Poke Bowl Salmon Tuna (Printable)

A lively bowl featuring fresh fish, crunchy greens, and a zesty soy-ginger blend.

# What You Need:

→ Fish

01 - 14 oz sushi-grade salmon or tuna, cut into ½ inch cubes

→ Marinade

02 - 2 tbsp soy sauce (gluten-free if needed)
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp freshly grated ginger
06 - 1 tsp honey or maple syrup
07 - 1 small garlic clove, finely minced

→ Greens & Salad Base

08 - 4 cups mixed salad greens (romaine, baby spinach, arugula)
09 - 1 medium cucumber, thinly sliced
10 - 1 large avocado, sliced
11 - 2 small carrots, julienned
12 - 1 cup cooked and cooled sushi rice or brown rice (optional)

→ Toppings

13 - 2 tbsp toasted sesame seeds
14 - 2 tbsp sliced scallions
15 - 1 sheet nori, cut into thin strips
16 - Pickled ginger, to serve
17 - 1 small red chili, sliced (optional)

# Directions:

01 - Whisk together soy sauce, sesame oil, rice vinegar, grated ginger, honey, and minced garlic in a bowl.
02 - Add cubed salmon or tuna to the marinade, toss gently to coat, cover, and refrigerate for at least 10 minutes.
03 - Arrange mixed greens, cucumber, avocado, carrots, and rice (if using) evenly in individual serving bowls.
04 - Spoon the marinated fish and any remaining marinade over the salad base.
05 - Top each bowl with toasted sesame seeds, scallions, nori strips, pickled ginger, and sliced chili as desired; serve immediately.

# Expert Advice:

01 -
  • Ready in under 20 minutes, which means you can satisfy a craving for something restaurant-quality without the wait or the cost.
  • The soy-ginger marinade tastes like a secret, bright and bold without overwhelming the delicate fish.
  • It looks stunning in a bowl, so you'll actually feel proud serving it, even if you made it on a random weeknight.
02 -
  • The fish quality cannot be compromised, so buy it the day you plan to eat it and keep it cold; if you're even slightly unsure about freshness, don't use it.
  • Don't marinate the fish for more than 30 minutes or the acid in the vinegar will start to cook it, which sounds nice until it becomes mushy and loses its silky texture.
03 -
  • Keep a sharp knife and practice your cubing technique; uniform pieces cook and marinate evenly and look more professional.
  • Assemble the bowls in the order you'll eat them, because the longer a bowl sits, the greens wilt and the avocado browns, so speed matters here.
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