Poke Bowl with Marinated Fish

The first time I had a poke bowl was at a tiny lunch spot in LA where the line wrapped around the block. I watched them assemble these colorful mountains of food and wondered how something so beautiful could also be lunch. Now I make them at home whenever I need that same energy—fresh, vibrant, and somehow lighter than anything else I eat all week.

Last summer my friend Sarah came over and we turned my kitchen into an assembly line, chopping vegetables while the rice steamed away on the stove. She insisted on adding extra pickled ginger, which I was skeptical about until that first bite. Now I always keep an extra jar in the fridge just for these bowls.

Ingredients

• Sushi-grade salmon or tuna: This is the star of the show, so buy the best quality your fishmonger recommends and keep it ice-cold until you marinate it
• Soy sauce: The foundation of both the fish marinade and the finished bowl—use a good quality one for deeper flavor
• Sesame oil: Just a tablespoon adds that nutty richness that makes restaurant poke bowls taste so luxurious
• Fresh ginger: Grating it yourself makes a huge difference compared to paste—look for smooth skin and firm flesh
• Sushi rice: Short-grain rice has that perfect sticky texture that holds everything together, though I've used brown rice in a pinch
• Rice vinegar: Essential for seasoning the rice and balancing the rich fish and creamy avocado
• Avocado: Ripe but still firm is best—it should yield slightly to gentle pressure without feeling mushy
• Cucumber and carrots: These provide that satisfying crunch that contrasts beautifully with the tender fish
• Edamame: Protein-packed and already seasoned, they add little bursts of savory flavor throughout
• Spicy mayo: Mix your own with mayonnaise and sriracha so you can control exactly how much heat you want

Instructions

Cook the perfect rice base:

Rinse your rice until the water runs clear—this step makes all the difference for that restaurant-quality texture. Simmer it covered, then let it steam undisturbed for 10 minutes before seasoning with the vinegar mixture.

Marinate the fish:

Whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, and sesame seeds, then gently fold in your diced fish. Let it sit in the refrigerator for just 10 to 15 minutes—any longer and the acid starts to change the texture.

Prep all your toppings:

Slice your vegetables while the fish marinates, keeping everything in separate little piles. Having everything ready before you assemble makes the final step feel effortless instead of rushed.

Build your bowl:

Start with a bed of warm rice, then arrange your marinated fish and vegetables in sections rather than mixing everything together. This way you get a little bit of everything in each bite.

Finish with sauces:

Drizzle spicy mayo and extra soy sauce over the top right before serving. The sauces should be the final touch that ties all the flavors together.

Save

My partner now requests these for Friday dinner almost every week, and I love watching everyone customize their own bowl with more or less spicy mayo. Theres something about the interactive nature of building your own perfect bite that turns a simple dinner into an occasion.

Making It Yours

The beauty of poke bowls is how easily they adapt to whatever you have on hand. Sometimes I swap in mango for sweetness when pineapple is looking especially good at the market.

Best Fish Options

Salmon and tuna are classics, but Ive also made incredible versions with hamachi or even cooked shrimp. The key is keeping your proteins in bite-sized pieces that are easy to scoop up with rice.

Sauce Variations

Beyond spicy mayo, try ponzu sauce for citrus brightness or a simple yuzu kosho blend if you can find it at an Asian market. I keep three or four small sauce dishes on the table so everyone can mix and match.

• Double the spicy mayo recipe if you're serving heat lovers
• Squeeze fresh lime over the whole bowl right before eating for brightness
• Extra sesame seeds at the end add satisfying crunch

Save

These bowls have become my go-to for dinner parties because they look impressive but let me actually spend time with my guests instead of stuck at the stove.

Recipe FAQs

→ What type of fish works best for poke bowls?

Sushi-grade salmon or tuna are traditional choices. The fish must be fresh and safe to consume raw. You can also use cooked shrimp or marinated tofu as alternatives.

→ Can I make this ahead of time?

Prepare the rice and vegetables in advance, but marinate the fish just before serving to maintain optimal texture. Store components separately and assemble when ready to enjoy.

→ What other toppings can I add?

Mango, pineapple, pickled radishes, crispy shallots, masago, or seaweed salad make excellent additions. Customize based on seasonal availability and personal preference.

→ Is there a vegetarian option?

Substitute the fish with marinated tofu or tempeh cubes. Use the same marinade and adjust pressing time for the tofu to achieve better absorption of flavors.

→ How do I store leftovers?

Keep rice, fish, and toppings in separate airtight containers. The rice stays fresh for 2-3 days refrigerated, while the fish is best enjoyed the same day it's prepared.

→ What sauce alternatives work well?

Beyond spicy mayo, try ponzu sauce, eel sauce, or a simple ginger-sesame dressing. Each adds a unique flavor profile that complements the fresh ingredients.