Creamy Mixed Poke Bowl

24 8-oz. Yield


  • 3 lb. Red Tuna Steaks
  • 3 lb. Alaskan Keta Salmon
  • 1 oz. Soy Mayonnaise
  • 2 oz. Lime Soy Sauce
  • 6 lb. Jasmine Rice
  • 1 1/2 lb. Edamame
  • 12 oz. Wakame Japanese Seaweed
  • 1 1/2 c. Tobiko Japanese Fish Eggs
  • 12 oz. Green Onions
  • 1/2 c. Furikake Japanese Rice Seasoning


Wash hands.

1. Pat 2 oz. each of tuna and salmon dry with paper toweling. Dice in 1/4" pieces. Place in a chilled stainless-steel mixing bowl. Add 2 tsp. of soy mayonnaise to the tuna and salmon. Season with salt and pepper. Mix together using a rubber spatula.

2. Place 4 oz. of jasmine rice in a chilled serving bowl. Spoon the tuna and salmon mixture on top of the rice. Sprinkle 1 oz. of edamame over the top of the tuna. Place 1/2 oz. of wakame on the left side of the bowl on top of the rice.

3. Place 2 tsp. of tobiko on the right side of the bowl on top of the rice. Place 1/2 oz. of scallions on top of the tuna. Sprinkle 1 tsp. of furikake over the top of the entire contents of the bowl.