Description
This Poke-Inspired Salad Bowl is a fresh and vibrant dish featuring sushi-grade ahi tuna or salmon marinated in a flavorful blend of soy sauce, sesame oil, and rice vinegar. Layered over a bed of sushi or brown rice and crisp greens, it’s topped with crunchy vegetables, creamy avocado, and a sprinkle of sesame seeds. An optional spicy mayo drizzle adds a creamy kick, making this bowl a perfect light lunch or dinner that’s easy to prepare and full of textures and flavors inspired by Hawaiian cuisine.
Ingredients
Scale
Main Ingredients
- 1 cup sushi rice or brown rice, cooked and cooled
- 1/2 pound sushi-grade ahi tuna or salmon, diced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon rice vinegar
- 1 teaspoon sriracha (optional)
- 1 cup chopped romaine or mixed greens
- 1/2 cup diced cucumber
- 1/2 avocado, diced
- 1/4 cup shredded carrots
- 2 tablespoons sliced green onions
- 1 tablespoon sesame seeds
- Pickled ginger and seaweed snacks (optional for topping)
Creamy Drizzle (Optional)
- 2 tablespoons mayonnaise
- 1 teaspoon sriracha
- 1 teaspoon lime juice
Instructions
- Marinate the Fish: In a small bowl, toss the diced tuna or salmon with soy sauce, sesame oil, rice vinegar, and sriracha if using. Let the mixture marinate for 10 to 15 minutes to allow the flavors to meld while you prepare the rest of the salad.
- Prepare the Salad Base: In a serving bowl, layer the cooked and cooled rice as the foundation, then add the chopped romaine or mixed greens evenly on top, creating a fresh and crisp base for the bowl.
- Add Vegetables and Fish: Arrange the diced cucumber, avocado, shredded carrots, and sliced green onions artistically over the greens. Spoon the marinated fish carefully into the center of the bowl for a visually appealing presentation.
- Garnish: Sprinkle sesame seeds evenly over the assembled bowl. If desired, top with pickled ginger and crushed seaweed snacks for additional flavor and textural contrast.
- Make the Creamy Drizzle (Optional): In a separate small bowl, combine mayonnaise, sriracha, and lime juice stirring until smooth. Drizzle this creamy sauce over the salad bowl just before serving to add a tangy and spicy element.
- Serve Immediately: Serve the salad bowl fresh to enjoy the combination of textures and flavors at their best.
Notes
- You can substitute the raw fish with cooked shrimp, tofu, or canned tuna for different protein options.
- Add fresh mango, radishes, or edamame to introduce more texture and flavor layers to the bowl.
- Use brown rice for a nuttier flavor and added fiber.
- Adjust sriracha quantities based on your preferred spice level or omit if sensitive to spice.
- Serve immediately after assembling to maintain freshness and optimal texture.
