Mexican Poke Bowl
A fresh Mexican-inspired poke bowl featuring marinated fish, rice, avocado, corn, beans, and a zesty lime dressing — a vibrant fusion bowl perfect for a light meal.
Equipment
- Mixing Bowls
- Saucepan
- Knife
Ingredients
Base
- 1 cup white or brown rice uncooked
Poke
- 8 oz fresh sushi-grade tuna or salmon cubed
- 1 tbsp soy sauce
- 1 tbsp lime juice fresh
- 1 tsp sesame oil
- ½ tsp chili powder
Toppings
- 1 avocado sliced
- ½ cup corn grilled or canned
- ½ cup black beans rinsed and drained
- ¼ cup cherry tomatoes halved
- 2 tbsp red onion finely diced
- 2 tbsp fresh cilantro chopped
- jalapeño sliced, optional
Instructions
- Cook rice according to package instructions. Fluff and set aside.
- In a bowl, combine cubed fish, soy sauce, lime juice, sesame oil, and chili powder. Gently toss and refrigerate for 10 minutes.
- Prepare toppings: slice avocado, drain beans, and chop vegetables.
- Divide cooked rice between bowls. Top with marinated fish and prepared toppings.
- Garnish with cilantro and jalapeño if desired. Serve immediately.
Notes
You can substitute cooked shrimp or tofu for the fish. Add a drizzle of spicy mayo or chipotle sauce for extra flavor.