Marinated Fish Avocado Bowl

My neighbor brought back this idea from a surf trip to Oahu, and I was skeptical until I tasted it. The fish was so clean and bright, the rice just sticky enough, and everything came together in a way that felt both indulgent and light. I've been making my own version ever since, tweaking the toppings based on what's in the fridge. It's become my go-to when I want something that tastes like effort but comes together in under an hour. There's something about building your own bowl that makes dinner feel like a small celebration.

I made this for a small dinner party once, and everyone stood around the counter building their bowls like kids at a sundae bar. Someone added mango, someone else went heavy on the sriracha, and my friend who hates fish loaded hers with tofu and avocado. It turned into this unexpectedly fun, interactive meal where everyone felt like they got exactly what they wanted. I've never had so many requests for a recipe that wasn't even really a recipe.

Ingredients

• Sushi-grade salmon or tuna: This is the star, so buy from a trusted source and ask for sushi-grade specifically, it's worth the extra dollar per pound.
• Soy sauce: Use low-sodium if you're sensitive to salt, because the marinade can get intense fast.
• Sesame oil: A little goes a long way, it adds that nutty richness that makes the fish taste restaurant-quality.
• Rice vinegar: This is what gives sushi rice that subtle tang, don't skip it or the rice will taste flat.
• Honey or agave syrup: Just a teaspoon balances the salty and acidic notes without making anything taste sweet.
• Fresh ginger: Grate it finely so it melts into the marinade, no one wants to bite into a ginger chunk.
• Sushi rice: Short-grain rice is stickier and holds up better under all the toppings, long-grain will fall apart.
• Avocado: Use a ripe one that yields slightly to pressure, too hard and it won't slice cleanly, too soft and it'll turn to mush.
• Cucumber: English cucumbers have fewer seeds and more crunch, which is what you want here.
• Edamame: Frozen shelled edamame is a lifesaver, just thaw and toss them in.
• Spicy mayo: Mix mayo with sriracha to taste, start with less and add more, it's easier than going backward.
• Nori: Cut it into thin strips with kitchen scissors, it adds a briny pop that ties everything together.

Instructions

Cook the sushi rice:

Rinse the rice until the water runs clear, this removes excess starch so it doesn't turn gummy. Simmer covered for 15 minutes, then let it steam off the heat for 10 more, this is when it gets perfectly sticky.

Marinate the fish:

Whisk the marinade ingredients together until the honey dissolves, then toss the diced fish gently so it stays in neat cubes. Let it sit in the fridge for 10 to 15 minutes, any longer and the acid starts to cook the fish.

Prepare the toppings:

Slice everything thin and uniform so each bite has a little bit of everything. If your avocado is perfectly ripe, it should slice like butter.

Assemble the poke bowls:

Pack the rice into each bowl first, then arrange the fish and toppings in sections like a color wheel. Garnish with nori, sesame seeds, and any greens you have on hand.

Finish and serve:

Drizzle spicy mayo in a zigzag, add a little extra soy sauce, and squeeze lime over the top if you want brightness. Serve immediately while the rice is still warm and the fish is cold.

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The first time I nailed the rice seasoning, I stood there tasting it straight from the pot like it was some kind of revelation. It's such a small thing, but when the rice has that gentle sweetness and tang, the whole bowl clicks into place. Now I make extra just so I can snack on it while I'm prepping everything else.

Choosing Your Fish

I've used both salmon and tuna, and they're completely different experiences. Salmon is buttery and rich, tuna is leaner and almost meaty. Ask your fishmonger what came in fresh that day and whether it's safe to eat raw. If you're nervous about raw fish, sear the outside for 30 seconds per side and leave the center rare.

Make It Your Own

This is where poke bowls get fun, because there are no rules once the base is set. I've added mango when it's in season, swapped carrots for pickled daikon, and used crispy shallots instead of spring onions. My sister makes hers with marinated tofu and loads it with sesame dressing. The bowl adapts to whatever you're craving or whatever's about to go bad in the crisper.

Serving and Storage

Poke bowls are best eaten immediately after assembly, but you can prep all the components a few hours ahead. Keep the fish marinating in the fridge, store the rice covered at room temperature, and keep the vegetables in separate containers so nothing gets soggy. When it's time to eat, just build and serve.

• If you have leftover marinated fish, eat it within 24 hours and keep it very cold.
• Cooked rice keeps for up to three days in the fridge, just reheat it gently with a splash of water.
• Spicy mayo can be made a day ahead and stored in a squeeze bottle for easy drizzling.

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There's something about the way a poke bowl looks when it's done, all those colors sitting next to each other like little piles of possibility. It's one of those meals that makes you slow down and actually enjoy what you're eating.

Recipe FAQs

→ What type of fish works best for this bowl?

Sushi-grade salmon or tuna works best for a fresh, tender texture and rich flavor.

→ Can I substitute the fish with a vegetarian alternative?

Yes, marinated tofu or tempeh makes an excellent vegetarian substitute that absorbs the marinade flavors well.

→ How is the sushi rice prepared for this bowl?

Rinse the rice until water runs clear, cook with water, then mix in rice vinegar, sugar, and salt for flavor and a slightly sticky texture.

→ What sauces enhance this bowl's flavor?

A spicy mayo made from mayonnaise and sriracha, along with a drizzle of soy sauce, adds creaminess and a kick.

→ Are there any common allergens to be aware of?

This dish contains fish, soy from soy sauce and edamame, eggs in the mayo, and sesame seeds—check for gluten if needed.

→ Can I customize the toppings?

Absolutely, adding mango, pineapple, or seasonal vegetables can personalize the flavors and textures.