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Homemade Poke Bowls with Quick Pickled Cucumbers

Homemade Poke Bowls with Quick Pickled Cucumbers

A super quick and easy Poke Bowl recipe for the budget-friendly foodie! Adapted from a recipe from Pop Sugar and a recipe from White on Rice Couple. 

Course Main Course, Salad
Prep Time 20 minutes
Servings 2
Author Renata

Ingredients

Ingredients:

For the Quick Pickled Cucumbers:

  • 1 cucumber sliced thinly
  • ½ cup unseasoned rice wine vinegar
  • ½ cup water
  • 1 tbsp raw agave syrup

For the Poke Bowl:

  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil feel free to use less if you like a more mild flavor
  • 1 tsp unseasoned rice wine vinegar
  • 12 oz of sushi grade raw fish such as tuna or salmon.

Possible pairings and toppings:

  • Kale
  • Rice
  • Avocado
  • Pickled Ginger
  • Sambal Oelek or a spicy chilli paste or powder
  • Green onions sliced finely
  • Cilantro chopped
  • Or anything you like!

Instructions

Instructions:

For the quick pickled cucumbers:

  1. In a measuring cup or small bowl, mix together the rice wine vinegar, water and agave syrup till well combined.
  2. In a medium sized mason jar, add the thinly sliced cucumbers and pour in the pickling liquid over top.
  3. Close the jar and allow to pickle while you make the Poke Bowl, typically about 15 - 20 minutes.
  4. Serve with the Poke Bowl.

For the Poke:

  1. In a medium bowl, add in the soy sauce, sesame oil and rice wine vinegar. Whisk together thoroughly.
  2. Cut the sushi grade fish into roughly 1” size cubes and add into the marinade.
  3. Gently stir the fish into the marinade, ensuring all the fish is evenly coated.
  4. Allow to sit in the marinade until the rest of your Poke Bowl is made.

To assemble the Poke Bowl:

  1. In each serving bowl, add in some kale or rice of choice, then add in a few large spoonfuls of tuna, and the other topping ingredients you like. I chose to go with avocado, pickled ginger, green onions, cilantro, and spicy Indonesian hot sauce called Sambal Oelek, and Quick Pickled Cucumbers of course!
  2. Serve immediately.

Recipe Notes

Keep any leftovers in the fridge for about 1 day, but this dish is best eaten the day that you make it.