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A poke bowl with ahi tuna, avocado, onion, mango and cucumbers.
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5 from 2 votes

Poke Bowl

This Hawaiian food trend is a new favorite of mine! All of the best flavors of sushi mixed into one convenient and customizable bowls. This version is topped with ahi (yellowtail tuna), but any sashimi grade fish will work. Since these bowls are topped with raw fish, be sure to buy it close to the time you're making them.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Hawaiian
Servings: 4


  • 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

Poke Bowl Dressing

  • 1/3 cup coconut aminos or sub 3 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly squeezed lemon juice or to taste
  • sea salt to taste
  • sesame seeds to garnish
  • green onions chopped, to garnish


  • 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.