Published:
Apr 15th 2024
by 
Last updated: Dec 21st 2024
Dig into this homemade Poke Sushi Bowl, made with sesame-soy marinated salmon, seasoned sushi rice, and various crispy vegetable toppings.
Enjoy a bowl for brunch, lunch, or dinner for a refreshing and filling meal.
After you make this recipe, you'll have to make our Ahi Poke Bowl and Crab Salad Sushi for more meals that cannot be beaten.
Is poke bowl same as sushi bowl?
Although both are very similar, with both bowls being made from raw fish, vegetables, and sushi rice, the main difference is that in a poke bowl, the fish is diced and marinated in a sweet soy sauce, whereas in a sushi bowl, the fish is sliced and not marinated.
How long is a poke bowl good for?
Since a poke bowl contains raw fish, it's best to consume it fresh, or within the same day it was made.
What does poke bowl taste like?
Poke bowls have fresh, sweet, salty, and spicy flavors, making each bite unique.
How many calories are in a bowl of rice with poke?
There are 560 calories per serving for this poke bowl recipe.
Time & Serves
Ingredients
1 cup Sushi Rice
1 1/2 cups Water
1/4 cup Sushi Vinegar
1 teaspoon Mirin
2 tablespoons Soy Sauce
1 teaspoon Honey
1 tablespoon Toasted Sesame Oil
1/2 teaspoon Sambal
2 tablespoons Rice Wine Vinegar
1/2 teaspoon Pickled Ginger, finely chopped
1/2 pound Salmon Fillet, skinless, cut into medium-sized cubes
1 Cucumber, thinly sliced
2 Radishes, trimmed, thinly sliced
2 ripe Avocados, thinly sliced
1 small Carrot, peeled, cut into matchsticks
1 cup Seaweed Salad
Instructions
Mix the rice and water in a rice cooker, setting it to cook. If you don't have a rice cooker, which is highly recommended for cooking sushi rice, you can use the stovetop method by placing a pot with water on high heat. Once boiling, add the rice, stirring with a fork until it comes up to a boil again. Turn off the heat, place the lid on tightly, and do not remove it for 25–30 minutes until the rice is fully cooked.
Once the rice is cooked, remove the lid and let it sit for 5 minutes before touching it. Place the rice in a baking dish or a wooden sushi rice bowl. Use a rice paddle or spatula to gently scrape and separate the grains of rice while fanning the rice with a plastic lid or plate to help cool it down. Once the rice is cooled slightly and separated, add the sushi vinegar and mirin to the rice, mixing gently. Set the rice aside until ready to assemble.
Whisk all the ingredients in a small mixing bowl, adding the dressing to a serving bowl.
Add the salmon to a mixing bowl, tossing the salmon with two tablespoons of the sesame soy dressing.
Divide the rice into the bottom of 4 bowls.
Divide the salmon into each bowl, adding the remainder of the toppings in a circular pattern on top of the rice.
Drizzle each bowl with sesame soy sauce, adding the remainder in a small bowl and serving it on the side.
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