Tuna & Salmon Poke Bowl
Warm seasoned sushi rice, marinated ahi tuna and salmon, crab salad, wakame, creamy avocado, sesame, and lemon make this Tuna & Salmon Poke Bowl feel fresh without feeling light. It’s colorful, customizable, and one of those bowls that makes eating at home feel like the better move.
Why This Tuna & Salmon Poke Bowl Works
• Warm seasoned rice balances the cool toppings.
• Marinating the fish adds flavor without overpowering freshness.
• Crab salad adds creaminess.
• Wakame brings brightness and texture.
• Avocado softens every bite.
• Lemon wakes everything up right before serving.
Flavor Notes
Every bite gives something different.
Cool fish.
Warm rice.
Creamy crab.
Fresh avocado.
Bright lemon.
Savory sesame.
Clean, balanced, and satisfying.
Reynaldo’s Cocina Tip 📍
Build from warm to cold.
Rice first.
Greens next.
Fish last.
That keeps textures cleaner and prevents the fish from warming too quickly.
Serving Suggestions
Serve with:
• Extra soy sauce
• Sriracha
• Spicy mayo
• Pickled ginger
• Crispy onions
• Edamame
• Miso soup
Special Technique
After marinating, keep the fish chilled while preparing everything else.
Only assemble bowls once the rice cools slightly so the fish stays fresh and the avocado stays clean.
Storage + Reheating
Best enjoyed immediately.
Store components separately.
Fish should be consumed the same day.
Rice can be refrigerated separately.
Do not freeze assembled bowls.
Frequently Asked Questions
Can I use cooked salmon?
Absolutely.
Can I skip raw fish?
Yep. Cooked shrimp or imitation crab work well.
Can I make this ahead?
Prep toppings ahead and assemble fresh.
Do I have to season sushi rice?
Highly recommended. It changes everything.
Final Thoughts
Restaurant poke bowls are great.
But making them at home lets you control every layer and load up your favorites.
Fresh ingredients.
Simple prep.
Big reward.
If you make this one, tag @Reynaldos.Cocina 📍
Tuna & Salmon Poke Bowl
Ingredients
- 3 cups cooked sushi rice slightly cooled
- 1 lb ahi tuna sashimi-grade, diced
- ½ lb salmon sashimi-grade, diced
- 3 tbsp soy sauce low sodium
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tsp sesame seeds
- 2 cups imitation crab salad prepared
- 2 cups wakame seaweed salad prepared
- 1 avocado sliced
- 1 lemon cut into wedges
- 1 cup shredded lettuce optional base
- Additional sesame seeds for garnish
Equipment
- Rice cooker or pot
- Mixing bowls
- Sharp knife
- Cutting board
- Measuring spoons
- Spatula
- Serving bowls
Method
- Cook sushi rice according to package directions.
- Once cooked, spread rice gently and allow it to cool slightly. Warm rice is good, but avoid hot rice.
- In a mixing bowl combine soy sauce, sesame oil, rice vinegar, and sesame seeds.
- Add diced ahi tuna and salmon.
- Toss gently until coated.
- Refrigerate fish mixture for 15–20 minutes.
- Prepare crab salad if not already made.
- Slice avocado.
- Prepare wakame.
- Arrange bowls by adding rice first.
- Add lettuce if using.
- Add marinated tuna and salmon.
- Add crab salad.
- Add wakame.
- Add avocado slices.
- Sprinkle sesame seeds.
- Finish with fresh lemon squeeze.
- Serve immediately.
