Poke Bowl

Instructions

1. Prepare the fish
   Ensure your fish is sushi-grade and properly chilled. Cut it into ¾-inch cubes and place in a medium bowl. Keep refrigerated until ready to marinate.
2. Make the marinade
   In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and sriracha (if using). Pour two-thirds of this mixture over the fish and gently toss to coat. Reserve the remaining sauce for drizzling. Refrigerate the marinated fish for 15-30 minutes.
3. Cook the rice
   If you haven't already, cook the short-grain rice according to package instructions. Once cooked, allow it to cool to room temperature. For authentic Hawaiian-style poke bowls, the rice should be at room temperature, not hot.
4. Prepare the vegetables
   While the fish marinates and rice cools, prepare all your vegetables. Slice the avocado, cucumber, and green onions. Shred the carrots if not already shredded. Have the pickled ginger ready.
5. Assemble the bowls
   Divide the cooled rice among four bowls. Arrange the marinated fish and prepared vegetables artistically on top of the rice. Traditional poke bowls separate ingredients into sections rather than mixing them together.
6. Add toppings and garnishes
   Sprinkle each bowl with furikake, sesame seeds, and nori strips. These add essential flavor, texture, and visual appeal to your poke bowl.
7. Finish with sauce
   Drizzle the remaining sauce over each bowl just before serving. For extra flavor, you can also add a small dollop of sriracha mayo (mix mayo with sriracha sauce) if desired.