DIY Poke Bar
Bring a taste of the islands to your holiday table with this fresh, vibrant spread of marinated seafood, seasoned rice, and colorful toppings. Guests can build their own bowls with layers of flavor, from creamy and spicy to crisp and refreshing, for a meal that’s both unique and fun to share.
DIY Poke Bar
Servings: 8–10
Prep Time: 45 minutes
Total Time: 1 hour 15 minutes
Ingredients:
- For the Sushi Rice:
- 3 cups sushi rice or short-grain rice
- 3¼ cups water
- ⅓ cup rice vinegar
- 2 tablespoons sugar
- 1½ teaspoons salt
- For the Spicy Salmon Poke:
- 2 portions Fulton’s Finest Atlantic Salmon, cut into ½-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 tablespoons Japanese mayo (like Kewpie)
- 2 teaspoons sriracha
- 1 teaspoon rice vinegar
- 1 teaspoon mirin
- 1 teaspoon toasted sesame seeds
- 1 scallion, thinly sliced
- For the Hawaiian-Style Tuna Poke:
- 2 portions Fulton’s Finest Wild Ahi Tuna Steak, cut into ½-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- ½ teaspoon grated ginger
- 2 tablespoons finely chopped sweet onion
- 1 tablespoon chopped scallions
- ½ teaspoon red pepper flakes
- 1 teaspoon toasted sesame seeds
- ½ teaspoon sea salt
- For the toppings (pick and choose to customize your bar):
- Fulton Fish Market Trout Roe
- Shredded carrots
- Edamame
- Sliced jalapeño
- Avocado
- Thinly sliced radishes
- Pickled ginger
- Scallions
- Cilantro
- Crispy onions
- Toasted sesame seeds
- Seaweed salad
- Furikake
Instructions:
- Make sushi rice: Rinse rice in a fine mesh strainer under cold water until water runs mostly clear. Combine rice and water in a rice cooker or pot and cook according to package directions (about 20 minutes stovetop). Let rest covered for 10 minutes. In a small saucepan, gently heat rice vinegar, sugar, and salt until dissolved. Transfer hot rice to a bowl, drizzle vinegar mixture, and gently fold to season. Keep covered with a damp towel until serving.
- Make spicy salmon poke: In a medium bowl, whisk soy sauce, sesame oil, mayo, sriracha, rice vinegar, and mirin. Gently fold in salmon and scallions. Chill 15–30 minutes for flavors to meld. Sprinkle with sesame seeds before serving.
- Make tuna poke: In a medium bowl, whisk soy sauce, sesame oil, vinegar, and ginger. Add onion, scallions, red pepper flakes, and salt. Gently fold in tuna and sesame seeds. Chill for 15–30 minutes before serving.
- Prepare toppings: Arrange selected toppings in small bowls for guests to mix and match.
- Assemble bowls: Start with a scoop of sushi rice and add about ⅓ cup of poke—or both varieties. Layer on veggies and toppings for color and texture. Finish with sauces, sesame seeds, or extras. Serve immediately while fish is chilled and rice is warm.
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