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Poke Bowl- made with fish (or TOFU!) seasoned with sesame oil, over rice or keep noodles, surrounded with healthy veggies and citrus ponzu sauce! |

How to Make a Poke Bowl! (Vegan Adaptable!)


Poke Bowls – made with your choice of ahi tuna or TOFU! Served over brown rice, soba or kelp noodles, with avocado, cucumber, radish and Citrus Ponzu Sauce! Vegan and Grain-free Adaptable!


Units Scale

Optional BASE – 1-2 cups of your choice of:

  • cooked brown rice
  • soba noodles
  • kelp noodles or seaweed salad
  • cucumber or zucchini noodles
  • baby spinach or mixed greens
  • Shredded cabbage and carrots

Marinated Ahi Poke Recipe: 

  • 8 ounces ahi tuna ( or extra firm or baked tofu), cut into 3/4 inch cubes
  • 3 scallions, sliced thinly at a diagonal
  • 1/41/2 cup chopped cilantro
  • 1 garlic clove, finely minced ( use a garlic press)
  • 1 teaspoon grated ginger, or use ginger paste
  • 1 teaspoon toasted sesame seeds
  • 2 tablespoon shoyu or soy sauce (or if GF Braggs Liquid amino, go lighter, it’s more salty)
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons honey or agave
  • 12 tablespoon hijiki seaweed (optional)
  • for spicy, add a teaspoon garlic chili paste, or chili flakes.

Optional BOWL TOPPINGS: avocado, sprouts, edamame, roe, grated carrots, grated beets, cucumber, fresh sliced, mango, radishes, crispy shallots, shredded cabbage, nori ( sliced thin), seaweed salad, pickled ginger, shiso leaves, furikake (Japanese sesame seaweed spice mix), kimchi, chili threads, Sriracha

QUICK PONZU SAUCE ( optional- make this if making the whole bowl) 


  1. If cooking rice or noodles,start and cook according to directions on the stove.
  2. Cut fish (or tofu- blotting extra well first) into ½- ¾ inch cubes. Place in a bowl. Add scallions, garlic,  ginger and sesame seeds.
  3. Mix sesame oil, soy sauce and honey in a small bowl, then very gently mix with ahi to coat evenly. (If using tofu, you may need to add more soy and sesame oil -in equal portions- because tofu tends to soak the liquid up like a sponge.)
  4. Make the quick ponzu sauce, combining ingredients in a small bowl.
  5. Assemble bowls – Divide rice (or other base) among two bowls. Pile poke salad high in the center, and surround with your additional toppings (avocado, cucumber, radish, sprouts, etc)
  6. Spoon the fresh ponzu sauce over the veggies and sprinkle with sesame seeds and chili threads (or flakes).
  7. Serve with chop sticks and Sriracha.


You can simply just make the poke itself ( with either ahi or tofu) or create the whole Bowl, loaded up with veggies, rice and the ponzu sauce .


  • Serving Size: 2- bowls with 1 cup brown rice, 1 cup veggies, and ponzu sauce
  • Calories: 415
  • Sugar: 13.3 g
  • Sodium: 789.4 mg
  • Fat: 8.8 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 53.3 g
  • Fiber: 4.8 g
  • Protein: 30.6 g
  • Cholesterol: 33.2 mg

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