Easy and Healthy Poke Bowls at Home

These Sushi poke bowl Nutritious, fresh, colorful, delicious and deeply loved by people! They're filled with veggies, fresh sushi-grade fish, quick-cooker sticky rice, delicious marinades, and a simple spicy mayonnaise.

Assemble these bowls now or prepare everything ahead of time Easy meal prep Options!

Easy Salmon or Tuna Poke Bowl Recipe

Create the best poke bowl ever with these sushi poke bowls. They are a beautiful and delicious combination of all the best fresh, crunchy vegetables, homemade sticky rice, pickled onions, cucumbers and fresh fish.

I love this recipe because not only is it delicious and easy to make, but it’s also customizable! You can make it any way you like, or you can let your family assemble their own so they can create the perfect poke bowl.

What's the biggest benefit? The longer you marinate fish and vegetables, the better they taste! You can prepare almost all the ingredients for a ready-to-eat meal up to 2 days in advance.

All you have left to do after that is assemble and enjoy!

What is a poke bowl?

Poke is diced raw fish served as an appetizer or main course. This is a popular main dish in Hawaiian cuisine.

A Poke Bowl is a rice bowl with raw fish as a topping and usually plenty of fresh vegetables!

Required raw materials

• sticky rice: You can easily make sticky rice with just water, sushi rice, rice vinegar, and sea salt.
• Marinade: The fish and vegetable marinade is a combination of coconut aminos, fish sauce, rice vinegar, fresh ginger, fresh garlic, chili paste, toasted sesame oil and optional chili flakes (optional for some spice).
• Cucumber Salad: We pickle cucumber slices and red onion slices for a delicious combination of flavor and texture.
• Sushi-grade fish: I've used salmon and tuna with both delicious results. Use your favorite; just make sure it's sushi grade!
• Spicy Mayonnaise: A super simple combination of mayonnaise and sriracha!

top creativity

Customize your poke bowl with all the best toppings! Here are some of my favorites:

• diced mango
• Avocado slices
• sesame seeds
• Roasted seaweed
• Chives
• Cooked edamame
• carrot slices
• Fried shallots (see instructions below!)
• red pepper slices

How to Make Poke Sushi Bowl

1. Pickled fish/vegetables: Combine all marinade ingredients in a medium bowl. Pour half of the marinade into smaller bowls, then add the fish to one bowl and the diced red onions and cucumbers to another. Cover and refrigerate for at least 4 hours (or longer if you have time!).
2. Make glutinous rice: See instructions below!
3. Assembly and service: Prepare your choice of toppings and assemble your poke bowl. I started with rice, topped it with fish, then piled on all the toppings – and of course, topped off with spicy mayo!

sticky rice

1. Washing rice: Place the rice in the strainer and rinse with cold water until the water runs clear.
2. Mix all ingredients: In a Instant Pot, combine rice with water, salt and vinegar. Mix well.
3. chef: Close the lid of the Instant Pot and pressure cook manually for 9 minutes. Once cooked, quickly release the pressure, stir in the rice, and serve!

fried onions

Fried onions are one of my favorite ways to add a little crunch and extra flavor to this poke bowl recipe!

They're a really easy way to take this recipe to the next level. Here's how to make it:

1. Add 1/4 cup avocado oil to the pan and bring to frying temperature on the stove.
2. Add the thinly sliced ​​scallions to the oil and fry until light brown.
3. Using a slotted spoon, carefully scoop fried shallots onto a paper towel-lined plate. Cool completely, then sprinkle over your poke bowls!

Where can I find sushi-grade fish?

I like to buy the best quality fish at my local fish market, but you can find sushi-grade fish at most high-end or specialty grocery stores.

Disclaimer: Eating raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Food recommendations

Poke bowls are satisfying and filling—no side dishes required! However, if you're ambitious and want something a little extra, here are some side dishes that would pair perfectly with this recipe:

How to prepare in advance

Like I said, many The ingredients can be prepped ahead of time so assembly is super easy later!

• sticky rice: Instant Pot Sticky Rice can be prepared, cooled and stored in an airtight container in the refrigerator for 3-4 days.
• Pickled vegetables/fish: Prepare the marinade, divide it between two bowls and marinate the vegetables and fish (cover and refrigerate) for up to 2 days. The taste will get better and better!
• Ingredients: Many fresh vegetable ingredients can be diced, sliced, cooked, etc. and kept in the refrigerator for 2-3 days.
• Fried onions: Fried green onions can be cooked, cooked, and stored in an airtight container for up to 2 weeks.

How to store

Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

I don't recommend keeping it for more than 2 days since this recipe contains raw fish!

More Seafood Recipes You'll Love

Watch the video!

sticky rice:

• 2 1/2 cup water
• 2 cup sushi rice Rinse until the water is clear
• 3 spoon unseasoned rice vinegar
• 1/2 teaspoon sea ​​salt

Marinade for sushi-grade fish, cucumbers and onions:

• 1/2 cup coconut aminos
• 1 teaspoon fish sauce
• 2 teaspoon rice vinegar
• 2 teaspoon freshly grated ginger
• 2 teaspoon grated garlic
• 2 teaspoon chili sauce
• 2 teaspoon toasted sesame oil
• Optional: Pinch of chili flakes
• 1 cucumber thin slices
• 1 shallots thin slices
• 1 pound Sushi-grade salmon or tuna

Spicy Mayonnaise:

• 2 spoon Premium Mayonnaise
• 2 teaspoon Sriracha More flavors

Ingredients:

• mango dice
• 1 avocado thin slices
• 1 spoon sesame seeds
• 1/4 cup grilled moss thin slices
• 1/4 cup Chives thin slices
• 1/4 cup mold Steam or freeze to thaw
• radish cut into thin slices
• 1 onion Slice thinly and fry with avocado oil
• 1 Red chili slice

• In a medium mixing bowl, combine marinade ingredients until well combined. Pour half of the marinade into another small mixing bowl. Place the tuna or salmon in a bowl and the red onions and cucumbers in another bowl. Mix well to coat fish and vegetables. Cover each bowl and place in refrigerator for at least 4 hours. The more marinated the two are, the tastier the poke bowl will be. We recommend marinating them overnight!

• Make glutinous rice: Wash the rice. Place in the insert of the Instant Pot. Add water, salt and vinegar. Discard and cover. Set the valve to seal. Set manual to 9 minutes. Quick release and mixing.

• Chop any garnishes and set aside. Assemble and enjoy.

How to cook sticky rice on the stovetop: Rinse 2 cups of sushi rice until the water runs clear. Place in a medium saucepan and add 2 1/2 cups water. Cover and bring to a boil over medium-high heat. Once boiling, remove the lid and cook over medium-low heat for about 20 minutes until the water is absorbed. Turn off the heat, cover and simmer for 10 minutes. In a small bowl, stir together the rice vinegar and salt until the salt dissolves. After the rice has steamed for 10 minutes, remove the lid and fluff it with a fork. Place in a bowl and pour in the rice vinegar mixture. Use a spatula to mix carefully. Cover with a towel until ready to eat!
How to fry shallots: Place 1/4 cup avocado oil in a small saucepan. Reach frying temperature and add thinly sliced ​​green onions. Fry until light brown. Gently scoop out the fried shallots with a slotted spoon and place on a paper towel-lined plate until cool.

Calories: 690kilocaloriescarbohydrate: 106Gprotein: 36Gfat: twenty oneGSaturated fat: 3Gcholesterol: 44milligramssodium: 511milligramsfiber: 7.5Gsugar: 13G