Tuna and Salmon Poke Bowls

Prep: 15 minutes Cook: 15 minutes Total: 30 minutes Yields: 4 servings
Delicious shoyu marinated tuna and salmon that can be served as an appetizer with wonton crisps, rice crackers, or even in a rice bowl with additional toppings!
Tuna and salmon rice bowl


Shoyu Poke Marinade

  • ¼ cup soy sauce gluten-free version optional
  • 1 teaspoon chili sesame oil
  • ¼ cup green onions chopped
  • ¼ cup yellow onion chopped
  • 1 teaspoon fresh ginger grated
  • 1 small garlic clove grated (optional)
  • ½ chili pepper cored, seeded and diced (optional)
  • 2 teaspoon toasted sesame seeds
  • coarse ground sea salt to taste

Fresh Fish

  • ½ pound fresh Albacore or Ahi tuna cut into bite-size pieces
  • ½ pound fresh Sockeye or Atlantic salmon cut into bite sized pieces


  • carrots thinly sliced
  • cucumber thinly sliced
  • daikon thinly sliced
  • seaweed salad
  • edamame
  • avocado diced
  • sprouts
  • nori
  • pickled ginger
  • furikake
  • tobiko



Add all of the marinade ingredients to a large bowl.


Add the fish and mix lightly.


Cover and refrigerate for up to 2 hours before serving.


To serve, layer the bowl with a bed of rice, add the poke mixture, and any of your desired toppings.



Recipe Notes

Recipe from https://emicooks.com/tuna-and-salmon-poke-bowls/