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Fresh Spring Poke Bowl Recipe Easy Homemade Sashimi and Veggies Guide

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A vibrant and fresh poke bowl featuring tender sashimi, crisp veggies, and a tangy dressing, perfect for quick, healthy meals that bring coastal flavors to your kitchen.

Ingredients

Scale
  • 8 ounces sashimi-grade tuna or salmon, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon fresh grated ginger (optional)
  • 1/2 cup cucumber, thinly sliced or julienned
  • 1/2 cup carrot, shredded or julienned
  • 1/2 cup shelled and cooked edamame
  • 1/4 cup radishes, thinly sliced
  • 2 tablespoons green onions, chopped
  • 1 medium avocado, diced
  • 1 cup short-grain sushi rice, cooked and cooled
  • 2 tablespoons rice vinegar mixed with 1 teaspoon sugar and a pinch of salt (to season the rice)
  • 1 teaspoon toasted sesame seeds
  • Pickled ginger (optional, for serving)
  • Wasabi (optional, for a kick)
  • Nori strips or furikake seasoning (optional, for extra umami)

Instructions

  1. Rinse 1 cup (190 grams) of short-grain sushi rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stove with 1¼ cups (300 ml) of water, about 20 minutes. Transfer to a large bowl and gently fold in 2 tablespoons rice vinegar mixed with 1 teaspoon sugar and a pinch of salt. Let cool to room temperature (about 15 minutes).
  2. In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon rice vinegar, and 1 teaspoon freshly grated ginger. Add thinly sliced sashimi-grade tuna or salmon (8 ounces) and toss gently to coat. Let sit for 10 minutes to soak up flavors.
  3. While the fish marinates and rice cools, slice cucumber and radishes thinly, shred or julienne carrots, and chop green onions. Cook frozen edamame according to package instructions and cool. Dice avocado just before assembly to avoid browning.
  4. Spoon a generous bed of sushi rice into your serving bowl. Arrange marinated sashimi slices on one side, and neatly pile the veggies (cucumber, carrot, edamame, radish, green onions, and avocado) on the other sides for a colorful, balanced look.
  5. Sprinkle toasted sesame seeds over the top and add optional garnishes like nori strips, pickled ginger, or a small dollop of wasabi. Serve immediately for the freshest taste.

Notes

Use sashimi-grade fish from a trusted source for safety and best flavor. Do not over-marinate fish to avoid ‘cooking’ it in vinegar. Keep rice slightly warm but not hot when assembling to preserve veggie texture. Prepare veggies ahead and store in airtight containers to save time. Substitute cauliflower rice for a low-carb option and tamari for gluten-free soy sauce.

Nutrition

Keywords: poke bowl, sashimi, fresh veggies, sushi rice, healthy meal, quick recipe, spring recipe, gluten-free, low-carb option

Find it online: https://evabakery.com/fresh-spring-poke-bowl-recipe-easy-homemade-sashimi-and-veggies-guide/