Poke Bowl
Before cooking
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Steps as written in the recipe card.
14 stepsTiming varies by step
Ingredient prep checklist
- Japanese Cucumber: Japanese or Persian cucumber ((cubed or sliced))
- Red Radish: red radish ((thinly sliced))
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.
Step help
Watch for
Timing60 minute
1 hour
Source
Poke Bowl Recipe
References
Full ingredient reference
- 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
- 1 green onion/scallion
- ¼ sweet onion ((use Maui onion for the best flavor))
- 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
- ½ Tbsp toasted white sesame seeds
- 3 servings cooked Japanese short-grain rice ((about 1⅔ cups, 250 g per donburi serving))
- avocado
- shelled edamame ((boiled))
- Japanese or Persian cucumber ((cubed or sliced))
- red radish ((thinly sliced))
- sushi ginger (gari)
- shiso leaves (perilla/ooba)
- furikake (rice seasoning)