You can use any kind of sashimi-grade fish, I just happen to prefer salmon over tuna. It's also nice to add a green vegetable, for texture and appearance, and to stretch the fish further. I've used roasted edamame in these photos, but thinly sliced cucumber also works nicely. And if you want to make it low-fat, substitute a ponzu sauce for the spicy mayo.
Homemade Spicy Salmon Poke Bowl
1/2 package firm tofu
1/2 cup mayonnaise
1/2 - 2 1/2 tablespoons sriracha
1 lb sashimi-grade fish
masago or ikura (capelin or salmon roe)
cooked short-grain white or brown rice
1. Prep the tofu by draining it and cutting it into 1/2-inch thick slices. Wrap it in a layer of paper towels, then in a clean dish towel, which will absorb the excess liquid.
2. In a medium bowl, combine the mayonnaise and desired amount of sriracha, which will depend on how much heat you like. Stir until the mixture is a uniform color.
3. Cut the fish into 1/2-inch cubes and set aside. Unwrap the tofu slices and cut into 1/2-inch cubes.
4. Add the fish and tofu to the mayonnaise mixture and stir gently to coat.
5. To assemble your bowl, scoop some rice into a serving bowl. Top with the fish and tofu mixture. Add masago or ikura and seaweed salad. Sprinkle with furikake.
This dish is best eaten the day it is prepared but will keep for lunch the next day. I've been known to pack it as a bento to eat on the go.