Poke Bowl | Easy Japanese Recipes at JustOneCookbook.com

Poke Bowl

Course: Main Course
Cuisine: Japanese
Keyword: poke salad, sashimi, tuna bowl
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 3
Author: Nami
Are you ready for a satisfying bowl of deliciousness? Try this delicious Tuna and Salmon Poke Bowl recipe at home. Also, plenty of ideas on how to build a fantastic poke bowl for DIY Poke Party. 
Print

Ingredients

  • ½ lb sashimi-grade tuna (1/2 lb = 227 g)
  • ½ lb sashimi-grade salmon (1/2 lb = 227 g)
  • Handful limu (a type of seaweed) (optional)
  • 2 green onions/scallions
  • ¼ onion (preferably Maui onion)
  • 1 tsp kukui nut (optional)
  • 1 Tbsp white and black sesame seeds (roasted/toasted)
  • 2-3 bowl cooked Japanese short grain rice

Seasonings:

Instructions

  1. Gather all the ingredients.

    Poke Bowl Ingredients
  2. Cut sashimi-grade salmon and tuna into bite size pieces. I recommend cutting into slightly “bigger” bite size for the better texture and taste.
    Poke Bowl 1
  3. Cut limu into smaller pieces, about ½“ (1 cm) pieces. Thinly slice the green onions.
    Poke Bowl 2
  4. Thinly slice the onion and then cut into ¾ inch (2 cm) length.
    Poke Bowl 3
  5. Put the salmon and tuna in a large bowl and sprinkle ¼ tsp. sea salt. Then add the onion, green onion, limu, and kukui nut.
    Poke Bowl 4
  6. Add ⅓ cup (80 ml) gluten-free or regular soy sauce and 2 Tbsp. sesame oil.
    Poke Bowl 5
  7. Add 1 Tbsp. rice vinegar. Sprinkle 1 Tbsp. toasted white and black sesame seeds.
    Poke Bowl 6
  8. Serve steamed rice in a large donburi bowl or plate. Let it cool down a little bit then pile poke on top. Add toppings as you like and enjoy immediately.
    Poke Bowl 7

Recipe Notes

Additional Toppings Ideas:
Avocado (diced or thinly sliced)
Edamame
Cucumber (diced or thinly sliced)
Masago (fish eggs)
Seaweed salad
Shredded nori seaweed
Furikake
Pickled sushi ginger
Wasabi

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.