Enjoy your Favorite Sushi Flavors in a Delicious Poke Bowl
I love going out for sushi, but making sushi at home? Too much time, and way too much precision for my liking.
This recipe combines all of those delicious sushi flavors, in a customizable and fun poke bowl form. I love when a food trend actually makes life easier!
My favorite sushi ingredients are all piled on here — ahi tuna, avocado, and sweet mango. I threw in some cucumber, onion, and red pepper slices for some extra veggie goodness and crunch.
What really brings the flavors of this bowl together is the citrusy “soy” sauce, reminscent of a ponzu sauce (citrus spiked soy). I use coconut aminos instead of soy sauce, sesame oil, rice wine vinegar, and lemon juice — the same delicious flavor of soy sauce, therefore better for people with allergies or who avoid soy for other dietary concerns.
What Kind of Fish is Used in a Poke Bowl?
A poke bowl can use any variety of fish. Be sure to purchase sushi grade fish, which is typically available in a variety of different fish at Asian import stores. Many grocery stores now have sashimi available.
Tuna (either yellowfin or bluefin) is the most popular choice for poke bowls – although as with any food trend, people are making these with all kinds of variations. I’ve seen salmon poke, crab poke, and even a seared steak poke bowl. There are no rules here, and such a wide variety of proteins that would be delicious combined with rice, vegetables, and this umami packed sauce.
To make these bowls, I bought yellow tail tuna sashimi at my grocery store. Because it is already sliced, all I needed to do was cut it into slightly smaller cubes, and lightly season it with pink salt, sesame seeds, and some green onions.
DIY Poke Bowl
- Make it Gluten Free: These bowls are a great gluten free option. Be sure to use coconut aminos, or if you prefer, tamari, since soy sauce has gluten.
- Make it Paleo/Whole30: The sauce for these bowls can easily be made Whole30 by omitting the honey. Serve all of your favorite sushi ingredients on a bed of zucchini noodles or chilled cauliflower rice for a low carb twist.
- Make it Your Own: Customize until your heart’s content! If California rolls are your thing, add some crab and avocado. If you love salmon, that works here as well. I love sushi rolls with mango, so that was a natural addition for me.
- 1 cup white rice Japanese short grain (or sub brown rice)
- 12 ounces yellowfin tuna sushi grade
- 1 tablespoon green onions chopped finely
- 1 teaspoon sesame seeds
- sea salt to taste
- 1 mango sliced thinly
- 1 avocado sliced thinly
- 1 cucumber sliced thinly
- 1 red onion sliced very thinly
- 1 red bell pepper sliced thinly
- furikake seasoning (seaweed seasoning), optional
- Stream white rice, and set aside.
- Prepare the fish by cutting it against the grain into small cubes. I prefer to buy slices of sashimi, and then just cut them into smaller pieces. Season the ahi cubes with sea salt, sesame seeds, and green onions.
- Mix all the sauce ingredients together, and mix well with a fork. I find that coconut aminos taste more like soy sauce with an extra few pinches of sea salt. If using soy sauce or tamari, the salt might need to be omitted.
- Top bowls of rice with a variety of thinly sliced vegetables, avocado, or mango. Add a scoop of the seasoned fish to the top. Drizzle or serve the bowls with the sauce.
- Serve immediately - while fish is at its freshest.
Other Easy Seafood Meals:
- Healthy Cilantro Lime Shrimp Burrito Bowls, by Sunkissed Kitchen
- Mediterranean Baked Cod, by Sunkissed Kitchen
- Teriyaki Salmon Millet Bowls, by Sunkissed Kitchen
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