Poke Bowl

Name: Poke Bowl
Ingredients: 2 tbsp soy sauce; 1/2 tbsp yuzukosho (Japanese citrus-chilli paste); 2 tsp sesame oil; 2 tsp sesame seeds, toasted; 1 tsp ginger, finely grated; 400g salmon fillets, sashimi quality, diced; 350g sushi rice; 500ml water; 3 tbsp rice vinegar; 15g sugar; 1 tsp salt; 125 g wakame salad; 200 g cucumbers, sliced; 1 avocado, sliced; 1/2 mango, cubed

By admin 2/28/2026

A Hawaiian dish featuring marinated raw fish over sushi rice. Yuzu kosho is a hot, pasty condiment with a citrus flavor traditionally used in Japanese cuisine. Total time: 2 hours, Active time: 1 hour. Lactose-free.

Ingredients

Scale:

Units:

2 tbsp soy sauce
1/2 tbsp yuzukosho (Japanese citrus-chilli paste)
2 tsp sesame oil
2 tsp sesame seeds, toasted
1 tsp ginger, finely grated
400g salmon fillets, sashimi quality, diced
350g sushi rice
500ml water
3 tbsp rice vinegar
15g sugar
1 tsp salt
125 g wakame salad
200 g cucumbers, sliced
1 avocado, sliced
1/2 mango, cubed

Instructions

**Marinate the fish:** Combine soy sauce with remaining marinade ingredients through ginger. Add salmon, mix, cover, and refrigerate minimum 30 minutes.
**Prepare rice:** Rinse rice until water runs clear. Cook with water approximately 15 minutes. Bring to boil uncovered, reduce heat until water evaporates. Cover on low heat 10 minutes. Warm rice vinegar with sugar and salt; drizzle over rice, separate with fork, cool.
**Assemble:** Spoon rice into bowls. Top with wakame salad, cucumber, avocado, mango, and marinated salmon.