Category
Salmon
Ahi Tuna
Trout Roe
Servings
8-10
Prep Time
45 minutes
Cook Time
30 minutes
Author:
Host a DIY poke bar at your next dinner party! This fresh, vibrant spread features our sushi-grade seafood, seasoned rice, and a rainbow of fresh toppings, allowing guests to create their own bowls by layering flavors and textures for a fun, customizable experience.
Ingredients
3 cups sushi rice or short-grain rice
3 ¼ cups water
⅓ cup rice vinegar
- 2 Tablespoons sugar
1 ½ teaspoons salt
2 portions Fulton’s Finest Atlantic Salmon, cut into ½-inch cubes
- 2 Tablespoons soy sauce
- 1 Tablespoon sesame oil
- 3 Tablespoons Japanese mayo (like Kewpie)
- 2 teaspoons sriracha
- 1 teaspoon rice vinegar
- 1 teaspoon mirin
- 1 teaspoon toasted sesame seeds
- 1 scallion, thinly sliced
2 portions Fulton’s Finest Wild Ahi Tuna Steak, cut into ½-inch cubes
- 2 Tablespoons soy sauce
- 1 Tablespoon sesame oil
- 1 teaspoon rice vinegar
½ teaspoon grated ginger
- 2 Tablespoons finely chopped sweet onion
- 1 Tablespoon chopped scallions
½ teaspoon red pepper flakes
- 1 teaspoon toasted sesame seeds
½ teaspoon sea salt
- Shredded carrots
- Edamame
- Sliced jalapeno
- Avocado
- Thin sliced radishes
- Pickled ginger
- Scallions
- Cilantro
- Crispy onions
- Toasted sesame seeds
- Seaweed salad
- Furikake
For the Sushi Rice
For the Spicy Salmon Poke
For the Hawaiian-Style Tuna Poke
For the toppings (pick and choose to customize your bar)
Directions
Make sushi rice
Rinse rice in a fine mesh strainer under cold water until the water runs mostly clear.
Combine rice and water in a rice cooker or pot. Cook according to package directions (about 20 minutes for stovetop; let sit covered for 10 minutes after cooking).
In a small saucepan, gently heat the rice vinegar, sugar, and salt just until dissolved (do not boil).
Transfer hot rice to a large bowl or baking dish; drizzle the vinegar mixture evenly over the rice.
Gently fold and fan the rice with a spatula to distribute the seasoning and cool slightly. Keep covered with a damp towel until ready to serve.
Make spicy salmon poke
In a medium bowl, whisk soy sauce, sesame oil, mayo, sriracha, rice vinegar, and honey/mirin.
Gently fold in salmon and scallions. Chill 15-30 minutes before serving for flavors to meld. Sprinkle with sesame seeds before serving.
Make tuna poke
In a medium bowl, whisk soy sauce, sesame oil, vinegar, and ginger.
Add onion, scallions, red pepper flakes, and salt.
Gently fold in the cubed tuna and sesame seeds.
Chill for 15–30 minutes before serving.
Prepare toppings
Prepare and arrange your preferred toppings in small bowls for guests to mix and match.
Assemble bowls
Start with a large scoop of warm sushi rice and add about ⅓ cup of your chosen poke — or a scoop of each! Layer on veggies and toppings for color and texture.
Finish with whatever sauce, sesame seeds, or other toppings you like!
Serve immediately while the fish is chilled and rice is slightly warm.