Poke Bowls Recipe // 15 Minute Recipe

Two hands holding poke bowl next to small bowl of soy sauce and chopsticks.

Learn how to make Poke Bowls at home. Made with fresh tuna, edamame, cucumber, avocado and served on rice with a delicious yuzu-soy dressing. 

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 – 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 Poke? 

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)

What is in a 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. 

Ingredients for poke bowls laid out on tray

What is Poke Bowl Sauce Made of? 

  • The yuzu poke bowl dressing is made simply with 4 ingredients: yuzu juice, soy sauce, sesame oil and a pinch of cayenne. 

What is Yuzu juice? 

  • 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. 

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! 

Is the Rice in a Poke Bowl Hot or Cold? 

  • Poke bowls are normally served with ice cold fish and warm rice. That contrast in temperatures makes it extra delicious! 

Assembled poke bowl topped with avocado, edamame, jalapeno and cucumbers.

Are Poke Bowls Healthy? 

  • 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. 

How to Make Poke Bowls at Home: 

  • 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
  • Top. Top rice with fish, and your favorite veggies – edamame, cucumber, avocado. 

Wine Pairings for Poke Bowls:

  • Dry Riesling
  • Grüner Veltliner
  • Sparkling Wine
  • Sake

Assembled poke bowl topped with avocado, edamame, jalapeno and cucumbers.

Poke Bowl 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
  • Spicy mayo (combine mayonnaise with sriracha) 
  • Mango 
  • Carrot ribbons (made with a vegetable peeler) 
  • Furikake

Poke Bowl Variations: 

  • Swap tuna for salmon to make a Salmon Poke Bowl
  • Swap crispy tofu for fish to make a Vegetarian Poke Bowl
  • Use cauliflower rice or salad greens to make a Low Carb Poke Bowl. 
  • Not into seafood? These poke bowls are also delicious with cooked and cubed chicken or steak
Two hands holding poke bowl next to small bowl of soy sauce and chopsticks.

Poke Bowls Recipe 

Learn how to make Poke Bowls at home. Made with fresh tuna, edamame, cucumber, avocado and served on rice with a delicious yuzu-soy dressing. 
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 people

Ingredients

  • 2 Tablespoons yuzu juice
  • 1 Tablespoon soy sauce or tamari
  • ½ teaspoon sesame oil
  • Pinch of 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 shelled edamame
  • 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 first four ingredients in a medium bowl. Add tuna and toss to combine. Set aside while you prepare the remaining ingredients.
  • Divide warm rice between bowls. Top with tuna mixture, cucumber, edamame, avocado, scallions, and jalapeno. Sprinkle on sesame seeds and lime zest. Enjoy immediately.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Whisk

Nutrition

Calories: 583kcal | Carbohydrates: 82g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 296mg | Potassium: 736mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2051IU | Vitamin C: 16mg | Calcium: 65mg | Iron: 3mg

 

 

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