Pin this There's something about building a poke bowl that feels like meditation in the kitchen. I discovered this dish on a humid summer afternoon when I was too warm to cook anything serious but needed something substantial. A friend had just returned from Honolulu and couldn't stop talking about the poke bowls she'd had there, so I decided to recreate one with what I had on hand. That first attempt—imperfect as it was—taught me that the best meals don't always come from complicated techniques, but from respecting fresh ingredients and letting them shine.
I made this for a dinner party once where my kitchen air conditioning had broken, and I remember being secretly relieved I didn't have to turn on the stove. Everyone arrived still warm from their commute, and within minutes they were devouring these bowls like they were the most refreshing thing they'd eaten all summer. One guest even asked if I'd trained as a sushi chef, which made me laugh because I'd literally just started cutting vegetables 30 minutes before they arrived.
Ingredients
- Sushi-grade salmon or tuna (400 g / 14 oz), cubed: This is your star player, so buy it from a fishmonger you trust or a good supermarket counter that specializes in sushi-grade fish. The 1 cm cubes give you that perfect bite-sized piece that feels substantial without being overwhelming.
- Soy sauce (2 tbsp): Use tamari if you need gluten-free, and don't skip this because it's the backbone of your entire marinade flavor.
- Sesame oil (1 tbsp): A little goes a long way here—this stuff is aromatic and potent, so resist the urge to add more.
- Rice vinegar (1 tbsp): This brightens everything up and prevents the bowl from feeling heavy, even when you're eating it on a warm day.
- Fresh ginger (1 tsp, grated): Freshly grated, not from a jar—you'll taste the difference immediately in how alive your marinade tastes.
- Honey or maple syrup (1 tsp): Just a touch of sweetness to balance the salty and acidic elements.
- Garlic (1 small clove, minced): One clove is enough because this is a supporting flavor, not a garlic-forward dish.
- Mixed salad greens (120 g / 4 cups): Use whatever combination speaks to you—I often mix romaine for crunch with baby spinach for earthiness.
- Cucumber (1 medium), thinly sliced: This adds hydration and coolness, which is essential to the whole experience.
- Avocado (1 large), sliced: Wait until you're assembling the bowl to slice it so it doesn't brown and oxidize.
- Carrots (2 small), julienned: Raw carrots add sweetness and visual appeal, plus they stay crisp longer than softer vegetables.
- Sushi rice or brown rice (120 g / 1 cup cooked): The rice base is optional but highly recommended because it turns this from a salad into a more complete meal.
- Toasted sesame seeds (2 tbsp): Toast them yourself if you can—the aroma will tell you when they're ready.
- Scallions (2 tbsp sliced): Use the green parts mostly, with just a bit of white for a gentle allium flavor.
- Nori sheets, cut into strips: This is your umami booster and adds that ocean-y authenticity that makes people say, 'Wait, did you make this?'
- Pickled ginger: This is a palate cleanser between bites and adds a zingy, slightly sweet-spicy element.
- Red chili, sliced (optional): Only add this if you want a gentle heat—one thin slice per bowl goes a long way.
Instructions
- Make your marinade:
- Whisk together the soy sauce, sesame oil, rice vinegar, grated ginger, honey, and minced garlic in a bowl. You want everything emulsified and the honey fully dissolved, so don't rush this step—the flavors will be more cohesive.
- Marinate the fish:
- Add your cubed salmon or tuna to the marinade and gently toss to coat every piece. Cover and refrigerate for at least 10 minutes, though 15 to 20 minutes is even better if you have the time.
- Prepare your base:
- While the fish is marinating, arrange your salad greens, cucumber slices, avocado slices, and julienned carrots in individual bowls. If you're using rice, distribute it evenly as your foundation.
- Add the star:
- Spoon the marinated fish and all of its delicious marinade over your salad base, being careful to distribute the pieces evenly across each bowl.
- Garnish with intention:
- Top each bowl with sesame seeds, scallions, nori strips, and pickled ginger. Add sliced red chili if you want that heat component.
- Serve and enjoy:
- Serve immediately while everything is fresh and crisp, and the fish is still cool from its time in the refrigerator.
Pin this What I love most about this dish is that it forces you to slow down a little, even though it's fast to make. There's something meditative about slicing vegetables thinly, arranging them just so, and watching someone's face light up when they see the finished bowl sitting in front of them.
Why This Bowl Became My Summer Staple
I started making poke bowls almost weekly once I realized how adaptable they are. On nights when I was meal prepping, I'd make the marinade on Sunday and keep it separate from the rice and greens, letting everyone assemble their own bowl on whatever day they felt like eating it. This approach actually made the bowls taste better because nothing got soggy—the greens stayed crisp, the fish stayed fresh, and the marinade stayed potent.
Playing With Your Ingredients
The beauty of a poke bowl is that it's a template, not a rulebook. I've swapped the salmon for swordfish when it looked particularly good at the market. I've added mango when peaches weren't in season but the tropical vibe still felt right. One winter, I even added some roasted beet slices for color and earthiness, and it worked surprisingly well alongside the brightness of the fish and pickled ginger.
Making It Work For Everyone
If you have vegetarians at your table, substitute the fish with marinated tofu or tempeh using the same marinade—it absorbs the flavors beautifully and becomes just as satisfying. You can also add edamame or thin radish slices for extra crunch if you want the bowl to feel more substantial. For a lower-sodium version, simply use less soy sauce or swap in a reduced-sodium tamari.
- Pair this with a crisp white wine like Sauvignon Blanc to echo the fresh, bright flavors in your bowl.
- Keep everything cold until the moment you serve, and your guests will feel like they're eating at a fine dining establishment.
- Make extra marinade because people always want to drizzle more on their rice.
Pin this There's a reason poke bowls have stayed on my regular rotation—they're elegant but not pretentious, nourishing but not heavy, and they taste like you put in so much more effort than you actually did. Make one of these for yourself on a day when you need something beautiful to look at and delicious to eat.
Recipe FAQs
- → Can I substitute fish with a plant-based ingredient?
Yes, diced marinated tofu or tempeh work well as flavorful plant-based alternatives in this bowl.
- → How do I prepare the marinade for the fish?
Whisk together soy sauce, sesame oil, rice vinegar, freshly grated ginger, honey or maple syrup, and minced garlic for a tangy marinade.
- → Is it possible to make this dish gluten-free?
Use certified gluten-free soy sauce, such as tamari, to keep it gluten-free without compromising flavor.
- → What toppings add the best texture and flavor?
Toasted sesame seeds, sliced scallions, nori strips, pickled ginger, and optional sliced chili enhance crunch and depth.
- → Can I swap sushi rice for another base?
Brown rice can be used as a wholesome, nutty alternative or you may omit rice entirely for a lighter option.