Spicy Tuna and Salmon Poke Bowls
Serves 2 · Prep: 25 minutes · Cook: 20 minutes · Total: about 45 minutes
There's nothing like cool tuna and salmon, creamy avocado, and crisp marinated cucumbers over warm rice. This version uses a mellow spicy sesame sauce rather than a sharp, ponzu-heavy dressing.
Ingredients
Rice
- 1 cup Japanese short-grain rice
- Water according to package directions
- 2 teaspoons rice vinegar
- 1 teaspoon sugar
- ¼ teaspoon kosher salt
Marinated cucumbers
- 2 Persian cucumbers, thinly sliced
- 2 teaspoons rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon honey or sugar
- ½ teaspoon toasted sesame oil
Tuna and salmon
- 5 ounces ahi or yellowfin tuna intended for raw preparation
- 5 ounces salmon intended for raw preparation
- 1 tablespoon Kewpie mayonnaise or regular mayonnaise
- 2 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 to 2 teaspoons sriracha
- 1 teaspoon honey
Sesame sauce
- 1½ tablespoons soy sauce
- 1 tablespoon Kewpie mayonnaise or regular mayonnaise
- 2 teaspoons honey
- 1½ teaspoons toasted sesame oil
- 1 teaspoon sriracha
- 1 to 2 tablespoons water
Toppings
- 1 large avocado, diced
- 4 ounces sugar snap peas
- 3 scallions, thinly sliced
- 1 to 2 tablespoons pickled ginger
- Furikake or toasted sesame seeds
Instructions
- 1
Cook the rice
Rinse the rice under cold water until the water runs mostly clear. Cook according to the package directions, then let it rest, covered, for 10 minutes.
- 2
Season the rice
Mix the rice vinegar, sugar, and salt. Gently fold the mixture into the hot rice and let the rice cool until warm.
- 3
Marinate the cucumbers
Toss the cucumbers with the rice vinegar, soy sauce, honey, and sesame oil. Let them sit for 10 to 15 minutes, then drain off most of the marinade before adding them to the bowls.
- 4
Prepare the snap peas
Bring a small pot of water to a boil. Add the snap peas and cook for 45 seconds. Drain and rinse them under cold water, then pat dry and slice diagonally. For a firmer crunch, you can skip blanching and serve them raw.
- 5
Make the sesame sauce
Whisk together the soy sauce, mayonnaise, honey, sesame oil, sriracha, and 1 tablespoon water. Add more water as needed until the sauce is creamy but easy to drizzle.
- 6
Prepare the fish
Pat the tuna and salmon dry, then cut them into roughly ¾-inch cubes.
- 7
Dress the fish
In a medium bowl, mix the mayonnaise, soy sauce, sesame oil, sriracha, and honey. Add the fish and fold gently until evenly coated. Dress the fish immediately before serving rather than letting it marinate.
- 8
Assemble
Divide the warm rice between two wide bowls. Arrange the tuna and salmon, avocado, marinated cucumbers, and snap peas over the rice. Add the scallions and pickled ginger. Drizzle with the sesame sauce and finish with furikake or toasted sesame seeds.
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