Easy Poke Bowls at Home

above image of two poke bowls surrounded by toppings.

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4.67 from 3 votes

Prep Time20

Cook Time10

Total Time30

Servings:

Author: Lexi

Ingredients

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

Toppings:

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

Instructions

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!
Make the sticky rice: Rinse your rice. Place in the insert of your Instant Pot. Add water, salt, and vinegar. Toss and close the lid. Set the valve to sealing. Set manual to 9 minutes. Quick release and mix.
Chop all garnishes and set side. Assemble and enjoy.

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.

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