This amazing homemade Poke Bowl recipe is my take on the Hawaiian favorite! It includes coconut rice, fresh ahi tuna in a simple marinade,, delicious toppings and a drizzle of Sriracha aioli. It’s as tasty as it is healthy!
If you love “bowls” as much as I do, try my Buddha Bowls, Bibimbap, or Chicken Shawarma Bowls.
I can’t contain my excitement in sharing this Poke Bowl recipe because this is the type of meal I could eat every single day! It’s so fresh and flavorful and best of all, it’s EASY and FAST to make! Considering that Sushi is my all-time favorite food, you can guess how much I love this recipe!
What is a Poke Bowl?
A Poke Bowl (pronounced “poe-kay”) is a Hawaiian rice bowl that has raw fish, usually tuna, served on top of rice, vegetables, and other toppings. I think of it like deconstructed sushi, with lots of delicious toppings!
Ingredients Needed:
- Ahi Tuna: I bought mine from a seafood restaurant counter but a specialty fish market or specialty grocery stores should have good quality as well! Always buy sushi-grade, meaning it’s fresh and safe to eat marinated or raw. Get the best quality you can; it’s the star of the show!
- Coconut Rice: My easy coconut rice takes just minutes to make and can be done on the stovetop or Instant Pot!
- Sriracha Aioli: A quick sauce made with mayo and sriracha that is easy to throw together and takes these bowls to the next level!
- Toppings: Jicama, english cucumber, mango, edamame, avocado, macadamia nuts, sesame seeds.
How to make Poke Bowls:
Cook the coconut rice.
Cut ahi: Pat it with paper towels, then use a sharp knife to neatly cut into small, ½ inch cubes.
Marinate: Combine tamari, vinegar, sesame oil, honey, ginger, and half of the chopped scallions (reserve the rest for garnish at the end) in a bowl. Add ahi and toss to coat. Refrigerate for 15 minutes to 1 hour, while you prepare the bowls.
Make Sriracha aioli by combining all ingredients in a bowl. Set aside.
Prep Toppings: cook edamame, if needed, and chop the cucumber, jicama, mango, avocado and nuts.
Assemble: Add a big scoop of coconut rice (or use sushi rice) to the center of a shallow bowl. Add toppings around it: a large spoonful of ahi, and a handful each of jicama, cucumber, mango, edamame, and avocado. Sprinkle sesame seeds over the tuna and avocado.
Garnish bowls with chopped macadamia nuts, remaining scallions and a generous drizzle of sriracha aioli.
Recipe Variations:
- Ahi Substitutions: Try using salmon, yellowtail, crab, cooked shrimp, or cooked chicken. When using raw fish, always make sure it’s sushi-grade!
- Vegetarian Poke Bowl: Leave out the meat (or sub tofu) and throw in some extra veggies!
- Rice: Any rice would work including white, brown, sushi rice, or jasmine rice.
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Recipe
Poke Bowls
Equipment
Ingredients
For the Ahi Poke:
- 12-16 ounces sushi-grade ahi tuna (about two steaks)
- 3 Tablespoons low sodium tamari or soy sauce
- 1 Tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1/8 teaspoon ground ginger
- 3 scallions , finely chopped
For the bowls:
- 1 batch Coconut Rice*
- 1 small chunk Jicama or daikon , peeled and sliced
- ½ of a English cucumber , chopped into small cubes
- 1 mango , peeled and chopped into small cubes
- 1 cup shelled, cooked edamame
- 1 large avocado , peeled and chopped
- 2/3 cup macadamia nuts , roughly chopped
- 1 teaspoon sesame seeds , for garnish (or use or everything bagel seasoning)
Sriracha aioli
- 1/2 cup mayonnaise
- 1 clove garlic , minced
- 1 teaspoon lemon or lime juice
- Dash sea salt
- 1-2 teaspoons sriracha , or more to taste
Instructions
- Coconut Rice: cook a batch on the stove, in a rice cooker, or instant pot.
- Make ahi marinade: Add tamari, vinegar, sesame oil, honey, ginger, and half of the chopped scallions (reserve the rest for garnish at the end) to a bowl and mix to combine.
- Prepare Ahi: Pat ahi dry with a paper towel, then use a very sharp knife to neatly cut into small, ½ inch cubes. Add to bowl with marinade and toss to coat. Refrigerate for 15 minutes to 1 hour, while you prepare the bowl toppings:
- Make Sriracha Aioli by combining all ingredients in a bowl. Set aside.
- Prep and chop toppings: jicama, cucumber, mango, edamame, avocado, and macadamia nuts.
- Assemble: Add a big scoop of coconut rice to the center of a shallow bowl. Add toppings around it: a large spoonful of ahi, and a handful each of jicama, cucumber, mango, edamame, and avocado. Sprinkle sesame seeds over the tuna and avocado.
- Garnish bowls with chopped macadamia nuts and a generous drizzle of sriracha aioli (I like to add the sauce to a small ziploc bag, cut one corner off, then drizzle nicely over the bowls).
Notes
- Fish: Can substitute salmon, yellowtail, crab, tofu, or cooked chicken.
- Vegetarian Poke Bowl: Leave off the ahi (or sub tofu) and throw in some extra veggies!
- Rice: Any rice would work including white, brown, sushi rice, or jasmine rice.
Nutrition
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Absolutely amazing!! A family favorite and now I can make them from home. #winning
This recipe is a definite winner. Made exactly as directed and devoured every bite!
Yum!! My wife is on an extremely limited diet, and this happens to be one of her favorite meals. I have tried your recipes (I added more proteins) and found them absolutely delicious!
Thank you very much 🤙🏼🙏