This Poke Mixed Seafood Bowl combines the delicacy of salmon and tuna sashimi with the texture of shrimp, on a bed of lightly seasoned sushi rice. The toppings — creamy avocado, edamame, wakame, and crunchy sesame seeds — add texture and color, while a simple double sauce (soy and spicy mayo) completes the dish with balance.
Ideal for premium service, the recipe highlights fresh fish, clean cuts, and a refined presentation, perfect for the I Love Poke menu.
Ingredients
- 200 g sushi rice (washed and rinsed until clear water)
- 30 ml rice vinegar (to season the rice, dissolve with sugar and salt)
- 10 g sugar (for the rice dressing)
- 3 g salt (for the rice dressing)
- 150 g salmon sashimi (surgical-grade, cut into cubes or thin slices)
- 150 g tuna sashimi (sashimi-grade, cut into regular cubes)
- 150 g shrimp (peeled and cleaned; can be blanched or lightly marinated)
- 1 pcs ripe avocado (sliced, squeeze lime juice to prevent browning)
- 80 g shelled edamame (boiled and cooled)
- 50 g rehydrated wakame (well drained and squeezed)
- 60 g cucumber (cut into julienne or thin slices)
- 50 g ripe mango (optional, cut into cubes for a sweet note)
- 30 ml soy sauce (of good quality, for serving or light marinating)
- 30 ml mayonnaise (base for the spicy mayo)
- 10 ml sriracha or chili sauce (to mix into mayonnaise for a spicy cream)
- 5 g mixed sesame seeds (toasted, for garnish)
- 10 g shallot or spring onion (thinly sliced for freshness)
- 1 teaspoon sesame oil (a few drops for the sauce or rice)
- 10 g pickled ginger (gari) (optional, to cleanse the palate)
Preparation
-
1
Cook the sushi rice following the water/rice proportions indicated on the package, then transfer it to a large bowl and season with rice vinegar, sugar, and salt while still hot; cool it down by stirring gently.
Durata indicativa: 20 min
Tip: Use a fan or a towel to cool the rice quickly and achieve shine.
-
2
Prepare the fish: dry the salmon and tuna with kitchen paper and cut them into regular cubes or thin slices for a uniform presentation.
Durata indicativa: 5 min
Tip: Cut with a well-sharpened knife, cleaning the blade between cuts.
-
3
Blanch the shrimp for 1-2 minutes in salted boiling water or briefly marinate them in soy sauce and sesame oil if you prefer without cooking; then cool them quickly in ice water.
Durata indicativa: 5 min
Tip: Do not overcook the shrimp to maintain a firm texture.
-
4
Prepare the spicy mayo by mixing mayonnaise and sriracha; add a few drops of lime juice to balance and adjust the spiciness.
Durata indicativa: 3 min
Tip: If you want a smoother texture, add a little warm water.
-
5
Assemble the poke bowls by distributing the warm rice into the bowls, arrange the salmon, tuna, and shrimp in sections, then add avocado, edamame, wakame, cucumber, and mango.
Durata indicativa: 5 min
Tip: Alternate colors and textures for a premium visual effect.
-
6
Complete with shallot, toasted sesame seeds, and pickled ginger as desired; season with soy sauce and a drizzle of sesame oil or add spicy mayo on the side.
Durata indicativa: 2 min
Tip: Put the sauce on the side if serving self-serve to keep the toppings crispy.
-
7
Check saltiness and acidity, adjusting with more lime juice or soy sauce to taste before serving immediately.
Durata indicativa: 1 min
Tip: Always taste a bite of rice with a piece of fish for the final balance.
Notes and Tips
Use a fan or a towel to cool the rice quickly and achieve shine.
Cut with a well-sharpened knife, cleaning the blade between cuts.
Do not overcook the shrimp to maintain a firm texture.
If you want a smoother texture, add a little warm water.
Alternate colors and textures for a premium visual effect.
Put the sauce on the side if serving self-serve to keep the toppings crispy.
Always taste a bite of rice with a piece of fish for the final balance.
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