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.
Prep Time15mins
Total Time15mins
Course: Main Course
Cuisine: Japanese
Keyword: poke salad, sashimi, tuna bowl
Servings: 3
Calories: 435kcal
Author: Namiko Chen
Ingredients
½lbsashimi-grade tuna
½lbsashimi-grade salmon
Handfullimu (a type of seaweed)(optional)
2green onions/scallions
¼onion(preferably Maui onion)
1tspkukui nut(optional; make sure they are roasted/toasted)
Cut sashimi-grade salmon and tuna into bite size pieces. I recommend cutting into slightly “bigger” bite size for the better texture and taste.
Cut limu into smaller pieces, about ½“ (1 cm) pieces. Thinly slice the green onions.
Thinly slice the onion and then cut into ¾ inch (2 cm) length.
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.
Add ⅓ cup (80 ml) gluten-free or regular soy sauce and 2 Tbsp sesame oil.
Add 1 Tbsp. rice vinegar. Sprinkle 1 Tbsp toasted white and black sesame seeds.
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.
To Store
It's best to enjoy it on the same day. You can keep it in the refrigerator for 12-24 hours if you store the sashimi-grade fish immediately after you prepared it (please do not leave it on the countertop for a long time, etc).