Homemade Poke Bowl
A vibrant and fresh poke bowl recipe featuring sushi-grade fish, creamy avocado, and crisp vegetables, perfect for a light meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2-3 servings 1x
- Category: Main Course
- Method: Bowl Assembly
- Cuisine: Hawaiian
- Diet: Pescatarian
Ingredients
Scale
- 1 cup sushi rice
- 1 1/4 cups water
- 1 lb sushi-grade fish (tuna, salmon, etc.), cubed
- 1 avocado, sliced
- 1/2 cucumber, sliced
- 1/4 cup green onions, chopped
- Soy sauce to taste
- Sesame oil to taste
- Seaweed salad (optional)
- Pickled ginger (optional)
- Togarashi (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer’s instructions. Once it’s done, allow the rice to cool before serving.
- Marinate the cubed sushi-grade fish with soy sauce and sesame oil for about 10-15 minutes.
- Assemble the bowls by dividing the sushi rice among each bowl, then topping with marinated fish, avocado, cucumber, and green onions.
- Add optional sides like seaweed salad and pickled ginger.
- Garnish with togarashi before serving immediately.
Notes
Customize your poke bowl with additional toppings like radishes, mango, or edamame. Store leftovers in airtight containers for freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 40mg
Find it online: https://doughgirlbylea.com/poke-bowls/