Salads & Bowls Free recipe

Poke Bowl

Few fresh, crisp dishes are as reliable as Poke Bowl: a fresh bowl of marinated raw fish over rice with toppings. Letting the marinade do its work is what makes the difference here, so do not rush the marinating time.

Prep: 5 min Cook: 5 min Additional: 10 min Total: 20 min

20Minutes

2Servings

4.6Rating

MediumLevel

Why you'll love this recipe

Ready in about 20 minutes from start to finish.
Leftovers hold up well for lunch the next day.
Comes together in a single pan or pot, which keeps cleanup simple.

Ingredients

Makes 2 servings

1/2 lb sushi-grade tuna or salmon, cubed
2 cups cooked sushi rice
For marinade: 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp rice vinegar, 1 tsp honey
1/2 avocado sliced
1/2 cucumber diced
1/4 cup edamame
1 green onion
sesame seeds

Estimated Nutrition (per serving)

670Calories

30gFat

69gCarbs

31gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Use only sushi-grade fish for eating raw, kept very cold. Cut it into neat 1/2-inch cubes.
Step 2
Whisk the soy sauce, sesame oil, rice vinegar, and honey, then gently toss with the fish. Marinate 10 minutes in the fridge.
Step 3
Divide the cooked sushi rice between two bowls (warm or at room temperature).
Step 4
Arrange the marinated fish, avocado, cucumber, and edamame on top.
Step 5
Sprinkle with sliced green onion and sesame seeds.
Step 6
Serve immediately while fresh.

Cook's tips

If you have the time, marinate a few hours longer (up to overnight) for deeper flavor.
Dress it just before serving so the greens stay crisp instead of wilting.
Store leftovers in an airtight container in the fridge for up to 2 days.

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