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Yuzu Miso Poke Bowl

This fresh + yummy poke bowl can be made with tuna, salmon, tofu -- whatever your heart desires 🤩

By Kim Pham

1 hour
serves 2


  • Medium saucepan
  • Cutting board


  • 1 Omsom Japanese Yuzu Miso Glaze Starter
  • 10 oz. fresh, sushi grade ahi tuna, salmon, shrimp, or tofu, cut into small cubes
  • ½ tsp. salt
  • 2 stalks scallions, thinly sliced
  • 1 ½ cups short grain or sushi rice
  • 1 ¾ cups water
  • Any additional toppings (cucumber, edamame, avocado, carrot,  scallions) 
  • Any additional sides (crab salad, seaweed salad)
  • Spicy mayo (optional) 
  • Furikake (optional)


  1. Add the rice grains into a small pot or saucepan and pour hot water to submerge the rice. Using your hands, rinse rice in a circular motion. Drain water and repeat 2-3 times until water runs almost clear. 
  2. Combine rinsed rice with water. For stovetop: bring rice to a boil on medium-high heat. Once boiling, reduce heat to low and simmer for 25-35 minutes until water is evaporated and rice is cooked through. Grains should be fluffy, tender, and aromatic. If using a rice cooker, cook according to its settings. Let cooked rice cool to room temperature.
  3. In the meantime, prepare the fish. Combine fish, Omsom starter, salt, and scallions together. Mix until combined, then plastic wrap and refrigerate for 20 minutes. 
  4. Once the rice is cooked, fluff the rice up with rice paddle, and let cool slightly. 
  5. To assemble the bowl, scoop out about 1 cup of rice into a bowl. Layer toppings, the marinated fish, and optionally top with spicy mayo and furikake. While marinated fish can be stored for up to 2 days in the fridge, once assembled, serve bowls immediately.
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