Salads & Bowls · Hawaiian
Tuna and Salmon Poke Bowl with Tobiko and Pickled Ginger
Jewel-like cubes of ruby tuna and coral salmon are tossed in a light shoyu dressing and heaped over sushi rice. Pops of orange tobiko, creamy avocado and pickled ginger give each bite a burst of texture and brightness.
Test kitchen note: Dress the fish no more than 15 minutes before serving; the salt and acid start curing the surface and change its silky texture.
Method 6 steps
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Keep the fish very cold and cut it into even cubes with a sharp knife, wiping the blade between cuts.
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Whisk the soy sauce, sesame oil and rice vinegar in a chilled bowl.
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Divide the sushi rice between two bowls.
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Just before serving, fold the tuna and salmon into the dressing until lightly coated.
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Spoon the fish over the rice and tuck the avocado cubes around it.
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Top with tobiko and pickled ginger and sprinkle with sesame seeds.
That is the whole pie. Enjoy every slice.
Pairs well with
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