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–+ servings
Salmon Poke Bowl

Poke Bowl (Store-Bought Sushi Grade)

A restaurant-quality poke bowl built entirely from your grocery store — sushi-grade tuna or salmon, a rice pouch, and whatever toppings you have on hand. No cooking, no special equipment, ten minutes from fridge to table.
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Prep Time 10 minutes
Total Time 10 minutes
Course Main Course
Cuisine American, Japanese
Servings 2 servings

Ingredients
  

Meat & Protein

  • 8 oz sushi-grade tuna or salmon cut into 3/4-inch cubes

Produce

  • 1 avocado sliced
  • 0.5 cucumber thinly sliced
  • 2 green onion thinly sliced
  • 0.5 cup edamame shelled, thawed if frozen

Pantry & Canned Goods

  • 2 microwaveable rice pouch white or jasmine, 8.5 oz each — served warm or at room temperature
  • 2 tbsp soy sauce low sodium
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 2 tbsp mayonnaise Hellmanns or Dukes recommended
  • 1 tbsp sriracha adjust to taste

Seasonings & Spices

  • 1 tsp sesame seeds for garnish
  • 0.25 tsp black pepper

Instructions
 

  • Make the spicy mayo: stir together the mayonnaise and sriracha in a small bowl. Set aside.
  • Marinate the fish: in a medium bowl, combine the cubed sushi-grade tuna or salmon with soy sauce, sesame oil, rice vinegar, and black pepper. Toss gently to coat. Let sit for 5 minutes while you prep the toppings.
  • Heat the rice pouches according to package instructions — typically 90 seconds in the microwave. Divide between two bowls.
  • Build the bowls: arrange the marinated fish over the rice. Lay the avocado slices alongside. Add cucumber, edamame, and green onion.
  • Drizzle the spicy mayo over the top. Sprinkle with sesame seeds. Serve immediately.

Notes

Sushi-grade fish is available at most major grocery stores — look in the seafood case, not the regular fish counter. Kroger, Whole Foods, Publix, and most Asian grocery stores carry it. If your store labels it "sashimi-grade," that works too.
Do not marinate the fish for more than 15 minutes or the acid in the vinegar will start to break down the texture. Five minutes is plenty.
For the best texture, serve the fish slightly cold against warm rice. The temperature contrast is part of what makes this good.
Keyword easy poke bowl, homemade poke bowl, no cook, no cook dinner, poke bowl, salmon poke bowl, sushi grade tuna, tuna poke bowl
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