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Poke Bowl Recipe (with Sriracha Mayo)

Poke shops are popping up everywhere, and for good reason. They’re supremely fun to eat, full of healthy ingredients, and bursting with umami flavor. Now, you can make your own gluten-free Poke Bowls right at home. 

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

What is Poke?

We cannot be more excited about today’s dish, because we’re here to talk about the fabulous poke bowl. Pokay or pokee or however you like to say it (the real way rhymes with okay)…it’s been all the rage in recent years 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 with a soy sauce mixture, similar to the sesame-soy sauce in our recipe card below.

Poke Bowl Recipe in Action

Poke Bowls – Why You’ll Love Them

  • Poke bowls are supremely healthy without even trying to be; they’re loaded with fresh fish of your choice, fresh vegetables, edamame, and salad or rice of your choice. Brown rice makes them even healthier.
  • Poke bowls are easy to make and perfect for DIY bowl parties. It’s beyond fun to let people assemble their own poke bowls with condiments and garnishes. It’s like what you’d do with DIY Chiptole style burrito bowls.
  • They’re packed with umami flavor. Translation: every bite is a delightful flavor bomb. For a little variation try our Hawaiian salmon poke.
  • 3 words: Creamy Sriracha Mayo. People fall in love with this creamy, tangy, kicked up sauce.
poke bowl with rice and sriracha mayo
Condiments in poke bowls are flexible and fun!

How to make poke bowls

  • Sriracha Mayo is a must. Make extra, because people devour this 2-ingredient sauce. Plus, it’s delicious over grilled chicken and shrimp as well. A balanced mixture of mayo and Sriracha is all you need. Definitely make your own.
  • The Sesame-Soy sauce is irresistible and can be used on all varieties of protein beyond poke bowls. Tamari soy sauce is your best bet here; it’s much more balanced in flavor than regular soy sauce, and it happens to be gluten-free.
  • You can choose any favorite high quality fish you like. Tuna and salmon are my go-to faves, but it’s super fun chatting with your local fishmonger and finding fresh new fish to try.
  • The most fun part is all the garnishes and condiments. You can go as simple or complex as your night allows. We love adding sliced cucumber, green onions, avocado, and mango. Delicious options include cilantro, shredded carrots, lettuce, edamame, and toasted sesame seeds. The possibilities are endless, which means you really can’t mess up.
  • Pro Tip: Furikake, a highly recommended ingredient, is easily found in Asian grocery stores or maybe even in the Asian aisle of major supermarkets. This is the only garnish I’d encourage you to please not leave out.
poke bowl with rice and sriracha mayo
Sriracha Mayo is a creamy dressing that elevates your poke bowl to the next level.

More to 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.
  • Easy Lemon Butter Fish in 20 Minutes – this is one of our most popular weeknight fish recipes, as it comes together super fast and lets you use your favorite firm white fish.
  • 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.

Poke Bowls
Commonly Asked Questions

Are poke bowls healthy?

Yes! Made with simple ingredients, it’s full of healthy fats, protein, and fresh vegetables like cucumbers and edamame.

Do you eat 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.

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.

Shop This Recipe

  • furikaka

    A healthy flavor booster; it’s incredible over rice, soups, and salads.

  • sriracha

    If you love a bit of kick with good depth of flavor, you’ll need more than one bottle of Sriracha.

  • organic tamari sauce

    Organic and gluten-free, it’s a delicious substitute for regular soy sauce.

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 (with Sriracha Mayo)

4.88 from 121 ratings
Poke shops are popping up everywhere, and for good reason. They’re supremely fun to eat, full of healthy ingredients, and bursting with umami flavor. Now, you can make your own DIY Poke Bowls right at home.
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Author: Amy Dong


For Sriracha Mayo:

  • 3 TB regular mayo
  • 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 ripe mango, peeled and cubed
  • 1 semi-ripe avocado, 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. Sprinkle with chopped cilantro, green onions, sesame seeds, and Furikake as desired. Drizzle with Sriracha Mayo. Serve immediately.


Nutrition facts include cooked rice.
If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition (per serving)

Calories: 289kcal | Carbohydrates: 12.3g | Protein: 25.3g | Fat: 16.4g | Saturated Fat: 2.8g | Cholesterol: 62.3mg | Sodium: 410.3mg | Fiber: 3.4g | Sugar: 7.7g
Course: Dinner, Lunch
Cuisine: Asian
Diet: Gluten Free
Method: chop

Add a comment

Recipe Rating


    • Jan Monteiro
    • 5 stars

    My husband, who balks at raw fish and salads in general, loves this poke bowl! I’m thrilled with the flavors and the ease of putting together a meal that looks as beautiful as it is delicious.

      • Amy Dong

      Yay, that’s awesome, Jan!

    • Cathleen
    • 5 stars

    Poke bowls are some of my favourite things ever, and your sriracha mayo just sent it over the edge. A new favourite for sure 🙂

    • Ann
    • 5 stars

    I love making poke bowls! This one sounds like a great summer option! Thanks for the share!

    • Luke
    • 5 stars

    A great summer recipe with great flavours 🙂

    • Jessica
    • 5 stars

    I’m in love This was so delicious!

    • Jamie
    • 5 stars

    I love how beautiful and flavorful this is!

    • Raquel
    • 5 stars

    Loved how easy these were to make. So tasty – going to add to my dinner menu rotation.

    • Ramona
    • 5 stars

    Delicious recipe indeed. Very nice presentation too.

    • amy
    • 5 stars

    Yum! Always looking for recipes to add siracha!!

    • Emily
    • 5 stars

    Super good!

    • Jeri
    • 5 stars

    This is the most flavorful poke bowl I have ever made! Thanks for the recipe!

    • Keri
    • 5 stars

    Loved this poke bowl!

    • Elizabeth
    • 5 stars

    These poke bowls are beyond delicious!

      • Amy Dong

      Thank you!

    • Barbara

    I would love this, but my husband will not eat sushi (raw fish). Any suggestions?

      • Amy Dong

      I would make it as-written for yourself; make a veggie version or use simple imitation crab for hubby!

      • BJ

      I got one from sweet hut that had chunks of breaded fried fish on top. Really good and if you use seafood breading, it would be easy.

    • Tia
    • 5 stars

    Love this!! Thanks so much for the recipe. So easy to follow and fun to make.

      • chewoutloud

      Yay, so happy you liked it, Tia!

    • Bella

    Thanks for your recipe.. Instead of fish i used halloumi…and my employer love it….

    • Olga K.
    • 5 stars

    Loved it! We used a wild coho salmon that my husband caught in the Puget Sound and it was great. We skipped the rice to keep it healthier but otherwise followed the recipe precisely. will make it again very soon! Thanks for posting it.

      • chewoutloud

      That coho sounds amazing, Olga!

    • Eve

    Does your Poke bowl include tuna and salmon combined?

      • chewoutloud

      Eve, we generally like to use both; however, feel free to use just one if you prefer 🙂 Enjoy!

    • Caroline -RDLicious

    OBSESSED w/ poke bowls. This one looks perfect!! Can’t have a poke bowl without sirarcha mayo either. 😉 Looks amazing!!

      • chewoutloud

      Thank you so much, Caroline! 🙂

    • Inci @ Bella’s Apron

    Love how the pictures turned out. Very healthy looking bowl will be giving it a try this weekend

      • chewoutloud

      Yay, hope you love it! 🙂 Thanks for being here today!

      • Gerry D

      Looks and sounds amazing. My question is… I am diabetic and the sodium level listed is scary high. Is there a wat to reduce it so my blood sugar levels don’t sky rocket?

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