Poke Bowl with Marinated Fish

The first time I had poke bowl was at this tiny lunch spot in Seattle where the line wrapped around the block but moved impossibly fast. I watched them build these colorful towers over rice like they were creating art, and when I finally took my first bite, something clicked. The contrast between that cold, marinated fish and warm vinegared rice, the crunch of cucumber, the creaminess of avocado, all hitting at once, I actually stopped mid-conversation. Now I make these at home whenever I need something that feels like a treat but comes together in under an hour.

Last summer my partner and I made these for a dinner party and set out all the toppings in separate bowls on the table. Our friends went quiet for the first five minutes, just building their bowls and trying different combinations. Someone said they felt like they were at a build your own poke bar and we all laughed with our mouths full. Watching everyone customize their perfect bite made the whole evening feel relaxed and special.

Ingredients

• Sushi grade salmon or tuna: This is the heart of the dish so splurge on the freshest fish you can find from a trusted source
• Sushi rice: Short grain rice becomes sticky and slightly sweet when seasoned properly, creating the perfect foundation
• Rice vinegar: Essential for both the fish marinade and seasoning the cooked rice to achieve that authentic flavor
• Sesame oil: A little goes a long way and adds this beautiful nutty richness that ties everything together
• Fresh ginger: Grating it yourself makes such a difference compared to paste from a jar
• Avocado: Choose one that gives slightly to pressure but isnt mushy for perfect slices
• English cucumber: Fewer seeds and sweeter than regular cucumbers, plus no need to peel them
• Edamame: These little soybeans add protein and a satisfying pop between bites
• Sriracha: Mixed into mayonnaise it creates this spicy creamy element that people fight over
• Nori: Cutting it into thin strips adds those ocean notes and a nice crunch

Instructions

Cook the perfect rice:

Rinse your sushi rice until the water runs completely clear, then combine it with water in a saucepan and bring to a rolling boil. Cover tightly, reduce heat to low, and let it simmer gently for 15 minutes until all water is absorbed. Remove from heat and let it steam for 10 minutes undisturbed, then fold in the seasoned vinegar mixture while the rice is still warm.

Marinate the fish:

Whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, and sesame seeds in a bowl until the honey dissolves completely. Gently toss the diced fish in the marinade and refrigerate for 10 to 15 minutes, turning once halfway through.

Prep all your toppings:

Slice your avocado just before serving to prevent browning, and thinly slice the cucumber, carrots, radishes, and spring onions so they are ready to arrange. If your edamame is frozen, give it a quick boil or steam until tender.

Build your bowls:

Divide the seasoned rice among four bowls and arrange the marinated fish, vegetables, and toppings in sections on top. Think about creating a beautiful arrangement with different colors and textures in each section.

Finish with sauce and serve:

Drizzle spicy mayo and extra soy sauce over each bowl, then add pickled ginger, lime wedges, and microgreens if you are using them. Serve immediately while the fish is still cold and the rice is slightly warm.

Save

My friend Sarah made these for us after she returned from Hawaii and said she learned that the secret is in the arrangement. She spent extra time making each bowl look beautiful and told us that in Hawaiian culture, presentation matters as much as taste. We sat around her table eating slowly and talking about travel, and I remember thinking this is what summer eating should always feel like.

Choosing The Best Fish

Look for fish labeled sushi grade or sashimi grade, which means it has been handled and frozen properly to kill parasites. Build a relationship with a fishmonger who knows their sourcing and do not be afraid to ask when the fish arrived. The flesh should be firm to the touch with no strong fishy smell, and the color should be vibrant and bright. If something seems off, trust your instincts and choose something else.

Rice That Makes The Bowl

Short grain rice contains more starch than long grain varieties, which creates that characteristic sticky texture needed for poke bowls. Rinsing until the water runs clear removes excess starch that would make the rice gummy instead of tender. The seasoning mixture should be folded in while the rice is still warm so it absorbs evenly, but let it cool slightly so it does not make the other toppings soggy.

Customizing Your Bowl

Once you have the basic structure down, these bowls become a canvas for whatever you love. Try adding mango for sweetness, pickled carrots for tang, or crushed macadamia nuts for crunch. Some people love a drizzle of eel sauce or a sprinkle of furikake seasoning on top.

• Leftover marinade makes a fantastic dressing for a side salad the next day
• Prepare all your toppings in the morning for super quick dinner assembly
• Warm rice makes everything taste better, so do not skip that step

Save

These bowls have become my go to for nights when I want something fresh but satisfying, and I love how they make dinner feel like an occasion even on a random Tuesday.

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 high-quality since it's served raw. Look for fish specifically labeled "sushi-grade" or "sashimi-grade" from a trusted fishmonger or Asian market.

→ Can I make this ahead of time?

Prepare the rice and vegetables up to a day in advance. Store them separately in airtight containers in the refrigerator. Marinate the fish just before serving—more than 30 minutes can make the texture mushy. Assemble bowls immediately before eating.

→ What substitutions work for dietary restrictions?

For vegetarian versions, use marinated tofu or tempeh in place of fish. Swap soy sauce for coconut aminos to make it soy-free. Omit spicy mayo or use vegan mayonnaise for egg-free options. The base and vegetables stay the same.

→ How do I know if fish is sushi-grade?

Sushi-grade fish has been frozen at specific temperatures to kill parasites. Purchase from reputable sources that clearly label their fish as sushi-grade. When in doubt, ask your fishmonger directly. Never use regular fresh fish for raw preparations.

→ What other toppings can I add?

Mango, pineapple, or papaya add sweetness. Seaweed salad, pickled vegetables, or crispy onions bring extra crunch. Macadamia nuts or crushed wasabi peas offer texture. Hot sauce, eel sauce, or ponzu provide alternative finishing flavors.

→ Is short-grain rice necessary?

Short-grain or sushi rice is traditional—the starch creates sticky grains that hold together when eating. Medium-grain rice works well too. Long-grain varieties like jasmine or basmati lack the proper texture and won't bind properly.