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Tuna and salmon rice bowl

Tuna and Salmon Poke Bowls

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!
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Yields 4 servings
Author Emi

Ingredients

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

Toppings

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

Instructions

  1. Add all of the marinade ingredients to a large bowl.

  2. Add the fish and mix lightly.

  3. Cover and refrigerate for up to 2 hours before serving.

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

  5. Enjoy!

Recipe Notes

  • To make this recipe gluten free, use gluten free soy sauce for the marinade and omit any store-bought seaweed salad as this will most likely contain soy sauce. You can replace the seaweed salad with wakame.