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Salmon and Tuna Poke Bowl

Prep Time:

25 Minutes

Cook Time:

35 Minutes


4 Servings



About the Recipe

Let's face it - sashimi grade tuna and salmon doesn't come cheap! So for me and my family, tuna and salmon sashimi are something we only enjoy from time to time. As both of my sons can make very good sushi, we often make sushi together. But now and again, we do things the easy way and eat our sashimi form a communal poke bowl - I usually use sushi rice in the base to add more flavour. All in all, this makes for a really tasty, healthy treat.


cooked Japanese rice (3 cups dry rice* )

200g salmon (sashimi grade)

200g tuna (sashimi grade)

70ml sushi vinegar

1 avocado

100g mangetout, rinsed

2 tsp sugar

120g frozen sweetcorn

1/2 tsp salt

1.5 sheets of nori

1 tbsp toasted sesame seeds

some wasabi

some soy sauce


rinse the rice a few times until the water becomes nearly clear, then cook in a rice cooker or saucepan

when the rice is cooked, put it in a large bowl, sprinkle 65 ml of sushi vinegar over the rice and gently turn the rice in the vinegar until it is absorbed

bring about 300ml of water to the boil in a pan, add the sweetcorn & salt. cook for 3 mins, drain and set aside

bring another 300 ml of water to the boil in the pan, add the mangetout & sugar for 2 mins. drain and set aside

slice the mangetout diagonally into diamonds

halve the nori sheets, fold them twice into a small square, then cut into matchsticks using scissors

peel & halve the avocado, remove the stone then thinly slice. drizzle with 5 ml of sushi vinegar

cut the salmon & tuna into 1.5cm / 3/4 inch slices, then cut into 1.5cm / 3/4 inch cubes

to assemble your dish:

put the sushi rice into a large serving bowl

sprinkle the nori matchsticks over the rice

cover 1/5 of the rice with the mangetout

then spoon the tuna beside the mangetout  and cover the next 1/5

fill another 1/5 of the bowl with sweetcorn beside the tuna

repeat with the salmon and then the avocado in order to cover the whole bowl

sprinkle with the sesame seeds and serve with some wasabi and soy sauce

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