Poke Bowls

Preparation 20 minutes 2017-08-18T00:20:00+00:00 Cook Time 10 minutes 2017-08-18T00:10:00+00:00 Serves 4     adjust servings


Sticky Rice

  • 2 1/2 cups water
  • 2 cups sushi rice, rinsed until the water comes out clear
  • 3 tablespoons unseasoned rice vinegar
  • 1/2 teaspoon sea salt

Marinade for the Sushi Grade Fish, Cucumber, and Onion

  • 1/2 cup coconut aminos
  • 1 teaspoon fish sauce 
  • 2 teaspoons rice vinegar 
  • 2 teaspoons fresh grated ginger 
  • 2 teaspoons grated garlic
  • 2 teaspoons chili sauce
  • 2 teaspoons toasted sesame oil
  • Optional: pinch chili flakes
  • 1 cucumber, thinly sliced
  • 1 red onion, thinly sliced
  • 1 lb sushi grade salmon or tuna

Spicy Mayo

  • 2 tablespoons good quality mayonnaise 
  • 2 teaspoons Sriracha, more to taste


  • Mango, diced
  • 1 Avocado, thinly sliced
  • 1 tablespoon sesame seeds
  • 1/4 cup toasted Nori, thinly sliced
  • 1/4 cup scallions, thinly sliced
  • 1/4 cup Edamame, steamed or frozen and defrosted
  • Carrots, sliced thin
  • 1 shallot, sliced thin and pan-fried in avocado oil
  • 1 red chili, sliced


  1. In a medium mixing bowl, mix the marinade ingredients until well blended. Pour half the marinade in another small mixing bowl. Add tuna or salmon to one bowl and red onion and cucumber to the other. Mix well so that the fish and vegetables are well coated. Cover each bowl and place in the refrigerator for at least 4 hours. The more both marinate, the more flavorful the poke bowl will be. We recommend marinating these overnight!
  2. Make the sticky rice in an Instant pot: Pour water, salt, and rice vinegar into your instant pot. Whisk until the salt has evaporated. Add in the washed rice. Place the cover on. Press MANUAL and adjust the setting to HIGH PRESSURE for 8 minutes. Allow for natural pressure release for 10 minutes. Carefully remove the lid, fluff with a fork. Grease a bowl with rice vinegar. Pour the rice into the greased bowl and cover with a damp towel until ready to use.
  3. In a small mixing bowl, whisk together mayonnaise and Sriracha. Taste and adjust Sriracha based on how much you like spice. Set aside.
  4. Assemble: Place a generous amount of rice in each serving bowl. Top with salmon or tuna, marinated cucumbers and onions, and the other toppings you desire! Drizzle with spicy mayo, garnish with scallions and sesame seeds and devour. Optional: Use the leftover marinade from the cucumbers as another sauce for your bowl!

Recipe Notes

  • *How to cook sticky rice on the stovetop: Rinse 2 cups of sushi rice until the water comes out clear. Place in a medium saucepan with 2 1/2 cups of water. Cover and bring to a boil over medium-high heat. Once at a boil, remove lid and simmer over medium-low heat until the water has been absorbed, about 20 minutes. Take off heat and cover for 10 minutes. In a small bowl whisk together the rice vinegar and salt until the salt has dissolved. Once the rice has steamed for 10 minutes, remove lid and fluff with a fork. Place in a bowl and pour in the rice vinegar mixture. Using a spatula, carefully mix. Cover with a towel until ready to eat!
  • **How to fry shallots: Place 1/4 cup of avocado oil in a small saucepan. Bring to frying temperature and place in thinly sliced shallots. Let fry until light brown. Using a slotted spoon, gently scoop out the fried shallots and place on a plate lined with a paper towel until cooled.