Tuna & Salmon Poke Bowl, Avocado and Edamame
A Hawaiian-inspired dish in a bowl - marinated tuna and salmon cubes, served over a bed of sushi rice, surrounded by creamy avocado, crunchy edamame, and fresh cucumber. Ready in 20 minutes, this poke bowl is a balanced meal you won't want to miss.
🛒 Ingredients
4 servings
- 200g of fresh sashimi-grade tuna, cut into 2 cm cubes
- 200g of fresh sashimi-grade salmon, cut into 2 cm cubes
- 300g of sushi rice (Japanese short-grain rice)
- 360ml of water
- 2 tablespoons of rice vinegar
- 1 tablespoon of sugar
- 1/2 teaspoon of salt
- 1 ripe avocado, sliced
- 150g of cooked and shelled edamame (fresh or frozen)
- 1/2 cucumber, sliced into thin rounds or semicircles
- 3 tablespoons of soy sauce (tamari for gluten-free version)
- 2 tablespoons of toasted sesame oil
- 1 tablespoon of honey or agave syrup
- 1 teaspoon of grated fresh ginger
- 1 clove of garlic, finely grated
- 2 tablespoons of white and black sesame seeds
- 2 green onions, thinly sliced
- A few sheets of nori seaweed strips (optional)
- Sriracha or spicy mayo for serving (optional)
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Directions
- 1
Rinse the sushi rice with cold water until the water is clear (about 3-4 rinses). Cook according to the package instructions or in a pot with 360ml of water: bring to a boil, cover, and cook over very low heat for 12 minutes, then let rest for 10 minutes off the heat.
- 2
While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl. Transfer the cooked rice to a large bowl, pour the vinegar mixture over it, and gently mix with a wooden spatula while fanning the rice to make it shine. Let it cool.
- 3
Prepare the marinade: in a medium bowl, whisk together the soy sauce, sesame oil, honey, grated ginger, and garlic until smooth.
- 4
Cut the tuna and salmon into regular 2 cm cubes. Add the fish to the marinade, mix gently to coat each piece evenly. Let it marinate in the refrigerator for 10 to 15 minutes maximum - do not exceed this time to preserve the texture of the raw fish.
- 5
Prepare the toppings: slice the avocado and drizzle with a squeeze of lemon juice to prevent oxidation. Thinly slice the green onions. Slice the cucumber.
- 6
Assemble the bowls: divide the cooled sushi rice among 4 bowls. Arrange the marinated fish cubes, avocado slices, edamame, cucumber slices on top of the rice.
- 7
Drizzle the remaining marinade over the entire bowl. Sprinkle with white and black sesame seeds, green onions, and nori seaweed strips. Serve immediately with sriracha or spicy mayo on the side.
💡 Chef's Tip
The key to a successful poke bowl lies in the quality of the fish: buy it from a trusted fishmonger specifying that it will be consumed raw (sashimi grade). For perfectly nacred and sticky rice, never skip the rinsing step and strictly follow the resting time covered - it's the residual steam that finishes cooking and gives this characteristic texture of Japanese bowls.
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