Poke Bowl Recipe

Bring the flavors of Hawaii closer to home with my creative and refreshing Poke Bowl recipe. I season the freshest salmon and tuna sashimi with Japanese flavors and serve it donburi style over rice. It’s a light and satisfying dish that’s easy to customize!

Since poke bowls first became a craze across the nation, everyone around me raves about them. It’s a light, refreshing dish made of fresh buttery tuna and salmon, tossed with a sesame dressing, and finished with the best toppings. What’s not to love? Using simple methods, I’ll show you how to bring the flavors of Hawaii closer to home with my Poke Bowl recipe!

If you’re craving more sushi and sashimi recipes, try my Salmon Sashimi Bowl, Spicy Tuna Rolls, and Miso-Marinated Hamachi Bowl next!

What is a Poke Bowl? 

A poke bowl is a dish of marinated and diced raw fish served over rice. In the Hawaiian language, poké (POH-keh) refers to sashimi-grade seafood that’s cut into chunks like ahi (yellowfin tuna), he’e (octopus, tako in Japanese), aku (skipjack tuna, katsuo), and salmon, to name a few. With heavy Japanese influence, poke represents Hawaii’s diverse, multifaceted culture. Today, it’s common to see a wide range of ingredients such as mango, cilantro, and jalapeños added to the bowl.

Why I Love This Recipe

• No cooking needed – I enjoy any dish that doesn’t require turning on the oven, especially in the summertime!
• Endlessly customizable – You can add any of your favorite toppings and go crazy with colorful veggies. It’s completely up to you.
• Perfect for a crowd – We often set up DIY poke bowl parties so everyone can sit and assemble their own bowls with their favorite toppings.

Ingredients for Poke Bowl

• Sushi-grade tuna and salmon – Ahi tuna is the classic choice, and I add salmon for its flavor and bright color. Different types of sashimi-grade seafood are used in traditional poke. 
• Hawaiian ogo seaweed (dried) – A type of red seaweed common in poke bowls.
• Green onion/scallion
• Maui or sweet onion
• Marinade:
  • Soy sauce
  • Toasted sesame oil
  • Rice vinegar
  • Kosher salt or Hawaiian sea salt
  • White sesame seeds
• Cooked rice – Poke in Hawaii is often served without rice, but for a one-dish meal, we like to serve it over Japanese short-grain white rice or brown rice.
• Toppings of your choice – I enjoy avocado, edamame, cucumber, radish, sushi ginger (gari), shiso leaves, and furikake (Japanese rice seasoning).

Find the printable recipe with measurements below.

Substitutions

• Ogo seaweed: If you can’t find it, you can skip it.
• Soy sauce: Use tamari soy sauce for gluten free. 
• Rice: A base of salad greens makes a refreshing low-carb option. 
• Toppings: I love the flavor and color of the toppings in my recipe, but again, you are welcome to experiment with different toppings like carrots, red bell peppers, or microgreens. Masago (fish roe) and nori seaweed are wonderful additions, too.

Where to Get Sashimi-Grade Tuna and Salmon

If you live near a Japanese grocery store, I recommend checking out their sashimi selection. Here in the Bay Area, I always buy sashimi at Suruki Market in San Mateo. Other Japanese grocery stores that sell sashimi include Nijiya Market, Marukai (Tokyo Central), and Mitsuwa Market Place.

Don’t live near a Japanese grocery store? You can try online sashimi stores or find sushi-grade fish at Whole Foods and local specialty seafood shops. If you are unsure, ask the fishmonger for recommendations.

If you live outside of the US, please see our list of Asian and Japanese grocery stores around the world compiled by Just One Cookbook readers!

How to Make a Poke Bowl

Preparation

Step 1 – Rehydrate the seaweed and cut the ingredients. Place the seaweed in a small bowl with water to cover and set aside briefly to rehydrate. Then, squeeze out the water and slice it into smaller pieces. Then, thinly slice the onions and scallions.

Step 2 – Cut the fish. Cut the fish into bite-sized cubes. 

Step 3 – Marinate the fish. Grab a large bowl and add the fish, seaweed, onions, scallions, and sauce ingredients. Toss to coat, cover, and refrigerate for at least 1 hour.

Assemble

Step 4 – Portion the rice and poke. Divide the cooked rice into large bowls and let it cool briefly. Then, place your toppings and pile the poke on top.

Step 5 – Serve and enjoy!

Nami’s Recipe Tips

• Buy your fish from a reliable source – It is important to source raw fish from a reputable source. Terms like “sashimi-grade” and “sushi-grade” are not strictly regulated, so it’s best to go with a fishmonger you trust. 
• Do not use just any fresh fish – What makes fish “sashimi-grade” is that it has been flash-frozen before being packaged, as this is required to kill any potential parasites. 
• The longer the marinade, the better – I try to marinate my fish for at least 1 hour, though you can shorten the time if needed. Up to 12 hours is ideal. 
• Cook the rice fresh – While the rice is supposed to be cool, it has a better texture if it’s made fresh as opposed to the day before.

Variations and Customizations

The beauty of poke bowls is in how customizable they are with your favorite toppings. Here are a few other suggestions that I think you’ll love.

• Make vegan poke. Try my Vegan Poke Bowl and use pan–fried tofu for a meatless option.
• Add some spice. Drizzle sriracha over the tuna poke bowls, or add a dash of red pepper flakes for heat. 
• Swap the sauce. Try my Homemade Ponzu Sauce for a more citrus-forward marinade.

What to Serve with a Poke Bowl

Poke bowls make an excellent one-bowl dish that you can serve on its own. To add extra variety, I suggest pairing it with one of these dishes. 

• With pickles – I find Pickled Napa Cabbage adds a pleasant crunch and satisfying acidity. 
• With additional sauce – Spicy Mayo made from scratch adds a rich creaminess and pleasant heat. 
• With a salad – Seaweed Salad with Miso Dressing is a simple, flavorful salad that goes with everything. 

Storage Tips

To store: Poke bowls are best enjoyed the same day, but you can store the poke ingredients in separate airtight containers for up to 24 hours. I suggest cooking the rice fresh before serving. 

Frequently Asked Questions

Poke Bowl

4.78 from 61 votes

Bring the flavors of Hawaii closer to home with my creative and refreshing Poke Bowl recipe. I season the freshest salmon and tuna sashimi with Japanese flavors and serve it donburi style over rice. It’s a light and satisfying dish that’s easy to customize!

Print Pin

Prep Time: 15 minutes mins

Marinating Time: 1 hour hr

Total Time: 15 minutes mins

Servings: 3

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Poke

• ▢ ½ lb sashimi-grade tuna (try ahi or skipjack for an authentic flavor)
• ▢ ½ lb sashimi-grade salmon (though not traditional, it adds a beautiful color)
• ▢ 1 small clump Hawaiian ogo seaweed (dried; for 3 servings, use a clump the size of a ping pong ball or half the ogo from a Noh Foods Hawaiian Poke Mix package; skip if you cannot find it)
• ▢ 1 green onion/scallion
• ▢ ¼ sweet onion (use Maui onion for the best flavor)

For the Seasonings

• ▢ 3 Tbsp soy sauce (GF soy sauce for gluten free)
• ▢ 1 Tbsp toasted sesame oil
• ▢ 2 tsp rice vinegar (unseasoned)
• ▢ ⅛ tsp Diamond Crystal kosher salt (or Hawaiian sea salt from the poke mix above, for an authentic flavor)
• ▢ ½ Tbsp toasted white sesame seeds

For the Bowl

• ▢ 3 servings cooked Japanese short-grain rice (about 1⅔ cups, 250 g per donburi serving)

For the Optional Toppings (see Notes below for more ideas)

• ▢ avocado (sliced or cubed; learn how to cut an avocado)
• ▢ shelled edamame (boiled)
• ▢ Japanese or Persian cucumber (cubed or sliced)
• ▢ red radish (thinly sliced)
• ▢ sushi ginger (gari) (store bought or make your own Pickled Sushi Ginger)
• ▢ shiso leaves (perilla/ooba)
• ▢ furikake (rice seasoning) (store bought or make homemade Furikake)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Instructions

 

Before You Start…

• I recommend a marination time of 1 hour for the poke to develop the best flavor. If you‘re short on time, you can always shorten or skip it.
• For 3 donburi servings of steamed rice, I recommend cooking 2¼ cups (3 rice cooker cups, 450 g) of uncooked Japanese short-grain rice. This yields 6⅔ cups (990 g) cooked rice. See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
  
• Now, gather all the ingredients.
  

To Slice the Poke Ingredients

• Put 1 small clump Hawaiian ogo seaweed (dried) in a small bowl and add enough water to cover. Soak for 5 minutes to rehydrate.
  
• Squeeze out the water and cut the ogo into smaller pieces, about 1 inch (2.5 cm) long.
  
• Thinly slice ¼ sweet onion lengthwise.
  
• Thinly slice 1 green onion/scallion.
  
• Cut ½ lb sashimi-grade tuna into bite-sized cubes about ¾ inch (2 cm).
  
• Cut ½ lb sashimi-grade salmon into bite-sized cubes about ¾ inch (2 cm).
  

To Season and Marinate

• Put the tuna and salmon in a large bowl. Add the onion, green onion, and ogo.
  
• Add the seasonings: 3 Tbsp soy sauce, 1 Tbsp toasted sesame oil, 2 tsp rice vinegar (unseasoned), and ⅛ tsp Diamond Crystal kosher salt⅛ tsp Diamond Crystal kosher salt (or Hawaiian sea salt).
  
• Sprinkle in ½ Tbsp toasted white sesame seeds and gently mix it all together. Cover and marinate it in the refrigerator for at least 1 hour (or up to 12 hours) to develop the flavors. During this time, prepare your optional toppings.
  

To Serve

• Divide 3 servings cooked Japanese short-grain rice into individual large (donburi) bowls. Cool the hot rice for 3–5 minutes (you don‘t want to warm up the raw fish). Then, pile the poke on top. You can add the toppings of your choice now. I recommend sliced or cubed avocado shelled edamame, thinly sliced Japanese or Persian cucumber, thinly sliced red radish, sushi ginger (gari), shiso leaves (perilla/ooba), and furikake (rice seasoning). See my Notes below for more suggestions. Serve immediately and enjoy!
  

To Store

• It‘s best to enjoy the poke bowl on the day you prepare it. You can keep the poke ingredients in the refrigerator for up to 24 hours. I recommend cooking the rice just before serving.

Notes

More Ideas for Creative Toppings:

• Cucumbers and carrots – thinly sliced or diced, they add color and crunch.
• Microgreens – daikon sprouts, broccoli sprouts, or kale sprouts pack a nutritious punch.
• Cherry tomatoes (quartered) – adds a sweet, flavorful, and lightly acidic element.
• Masago – this salty, delicate fish roe adds color and an interesting bite.
• Dried seaweed (nori) – shredded or julienned for a crispy texture.
• Macadamia nuts (roasted and chopped) – mild and creamy, they taste somewhat similar to roasted kukui nuts (candlenuts).
• Wasabi – so good with fresh sashimi.
• Spicy Mayo – a creamy and spicy sauce of Japanese mayo and sriracha sauce.

Nutrition

Calories: 435 kcal · Carbohydrates: 31 g · Protein: 37 g · Fat: 17 g · Saturated Fat: 3 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 6 g · Cholesterol: 70 mg · Sodium: 1250 mg · Potassium: 633 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 1761 IU · Vitamin C: 2 mg · Calcium: 50 mg · Iron: 3 mg

Author: Namiko Hirasawa Chen

Course: Main Course

Cuisine: Japanese

Keyword: poke salad, sashimi, tuna bowl

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Editor’s Note: The post was originally published on May 27, 2016. It was updated with more information and new step-by-step and final images on August 31, 2023, and republished with more information on March 12, 2025.