Make your own poke bowl at home with chunks of marinated ahi tuna, veggies, avocado and steamed rice!
In the past few years, fast casual poke restaurants have exploded all over the place. My love of sushi runs deep as well as my love of poke bowls. Luckily for my wallet, poke bowls are super easy, fun and economical to make at home! All you need is sushi grade tuna or salmon, your favorite toppings and a few ingredients for a simple marinade.
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What is Poke?
Poke means “to slice or cut” in Hawaiian. The dish was invented by fisherman who seasoned up the cut-offs from their catch with Maui onions, Limu (or sea vegetables) soy sauce or sesame oil and enjoy it as a snack. On its native Pacific island, poke is quite the staple and is freshly made in most convenience stores. Nowadays, there are so many different interpretations of poke. It’s really up to you to freestyle and customize with your favorite base and toppings.
How do I get sushi grade fish?
One of the best things about 2020 is that on my daily walks, I’ve discovered all kinds of local Chicago neighborhood shops full of goodies! I stumbled upon Wixter Market, a boutique seafood shop that sells sushi grade fish! My advice would be to find a reputable fishmonger or local market that carries the product and has a knowledgeable staff. I’ve also seen it sold at Whole Foods on various occasions in the deep freezer section by the seafood counter. Always ask the vendor if the fish is safe for raw consumption. Also, use your senses. The fish should be vibrant in color and smell fresh like the ocean, never fishy.
What other ingredients do I need to make homemade poke bowls?
Poke bowls are so customizable but here are the basic components that you need to put it all together.
Seasonings – Soy sauce or tamari, rice vinegar, sesame oil, honey or brown sugar, fresh ginger and a squeeze of lime
Toppings – Avocado, cucumber, edamame, sliced jalapeños, scallions and black sesame seeds are my go to. Mango, pineapple, carrots, cabbage, radish, red bell peppers and pickled ginger are also delicious. Swap in any veggies you like!
Base – my favorite base is warm brown rice. Spring mix or white sushi rice are also great options.
Sauce – I love a drizzle of spicy Sriracha mayo. If mayo isn’t your thing, skip the sauce or go with ponzu. It’s your world.
Tips for making the best poke bowls at home
The tuna doesn’t need to marinate long. 5-15 minutes will do!
Fresh poke is best eaten the same day. It will keep in the fridge for 1-2 days.
Tuna Poke Bowls
Ingredients
For the Tuna Poke
- 1 lb sushi grade tuna cut into cubes
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp freshly grated ginger
- 1 tsp sesame oil
- 1 tsp chili garlic sauce or Sriracha
- optional: 1 tsp honey or brown sugar for sweetness
For Assembling
- Brown rice sushi rice or spring mix
- Avocado edamame, sliced english cucumber, sliced jalapeño, scallions or any other veggies of your choice
- Black or toasted sesame seeds for garnish
- 1 part mayo mixed with one part Sriracha for a spicy mayo drizzle
Instructions
- Whisk together soy sauce, rice vinegar, sesame oil, grated ginger, chili garlic sauce, and honey or brown sugar. Pour over cubed tuna and toss to combine.
- Let tuna marinate for 5-15 minutes while you prep veggies.
- Assemble bowls according to your liking and serve immediately.
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