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Fresh DIY Salmon Poke Bowls

Make your own poke bowls with all the customizable toppings!
Prep Time30 minutes
To cook rice45 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Asian
Keyword: poke, poke bowl, rice
Servings: 4 people
Author: Ume

Ingredients

  • 1 pound sashimi-grade salmon or tuna

Sushi rice

  • 6 cups short grain rice cooked
  • ¼ cup unseasoned rice vinegar warmed
  • 3 teaspoons granulated sugar
  • ¾ teaspoon salt

Sesame-soy sauce for fish

  • 3 tablespoons soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon granulated sugar
  • ¼ teaspoon ground ginger
  • ¼ teaspoon wasabi paste optional

Crab salad

  • 8 ounces imitation crab meat shredded
  • ⅓ cup mayonnaise

Sriracha mayo

  • ½ cup mayonnaise
  • 2 tablespoons Sriracha

Topping Ideas

  • cucumber chopped
  • green onion chopped
  • avocado cubed
  • furikake
  • jalapeno chopped
  • fish roe
  • edamame
  • tofu cubed
  • egg sliced or chopped
  • fresh greens
  • seaweed salad

Instructions

Make the sushi rice

  • Heat the rice vinegar in the microwave in 30-second intervals until warmed. This will help to dissolve the salt and sugar. Once heated, add in the sugar and salt and mix well.
  • Put the cooked rice into a large mixing bowl. Drizzle the sushi vinegar over the rice. With a rice paddle or spatula, fold the the rice until the vinegar is combined with the rice. As you mix, the liquid will coat the rice and get absorbed.
  • Cover the rice and let it cool to room temperature.

Make the sesame-soy sauce

  • In a medium bowl, combine all of the sauce ingredients and mix well. Add in the cubed salmon or fresh fish and stir well. Cover and refrigerate the fish until you are ready to assemble your bowls.

Make the crab salad

  • Combine the shredded crab and mayonnaise in a small bowl. Mix well until combined. Cover and refrigerate until you are ready to assemble your bowls.

Make the Sriracha mayo

  • In a small bowl, combine mayonnaise and Sriracha sauce. Mix well. Add in water a teaspoon at a time if you would like thinner sauce.

Assemble the bowls

  • Put about 1 cup of sushi rice in a bowl. Top with fish, crab, and any of the other toppings of your choice.

Notes

Since these bowls use sashimi-grade fish, it is recommended all the fish is consumed within 1 day.