Poke Bowl

Recipe by

Kodiak Fresh Seafood

Number of Servings:


Total Time:

1.5-2 hours

Active Time:

30 min

Inactive Time:

1.5 hours


Sushi Rice

2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon kosher salt

Topping suggestions:
Sushi-grade salmon or other sushi-grade fish, cooked octopus, avocado, tobiko (flying fish roe), furikake or dried seaweed, seaweed salad, pineapple, shredded carrots, mango, green onions, sesame, onion, corn, orange or clementine pieces, gari (pickled ginger), cucumber, edamame (soy beans), chili flakes, Togarashi, or anything else you could imagine would taste good on top!

Sauce Suggestions:
Poké sauce (available at KFS!), sriracha mayo; shoyu, tamari, or ponzu; tonkatsu sauce, Yoshida's sauce (use this sparingly)


The best part of this recipe is that you can make it as customized to your tastes as you like, seeing as most of the ingredients are toppings on the rice. You can even make it with regular rice instead of sushi rice if you really want to! If you aren't a big fan of raw fish, even a quick pan fry of your chosen fish with your poké sauce will make a tasty topping to your bowl.


  1. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 3 to 4 times or until the water is clear.
  2. If you have a rice maker, use that in place of this step. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
  3. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using. We recommend spreading the rice out in a wider bowl if possible to speed up cooling time.
  4. While the rice is cooling, you can prepare your toppings. Usually, solid toppings should be chopped in small cubes or chunks, and vegetables into thin slices or matchsticks. If using salmon, I recommend using a poké marinade or making a mayo-sriracha sauce (just mix a little sriracha with some mayo to your taste) and marinating the salmon chunks in it while you prepare the other ingredients. 
  5. Add your toppings and sauce(s), mix, and enjoy!

Pictured: Salmon marinated in Poké sauce from KFS, gari, scallions, edamame, seaweed salad, pineapple, avocado, shredded carrot, furikake, sesame seeds, and nanami togarashi on a bed of rice.

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