Poke Bowls

Why You’ll Love This Recipe

Poke bowls are the perfect balance of freshness, texture, and flavor. The tender, marinated fish pairs beautifully with the crunchy vegetables and soft rice. This dish is highly customizable to suit your tastes—whether you prefer raw fish or tofu, spicy mayo or soy sauce, poke bowls can be adapted to meet any dietary preference. They’re also incredibly versatile, making them great for meal prep or a light weeknight dinner. With their refreshing taste and easy-to-make nature, poke bowls are a meal everyone can enjoy.

Ingredients

• 1 lb sushi-grade tuna, salmon, or tofu (cubed)

• 2 cups cooked sushi rice or brown rice

• 1/2 cup cucumber, thinly sliced

• 1/2 avocado, sliced

• 1/4 cup radishes, thinly sliced

• 1/4 cup edamame (shelled)

• 1/4 cup carrots, shredded

• 2 tablespoons soy sauce or tamari (for gluten-free)

• 1 tablespoon sesame oil

• 1 tablespoon rice vinegar

• 1 teaspoon honey or agave syrup

• 1 teaspoon fresh ginger, grated

• 1 tablespoon sesame seeds

• 1 tablespoon green onions, chopped

• Optional toppings: spicy mayo, sriracha, pickled ginger, seaweed salad, wasabi

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the rice: Cook the sushi rice or brown rice according to the package instructions. Once cooked, let it cool slightly.

2. Marinate the fish: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, and grated ginger. Place the cubed tuna, salmon, or tofu in a bowl and pour the marinade over the top. Toss gently to coat and refrigerate for 15-20 minutes to allow the flavors to marinate.

3. Prepare the vegetables: While the fish is marinating, slice the cucumber, radishes, and avocado. Shred the carrots and set them aside with the edamame.

4. Assemble the bowls: Divide the rice among bowls. Arrange the marinated fish or tofu, cucumber, avocado, radishes, edamame, and carrots on top of the rice.

5. Garnish: Sprinkle sesame seeds and chopped green onions over the top. Add any optional toppings such as spicy mayo, sriracha, or seaweed salad.

6. Serve: Serve immediately and enjoy your fresh, delicious poke bowl!

Servings and timing

• Servings: 2-4

• Preparation time: 20 minutes

• Cooking time: 15 minutes (for rice)

• Total time: 35 minutes

Variations

• Fish: While tuna and salmon are the most traditional, you can use other fish like yellowtail, snapper, or even cooked shrimp.

• Vegan/Vegetarian: Replace the fish with tofu, tempeh, or a variety of vegetables like roasted sweet potatoes, mushrooms, or chickpeas.

• Spicy poke bowl: Add spicy mayo or drizzle sriracha on top for an extra kick of heat.

• Rice alternatives: For a low-carb option, substitute the rice with cauliflower rice or quinoa.

• Additional toppings: Try adding pickled ginger, wasabi, seaweed salad, or kimchi for extra flavor.

Storage/Reheating

• Storage: Poke bowls are best served fresh but can be stored in an airtight container for up to 24 hours in the refrigerator. Keep the toppings and fish separate from the rice until ready to eat to maintain the freshness.

• Reheating: If you have leftover rice, you can reheat it in the microwave, but it’s best to eat the poke bowls cold for optimal taste and texture.

FAQs

1. Can I use frozen fish for poke bowls?

Yes, you can use frozen fish as long as it’s sushi-grade. Just make sure it is fully thawed before using it in your poke bowl.

2. Can I make poke bowls without raw fish?

Absolutely! You can make poke bowls with cooked seafood like shrimp or crab, or opt for vegetarian options like marinated tofu or tempeh.

3. How do I make poke bowls spicy?

To make your poke bowls spicy, add spicy mayo (a mix of mayonnaise and sriracha), or drizzle sriracha sauce directly over the fish. You can also add chili flakes or chopped fresh chili peppers.

4. Can I use any type of rice for poke bowls?

While sushi rice is traditional, you can use any type of rice you prefer, such as brown rice, jasmine rice, or even cauliflower rice for a low-carb alternative.

5. How do I make poke bowls gluten-free?

To make your poke bowl gluten-free, simply use tamari instead of soy sauce. Be sure to check the labels of any other sauces or ingredients to ensure they are gluten-free.

6. How do I know if the fish is sushi-grade?

Sushi-grade fish is typically fresh, very high quality, and safe to eat raw. If you’re unsure, ask your fishmonger or buy from a reputable source that sells sushi-grade fish.

7. Can I meal prep poke bowls?

Yes, poke bowls can be meal prepped! Prepare the rice, marinate the fish (or tofu), and slice the veggies. Assemble the bowls just before serving to keep the ingredients fresh.

8. Can I use canned tuna for poke bowls?

Canned tuna is not ideal for poke bowls as it is usually cooked, but if you’re in a pinch, you can use it as a substitute. Just make sure to drain it well and add a little extra flavor with the marinade.

9. Can I add fruits to my poke bowl?

Yes, fruits like mango, pineapple, or even pomegranate seeds can be a great addition, adding a sweet and refreshing contrast to the savory flavors of the poke.

10. Can I make poke bowls spicy without adding mayo or sriracha?

Yes! You can add chili flakes, fresh sliced jalapeños, or drizzle the poke with a spicy sesame oil dressing for heat.

Conclusion

Poke bowls are a fun, healthy, and customizable meal that offers endless possibilities for flavor combinations. Whether you prefer traditional raw fish or a plant-based option, poke bowls are a refreshing and delicious choice that can be easily adapted to suit your tastes. With fresh ingredients, vibrant colors, and bold flavors, poke bowls are perfect for a light dinner or a lunch packed with flavor. Create your perfect poke bowl today and enjoy this delicious, fresh dish!