Fire Blossom Poke Bowl Recipe

Bowled Over

From superfoods to comfort foods, there’s nothing more versatile than a meal in a bowl. This trendy way to serve meals has become increasingly popular in recent years for its convenience and aesthetic appeal, and some people swear that food just tastes better in a bowl. No matter what you love about food bowls, this tasty recipe from local restaurant Totto Sushi & Grill is proof that the trend is here to stay.

Photo by Rich Smith


Totto Sushi & Grill Fire Blossom Poke Bowl

Shawn Lee, Executive Chef
Prep Time 2 hours
Course Main Course
Cuisine hawaiian
Servings 1


For the rice:

  • 2 cups Japanese short-grain rice
  • 2 cups water
  • ¼ cup rice vinegar
  • 4 tbsp sugar
  • 1 tsp salt

For the spicy tuna and spicy salmon:

  • 4 oz sashimi-grade tuna
  • 4 oz sashimi-grade salmon
  • 6 tsp siracha sauce
  • 2 tsp spicy mayo
  • 1 tsp chili oil
  • 2 tsp scallions, chopped

For the toppings:

  • ½ avocado, chopped
  • ¼ cup red onion, chopped
  • ¼ cup fried garlic
  • ¼ cup edamame
  • 1 tbsp masago
  • Scallions to taste


For the rice:

  • Cook the rice in water until tender.
  • While the rice is cooking, heat the vinegar, sugar, and salt in a saucepan and whisk until the sugar has dissolved.
  • Transfer the rice to a large mixing bowl and drizzle it evenly with the sushi vinegar.
  • Use a spatula or rice paddle to mix the rice and vinegar.
  • Let the rice cool for 1-2 hours until it nearly reaches room temperature.

For the fish:

  • Chop the tuna and salmon into small cubes and mix with sriracha, spicy mayo, chili oil, and scallions.

For assembling the bowls:

  • Add the rice to a bowl and top with avocado, red onion, fried garlic, edamame, and marinated tuna and salmon.
  • Drizzle with spicy mayo and sriracha.
  • Garnish with masago and scallions and serve with soy sauce on the side, if desired.
Keyword fresh fish, hawaiian dish, poke, poke bowl, poke fire bowl


Shawn Lee, Executive Chef

Shawn Lee, Executive Chef

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