Sara's Quick Poke Bowl

cuisine Hawaiian
difficulty Simple
season Year Round
serves 4


1 pound sushi grade Ahi tuna or salmon, 1/2” dice 1/4 cup soy sauce 1 teaspoon rice vinegar 1 1/2 teaspoons sesame oil 1/3 cup scallions, thinly sliced 3/4 teaspoon shichimi togarashi or red pepper flakes 2 cups sushi rice, rinse until water runs clear and drain Sesame seeds Cucumber, 1/2” dice Avocado, 1/2” dice Wasabi peas, optional Lime wedges, optional


  1. In a glass bowl, mix the soy sauce, rice vinegar, sesame oil, scallions, and shichimi togarashi in a bowl. Add the cubed fish and marinate for 30 minutes.
  2. Add the rice and 3 cups of water to a medium pot. Bring to a boil, lower heat to simmer, and cover the pot. Cook for 20 minutes.
  3. Remove the pot from the heat, remove the lid, and let the rice cool to room temperature.
  4. Divide the rice among 4 bowls. Top the center of the rice with 1/4 of the marinaded fish.
  5. Arrange the cucumber, avocado, and wasabi peas around the perimeter bowl in distinct piles.
  6. Finish plating by sprinkling the fish with the sesame seeds, a bit more togarashi, and a few scallions. Put a small wedge of lime on top and serve immediately.