Ingredients
Scale
Poke Bowl
- 2–3 Cups Sushi Rice (cooked, at room temperature)
- 1/4 pound sushi-grade Tuna
- 1/4 pound sushi-grade salmon
Sauce
- 2 Tablespoons Soy Sauce
- 1 Teaspoon Rice Wine Vinegar
- 1/2 Teaspoon Ponzu (or sub with fresh lime juice and more soy sauce)
- 1/2 Teaspoon Sesame Oil
Toppings
- Avocado slices
- Black sesame seeds
- Seaweed salad
- Scallions (green ends thinly sliced)
Instructions
- Cut fish into cubes.
- Combine sauce ingredients and add fish to coat. Marinate for 10 minutes.
- Serve over rice and top with scallions and black sesame seeds. On one side of the bowl, add preferred toppings like seaweed salad, pickled cucumber slices, flying fish roe.