Poke Bowl Recipe
Homemade Poke Bowls are fun to make and eat. They're healthy, full of big flavors, and way better than takeout.
Servings: 4
Ingredients
For Sriracha Mayo
- 3 tablespoons real mayonnaise
- 1 tablespoon Sriracha
For Sesame-Soy Sauce
- 3 tablespoons Tamari, or regular soy sauce
- 1 teaspoon Asian rice wine vinegar
- 1 teaspoon Asian toasted sesame oil
- 1 teaspoon granulated sugar
- ¼ teaspoon ginger powder
- ¼ teaspoon wasabi paste
For the Poke Bowl
- 2 cups green leaf lettuce, shredded
- 2 cups sashimi-grade tuna, 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, crispy fried onion/garlic, chopped nuts, sushi ginger, edamame, or Furikake (highly recommended)
- Serve with: Sushi rice, short grain white rice, or quick brown rice, about 3 cups cooked
Instructions
- 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 small bowls or 2 large bowls. Evenly layer each bowl according to order: rice, lettuce, marinaded tuna, cucumber, mango, and avocado. Garnish as desired. Drizzle with Sriracha Mayo. Serve immediately.
Notes
- 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. Most major grocery stores now carry this item.
- Furikake, a highly recommended ingredient, is easily found in Asian grocery stores or even in the Asian aisle of major supermarkets.
- Fish substitutions: 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 options: Cooked shrimp and grilled chicken can be used for those who prefer cooked protein.
- The Asian rice wine vinegar, toasted Asian sesame oil, and wasabi paste can be found in the Asian section of most major grocery stores.
- Note that the nutrition information does not include rice or choices of garnishes.
- My favorite way to cook white rice is this Instant Pot Jasmine Rice, which eliminates any need for a rice cooker.
- This recipe is part of my Asian Recipes Collection.
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