Poke Bowl Salmon Tuna (Print Version)

A vibrant bowl with fresh salmon or tuna, crisp greens, avocado, and a tangy soy-ginger dressing.

# Ingredient List:

→ Fish

01 - 14 oz sushi-grade salmon or tuna, diced into ½ inch cubes

→ Marinade

02 - 2 tbsp soy sauce (gluten-free if required)
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp freshly grated ginger
06 - 1 tsp honey or maple syrup
07 - 1 small garlic clove, minced

→ Greens & Salad Base

08 - 4 cups mixed salad greens (romaine, baby spinach, arugula)
09 - 1 medium cucumber, thinly sliced
10 - 1 large avocado, sliced
11 - 2 small carrots, julienned
12 - 1 cup cooked and cooled sushi rice or brown rice (optional)

→ Toppings

13 - 2 tbsp toasted sesame seeds
14 - 2 tbsp sliced scallions
15 - 1 sheet nori, cut into thin strips
16 - Pickled ginger, for serving
17 - 1 small red chili, sliced (optional)

# Recipe Steps:

01 - Whisk together soy sauce, sesame oil, rice vinegar, grated ginger, honey, and minced garlic in a bowl.
02 - Add the diced salmon or tuna to the marinade, toss gently to coat, cover and refrigerate for at least 10 minutes.
03 - Distribute salad greens, cucumber, avocado, carrots, and rice if using evenly into individual serving bowls.
04 - Spoon the marinated fish and remaining marinade over the salad base in each bowl.
05 - Top each bowl with toasted sesame seeds, sliced scallions, nori strips, pickled ginger, and sliced chili if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It tastes impressively fresh and fancy but takes barely twenty minutes from start to bowl.
  • Every element is customizable, so it adapts to whatever's in your crisper drawer and your mood that day.
  • The soy-ginger marinade is so good you'll find yourself using it on other things all summer.
02 -
  • Never skip the fish quality check—ask your fishmonger directly if it's sushi-grade, and if they hesitate, go elsewhere or cook the fish instead.
  • The marinade will loosen up as it sits; this is exactly what you want, and it becomes part of the dressing, so don't drain it off.
03 -
  • The difference between good and great poke is in the knife work—clean, confident cuts matter more than precision, so take your time and keep your knife sharp.
  • Taste your marinade before the fish goes in and after it's marinated; sometimes a tiny pinch more salt or a squeeze of fresh lime transforms the whole thing.
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