Poke Bowl
Bring the flavors of Hawaii closer to home with my creative and refreshing Poke Bowl recipe. I season the freshest salmon and tuna sashimi with Japanese flavors and serve it donburi style over rice. It’s a light and satisfying dish that’s easy to customize!
Servings: 3
Calories: 435kcal
Ingredients
For the Poke
- ½ lb sashimi-grade tuna (try ahi or skipjack for an authentic flavor)
- ½ lb sashimi-grade salmon (though not traditional, it adds a beautiful color)
- 1 small clump Hawaiian ogo seaweed (dried; for 3 servings, use a clump the size of a ping pong ball or half the ogo from a Noh Foods Hawaiian Poke Mix package; skip if you cannot find it)
- 1 green onion/scallion
- ¼ sweet onion (use Maui onion for the best flavor)
For the Seasonings
- 3 Tbsp soy sauce (GF soy sauce for gluten free)
- 1 Tbsp toasted sesame oil
- 2 tsp rice vinegar (unseasoned)
- ⅛ tsp Diamond Crystal kosher salt (or Hawaiian sea salt from the poke mix above, for an authentic flavor)
- ½ Tbsp toasted white sesame seeds
For the Optional Toppings (see Notes below for more ideas)
- avocado (sliced or cubed; learn how to cut an avocado)
- shelled edamame (boiled)
- Japanese or Persian cucumber (cubed or sliced)
- red radish (thinly sliced)
- sushi ginger (gari) (store bought or make your own Pickled Sushi Ginger)
- shiso leaves (perilla/ooba)
- furikake (rice seasoning) (store bought or make homemade Furikake)
Instructions
Before You Start...
- I recommend a marination time of 1 hour for the poke to develop the best flavor. If you‘re short on time, you can always shorten or skip it.
- For 3 donburi servings of steamed rice, I recommend cooking 2¼ cups (3 rice cooker cups, 450 g) of uncooked Japanese short-grain rice. This yields 6⅔ cups (990 g) cooked rice. See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
- Now, gather all the ingredients.
To Slice the Poke Ingredients
- Put 1 small clump Hawaiian ogo seaweed (dried) in a small bowl and add enough water to cover. Soak for 5 minutes to rehydrate.
- Squeeze out the water and cut the ogo into smaller pieces, about 1 inch (2.5 cm) long.
- Thinly slice ¼ sweet onion lengthwise.
- Thinly slice 1 green onion/scallion.
- Cut ½ lb sashimi-grade tuna into bite-sized cubes about ¾ inch (2 cm).
- Cut ½ lb sashimi-grade salmon into bite-sized cubes about ¾ inch (2 cm).
To Season and Marinate
- Put the tuna and salmon in a large bowl. Add the onion, green onion, and ogo.
- Add the seasonings: 3 Tbsp soy sauce, 1 Tbsp toasted sesame oil, 2 tsp rice vinegar (unseasoned), and ⅛ tsp Diamond Crystal kosher salt⅛ tsp Diamond Crystal kosher salt (or Hawaiian sea salt).
- Sprinkle in ½ Tbsp toasted white sesame seeds and gently mix it all together. Cover and marinate it in the refrigerator for at least 1 hour (or up to 12 hours) to develop the flavors. During this time, prepare your optional toppings.
To Serve
- Divide 3 servings cooked Japanese short-grain rice into individual large (donburi) bowls. Cool the hot rice for 3–5 minutes (you don‘t want to warm up the raw fish). Then, pile the poke on top. You can add the toppings of your choice now. I recommend sliced or cubed avocado shelled edamame, thinly sliced Japanese or Persian cucumber, thinly sliced red radish, sushi ginger (gari), shiso leaves (perilla/ooba), and furikake (rice seasoning). See my Notes below for more suggestions. Serve immediately and enjoy!
To Store
- It‘s best to enjoy the poke bowl on the day you prepare it. You can keep the poke ingredients in the refrigerator for up to 24 hours. I recommend cooking the rice just before serving.
Notes
More Ideas for Creative Toppings:
- Cucumbers and carrots – thinly sliced or diced, they add color and crunch.
- Microgreens – daikon sprouts, broccoli sprouts, or kale sprouts pack a nutritious punch.
- Cherry tomatoes (quartered) – adds a sweet, flavorful, and lightly acidic element.
- Masago – this salty, delicate fish roe adds color and an interesting bite.
- Dried seaweed (nori) – shredded or julienned for a crispy texture.
- Macadamia nuts (roasted and chopped) – mild and creamy, they taste somewhat similar to roasted kukui nuts (candlenuts).
- Wasabi – so good with fresh sashimi.
- Spicy Mayo – a creamy and spicy sauce of Japanese mayo and sriracha sauce.
Nutrition
Calories: 435 kcal · Carbohydrates: 31 g · Protein: 37 g · Fat: 17 g · Saturated Fat: 3 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 6 g · Cholesterol: 70 mg · Sodium: 1250 mg · Potassium: 633 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 1761 IU · Vitamin C: 2 mg · Calcium: 50 mg · Iron: 3 mg