Ingredients:

  • 2 cups sushi rice (360g)
  • 2 cups water (480ml)
  • 1/4 cup rice vinegar (60ml)
  • 1 tablespoon sugar (12g)
  • 1 teaspoon salt (5g)
  • 1 lb (450g) sushi-grade tuna, diced
  • 1 lb (450g) sushi-grade salmon, diced
  • 1/4 cup soy sauce (60ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 teaspoon grated ginger (5g)
  • 1 teaspoon sriracha (optional, for heat)
  • 1 avocado, sliced
  • 1 cucumber, thinly sliced
  • 1 cup edamame (160g), shelled
  • 1 cup shredded carrots (120g)
  • 1/2 cup green onions, sliced
  • 1/2 cup seaweed salad (optional)
  • Sesame seeds, for garnish
  • Spicy mayo (mix 1/2 cup mayonnaise with 2 tablespoons sriracha)
  • Soy sauce or tamari for gluten-free option

Instructions:

  1. Rinse rice until the water runs clear and cook rice according to rice cooker or saucepan instructions using 2 cups of water.
  2. In a bowl, mix soy sauce, sesame oil, grated ginger, and sriracha to prepare the marinade.
  3. Divide the diced tuna and salmon into separate bowls; pour marinades over each and stir gently. Refrigerate for at least 30 minutes.
  4. Slice avocado, cucumber, and green onions; steam or microwave edamame.
  5. Fluff the cooked sushi rice and spoon into serving bowls, then top with marinated fish and your choice of toppings.
  6. Add spicy mayo or extra soy sauce as desired.
  7. Invite guests to create their own poke bowls.