Salmon and Tuna Poke Bowl

Name: Delicious Salmon and Tuna Poke Bowl Recipe | Quick and Easy
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Ingredients: - 300g sushi-grade salmon; - 300g sushi-grade tuna; - 150g imitation crab; - Handful edamame; - 1 mango ripe and diced; - 1 avocado ripe and diced; - 2 Persian cucumbers sliced; - 2 sheets seaweed cut thin; - Handful fried and crispy onion; - 2 tbsp soy sauce; - 1 tbsp rice vinegar; - 1 tsp fresh ginger grated; - 1 tsp honey; - 1/2 tsp sesame seeds; - 1/2 tsp hot pepper oil (optional); - 3 tbsp mayo; - 2 tsp sriracha (adjust as needed); - 1 cup Calrose rice; - 1 tsp rice vinegar; - 1 tsp sugar

by Nour Kay

3 Bowls

35 min

If you are looking for a last minute dinner idea, make this quick, healthy, and tasty poke bowl. If you're confused like me, have a mix of fish: Salmon, tuna, and Crab meat. This fresh bowl with exotic flavors will take you back to those sunny summer days

Tip: for this type of meals I recommend you have your mise en place ready to make the process faster and more efficient

Disclaimer: There might be a lot of ingredients listed below but it’s just a matter of assembling them, quick and easy. Also, toppings are optional and you can pick and choose what you like.

Salmon and Tuna Poke Bowl

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Recipe details

Yield 3 Bowls
Time spent: Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min

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Ingredients

For the Poke

- 300g sushi-grade salmon
- 300g sushi-grade tuna
- 150g imitation crab
- Handful edamame
- 1 mango ripe and diced
- 1 avocado ripe and diced
- 2 Persian cucumbers sliced
- 2 sheets seaweed cut thin
- Handful fried and crispy onion

For the Fish Marinade

- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp fresh ginger grated
- 1 tsp honey
- 1/2 tsp sesame seeds
- 1/2 tsp hot pepper oil (optional)

For the Sriracha Mayo

- 3 tbsp mayo
- 2 tsp sriracha (adjust as needed)

For the Rice Base

- 1 cup Calrose rice
- 1 tsp rice vinegar
- 1 tsp sugar

Instructions

- Mix fish marinade ingredients and marinate fish for 5 min
- Cook rice (2:1 water to rice ratio), once done, mix rice vinegar with sugar and coat rice
- Prepare your bowl:
- First layer: rice
- Add fish and other vegetables
- Top with seaweed and crispy onions
- Drizzle with sriracha mayo

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