Hawaiian Poke Bowl

If you’ve had poke bowls, you know that they can be quite pricey, so learning to make it homemade is a must! Making them at home means you save money without skimping on quality! Just make sure to use the freshest ingredients you can find and you’ll “sea” for yourself!

I first tried poke bowls on a trip to Hawaii. I remember the fresh taste of my first bowl and I was immediately hooked. I’m pretty sure all I ate in Hawaii that whole week was poke! So, if you’re in the same boat, know that you’re not alone. Now, in an attempt to bring a little slice of Hawaii back to mainland USA, I created this recipe!

How to Make a Hawaiian Poke Bowl

Poke bowls are really easy to assemble — the process is just like the assembly line at Chipotle! It begins with prepping the individual parts first, and ends with layering them in your favorite bowl.

• Marinate the fish: If choosing to marinate the fish, combine the fish with the marinade ingredients in a large bowl. Allow it to marinate for at least 10 minutes in the fridge.
• Make the aioli/sauce: Prep the poke bowl sauce and/or aioli. I like a mix of mayonnaise and sriracha sauce.
• Prep the bowl ingredients: Slice, cut, and/or cook the rest of the poke bowl toppings and keep each ingredient separate.
• Assemble the bowl: Layer the bowl with a layer of rice, followed by the fish, then the remaining toppings. Serve with your choice of sauce.

Poke Bowl Tips

There’s two main tips I have when it comes to making a spectacular bowl — customize and use only the freshest ingredients. These tips are what keep Tim and I from going out and eating poke every single date night — instead, date night happens at home!

• Customize it your way: Customize your bowl and ingredients the way you want them. I’ve compiled a list of my favorite toppings below!
• Use sushi grade fish only: Always buy only sushi-grade fish for your poke bowls. “Sushi-grade” means that the fish is the same quality a sushi chef would use to make restaurant-quality rolls or nigiri. It’s the freshest fish you can buy and safe to eat marinated or raw. If you can’t find it at your local grocery store, pop over to a specialty fish market. If in doubt, always go to the seafood counter and ask for sushi grade!

Poke Bowl Toppings

Poke bowls are meant to be customized! Mix-and-match the following ingredients to make each bowl perfect.

• Protein: Tuna, salmon, yellowtail, and crab are popular choices. But whatever you choose, make sure it is sushi grade! Chop the protein into cubes and leave it be, or marinate the cubes in soy sauce, sesame oil, rice vinegar, oil, lime juice, honey and green onions for at least 10 minutes.

• Veggies: Leafy greens, seaweed (wakame), cucumbers, edamame, avocado, red onion, pickled ginger, green onions, and radishes (or pickled radishes!) make for a great bowl. Add all of them or just a couple of your favorites!
• Fruit: Mango, pineapple, and watermelon can be tasty additions.
• Other toppings: Sesame seeds (black or white), fried garlic, and fried shallots add a nice crunch to your bowl.
• Sauce (see below): Sriracha and/or wasabi mayo are go-tos. You can also purchase a store bought poke sauce.
• Grains: White rice is the most traditional option, but feel free to use quinoa, brown rice, or kale salad as well. Serve your grain nice and hot. The contrast between the hot grain and cold rice is to die for!

Serving the Hawaii Poke Bowl with Sauce

The sauce is such a vital element in poke bowls because it brings all the ingredients together. Here’s a few of the most popular poke bowl sauces.

• Spicy Aioli Sauce: This is simply a 50/50 combination of sriracha and mayonnaise. I think this is the best poke bowl sauce!
• Sesame Oil: For the purists out there, a simple drizzle of toasted sesame oil does the trick.
• Soy Sauce: If you like is salty and simple, add a drizzle of soy sauce and call it a day.
• Sesame Vinaigrette: Whisk together soy sauce, vinegar, sesame oil, honey, lime juice, and oil for a tangy and puckery sauce.

More Seafood Recipes

• Air Fryer Salmon: Extra crispy on the outside, yet juicy on the inside
• Sushi Bake: A deconstructed sushi roll made with rice, salmon and toppings!
• Air Fryer Cod: Quick, flavorful, and extra easy fish recipe
• Grilled Tilapia Recipe: This recipe is the perfect family night dinner
• Air Fryer Shrimp: These make the best toppings for any salad or rice!

Recipe

Hawaiian Poke Bowl

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Servings

4 servings

Prep Time 30 minutes mins

Total Time 30 minutes mins

Recipe contributed by: Natalya Drozhzhin

Hawaiian poke bowls are refreshing, packed with veggies, fish, and tons of flavor. A bite of this poke bowl will take you straight to the islands!

Ingredients

Poke Marinade

• 12 oz sushi grade tuna (or salmon) cut into cubes
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp oil
• 1 tbsp lime juice
• 2 tbsp sesame oil
• 1 tsp honey
• 1/2 cup chopped green onions

Spicy Aioli

• 1/3 cup mayonnaise
• 2 tbsp sriracha sauce

Poke Bowl

• 1 large cucumber thinly sliced
• 2 cups cooked rice
• 1 avocado thinly sliced
• 1 seaweed salad (sold at most Asian markets)
• 3 large radishes thinly sliced
• 1/4 cup green onions chopped
• 1 mango chopped into small cubes
• 1/2 cup dry seaweed for garnish
• 1 tbsp sesame seeds for garnish

US Units – Metric

Instructions

Poke Marinade

• In a large bowl, combine the tuna with the marinade ingredients. Leave it to marinate in the refrigerator for at least 10 minutes.
  

Spicy Aioli

• In a separate bowl, whisk the mayonnaise together with the sriracha sauce. Set aside.
  

Poke Bowl

• Prepare all the ingredients for the poke bowls. You can leave it as a buffet style and everyone adds their own toppings or serve in individual bowls.
  
• For the poke bowl, place rice on the bottom, followed by tuna (or salmon), add the seaweed, veggies, and mango. Sprinkle on the sesame seeds and dry seaweed pieces. Serve it with the spicy aioli. Enjoy!
  

Note: All the toppings in this recipe can be adjusted to your own preference.

Nutrition Facts

Hawaiian Poke Bowl

Amount Per Serving

Calories 594 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 6g30%

Cholesterol 40mg13%

Sodium 839mg35%

Potassium 756mg22%

Carbohydrates 40g13%

Fiber 6g24%

Sugar 10g11%

Protein 26g52%

Vitamin A 2693IU54%

Vitamin C 35mg42%

Calcium 69mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.