Kitchen Improv

Spicy Poke Bowl

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Spicy Poke Bowl

Course: Dinner, Entree, Lunch
Cuisine: Asian Fusion
Keyword: Asian-inspired, rice bowl, sushi rice
Prep Time: 10 minutes
Servings: 2 bowls
Calories: 657kcal
Sushi-grade fish in an Asian marinade plus fresh veggies makes for a tasty, healthy, quick meal (use leftover rice for a no-cook, low-cleanup weeknight option).
Print Recipe

Ingredients

For the Fish

  • ½ green onion white part only, finely chopped
  • 2 tbsp soy sauce
  • ½ tsp sesame oil toasted, if available
  • 1 tsp mirin optional
  • 1 tsp rice vinegar optional
  • 1 dash hot sesame oil or sriracha, to taste
  • 8 oz ahi tuna or other sushi-grade fish, cut into ½ to ¾" cubes

For the Bowl

  • 2 cup rice cooked
  • 1 cup edamame pods cooked and shelled
  • 1 medium avocado cut into ¾" chunks
  • 1 small pickling cucumber cut into ¼" cubes
  • 1 jalapeno or serrano pepper more or less, to taste, finely chopped
  • ½ green onion green part only, finely chopped

Toppings (Optional)

  • 2 tbsp fried onions
  • 2 tsp sesame seeds toasted, black and white mixed, if available
  • 1 tsp furikake
  • soy sauce or any extra marinade, to taste
  • rice vinegar to taste
  • sriracha mayonnaise to taste

Instructions

Marinade the Tuna

  • In a medium bowl, combine all marinade ingredients and mix well.
  • Add fish and gently fold to coat (don't stir vigorously or you'll make mush of the fragile fish chunks).

Prep the Bowl Ingredients

  • If necessary, place the rice in a microwave-safe bowl. Add about a tablespoon of water and partially cover with a plastic lid or paper towel. Gently microwave heat until just warmed but not hot. Replace cover and let it rehydrate and cool to room temperature.
  • Meanwhile, if edamame needs to be cooked, microwave for 2 minutes from frozen. Test to make sure they are done (add 30-60 seconds if necessary) and then dunk in cold water to stop cooking. Shell the edamame and set aside.
  • Chop the avocado, cucumber, pepper, and green onions.

Assemble the Bowl

  • In a poke or noodle-sized bowl, create a bed of rice.
  • Gently spoon marinated fish on top.
  • Add edamame pods, avocado, cucumber, pepper, and green onions.
  • Sprinkle with black and white sesame seeds, furikake, soy sauce, and rice vinegar to taste.
  • Drizzle with sriracha mayo to taste.
Inspired by: Skinny Taste
Turbo Instructions :
Mix soy sauce, toasted sesame oil, and the whites from a green onion. If desired, mirin, rice vinegar, and hot sesame oil or sriracha in a medium bowl. Add fish and set aside to marinate. Meanwhile, rehydrate and warm rice to room temperature. If not already cooked, microwave and shell edamame. Place bed of rice in a bowl and top with fish, edamame beans, avocado cubes, and chopped scallions. Top with your preferred combination of fried onions, black and white sesame seeds, furikake, soy sauce, rice vinegar, and sriracha mayonnaise.

Nutrition

Calories: 657kcal | Carbohydrates: 59g | Protein: 43g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 1115mg | Potassium: 1522mg | Fiber: 13g | Sugar: 6g | Vitamin A: 3043IU | Vitamin C: 29mg | Calcium: 124mg | Iron: 5mg

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