Sablefish Poke Bowl

Sablefish is one of the best-kept secrets for poke bowls. Its naturally high fat content gives it a buttery, melt-in-your-mouth texture that rivals any tuna or salmon poke you've had. Tossed in a simple shoyu-sesame dressing and served over seasoned sushi rice with all the classic toppings, this bowl is restaurant-quality without leaving your kitchen. A quick sear is the only cooking — just chop, sear, toss, and assemble.

Ingredients

Poke:

• 1 lb wild Alaskan sablefish portions, skin removed, cut into ¾-inch cubes
• 3 tablespoons soy sauce (or tamari for GF)
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• ½ teaspoon grated fresh ginger
• 1 teaspoon sriracha (optional)

Bowl:

• 3 cups cooked sushi rice, seasoned with rice vinegar
• 1 cup shelled edamame
• 1 avocado, sliced
• ½ cup cucumber, diced
• ¼ cup pickled ginger
• Sesame seeds, nori strips, sliced scallions for topping

Instructions

1. Sear and dress the sablefish: Heat a nonstick skillet over medium-high heat. Sear the cubed sablefish 1-2 minutes per side, until opaque and cooked through (145°F). Transfer to a medium bowl and gently toss with soy sauce, sesame oil, rice vinegar, ginger, and sriracha if using. Let it sit 10 minutes while you prep the bowls.
2. Prep toppings: Slice the avocado, dice the cucumber, and have your edamame, pickled ginger, and garnishes ready.
3. Assemble bowls: Divide seasoned sushi rice among 4 bowls. Arrange marinated sablefish on top. Add edamame, avocado, cucumber, and pickled ginger in sections around the fish.
4. Garnish and serve: Sprinkle with sesame seeds, nori strips, and scallions. Drizzle any remaining marinade from the bowl over the top. Serve immediately.