Equipment
Ingredients
Sushi Rice Base
- 150 g sushi rice, dry, short-grain
- 200 ml water
- 20 ml rice vinegar
- 8 g granulated sugar
- 3 g kosher salt
Fish and Marinade
- 150 g sushi-grade salmon, skinless, diced
- 150 g sushi-grade tuna, diced
- 30 ml soy sauce
- 15 ml toasted sesame oil
- 15 ml mirin
Spicy Sriracha Mayonnaise
- 45 g mayonnaise, preferably kewpie
- 15 g sriracha sauce
Toppings
- 60 g edamame, shelled, thawed if frozen
- 100 g mango, peeled, diced
- 1 avocado, sliced
- 1 nori seaweed, shredded
- 5 g sesame seeds, toasted
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1044 kcal
- Protein
- 48 g
- Carbohydrates
- 91 g
- Fat
- 62 g
- Fiber
- 8 g
- Sugar
- 18 g
- Sodium
- 3200 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 17 g
- Cholesterol
- 38 mg
- Potassium
- 936 mg
- Calcium
- 284 mg
- Iron
- 12.2 mg
- Magnesium
- 348 mg
- Phosphorus
- 633 mg
- Zinc
- 3.3 mg
- Vitamin A
- 748 mcg
- Vitamin C
- 30 mg
- Vitamin D
- 4.3 mcg
- Vitamin E
- 4.2 mg
- Vitamin K
- 64 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 7.1 mcg
- Thiamin
- 0.40 mg
- Riboflavin
- 0.45 mg
- Niacin
- 10.2 mg
- Folate
- 191 mcg
- Water
- 302 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the sushi rice in a fine mesh sieve and rinse thoroughly under cold running water until the water runs completely clear. Drain well.
Combine the rinsed rice and water in a saucepan. Bring to a boil at 100°C/212°F over medium-high heat. Immediately reduce the heat to the lowest setting, cover tightly, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes.
Transfer the cooked rice to a wide mixing bowl. Gently fold in the rice vinegar, sugar, and salt while fanning the rice to cool it down to body temperature, approximately 37°C/98°F.
In a small bowl, whisk together the mayonnaise and sriracha sauce until smooth and uniform in color. Set aside.
In a medium bowl, combine the diced sushi-grade salmon and tuna. Add the soy sauce, toasted sesame oil, and mirin. Toss gently to coat and allow the fish to marinate for 5 to 10 minutes.
Divide the seasoned sushi rice between two bowls. Arrange the marinated fish, shelled edamame, diced mango, and sliced avocado in distinct sections over the rice. Drizzle generously with the spicy sriracha mayonnaise and garnish with shredded nori seaweed and toasted sesame seeds.
Chef's Notes
- Always source fish specifically labeled as sushi-grade or sashimi-grade from a reputable fishmonger. This ensures it has been properly flash-frozen to eliminate parasites.
- For the glossiest, most authentic sushi rice, fan the rice vigorously while folding in the vinegar dressing. This rapidly cools the exterior of the grains and produces a beautiful shine.
- A small squeeze of fresh lime juice or yuzu juice over the marinated fish just before serving can add a bright, acidic note that perfectly cuts through the richness of the salmon and spicy mayonnaise.
- Keep raw fish refrigerated right up until you are ready to assemble the bowls. Warm raw fish compromises both food safety and the delicate texture of the dish.
Storage
Refrigerator: 12 hours — Must be kept refrigerated. Best consumed immediately due to raw fish.
Troubleshooting
Rice is gummy or mushy
Cause: Rice was not rinsed enough, leaving excess starch, or too much water was added
Fix: Spread the warm rice thinly on a baking sheet to let excess moisture evaporate; texture cannot be fully restored
Prevention: Always rinse sushi rice until water runs clear and measure water accurately
Fish texture becomes tough or mushy
Cause: Fish was left in the soy sauce marinade for too long, causing it to cure
Fix: Cannot be fixed
Prevention: Do not marinate fish for more than 15 minutes before serving
Cultural Context
Poke, which translates to to slice or to cut crosswise in Hawaiian, originated as a humble fisherman's snack made from off-cuts of the day's catch seasoned with sea salt and local seaweed. With the influx of Japanese immigrants to Hawaii, ingredients like soy sauce and sesame oil were integrated, eventually evolving into the modern, internationally beloved poke bowl served over sushi rice.
