Poke Bowl
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Published May 14, 2024, Updated May 23, 2024
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How to make a poke bowl at home with sushi-grade ahi tuna, rice, fresh vegetables, mango and a simple Sriracha Mayo. It’s refreshing, flavorful and easy to make!
My new bowl obsession = this poke bowl! It’s a great source of protein thanks to the ahi tuna and is loaded with so much flavor, texture and a variety of colors as well. My mouth is watering just thinking about it!
Table of Contents
What is a Poke Bowl?
Let’s start with the basics – Poke (pronounced poh-keh) is a Hawaiian word meaning “to slice or cut” and refers to pieces of raw, marinated fish. The traditional components of a poke bowl include the marinated or seasoned fish (usually ahi tuna), rice, a variety of veggies and a tasty, sometimes spicy, dressing or sauce to tie it all together. It kind of reminds me of deconstructed sushi!
Poke bowls are found everywhere in Hawaii, even in gas stations and roadside stands. And poke bowl shops have started popping up in areas beyond Hawaii in recent years. I know we have quite a few shops here in Richmond, Virginia where I live.
That said, with the right ingredients, poke bowls are pretty easy to make at home! Let’s talk about how to go about it.
Ingredients Needed
- rice – for the base layer of the bowl. I prefer to use white sushi rice, short grain brown or white rice.
- sushi-grade ahi tuna – the star of the poke bowl! Make sure you are getting sushi-grade fish, which means that it’s safe to prepare and eat raw. I recommend buying it from a reputable fishmonger or market that specializes in raw fish.
- tamari, lime juice and sesame oil – for marinating the tuna. I suggest using low-sodium tamari.
- seaweed salad – adds a briny, “from the ocean” depth of flavor. Ogo seaweed, a reddish brown seaweed, is what you normally find in traditional poke bowl recipes, but I went for a fresh seaweed salad mix from Whole Foods. This pre-packaged seaweed salad mix also looks like a good option.
- spicy mayo – mayo and sriracha mixed together to make a deliciously spicy sauce to drizzle over the bowl.
- additional toppings – fresh mango, cucumber, jalapeño pepper, green onions, avocado, radishes and black sesame seeds.
Find the printable recipe with measurements below.
Substitutions & Variations
A poke bowl typically consists of some pretty traditional ingredients, but feel free to add in, substitute or leave out anything you desire. Here are a few suggestions:
- Tuna – Raw ahi tuna is the star of this poke bowl, but sushi-grade salmon and snapper would work well, too. If raw fish isn’t your thing or you are unable to eat it, see the options listed below.
- Rice – If you don’t have sushi rice or short-grain rice on hand, any kind of rice will work. You can also make sticky sushi rice if you prefer.
- Lime juice – If you don’t have limes on hand, lemon juice will work in a pinch. Rice vinegar would also be a good substitute to the lime juice.
- Vegetables – If you prefer more veggies, try adding grated carrots, edamame, sliced bell peppers and/or red cabbage. The sky’s the limit when it comes to veggies!
- Seaweed salad – If you’re unsure about seaweed, give it a try! But if you’re really not into it, try subbing greens like spinach or kale. If you can’t find seaweed salad, you could use roasted seaweed snacks instead and chop into strips for the bowl.
- Jalapeños – Not a fan or the spice or don’t have any on hand? Leave these out or add a dash of red pepper flakes.
- Spicy mayo – This is the perfect topping for the poke bowl, but I bet my peanut dressing would taste delicious, too!
How to Make a Poke Bowl
Step 1: Whisk together tamari, lime juice and sesame oil in a small mixing bowl. Add chopped tuna and mix so that all of the pieces are coated in the sauce. Place in the fridge while preparing the rest of the ingredients.
Step 2: Mix together mayo and sriracha in a small bowl. Add water as needed to reach desired consistency. Set aside.
Step 3: Add ½ cup cooked rice to two bowls and top each bowl with tuna, cucumber, mango, jalapeño, green onions, avocado, radishes and seaweed salad.
Step 4: Drizzle on sriracha mayo and sprinkle with black sesame seeds. Serve immediately.
Frequently Asked Questions
Poke bowls are healthy in the sense that they’re usually high in lean protein and heart-healthy fats from the fish, avocado and sesame seeds. The colorful veggies pack in a ton of nutrients and if you make the base of your bowl with a whole grain (like brown rice or quinoa) or use veggies are your base, you’ll be getting more fiber and nutrients! Of course, it’s important to keep in mind that soy-based marinades can be high in sodium and the calories and fat from the sauce(s) can add up quickly as well.
It’s recommended that pregnant and breastfeeding women, children, older adults and anyone with compromised immune system should talk to a doctor before consuming raw fish or avoid it completely. With this in mind you may be wondering how to make a poke bowl without the raw fish and I’m here to tell you that it is totally possible. I’ve seen different poke bowls that replace the raw fish with cooked shrimp or crab. You can also use tofu or watermelon poke for a vegetarian option!
Rice should be warm or room temperature when making poke bowls. You want the fish cold, but the rice to be warm.
More Bowl Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Poke Bowl
Ingredients
- 1 cup cooked sushi rice, short grain white or brown rice, served warm
- ½ lb sushi grade Ahi tuna, cut into ½ inch cubes
- ¼ cup reduced sodium tamari, soy sauce or coconut aminos
- 1 Tablespoon fresh lime juice
- 1 teaspoon sesame oil
- 1 mango, chopped into ½ cubes
- 1 cup cucumber, chopped
- 1 jalapeno pepper, sliced
- 2 green onions, chopped
- 1 avocado, sliced
- ½ cup radishes, thinly sliced
- ¼ cup seaweed salad
- Black sesame seeds, for topping
Sriracha Mayo
- 3 Tablespoons mayo
- 1 teaspoon Sriracha
- Water, to thin if desired
Instructions
- Whisk together tamari, lime juice and sesame oil in a small mixing bowl. Add chopped tuna and mix so that all of the pieces are coated in the sauce. Place in the fridge to marinate for 5-10 minutes while you prep the veggies and sauce.
- Whisk together mayo and sriracha in a small bowl. Add water as needed to reach desired consistency. Set aside.
- Add ½ cup cooked rice to two bowls and top each bowl with tuna, cucumber, mango, jalapeno, green onions, avocado, radishes and seaweed salad. Drizzle on sriracha mayo and sprinkle with black sesame seeds. Serve immediately.
Video
Notes
- Tuna – Sushi-grade salmon and snapper could be subbed for the tuna.
- Rice – If you don’t have sushi rice or short-grain rice, most any kind of rice works well with this bowl.
- Lime juice – Lemon juice or rice vinegar would be a good substitute to the lime juice.
- Vegetables – Swap the veggies with whatever you have on hand. Grated carrots, edamame, sliced bell peppers and/or red cabbage would all be delicious.
- Seaweed salad – You can sub the seaweed salad for greens like spinach or kale. You could also use sushi nori wraps instead of a seaweed salad and chop into strips for the bowl.
- Jalapeños – Leave these out if you’re not a fan of spice.
- Spicy mayo – This is the perfect topping for the poke bowl, but I bet my peanut dressing would taste delicious, too!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have saved this recipe for weeks now and finally made it tonight. I followed the recipe except I cooked the tuna because I couldn’t find sushi grade and I only had sesame seeds. It was so good- full of flavor and texture. My husband liked it very much too. We will definitely make it again! Thanks for giving me something new to make!
Yess! I am so happy that you and your husband enjoyed this recipe, Lynne. It sounds like your substitutions worked great. Thank you for your review + star rating, I appreciate it!