Save to Pinterest There's something about assembling a poke bowl that feels more like creating art than cooking. One afternoon, after a friend raved about a poke place she'd discovered, I decided to attempt it at home with whatever sushi-grade salmon I could find. The moment I tasted that first bite—the silky fish, the snap of cucumber, the way the marinade had soaked everything in just the right amount of salty-sweet—I realized this wasn't just a salad. It was a whole mood captured in a bowl.
I made this for my partner on a random Tuesday, and they said it tasted like we'd somehow captured the feeling of being on vacation. That's when I knew the recipe had to stay in rotation—not just because it's delicious, but because it reminds us both that good meals don't always require hours at the stove.
Ingredients
- Sushi-grade salmon or tuna (400 g / 14 oz), cut into 1 cm cubes: Always source from a trusted fishmonger who labels it as sushi-grade, and ask when it was received—freshness is everything here.
- Soy sauce (2 tbsp): Use tamari if you need it gluten-free; the umami depth is what makes the marinade sing.
- Sesame oil (1 tbsp): Don't skimp on quality, and resist using the refined kind—toasted sesame oil has the flavor that makes people ask what your secret is.
- Rice vinegar (1 tbsp): This gentle acidity keeps the marinade bright without overpowering the delicate fish.
- Freshly grated ginger (1 tsp): Microplane it fresh every time; bottled ginger won't give you that alive, peppery bite.
- Honey or maple syrup (1 tsp): A touch of sweetness balances the salt and heat, rounding out the flavor.
- Garlic clove (1 small), finely minced: Just a whisper of garlic prevents the marinade from being one-dimensional.
- Mixed salad greens (120 g / 4 cups): Choose a mix that includes at least one peppery green like arugula or mustard greens for complexity.
- Cucumber (1 medium), thinly sliced: The cucumber is your crunch and your palate cleanser—don't skip it even if you think you will.
- Avocado (1 large), sliced: Add this just before serving, or toss it in a tiny bit of lime juice to keep it from browning.
- Carrots (2 small), julienned: Raw carrots add sweetness and that satisfying raw crunch that keeps every bite interesting.
- Cooked and cooled sushi rice or brown rice (120 g / 1 cup): Optional, but it transforms this from a salad into a complete meal.
- Toasted sesame seeds (2 tbsp): Toast them yourself if you have time—the difference between pre-toasted and fresh-toasted is noticeable and worth it.
- Sliced scallions (2 tbsp): The green parts especially add a fresh, onion-y brightness that lifts the whole bowl.
- Nori sheets, cut into thin strips (1 sheet): This adds that authentic sushi flavor and a hint of the sea.
- Pickled ginger, to serve: A small pile on the side gives you little flavor bursts between bites.
- Red chili (1 small), sliced (optional): A touch of heat at the end wakes everything up if your palate needs it.
Instructions
- Make the marinade:
- Whisk together the soy sauce, sesame oil, rice vinegar, grated ginger, honey, and minced garlic in a bowl until the honey dissolves and everything is glossy. Smell it—that's the scent that means you're on the right track.
- Marinate the fish:
- Add your cubed salmon or tuna to the marinade and gently toss until each piece is coated. Refrigerate for at least 10 minutes while you prepare everything else; this time lets the flavors sink in without cooking the delicate fish.
- Build your base:
- Arrange the salad greens, cucumber slices, avocado, carrots, and cooked rice (if using) in individual bowls or on a large platter, creating little nests for the fish.
- Crown with marinated fish:
- Spoon the marinated salmon or tuna over the salad, making sure to include some of that flavorful marinade from the bottom of the bowl.
- Finish with toppings:
- Scatter the toasted sesame seeds, scallions, and nori strips across the top, add a small pile of pickled ginger to the side, and finish with red chili slices if you're feeling bold.
- Serve immediately:
- Don't wait once it's assembled—the contrast between the chilled fish and crisp vegetables is best enjoyed right away.
Save to Pinterest The first time someone closed their eyes and smiled after their first bite, I understood why this dish has become such a staple in my kitchen. It's not fancy in the way that requires training, but it feels indulgent and calm in equal measure.
Why Fresh Fish Matters Here
This dish lives or dies on the quality of your protein. Unlike cooked fish where you can mask imperfections, raw fish is honest—there's nowhere for staleness to hide. Build a relationship with your fishmonger if you can; they'll tell you which days the good stuff arrives and hold premium sushi-grade fish for regulars. The texture should be firm and slightly glossy, never mushy or gray. If something feels off, trust that instinct and choose something else or save the recipe for another day.
The Marinade Is Everything
What makes a poke bowl sing is that equilibrium between salty, sweet, tangy, and umami. The soy sauce and sesame oil do the heavy lifting, but the rice vinegar keeps it from feeling heavy, and the ginger and garlic add complexity that keeps your palate interested. I've made this with slight tweaks—sometimes more ginger when I'm feeling under the weather, sometimes extra honey if the soy sauce was particularly aggressive. The beauty is in the balance, not rigid adherence to exact measurements. Taste as you go, and adjust to what feels right in your mouth.
- Make the marinade at least 10 minutes before serving so the flavors have time to meld.
- If you prefer a deeper, richer flavor, let the fish marinate for up to 30 minutes instead of 10.
- You can double the marinade recipe and keep it in the fridge for up to a week to use with fresh fish whenever you want.
Customizing Without Losing the Soul
The beauty of a poke bowl is that it's naturally flexible. In summer, I add edamame and extra cucumber. In winter, when avocados aren't great, I've topped it with marinated mushrooms instead. For vegetarian friends, I've made the exact same marinade with pressed and cubed tofu, and it works beautifully—the marinade does all the heavy lifting of flavor. Brown rice instead of sushi rice? Absolutely. Arugula-only base instead of mixed greens? That works too. The only non-negotiable is the fresh, properly marinated protein and that aromatic marinade.
- Radishes add a peppery crunch if you want more bite than cucumber alone.
- Cucumber noodles (zoodles) can replace or supplement the rice if you're looking for fewer carbs.
- A squeeze of lime over the whole thing at the very end adds brightness without changing the flavor profile.
Save to Pinterest This bowl has become my answer to when I want to eat something that feels special but doesn't demand hours in the kitchen. It's the kind of meal that reminds you that simplicity, when done with intention, is its own kind of luxury.
Common Recipe Questions
- → What type of fish works best in this dish?
Fresh, sushi-grade salmon or tuna cut into small cubes delivers the ideal texture and flavor.
- → Can I substitute the fish for a vegetarian option?
Yes, diced marinated tofu or tempeh can be used as a flavorful substitute for fish.
- → How long should the fish marinate?
Marinate the fish in the soy-ginger mixture for at least 10 minutes to absorb the flavors.
- → Is it necessary to add rice to the bowl?
Rice is optional; sushi rice or brown rice adds substance but the bowl also works well with just greens and toppings.
- → What toppings enhance the flavor and texture?
Toasted sesame seeds, sliced scallions, nori strips, and pickled ginger add flavor contrasts and crunch.