This Rainbow Poke Bowl is a feast for the eyes and the tastebuds. Loaded with sushi-grade tuna or salmon, crunchy vegetables, creamy avocado, and perfectly seasoned rice, it’s topped with a tangy sesame-soy dressing and finished with your favorite toppings—from edamame and seaweed to spicy mayo or pickled ginger. It’s vibrant, nourishing, and fully customizable for any dietary preference. Whether you’re meal-prepping or making lunch feel like a treat, this bowl delivers fresh, clean flavor in every bite.
Yields: 2 servings
Prep time: 25 minutes
Cook time: 20 minutes (for rice)
Why You’ll Love This
✔ Instagram-worthy presentation
✔ Gluten-free & dairy-free adaptable
Ingredients:
For the Rice:
- 1 cup sushi rice
- 1 ¼ cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
For the Protein:
- 8 ounces sushi-grade tuna or salmon, cut into ½-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- ½ teaspoon sriracha (optional)
For the Vegetables & Toppings (adjust to your preference):
- ½ avocado, thinly sliced
- ½ cucumber, thinly sliced
- 1 carrot, shredded or julienned
- ½ cup edamame, shelled
- ½ cup seaweed salad
- ¼ cup pickled ginger
- 2 tablespoons sesame seeds
- 2 green onions, thinly sliced
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon grated fresh ginger
- ½ clove garlic, minced
Instructions:
Step 1: Cook the Sushi Rice
- Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
Step 2: Season the Rice
- In a small bowl, whisk together the rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice. Let the rice cool slightly while you prepare the other ingredients.
Step 3: Prepare the Protein
- In a medium bowl, gently combine the cubed tuna or salmon with soy sauce, sesame oil, grated ginger, and sriracha (if using). Toss to coat evenly.
Step 4: Prepare the Vegetables & Toppings
- Wash and prepare all the vegetables and toppings as directed (slice avocado and cucumber, shred carrot, shell edamame, etc.). Set them aside in separate bowls or arrange them on a platter.
Step 5: Make the Sauce
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic until well combined.
Step 6: Assemble the Poke Bowls
- Divide the seasoned rice between two bowls. Arrange the marinated tuna or salmon, avocado, cucumber, carrot, edamame, seaweed salad, and pickled ginger over the rice in a colorful pattern.
Step 7: Garnish and Serve
- Drizzle the sauce over the poke bowls. Sprinkle with sesame seeds and sliced green onions. Serve immediately.
Nutrition Facts
- Calories 480
- Protein 38g
- Carbs 45g
- Omega-3s 1.5g
- (With ½ avocado added)
Pro Tip
- ✅ Sushi-grade fish: Ask for “sashimi-grade” at your fish market.
- ✅ Quick pickle: Toss veggies in rice vinegar + sugar for 10 mins.
- ✅ Kid-friendly: Use cooked shrimp/chicken + sweet mango sauce.
Enjoy your delicious and vibrant Rainbow Poke Bowls!
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