Poke bowls. I don’t eat them nearly enough! ♥ When I was in L.A. last fall, my brother and I sat on the pier eating the best poke bowls. Since then, I’ve been hooked. Speaking of poke bowls, Charlotte just got a new poke bowl spot that I want to try out. Maybe I’ll try it tomorrow for lunch! I was also blessed in Hawaii with delicious poke bowls.
You can stick to making poke the traditional way, or customize them with all of your favorites. I decided to stick to a summery ahi poke bowl by adding fresh avocado, mango, and pickled vegetables. Ohhhh it was so delicious.
If you’re wondering what a poke bowl is, it’s a Hawaiian dish with raw fish that is usually served as an appetizer. Many people choose to eat it as a main dish. I sometimes describe it to people as a giant sushi salad. That’s what it reminds me of. If you go to a poke bar, you’ll find so many toppings and sauces to add to your bowls. I kept my poke bowls pretty simple, but you can totally play around with the ingredients.
A couple of weekends ago, I made poke bowls for Kyle and I. It was fun to change up the dinner routine, and try something new. They ended up being a hit, and there wasn’t a bite left.
At-Home Poke Bowls
- 1 lb Sushi Grade Tuna
- 1 Cup Cooked White Rice
- 4 Tbsps Toasted Sesame Oil
- 1/4 Cup Low Sodium Soy Sauce
- 1 Tsp Black Pepper
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Red Chili Flakes
- 1 Tsp Ground Ginger
- 2 Tbsps Honey
- 1/4 Cup Red Wine Vinegar
- 1 Tbsps Sesame Seeds
- 1/4 Cup Radishes Sliced
- 1/4 Cup Green Onion Chopped
- 1/4 Cup Mango Diced
- 1 Large Avocado Sliced
- 1/2 Cup Carrots Sliced
- 10 Sheets Wasabi Roasted Seaweed
- Chop the carrots and slice the cucumbers. Add them to separate bowls. Add 1 tablespoon of honey, 1 tablespoon of toasted sesame oil, and 1/8 cup of red wine vinegar to each bowl. Stir and set aside allowing the vegetables to pickle. **you could also pickle the radishes if you wish
- Chop the tuna into squares. Add it to a mixing bowl with soy sauce, the remainder of the toasted sesame oil, ginger, garlic powder, onion powder, chili flakes, sesame seeds, black pepper, and soy sauce.
- Add rice to a bowl. Top the rice with the pickled carrots, pickled cucumbers, radishes, diced mango, chopped green onion, roasted seaweed, avocado slices, and marinated tuna. **Drizzle the leftover juices from the tuna bowl over the bowl. I like to add sweet chili sauce to mine!
Add the crunchy “pickled” vegetables to the poke bowl gave me the extra crunch without adding any of the fried toppings that I normally get when I’m at a poke restaurant.
I had a lot of messages about finding the tuna! When you’re at the store, ask the person working at the counter for sushi-grade tuna. The man working the counter at my local grocery store walked over to the sushi section in the deli and grabbed a fresh tuna from their coolers to sell me. If you have a Whole Foods or Earthfare close, I never have trouble finding it there!
If you’re afraid to try raw fish, but still want to try poke, just replace the tuna for crab, fish, smoked salmon, or tofu!
The whole “raw fish” scared me when my brother made me try sushi for the first time, but now I’m in LOVE. It’s so delicious and really takes the flavors in well. Just looking at the photos again is making me so hungry.
I usually just cook white jasmine rice on the stovetop. Two cups of water for every cup of dry rice!
Some other fun toppings to add to poke bowls are pickled ginger, wasabi, jalapenos, mandarins, furikake seasoning, fried onions, sweet chili sauce, and edamame.
I was so excited about finding wasabi roasted seaweed. It added a ton of flavor to the poke bowl, and just melted in your mouth! Questions for you!
- Have you ever had a poke bowl?
- What is your favorite poke topping?
- Have you ever made poke at home?