Ingredients
1/2 lb sushi-grade ahi tuna or salmon, cubed
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp rice vinegar
1/2 tsp sriracha (optional)
1 cup cooked sushi rice or mixed greens
1/4 cup shredded carrots
1/4 cup cucumber, diced
1/4 cup edamame
1/4 avocado, sliced
1 tbsp green onion, chopped
1 tsp sesame seeds
Optional toppings: pickled ginger, seaweed salad, spicy mayo
Instructions
1. In a bowl, mix soy sauce, sesame oil, vinegar, and sriracha.
2. Add cubed fish and gently toss to coat. Marinate for 10–15 minutes in the fridge.
3. Prepare base: divide rice or greens between bowls.
4. Arrange carrots, cucumber, edamame, and avocado over base.
5. Top with marinated fish and drizzle leftover marinade.
6. Garnish with green onion and sesame seeds.
7. Add optional toppings and serve immediately.
Notes
Swap fish for tofu, cooked shrimp, or crab for a non-raw option.
For meal prep, store toppings separately and assemble when ready.
Use seasoned sushi rice with rice vinegar, sugar, and salt for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Bowl, Lunch
- Method: No-Cook, Marinated
- Cuisine: Hawaiian, Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 45mg
Keywords: poke bowl recipe, healthy tuna poke, customizable poke salad, easy salmon poke bowl