The Best Poke Bowl Recipe in 15 Minutes
This homemade poke bowl recipe has become my go-to when I want something that feels a little fancy but takes almost no effort. We're talking 15 minutes, six ingredients, and zero cooking!
Ingredients
- 1/2 cup white rice cooked
- 8 oz Sushi grade tuna or salmon
- 1/4 avocado sliced
- 1/4 cup cucumber chopped
- 2 tablespoons spicy mayo gluten free
- 1 tablespoon green onions chopped
Instructions
- Cook the white rice according to package instructions. While the rice cooks, prepare the other ingredients.
- Add your fish of choice to a cutting board and using a sharp knife, cut into 1” cubes. Set aside.
- If you are using raw tuna or salmon, make a quick marinade with 2 tbsp of soy sauce of choice, 1 tsp sesame oil, 1 tsp of rice vinegar, 1 tsp of honey and 1 tsp of garlic powder. Drizzle over the raw fish and toss to combine. If you are using cooked salmon filet, canned tuna or cooked shrimp that is already seasoned, skip to step 4.
- Slice the avocado into ½” strips and the cucumber into ½” cubes. You want all the pieces to generally be a similar size! The key here is the chunky pieces.
- Add the rice to the bowl and arrange the fish on top. Top the poke bowl with sliced avocado and chopped cucumbers.
- Drizzle with spicy mayo. If you’re making your own at home, add equal parts sriracha and mayo to a small bowl and mix together.
- Finish with a pinch of flaky sea salt, cracked black pepper and a drizzle of soy sauce. Top with chopped green onions.
Notes
- The marinade for raw fish is quick! Think 5-10 minutes quick. The idea here is to dress the tuna up with some flavor but not let it sink all the way into the meat as you do when you are grilling chicken or steak. If it sits in the marinade too long, it will break down and get mushy. Salmon is fattier, but again, 15 minutes max!
- You always want to serve raw fish cold. The only time the raw tuna or raw salmon is out of the fridge is when you are slicing it and when you are serving it. Even when it is marinating, make sure it is marinating in the fridge.
- To give your rice a boost, season it with 1 tsp of rice vinegar, a few sesame seeds or a pinch of salt. Poke bowls are often very heavy with flavors in the toppings so you want the rice to be a neutral base.
- Once you add the rice to the bowl, wait 5 minutes before topping it with the raw fish and toppings. Poke bowl rice should not be too hot or too cold. I always shoot for a neutral room temperature.
- Raw fish should be prepared when you are ready to sit down and eat it. Cooked fish can be prepared and stored in the fridge up to 3 days ahead of time.You can save time by preparing the rice in advance, slicing the vegetables like cucumbers (not avocado), and making your homemade spicy mayo in advance. You can store the toppings, rice and sauce in separate airtight containers in the fridge for up to 3 days.