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Tuna and Salmon Poke Bowl

Print Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 2 people
Course: Main Course
Ingredients Method

Ingredients
  

Rice
  • 1 cup sushi rice (uncooked)
  • 1-2 Tbsps seasoned rice wine vinegar
Salmon
  • 60-110 g sushi grade salmon (cut into 1cm pieces)
  • 1/2 tsp chilli oil (can substitute with hot sauce, sambal olek, or sriracha)
  • 1/2 tsp fresh lemon juice (approx 1/8 of a lemon)
  • 1/2 tsp seasoned rice wine vinegar
Tuna
  • 60-110 g sushi grade tuna (cut into 1cm pieces)
  • 1 tsp soy sauce
  • 1 tsp wasabi paste
Bowl
  • 3 mini english cucumbers (cut into bite-sized pieces)
  • 1/4 cup chopped savoy cabbage
  • 2 Tbsps fresh cilantro (chopped)
  • 1 Tbsp pickled ginger
  • 1/2 sheet roasted nori (cut into matchstick-sized pieces)
  • 1/2 cup edamame beans
  • salt (to taste)

Method
 

Rice
  1. Cook the sushi rice according to package instructions. Once cooked, sprinkle 1-2 Tbsps rice wine vinegar, mixing in and fanning the rice to cool. Once cool, place in two serving bowls. 
Salmon
  1. In a small mixing dish, mix 1/2 tsp chilli oil or hot sauce, 1/2 teaspoon vinegar and lemon juice, then toss the salmon in this mix, sprinkling with a pinch of salt. Place salmon on rice in bowls. (Stack over one part of the bowl, do not spread.)
Tuna
  1. Mix wasabi and 1 teaspoon soy in a small mixing dish, then toss tuna pieces in this mix, spoon out into rice in bowls, next to the salmon, allowing excess soy to fall back into small dish. Discard excess soy.
Bowls
  1. Arrange the rest of the ingredients around the fish on the rice: cabbage, cucumbers, ginger, nori, edamame, cilantro. Whisk together 2 tablespoons soy, 2 teaspoons vinegar, olive oil, sesame oil, and 1/2 tsp chilli oil or hot sauce. Drizzle the bowls with the dressing. Serve.