Filled with healthy ingredients and so satisfying, this homemade Poke Bowl is going to be your new favourite meal. It’s surprisingly easy and quick to make a poke bowl at home. This DIY poke bowl is not only topped with salmon, but with lots of fun but filling toppings as well!
If you’re like me and have a budget set aside for sushi, then you’re going to love this poke bowl recipe. If you think you can only get poke bowls at a restaurant, then you’re in for a surprise. It’s so easy to make poke bowls at home at a fraction of the cost!
What is a Poke Bowl?
Poké, pronounced “Poh-KAY” (like OKAY), is diced raw fish, originating from Hawaiian. A poke bowl is essentially fresh fish served over top of a bed of rice with an assortment of toppings. It’s usually made with tuna or salmon (or other sashimi-quality fish).
Why You’ll Love Making a DIY Poke Bowl
- It costs a fraction of what a poke bowl goes for! Unless you live where fresh seafood is in abundance, then a poke bowl is going to run up your bill. This homemade poke bowl costs much less and you can make it again and again once you have the base ingredients.
- It’s super customizable. When building a poke bowl at a poke shop, the more toppings you get, the higher the bill. I get it. I LOVE all the options and they got bills to pay but when making it at home, you can customize your bowl however you want without breaking the bank.
- It’s so tasty. I can eat this everyday and not get sick of it.
Poke Bowl Ingredients
- rice — you can use regular jasmine rice or sushi rice. I usually like using sushi rice for extra flavour.
- poke — I use salmon but tuna is great as well. Make sure to use sashimi-grade fish! I actually get the poke salmon from Costco. I’ve put a photo of the box down below so you can keep an eye out for it. It comes pre-seasoned. If you are using regular sashimi-grade salmon, you can enjoy it as-is or drizzle a mixture of a few tablespoons of soy sauce, sesame oil, and a splash of rice vinegar.
- toppings — for this specific bowl, I topped it with avocado, masago, shredded crab salad, seaweed salad, green onions, sesame seeds (both toasted and black sesame), and uni (pictured below. If you can find it, I highly recommend it!!). Masago and seaweed salad are freezer friendly so I always have them in my freezer alongside the poke. The seaweed usually comes in a giant pack so I portion it out into Souper Cubes before freezing so I can take out half a cup at a time.
How to Make a Poke Bowl
- Prepare your rice by cooking it. You can make jasmine rice or sushi rice. I like seasoning my rice like sushi rice as it’s more flavourful.
- Prepare the salmon. If you are not using the Costco poke, then dice your salmon and drizzle 1-2 tbsp of soy sauce, 1 tbsp of sesame oil, and a splash of rice vinegar on the salmon.
- Start assembling the bowls by adding your toppings to the bowl of rice and salmon. You can place them all in their own spot or simply place them all on top as they’ll be mixed together as you eat it.
- Enjoy immediately.
More Topping Ideas
Want more ideas of what to top your poke bowl with? Here are a few of my other favourites:
- spicy mayo: combine 4 tbsp of Japanese mayo with 1 tbsp of sriracha to make spicy mayo to drizzle over the poke bowl.
- edamame beans
- sweet corn
- sliced cucumbers
- sliced radish
- wasabi
- nori seaweed
- furikake
- sliced red onions
- tangerine or clemintine segments (my all time fav! So refreshing!)
- carrots
- pineapple
- tempura bits
- mango
- shrimp tempura
- pickled radish
- pickled ginger
Are Poke Bowls Healthy?
Poke bowls are quite healthy depending on how you top them! You can pack your salmon poke bowl full of nutrient-rich vegetables to keep this healthy and fresh.
Can I Make Poke Bowls Ahead of Time?
I do not recommend making this ahead of time as poke needs to be enjoyed immediately. I do make my crab salad a day or two ahead of time but the rest of the toppings are freshly prepared (or thawed).
Poke Bowl
Ingredients
- 1 cup cooked rice
- 1 package poke salmon, (125 grams)
- 1 avocado, sliced or diced
- ⅓ cup seaweed salad
- ⅓ cup crab salad, or imitation crab
- ¼ cup masago
- 2 tbsp sesame seeds
- ¼ cup green onions, sliced
- 1 spoonful uni paste, optional
Instructions
- Prepare your rice by cooking it. You can make jasmine rice or sushi rice. I like seasoning my rice like sushi rice as it’s more flavourful.
- Prepare the salmon. If you are not using the costco poke, then dice your salmon and drizzle 1-2 tbsp of soy sauce, 1 tbsp of sesame oil, and a splash of rice vinegar to the salmon.
- Start assembling the bowls by adding your toppings to the bowl of rice and salmon. You can place them all in their own spot or simply place them all on top as they’ll be mixed together as you eat.
- Enjoy immediately.
Notes
More Recipes To Try
- Teriyaki Salmon Bowl
- Sheet Pan Honey Soy Salmon
- Sweet Chili Salmon
- Hoisin Glazed Salmon
- Salmon with Strawberry Salsa
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