Reynaldo’s Cocina 📍
Tuna & Salmon Poke Bowl
Fresh homemade poke bowl layered with sushi rice, marinated ahi tuna and salmon, crab salad, wakame, avocado, sesame, and finished with fresh lemon.
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.
Notes
• Use sashimi-grade fish from a trusted source.
• Keep fish cold until assembly.
• Slightly warm rice creates better texture than cold rice.
• Do not place fish directly onto steaming hot rice.
• Marinating longer than 30 minutes may change texture.
• Build bowls right before serving.
• Lemon at the end brightens the entire bowl.
• Add spicy mayo or sriracha for heat.
• Store ingredients separately.
• Best enjoyed fresh.
• For beginners, prep all toppings before building bowls.
