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–+ servings
Spicy Rainbow Poke Bowls

Delicious Spicy Rainbow Poke Bowls Your Taste Buds Will Love

Experience the vibrant flavors of Spicy Rainbow Poke Bowls, featuring sushi-grade fish and chewy purple rice.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2 bowls
Course: Salad
Cuisine: Hawaiian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup purple sticky rice Can substitute with black or forbidden rice.
  • ½ cup seasoned rice wine vinegar Substitute with apple cider vinegar if needed.
  • 1 teaspoon fine sea salt Use kosher salt in a pinch.
  • 2 tablespoons granulated sugar Brown sugar can serve as an alternative.
For the Spicy Mayo
  • ½ cup high-quality mayonnaise Greek yogurt is a lighter option.
  • 2 tablespoons sriracha Use your favorite hot sauce for different spice levels.
  • 1 teaspoon dark sesame oil Regular sesame oil will work in a pinch.
  • 1 tablespoon mirin Can be replaced with a mix of sake and sugar.
  • 1 tablespoon sambal Alternatively, use extra sriracha.
For the Poke Bowl
  • 4 ounces sushi-grade tuna Can substitute with any sushi-grade fish or cooked octopus.
  • 4 ounces sushi-grade salmon
  • 1 tablespoon soy sauce
  • 1 tablespoon black and white sesame seeds Feel free to omit.
  • 2 tablespoons scallions Red onions can serve as a substitute.
  • as needed additional toppings (mango, edamame, avocado, etc.) Customize with ingredients you love.

Equipment

  • rice cooker
  • small saucepan
  • medium bowl
  • small bowl

Method
 

Preparation Steps
  1. Warm ½ cup of seasoned rice wine vinegar in a small saucepan over low heat. Stir in 2 tablespoons of granulated sugar and 1 teaspoon of fine sea salt until dissolved. Rinse 1 cup of purple sticky rice under cold water, cook it, then fold in the vinegar mixture and cool.
  2. In a small bowl, combine ½ cup of high-quality mayonnaise, 2 tablespoons of sriracha, 1 teaspoon of dark sesame oil, and whisk until smooth.
  3. Mix together 2 tablespoons of soy sauce, 1 tablespoon of mirin, 1 tablespoon of dark sesame oil, 1 tablespoon of sambal, and a pinch of sea salt in a medium bowl. Fold in cubed sushi-grade tuna and salmon. Refrigerate for 20 minutes.
  4. Assemble the bowls by placing purple sticky rice at the base, topping with marinated poke, preferred toppings, and drizzling with spicy mayo. Garnish with sesame seeds and scallions.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 80gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 7IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Use only sushi-grade fish for safety and freshness. Prepare rice and spicy mayo in advance to speed up assembly.

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