Salmon and Tuna Poke
Cubed salmon and tuna marinate briefly in soy and sesame, then top rice with cucumber, beets, and avocado for a colorful poke bowl.
Poke works best with fish that is genuinely fresh, since the marinade is meant to season it rather than cook it through. Diced beets are not traditional, but their sweetness and color play well against the two kinds of fish here. Keep everything cold right up until you serve it.
Ingredients
Method
Tap a number to mark a step doneCook the rice according to the package directions, then let it cool slightly to warm room temperature.
Whisk the soy sauce, sesame oil, and rice vinegar together in a large bowl.
Add the cubed salmon and tuna to the bowl and toss gently to coat, then let it marinate in the fridge for 10 minutes.
Fold in half the scallions and the sesame seeds so the fish is evenly seasoned.
Divide the warm rice among four bowls.
Spoon the marinated salmon and tuna over the rice, then arrange the cucumber, beets, and avocado around the fish.
Scatter the remaining scallions over the top and serve right away while the fish is well chilled.
Kitchen note
Buy salmon and tuna labeled sushi-grade or previously frozen for raw eating, and keep them cold in the fridge until the moment you cube them.
