DIY Poke Bar Recipe

Directions

Make sushi rice

1. Rinse rice in a fine mesh strainer under cold water until the water runs mostly clear.

2. 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).

3. In a small saucepan, gently heat the rice vinegar, sugar, and salt just until dissolved (do not boil).

4. Transfer hot rice to a large bowl or baking dish; drizzle the vinegar mixture evenly over the rice.

5. 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

1. In a medium bowl, whisk soy sauce, sesame oil, mayo, sriracha, rice vinegar, and honey/mirin.

2. 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

1. In a medium bowl, whisk soy sauce, sesame oil, vinegar, and ginger.

2. Add onion, scallions, red pepper flakes, and salt.

3. Gently fold in the cubed tuna and sesame seeds.

4. Chill for 15–30 minutes before serving.

Prepare toppings

1. Prepare and arrange your preferred toppings in small bowls for guests to mix and match.

Assemble bowls

1. 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.

2. Finish with whatever sauce, sesame seeds, or other toppings you like!

3. Serve immediately while the fish is chilled and rice is slightly warm.