How To Make A Poke Bowl

poke bowl

Living in California it’s like a new poke shop opens up everyday. Don’t get me wrong I’m not complaining. I am a huge fan of these healthy tasty bowls and I have them at least 3 times a month. I’ve always been a fan of sushi and eating raw fish because of the flavor and the benefits of omega-3 fatty acids.

poke bowl

Salmon & Ahi Tuna Poke Bowls

Serves 4


Ahi Tuna Marinade

  • 1 pound sushi grade ahi tuna cut into 3/4 (1.5 – 2 cm) cubes
  • 4 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 1 1/2 teaspoons Sesame oil
  • 3/4 teaspoon red pepper flakes crushed
  • 1/3 cup green onions thinly sliced
  • 1/2 teaspoon sesame seeds or Gomasio plus more for garnish

Salmon Shoyu Marinade

  • 1 pound sushi grade salmon cut into 3/4 (1.5 – 2 cm) cubes
  • 4 tablespoons soy sauce
  • 4 teaspoons sesame oil
  • 2-4 tablespoons green onion finely sliced (use some of the white and green part)
Spicy Sriracha Mayo Sauce
  • 2 tablespoons mayonnaise
  • 1 tablespoon sriracha
  • 1/8 teaspoon salt

Other Ingredients

  • 2 cups brown rice or white rice, cooked
  • 2 cups salad greens
  • 1 cucumber sliced
  • 1 cup cooked edamame
  • 1 -2 jalapeno thinly sliced
  • 1-2 avocado sliced (depending on how much you like)
  • *Pickled ginger, fried shallot, green onions, mango, micro-greens, dried seaweed for topping ( be as creative as you wish)


  1. In a medium sized bowl combine ahi tuna, soy sauce, rice vinegar, sesame oil, crushed red pepper flakes, green onions and sesame seeds. Stir it all together. Serve immediately or refrigerate covered for up to 2 hours before serving. Give it a quick stir again before serving.
    In another Medium sized bowl combine salmon, soy sauce, sesame oil and green onions. Stir all together and again serve immediately or refrigerate covered for 2 hours.
  2. Divide the cooked rice, salad, cucumber, edamame, avocado and jalapeno, poke and desired toppings to each bowl.