparkling water or sake.
How do I know if the fish is sushi-grade?
Sushi-grade fish should be labeled as such and is often flash-frozen to kill parasites. Always ask your fishmonger about the source and quality of the fish before purchasing.
Can I use frozen fish for poke bowls?
Yes, frozen fish can be used, but ensure it has been thawed properly. It’s essential to use fish that has been frozen to sushi-grade standards for safety.
Is poke bowl healthy?
Poke bowls can be very healthy, depending on the ingredients. They typically feature fresh fish, vegetables, and whole grains, making them nutritious and filling. Opt for lower-calorie dressings to keep them light.
Poke Bowl
Ingredients
- 1 1/2 cups white long-grain rice washed
- 1 1/2 cups water
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar seasoned or unseasoned
- 1/2 teaspoon sea salt
- 3/4 pound ahi tuna sushi grade, diced into cubes
- 3/4 pound salmon sushi grade, cubed
- 1/2 cup low-sodium soy sauce
- 2 green onions finely chopped
- 2 tablespoons pickled ginger juice
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1/4 cup rice vinegar
- 3/4 English cucumber diced into small cubes
- 2 tablespoons sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon crushed red pepper
- 1 teaspoon toasted sesame oil
- 1/4 cup mayonnaise
- 2 teaspoons wasabi paste
- 2 teaspoons lemon juice
- 3/4 teaspoon toasted sesame oil
- Pinch of sugar
- Diced avocado
- Diced mango
- Pickled ginger
- Furikake seasoning
- Seaweed salad optional
- Crab salad optional
- Sesame seeds
Instructions
- Prepare the rice: Rinse the rice thoroughly. In a small pot, combine water, sesame oil, rice vinegar, and salt. Bring the mixture to a boil, then add the rice. Stir well, cover with a lid, and lower the heat to simmer for 18 minutes. Once cooked, fluff the rice and let it sit for an additional 2-3 minutes. For convenience, you can use a rice cooker instead.
- Create the poke: In a large bowl, mix soy sauce, green onions, sesame oil, rice vinegar, and ginger juice. Add the cubed ahi tuna and salmon, gently tossing to coat the fish in the marinade. Set aside while preparing other components.
- Make the cucumber salad: Combine rice vinegar, cucumber, sugar, salt, red pepper flakes, and sesame oil in a small bowl. Toss to mix and let it marinate while the rice cools.
- Prepare the wasabi citrus sauce: Stir together mayonnaise, wasabi paste, lemon juice, and sesame oil in a small bowl.
- Assemble the poke bowls: Divide the rice among four bowls. Top with the marinated tuna and salmon, cucumber salad, diced avocado, diced mango, pickled ginger, and any other desired toppings like crab salad and seaweed salad. Drizzle the wasabi citrus sauce on top and sprinkle with sesame seeds.
- Enjoy your fresh poke bowl and customize it with your favorite toppings!
