Poke Party Extravaganza: a Make-Your-Own Poke Bowl Delight!

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. 1

   Rinse rice until the water runs clear and cook rice according to rice cooker or saucepan instructions using 2 cups of water.

2. 2

   In a bowl, mix soy sauce, sesame oil, grated ginger, and sriracha to prepare the marinade.

3. 3

   Divide the diced tuna and salmon into separate bowls; pour marinades over each and stir gently. Refrigerate for at least 30 minutes.

4. 4

   Slice avocado, cucumber, and green onions; steam or microwave edamame.

5. 5

   Fluff the cooked sushi rice and spoon into serving bowls, then top with marinated fish and your choice of toppings.

6. 6

   Add spicy mayo or extra soy sauce as desired.

7. 7

   Invite guests to create their own poke bowls.