If you are looking for a quick, delicious, and healthy dinner idea, do look no further. This poke bowl recipe ticks all the boxes. Don’t forget to pin it!
So excited to share this poke bowl recipe with you guys! So delicious and easy to prepare for lunch or dinner, and your whole family will love, guaranteed!
What do you need to make the poke bowl:
This poke bowl requires only a few real ingredients that are easy to find. Here is what you will need:
- Sushi rice. Available in all supermarkets. Feel free to replace sushi rice with brown or cauliflower rice if you would like to reduce your intake of simple carbs.
- Fresh salmon. One of the most nutritious foods on the planet. You want to make sure your fish is VERY fresh. I would recommend buying it from a good fish shop or fish market and asking the salesperson if the fish is safe to eat raw. Keep in mind that sashimi-grade doesn’t mean that the fish is fresher or better than the regular fish. The only difference is in the way it was cut. I used salmon to prepare my poke bowl, but tuna will work very well too.
- Cucumber. Low in calories, high in water, an excellent source of Vitamin K. Any kind of cucumber will work.
- Avocado. Did you know that avocado is a berry? Make sure the avocado is ripe. The ripe avocados are darker in colour and slightly soft to touch. If you press on an avocado and it feels mushy, it is overripe.
- Edamame. Immature soybeans. Excellent source of protein and vitamins, especially Vitamin K and Manganese. Now these days you can find edamame in most supermarkets in the frozen-food section. Look for the NO-GMO variety.
- Carrots. The fibre in carrots can help keep blood sugar levels under control, while Vitamin A and beta-carotene, can lower your diabetes risk. The brighter colour of your carrot the more nutrients it has.
- Mayonnaise. When shopping for mayonnaise look for one that is made with whole eggs, (preferably free-range) and sunflower oil. The fewer ingredients on the ingredients list, the better. Avoid mayonnaise that is made with vegetable oil. We only be using 1/2 teaspoon for one serve.
- Spicy sauce. Many poke bowl recipes require Sriracha sauce. I would recommend avoiding sriracha because very often it contains monosodium glutamate (MSG). This flavour enhancer has been controversial for a long time and I would not recommend consuming it. There are plenty of spicy sauces on the market to choose from that are made with real ingredients.
What will you need for the fish marinade:
- Soy sauce. I use organic Tamari sauce because it is gluten-free.
- Rice Vinegar. Can be easily found on supermarket shelves or at an Asian grocery store. Look for one that is made of water, rice, and alcohol, nothing else.
Please do not think that you can’t make this recipe if you miss one or two ingredients. You can easily create your own poke bowl. Try adding radishes, shredded cabbage, sauerkraut, kimchi, pickled vegetables, cauliflower, broccoli, corn, onions, chickpeas, mushrooms, the list goes on and on.
Don’t like fish? Why not make it with some chicken? My easy lemon chicken is a perfect fit for a poke bowl. Would like to go vegan, use tofu instead. Are you on a low-calorie or keto diet? Swap sushi rice for cauliflower rice.
How to make the poke bowl
Start by marinating the salmon. Mix soy sauce, freshly squeezed orange juice and lemon juice, and rice vinegar. Set aside. Cut salmon in cubes, approximately 1.5 by 1.5 centimeters (0.6 inches). Transfer the salmon into the marinade, cover, and refrigerate until ready to serve.
Cook sushi rice. See the instructions below if you need help with how to cook perfect sushi rice.
While rice is cooking, prepare the vegetables. Peel and grate carrots, dice cucumber, boil edamame beans.
Roast sesame seeds in a frying pan over low heat for 3-4 minutes, stirring frequently.
Mix mayonnaise with the spicy sauce.
Time to serve. You can assemble everything and serve the ready-to-eat bowls, or you can open a buffet and let your family create their own poke bowls, my kids love it!
How to cook sushi rice for poke bowl:
Rinse 1 cup of rice in a mesh colander under running water for a couple of minutes.
Transfer rice into a saucepan.
Add 1.5 cups water and gradually bring to the boil. Reduce heat, cover, and simmer for 15 minutes. Take off the heat.
In a small mixing bowl combine 1/4 cup of rice vinegar, 1 tsp of sugar, and a pinch of salt. Stir until sugar has fully dissolved.
Add the mixture to the cooked rice and gently combine with rice.
And here is the prinatable poke bowl recipe:
Poke Bowl Recipe
- 1 cup sushi rice
- 1/4 cup rice vinegar
- 1 tsp organic raw sugar
- 1/4 tsp salt
Poke bowl toppings:
- 2 salmon filets approximately 400g, skin-off, diced
- 2 Lebanese cucumbers diced
- 2 medium-size carrots peeled and grated
- 1 avocado sliced
- 1 cup edamame beans, gently boiled
- 3 tbsp mayonnaise
- 1 tsp spicy sauce
- 2 tsp sesame seeds roasted
For the marinade:
- 1/2 cup gluten-free soy sauce I use Tamari
- 1/4 cup freshly squeezed orange juice approximately 1/2 orange
- 3 tbsp freshly squeezed lemon juice approximately 1/2 lemon
- 1 tbsp rice vinegar
- 1. Cook sushi rice according to instructions on the package.
- 2. In a measuring cup combine the marinade ingredients.
- 3. Place diced salmon in a medium-sized bowl and add the marinade. Cove and refrigerate the fish until ready to serve.
- 4. In a small bowl mix 1/4 cup rice vinegar, 1 tsp of sugar, and a pinch of salt. Mix well until sugar and salt are dissolved. Add the mixture to the cooked sushi rice and mix gently to combine.
- 5. Mix mayonnaise with the spicy sauce. Set aside.
- 6. Place some sushi rice on the bottom of a serving bowl. Top with marinated fish, diced cucumbers, grated carrots, sliced avocado, and steamed edamame. Add a dollop of mayonnaise and sprinkle with roasted sesame seeds.
- The poke bowl is ready to be served! Enjoy!