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Poke Bowl Recipe

This poke bowl recipe is fun to make and eat, full of healthy ingredients, and bursting with umami flavor. Now, you can make your own Homemade Poke Bowls, your way!

poke bowl with rice and sriracha mayo
Super fresh, umami-rich poke bowls are easy and FUN to make at home!

1-Minute Video: Poke Bowl Recipe

What is Poke?

Pokay or pokee or however you like to say it (the real pronunciation rhymes with okay), it’s all the rage for good reason. The word poke means to cut or slice in Hawaiian, generally referring to high-quality raw fish such as ahi tuna or salmon. The cuts of fish are marinated in a sesame-soy sauce.

Why This Recipe Works

  • It’s Actually Healthy: Our homemade poke bowl recipe is naturally healthy, as they’re loaded with fresh fish, vegetables, edamame, and grains such as brown rice.
  • Poke Bowl Party: This poke bowl recipe is perfect for DIY poke bowl parties. Let people assemble their own poke bowls with condiments and garnishes, similar to DIY Chiptole style burrito bowls.
  • Umami Flavors: This recipe is packed with umami flavor. For a little variation, try our Hawaiian salmon poke.
  • Incredible Sauce: Creamy Sriracha Mayo sets our recipe apart, as it is a creamy, tangy, spicy sauce everyone loves!

Key Recipe Ingredients

poke bowl with rice and sriracha mayo

Sriracha Mayo

  • Mayonnaise – use whole, real mayo and not a lowfat version nor mayo substitute.
  • Sriracha – there’s no substitute for this sweet, tangy, and savory Asian hot sauce.

Sesame-Soy Sauce

  • Tamaritarmari soy sauce boasts pure, unadulterated flavors. It has more depth of flavor without as much sodium.
  • Asian Rice Vinegar – you can often find this in the ethnic aisles of major grocery stores now.
  • Asian Toasted Sesame Oil – this particular sesame oil is darker brown and highly fragrant. Be sure it is Asian style, as “regular” sesame oils are completely different.
  • Ground Ginger – you’re welcome to use freshly grated ginger if you like, though we prefer the ease of ginger powder.
  • Wasabi Paste – a little goes a long way towards imparting just the right amount of kick.

Poke Bowl

  • Rice: feel free to use freshly cooked jasmine or brown rice.
  • Sushi-grade tuna, salmon, or other high quality fish can be used.
  • Vegetables: lettuce, cucumber, bell peppers, or shredded carrots are all great choices.
  • Fruits: We love the tropical sweetness of mangos and the creaminess of avocado.
  • Toppings: Chopped cilantro, green onions, toasted sesame seeds are fantastic.
  • Furikake – I highly recommend including furikake, which is fantastic over rice.

Substitutions and Variations

  • Soy Sauce: If you can’t find tamari sauce, you can use regular soy sauce.
  • Rice: Feel free to use any kind of rice you like: short grain, medium grain, white, or brown.
  • Fish/Protein: Aside from tuna and salmon, you can use cooked shrimp or seared scallops. For non-seafood eaters, grilled chicken is delicious. Cooked tofu cubes are another healthy option.
  • Fruits/Vegetables: Use any variety of produce you like. Some options include pineapple, edamame, or seaweed salad.
  • Garnishes: Also try crispy fried onion or garlic bits, crispy won ton strips, or sushi ginger!

Easy Step-By-Step Instructions

  1. Make Sriracha Mayo: Stir together the mayo and Sriracha in a small bowl. Cover and chill until ready to use.
  2. Make Sesame-Soy Sauce: In a bowl, hand-whisk together all Sauce ingredients. Stir cubed tuna/salmon into the sauce, coating well.
  3. Assemble Bowls: Divide rice into bowls. Evenly layer each bowl with: lettuce, marinaded ahi tuna, cucumber, mango, and avocado. Garnish as desired.

Prep-Ahead Tips

  • Feel free to make the sriracha mayo 2-3 days in advance. Keep it covered and chilled until ready to use.
  • The sesame soy sauce can also be prepared 2-3 days in advance.
  • Vegetables and fruits can be chopped or sliced 1 day ahead of time.
  • Garnishes such as chopped cilantro or green onions can be chopped 1 day in advance.
  • Rice can be cooked earlier the same day; that way, it has a chance to cool to room temperature and yet is still fresh and tender.
poke bowl with rice and sriracha mayo
Sriracha Mayo is a creamy dressing that elevates your poke bowl to the next level.

What to Serve with Poke Bowls


  • Pickled Vegetables: Any style of pickled vegetables such as sushi ginger are delicious.
  • Kimchi: Though kimchi is a classic Korean dish, it’s a great option to serve alongside poke bowls.
  • Edamame: Use edamame in the bowls themselves, or serve them with salted/boiled edamame pods.


Commonly Asked Questions

Are homemade poke bowls healthy?

Yes! Made with simple ingredients, poke bowls are full of lean protein, healthy fats such as you’d find in salmon and avocado, and fresh vegetables like cucumbers and edamame.

Do you eat homemade poke bowls raw?

Yes, as long as you use high-quality sushi-grade fish, poke is generally regarded as safe to consume raw. As with all raw seafood, there is minimal risk involved. Consult with your local seafood counter for the best fresh fish.

Can I make poke bowls ahead of time?

We recommend preparing the Sriracha mayo and the sauce mixture ahead of time (up to several days) and keeping those chilled. You can also slice/cut the fish and vegetables ahead of time. However, wait until you’re ready to eat to assemble the bowls.

Can you keep a poke bowl overnight?

If you’ve made a poke bowl and cannot finish it, cover and chill it for lunch the next day. It is fine to eat it the next day, as long as it has been kept cold.

What are the crunch on poke bowl recipes?

Crunchy toppings on poke bowls include: chopped roasted peanuts or cashews, crispy fried onion bits, crispy fried garlic bits, or chopped won ton strips.

What is poke sauce?

Poke sauces have many variations, most of which include soy sauce, sugar, Asian sesame oil, Asian rice vinegar, garlic, and ginger for sweet, savory, and tangy notes.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

poke bowl with rice and sriracha mayo

Poke Bowl Recipe

4.93 from 190 ratings
Homemade Poke Bowls are fun to make and eat, healthy, cheaper than ordering from a restaurant, and taste even better!
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Author: Amy Dong


For Sriracha Mayo

  • 3 TB mayonnaise, regular
  • 1 TB Sriracha hot sauce

For the Sesame-Soy Sauce

For the Poke Bowl

  • 2 cups shredded green leaf lettuce
  • 2 cups sashimi-grade tuna, salmon, or other fish (towel-dried and cubed)
  • 1 small cucumber, seeded and sliced
  • 1 whole mango, very ripe, peeled and cubed
  • 1 avocado, semi-ripe, cubed
  • Garnishes: Chopped cilantro, green onions, toasted sesame seeds, Furikake (highly recommended)
  • Serve with: Cooked white or brown rice, about 3 cups cooked


  • Make Sriracha Mayo: Stir together the mayo and Sriracha in a small bowl. Cover and chill until ready to use.
  • Make Sesame-Soy Sauce: In a bowl, hand-whisk together all Sauce ingredients. Stir cubed tuna/salmon into the sauce, coating well. Cover and keep chilled until ready to assemble bowls.
  • Assemble Bowls: Divide cooked rice into 4 smaller bowls (or 2 larger bowls.) Evenly layer each bowl according to order: lettuce, marinaded tuna/salmon, cucumber, mango, and avocado. Garnish as desired. Drizzle with Sriracha Mayo. Serve immediately.


  • Sriracha Mayo is highly recommended. Maybe make extra, as people love it! 
  • Tamari soy sauce is much more balanced in flavor than regular soy sauce, and it happens to be gluten-free.
  • Furikake, a highly recommended ingredient, is easily found in Asian grocery stores or even in the Asian aisle of major supermarkets.
  • You can choose any favorite high quality fish you like. Ahi tuna and salmon are my favorites, but it’s fun chatting with your local fishmonger about the options.
  • Cooked shrimp and grilled chicken can be used for those who prefer cooked protein. 
  • The Asian rice wine vinegar, toasted sesame oil, and wasabi paste may be found in the Asian section of most major grocery.
If you enjoyed this recipe, please come back and give it a rating ❤️

Nutrition (per serving)

Calories: 179kcal | Carbohydrates: 7g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 911mg | Potassium: 337mg | Fiber: 4g | Sugar: 2g | Vitamin A: 117IU | Vitamin C: 9mg | Calcium: 16mg | Iron: 1mg
Course: Dinner, Lunch
Cuisine: Asian
Diet: Gluten Free, Low Fat
Method: Assemble, chop

More to Cook and eat

  • Marinated Seared Ahi Tuna – if you like a little sear on your ahi tuna, this is a must-do! The marinade makes all the difference in this tasty dish.
  • Baked Salmon (Sheet Pan Recipe) – it is amazingly easy to make a large fillet of salmon for the entire family to enjoy.
  • Spicy Thai Grilled Shrimp – sweet, tangy, spicy, and succulent shrimp will be your favorite way to enjoy shrimp from here on out.
  • Easy Sashimi Appetizer – a light, easy, and mouthwatering appetizer made with fresh ahi, salmon, and yellowtail.
4.93 from 190 votes (144 ratings without comment)

Add a comment

Recipe Rating


    • Tansy
    • 5 stars

    A deliciously simply alternative to making your own sushi—as a grain bowl. Sensational.

    • Elizabeth
    • 5 stars

    So easy and yummy! The perfect lunch!

    • Claudia Cristina Ciorteanu
    • 5 stars

    This poke bowl recipe looks fantastic! I love how you balanced the flavors and textures. Can’t wait to try it out! Thanks for sharing!

    • Sonja
    • 5 stars

    Look, I mean, I’m addicted to sushi, but if I don’t have to do all the forming and rolling and instead get a stunning poke bowl, to satisfy my craving for raw tuna, that’s so much better!
    All the healthy and yummy add-ins just worked perfectly together. Love the fruity mango here!

      • Amy Dong

      So glad you liked this, Sonja!

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