Poke Bowls Recipe

How to make homemade Poke Bowls with fresh ahi tuna, avocado, cucumbers, shredded cabbage, edamame, and rice, with a bright and flavorful Poke dressing.

The first time I had Poke was on a trip to Hawaii with my mom and dad in the 80’s! I was an adventurous teenager, and Poke was still very novel then- not many people knew what it was. My father dared me to try it. Surprisingly, I liked it!

Since then, I have made a point of seeking it out, trying all the variations, and eventually began serving it up in my catering business.

But first, What is Poke?

Poke, pronounced “pok-ee” is a chilled Hawaiian salad made with small cubes of raw fish, often ahi tuna, tossed in a sweet soy dressing with sesame seeds, seaweed and scallions. There are many of variations of poke, as it has become more and more popular. A Poke Bowl is a chilled poke salad served over any combination of rice and fresh vegetables.

Watch How to Make Poke Bowls

Poke Recipe Ingredients

Poke Salad Ingredients

• Fish: Ahi Tuna, preferably sushi-grade (sashimi-grade) Or sub-wild salmon or other fresh wild ocean fish that is sushi-grade. Vegans can use cubed, extra-firm tofu.
• Scallions green onions add a tasty, peppery layer of flavor.
• Garlic and Ginger- finely minced or grated ( optional)
• Toasted Sesame Seeds: Tiny seeds that give a subtle nutty crunch and visual appeal.
• Soy Sauce or shoyu soy sauce, traditional Japanese soy sauce, or use gluten-free liquid Amino Acids.
• Sesame Oil: for a toasty, nutty flavor.
• Rice wine vinegar: for a hint of tang.
• Sweetener: Honey, sugar, maple or agave.
• Optional: sriracha, or garlic chili paste, for spicy poke and hijiki seaweed (traditional) 

Poke Bowl Ingredeints

• Bowl Base: brown rice, Coconut Rice , jasmine rice, furikake rice, sushi rice, black rice, salad greens, soba noodles or rice noodles
• Optional Veggies: Cucumbers, shredded carrots or cabbage, radishes, avocado, edamame, microgreens,
• Bowl Toppings: fried shallots, cilantro, seaweed salad, pickled ginger, nuts or seeds.
• Poke Dressing or Spicy mayo– see recipe card.

How to make Ahi Tuna Poke Bowls

1. Make the poke salad: Cut ahi tuna into small 3/4-inch cubes and place in a medium bowl. I used a frozen block of sushi-grade tuna (AAA) because fresh tuna, in our area, is over-the-top expensive. But frozen ahi tuna is just fine.

2. Stir in the poke salad marinade ingredients to coat the fish.

3. Place the marinating poke salad in the fridge while you prep and assemble your bowls. You can do this up to 2 days ahead- although it’s best to do it within a few hours.

4. Assemble the poke bowls.

Pick a base for your bowls- here I am using short-grain brown rice, seasoned with a little rice vinegar and salt. Then start layering the veggies! Get colorful!

Add a scoop of the chilled poke salad.

Then top with any toppings and drizzle with the optional Poke Dressing right before serving.

A healthy, delicious Poke bowl full of fresh flavor!

What to Pair With your Poke Bowl

If you want to create a poke party, pair poke bowls with Jasmine rice or Sushi Rice, Asian cucumber salad, Asian Slaw or our Avocado Salad. Ponzu Dressing, edamame, and Seaweed Salad are also nice additions!

Poke Toppings

• crispy shallots
• nori ( sliced thin) microgreens
• chili crisp
• avocado
• seaweed salad
• pickled ginger
• scallions
• cilantro
• sesame seeds
• nuts (macadamia, peanuts, almonds),
• torn shiso leaves
• furikake seasoning
• kimchi
• chili threads or chili flakes
• Sriracha or Sriracha mayo

Storage and Make Ahead

The poke salad can be stored in the refrigerator for 2-3 days, although it is BEST served the day it is made.

More Ahi Tuna Recipes!

Fast & Easy Seared Tuna (Ahi or Yellowfin Tuna)

Sushi Burrito

Chirashi Bowl

Temaki Hand Rolls

Print

SaveSave

SaveSave

SaveSave

SaveSave