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Get It NowCelebrate Hawaii island flavor with this Hawaiian poke bowl recipe! This poke sushi bowl creates flavors similar to my keto ahi poke bowl with a vibrant mix of marinated tuna and veggies, but also adds sweet tropical fruit and a bed of rice for a regular version. It’s a complete meal in a bowl!
When I don’t feel like preparing lots of side dishes, meals in a bowl like this tuna poke bowl, my easy burger in a bowl, cheesy pizza bowl, and Mexican burrito bowl make the perfect healthy lunch or dinner. They take minimal prep time and serve everything in one mouthwatering package!
Why You’ll Love This Hawaiian Poke Bowl Recipe
- Classic Hawaiian flavors
- Chewy, juicy, crisp textures
- Creamy, spicy mayo drizzle
- Easy to make – no cooking required!
- Ready in 30 minutes
- Nutrient-dense, balanced meal
- Easily customizable
What Is A Poke Bowl?
A poke bowl is a Hawaiian dish consisting of cubed raw fish, typically tuna or salmon, marinated with soy sauce and sesame oil. It’s served over a bed of rice and topped with a variety of fresh vegetables, fruit, and sauces.
Hawaiian Poke Bowl Ingredients & Substitutions
This section explains how to choose the best ingredients for a Hawaiian poke bowl, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Ahi Tuna:
- Sushi-Grade Fish – I used ahi tuna, also known as yellowfin tuna. You could use other sashimi-grade grade fish such as salmon, or cooked seafood like cooked shrimp, cooked scallops, or cooked crab meat. For a vegetarian option (if you tolerate soy), you can use firm or extra firm tofu.
- Coconut Aminos – You could also use regular or low sodium soy sauce (not my favorite), or another soy sauce substitute.
- Honey – You can make this poke sushi bowl recipe with regular honey, or zero sugar honey if you want to reduce added sugar.
- Sesame Oil – Adds an earthy, nutty flavor to ahi tuna marinade for a traditional poke sushi bowl flavor.
Hawaiian Poke Bowl:
- Cooked White Rice – I used white rice, but you could also brown rice, sushi rice, or other cooked grains like quinoa for this tuna poke bowl recipe. Cauliflower rice works great for a low carb option.
- Avocado – Adds a creamy element to the poke bowl. You can slice it or cut into cubes.
- Tropical Fruit – I used pineapple here, but you could use mango, papaya, or guava for tropical Hawaiian poke bowl flavors.
- Veggies – Cucumbers and radishes add fresh crunch to this healthy poke bowl recipe, for the perfect balance of texture and flavor. You could also make poke bowl recipes with other veggies, such as carrots or edamame (if you tolerate soy).
- Spicy Mayo – A flavorful blend of mayonnaise and sriracha. Lemon garlic aioli would also work well here.
- Garnishes – Top your tuna poke bowl with green onions (a.k.a. scallions) and sesame seeds for the perfect combination of savory and nutty flavor. You could also add cilantro, ginger (pickled or freshly grated), or a sprinkle of red pepper flakes.
How To Make A Poke Bowl
This section shows how to make a Hawaiian poke bowl, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Marinate the fish. Whisk together coconut aminos or soy sauce, honey, and sesame oil. Add the tuna to the marinade and toss to coat. Cover and refrigerate.
- Assemble the poke bowls. Separate remaining ingredients into 4 bowls, starting with rice as the base, followed by ahi tuna, avocado, pineapple, cucumbers, and radishes.
- Add toppings. Drizzle each bowl with spicy mayo. Top the Hawaiian poke bowl with green onions and sesame seeds.
Recipe Variations
Want to change up your Hawaiian poke sushi bowl? Try one of these variations:
- Salad – Prepare the ahi tuna according to the recipe. Instead of a base of rice, use a base of baby greens, spinach, arugula or your favorite lettuce. Toss to combine and drizzle with spicy mayo. Or try my ahi tuna salad!
- Chicken – Cut the chicken into bite-sized pieces or cubes and cook in a skillet with oil until it reaches an internal temperature of 165 degrees F. Toss in sushi sauce and marinate. Follow the rest of the recipe.
- Vegan – Omit the tuna and replace it with plant-based ingredients such as 1/4 cup edamame beans, 1/2 block of tofu, 1/4 cup of tempeh, or 2 tablespoons seaweed salad per bowl. You can also add various types of vegetables for additional flavor and texture such as peppers, sweet onion, celery, or zucchini.
- Low Carb – Swap the rice with cauliflower rice, omit the pineapple, and use sugar-free honey in the marinade.
Storage Instructions
Remove the avocado (which won’t keep well), then transfer each Hawaiian poke sushi bowl to an airtight container. Sprinkle the rice with a few drops of water to prevent drying out under refrigeration. Chill in the fridge for up to 2 days.
If you want to meal prep, your poke bowls will keep a bit better if you store the ingredients separately.
More Raw Fish Recipes
Some of the most flavorful fish recipes need no cooking at all. Try a few of these quick fish dishes for weekday meals and beyond:
Hawaiian Poke Bowl
Hawaiian Poke Bowl (Ahi Tuna)
This Hawaiian poke bowl recipe serves marinated sushi tuna with rice, crisp veggies, juicy fruit, and spicy mayo. Make it in just 30 minutes!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Ahi Tuna:
Hawaiian Poke Bowl:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a medium bowl, whisk together coconut aminos or soy sauce, honey, and sesame oil.
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Add in the tuna and toss well to coat. Cover and refrigerate while you prepare the other ingredients, or up to 2 hours.
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Assemble each of 4 bowls with these ingredients in the following order: ½ cup cooked white rice as the base, ¼ of the avocado, ¼ of the pineapple, ¼ of the cucumbers, ¼ of the radishes, and ¼ of the ahi tuna.
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Drizzle each Hawaiian poke bowls with 1 tablespoon of spicy mayo.
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If desired, garnish with green onions and sesame seeds.
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Recipe Notes
Serving size: 1 poke bowl
Nutrition info uses sugar-free honey, and does not include optional ingredients.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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7 Comments
Michelle
0This is a simple recipe that comes out looking and tasting amazing – it’s like a taste of paradise in a bowl!
Sharon
0This bowl was so delish! Lots of flavors and we especially loved the pineapple and spicy mayo.
Jane
0It’s very tasty, and I like the texture. But I think it could be even better if you added some more sauce or spice to it.
Julianne
0Absolutely delicious! I really love the beautiful colors and great combination of flavors in this poke bowl!
Katrin
0I have always wanted to try a poke bowl. I’m so glad i did, because it is delicious! So fresh, and the flavours are amazing.
Dee
0Question. If you add something acidic to the tuna, which essentially cooks it, does it still need to be sushi grade? Looks delicious btw!!!
Maya | Wholesome Yum
0Hi Dee, Ideally yes, it would still be sushi grade, but if it’s not just make sure it’s very fresh.