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.
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.
- 3 words: Creamy Sriracha Mayo. People fall in love with this creamy, tangy, kicked up sauce.
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.
- The Asian rice wine vinegar, toasted sesame oil, and wasabi paste can all be found in the Asian section of most major grocery stores these days.
- 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.
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.
Commonly Asked Questions
Yes! Made with simple ingredients, it’s full of healthy fats, protein, and fresh vegetables like cucumbers and edamame.
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.
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.
Poke Bowl Recipe (with Sriracha Mayo)
For Sriracha Mayo:
- 3 TB regular mayo
- 1 TB Sriracha hot sauce
For the Sesame-Soy Sauce:
- 3 TB good quality Tamari, GF soy sauce
- 1 tsp Asian rice wine vinegar
- 1 tsp Asian toasted sesame oil
- 1 tsp granulated sugar
- ¼ tsp ginger powder
- ¼ tsp wasabi paste
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.
Did you make this?
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