Learn how to make Ahi Edamame Poke Bowls at home. Made with fresh tuna, edamame, cucumber, avocado and served on rice with a delicious yuzu-soy dressing.
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My obsession with easy seafood dishes is long and steady. For example, this 5-Ingredient Sheet Pan Salmon, Poached Fish with Tomatoes, Garlic Oil & Lime, Salmon with Ginger Sauce and this Shrimp Piccata.
And today I’m bringing you one of my favorite seafood recipes of all time – Edamame Poke Bowls.
When I worked in downtown Portland, I legit stopped at my favorite poke spot for lunch at least once a week. And whenever we go to Hawaii, I probably eat it everyday. But now, since I work at home in yoga pants, and am not going to Hawaii anytime in the near future, I needed to find a new way to get my fix.
Enter homemade Poke Bowls.
First thing’s first…
What is in an Edamame Poke Bowl?
A poke bowl is generally raw fish (tuna or salmon) dressed with a citrus-soy dressing, served over rice with veggies (edamame, avocado, cucumber, etc.).
For my version, I used yellow tuna (which I purchased online) and dressed it with a yuzu-soy-sesame vinaigrette. You can also use ahi tuna or salmon, but you just want to be sure that the fish is “sushi grade”. Look for sushi grade seafood at the seafood counter, in the freezer section, or purchase it online.
If you’d prefer not to use raw fish, you can also use cooked shrimp. Similar to my Shrimp Sushi Bowls, it makes a delicious swap! I love making my shrimp in the air fryer.
What is Poke Bowl Sauce Made of?
- The yuzu poke sauce is made simply with 4 ingredients: yuzu juice, soy sauce, sesame oil and a pinch of cayenne.
Tip: If you aren’t able to find yuzu juice, a good substitute is Meyer lemon juice or a bit of lime juice and orange juice combined. Not a problem!
How to make it
- Make the Poke Bowl Dressing. Whisk together yuzu, soy sauce, sesame oil and a pinch of cayenne.
- Toss Dressing & Fish. Allow the fish to marinate in the dressing while you prepare the remaining ingredients.
- Fill a Bowl With Rice. For convenience I like making rice in the instant pot or rice cooker sushi rice.
- Top. Top rice with fish, and your favorite veggies – edamame, cucumber, avocado. You can also try adding on one of these 15+ sauces for sushi!
Topping ideas
- Rice (brown, white or black)
- Cucumber (cubed and tossed with salt)
- Edamame (cooked and shelled)
- Avocado
- Jalapeno
- Sesame seeds (black or white)
- Radishes
- Cabbage (red or white)
- Seaweed salad
- Mango
- Carrot ribbons (made with a vegetable peeler)
- Furikake
Variations
- Swap tuna for salmon to make a Salmon Poke Bowl.
- Swap crispy tofu for fish to make a Vegetarian Poke Bowl. Or, make it with tomatoes like I used for these Vegetarian Sushi Rolls.
- Use cauliflower rice or salad greens to make a Low Carb Poke Bowl.
FAQs
These poke bowls are definitely healthy! The fish provides plenty of protein, the brown rice has fiber, and you can add as many fresh vegetables as you’d like.
Poke bowls are normally served with ice cold fish and warm rice. That contrast in temperatures makes it extra delicious!
Yuzu juice is a bit less tart than lemon or lime juice, it has more orange/tangerine notes. Look for it in larger grocery stores near the soy sauce, or look for it in asian foods stores or purchase it online.
Poke is Hawaiian for “cut crosswise into pieces” or “to slice” and is diced raw fish that has been cut into cubes. It is a Hawaiian dish influenced by Japanese cuisine and is usually dressed with soy sauce, sesame oil and onion. It is pronounced pok-ay (not pok-ee).
Erin’s wine pairings
- Dry Riesling
- Grüner Veltliner
- Sparkling Wine
- Sake
- MORE → the best wine with sushi options
More bowl recipes
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Full Recipe
Ahi Edamame Poke Bowls
Equipment
- Whisk
Ingredients
- 2 Tablespoons yuzu juice (***)
- 1 Tablespoon soy sauce (or tamari)
- ½ teaspoon sesame oil
- Pinch cayenne
- 12 ounces sushi grade tuna (or yellowtail, cut into ½ inch cubes)
To Serve:
- 2 cups cooked short grain brown rice (or sushi white rice)
- 1 cup cucumbers (cut into ½ inch cubes)
- ½ cup edamame (shelled )
- 1 avocado (sliced)
- 2 scallions (green parts only (sliced on a bias))
- 1 jalapeno (thinly sliced)
- 1 teaspoon black sesame seeds
- Zest of 1 lime (for finishing)
Instructions
- Whisk together the 2 Tablespoons yuzu juice, 1 Tablespoon soy sauce , ½ teaspoon sesame oil and Pinch cayenne in a medium bowl. Add 12 ounces sushi grade tuna and toss to combine. Set aside while you prepare the remaining ingredients.
- Divide warm 2 cups cooked short grain brown rice between bowls. Top with tuna mixture, 1 cup cucumbers, ½ cup edamame, 1 avocado, 2 scallions, and 1 jalapeno. Sprinkle on 1 teaspoon black sesame seeds and Zest of 1 lime. Enjoy immediately.
Notes
-
Swap tuna for salmon to make a Salmon Poke Bowl.
-
Swap crispy tofu for fish to make a Vegetarian Poke Bowl. Or, make it with tomatoes like I used for these Vegetarian Sushi Rolls.
-
Use cauliflower rice or salad greens to make a Low Carb Poke Bowl.
Nutrition
This post was originally published in 2020. It was updated in 2024 to add new information. The poke bowl with edamame recipe remains the same. Enjoy!
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