Homemade poke bowls are easy to make and customize to your liking for a light and refreshing meal that will make you feel like you’re in Hawaii
I’ve been a bit obsessed with poke bowls lately, especially with so many places opening in San Diego suddenly. Poke is a classic Hawaiian dish and this raw fish salad is a big restaurant trend right now. I’ve had several readers ask me for a poke recipe and so here it is! This is a really basic recipe which you can customize to your liking. You can use different types of fish, add more ingredients and toppings or a finishing sauce. There are so many possibilities!
I usually like to keep mine pretty simple. I start with a rice base, sprinkled with a little Furikake seasoning. I also add some seaweed salad. Usually, I buy the bright green one that’s already been flavored, but that can sometimes make the poke bowl a little salty. So this time, I decided to do a seaweed mix. It’s not yet seasoned, so you can dress it or just leave it plain. I like a lot of fish in mine. And since we’re in California and I love avocados, I decided to add some avocados for extra creaminess. Sometimes, I’ll add a sriracha mayonnaise sauce on top, but I wanted to show the fish in these photos, so I left it out.
Mr. K really enjoyed my version of poke bowl so I guess we’ll be eating it a lot more from now on.
Homemade poke bowls are easy to make and customize to your liking for a light and refreshing meal that will make you feel like you’re in Hawaii.
- 1 cup rice cooked
- 1 tsp Furikake seasoning optional
- Japanese style seaweed salad or seaweed mix
- 1/2 lb sashimi grade tuna you can substitute with other sashimi grade fishes, sliced into 3/4 inch cubes
- 1 small avocado cut into 1/2 inch cubes
- 1 tbsp low sodium soy sauce
- 1/2 tsp to 1 tsp rice wine vinegar
- 1/4 tsp sesame oil
- 1/8 tsp red pepper flakes optional
- 1/8 tsp brown sugar optional
- 2 tbsp chopped green scallion
Divide rice into two bowls. If desired, sprinkle with Furikake seasoning. Sometimes, the rice itself is also mixed with rice vinegar, so you can add that to the just-cooked rice if desired. Add a layer of seaweed salad or any other ingredients you may desire.
In a medium bowl, add soy sauce, rice wine vinegar, and sesame oil and pepper flakes (if using). Mix with a small whisk. Taste and adjust as needed. If you find the mixture too salty, you can add a pinch of brown sugar and mix in. Once sauce is ready, add in the tuna. Toss the tuna in the sauce until all pieces are evenly coated. Add the prepared tuna to your bowls. Place some avocado in between your tuna pieces.
Top with chopped scallions and any other finishing toppings you desire. I sometimes like to add a drizzle of sriracha mayonnaise.
Nutrition estimates do not include the seaweed mix.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.