Tuna Poke Bowl

What Is A Poke Bowl?

A poke bowl (pronounced pow-kay bowl) is a Hawaiian dish made with cubes of raw fish, usually tuna or salmon, tossed in a simple marinade, served over rice and topped with fresh veggies, fruit, and sauces. My version uses marinated ahi tuna and adds sweet pineapple to the signature veggies and rice. A drizzle of spicy mayo makes it complete.

Ingredients & Substitutions

Here I explain the best poke bowl ingredients, what each one does, and substitution options. For measurements, see the recipe card.

• Sushi-Grade Fish – I usually go with ahi tuna (yellowfin), but salmon is common and another good option. Make sure your fish is bright pink and fresh, since you’ll be eating it raw! You can also use cooked proteins, like shrimp, scallops, leftover salmon bites, or crab, but they’re less traditional. Some people use tofu for a vegetarian option, but personally I avoid soy so never make it that way.
• Marinade – My simple blend includes coconut aminos (my favorite soy sauce substitute that adds an umami flavor and a hint of sweetness without soy or refined sugar), Wholesome Yum Zero Sugar Honey, and a splash of sesame oil.
• Bowl Base – I used white rice this time, which is the most common. You can use brown rice for some extra fiber, cauliflower rice for a lighter option, or even greens (similar to my ahi tuna salad). In Hawaii, I found it interesting that some places offered shredded cabbage as a light base instead — my cabbage salad would actually be perfect for this!
• Tropical Fruit – I added pineapple for a sweet, tropical flavor, but have also made this poke bowl with mango. Other fruit I saw growing and often served in Hawaii included papaya and guava, so feel free to try those.
• Crunchy Veggies – Including cucumbers and radishes. Sometimes I add carrots or even sliced jalapenos for a little heat. Some people add edamame and you certainly can if it works for you, but I don’t because of the whole soy thing I’ve been talking about.
• Avocado – For a creamy element. And because I add it to everything.
• Spicy Mayo – This is just mayo and sriracha mixed together, tying everything together. You can buy it, but my spicy mayo recipe is cleaner than store-bought versions. If you don’t want any heat, my lemon garlic aioli makes a decent alternative.
• Garnishes – I like to garnish this tuna poke bowl with green onions (a.k.a. scallions) and sesame seeds for an extra pop of color and texture.

How To Make A Tuna Poke Bowl

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Make the spicy mayo. If I don’t have this prepped already, I make it first to give the flavors more time to develop. Just refrigerate until ready to serve.
2. Marinate the fish. Whisk together the coconut aminos, honey, and sesame oil. Toss with the tuna to coat, cover, and pop it in the fridge to marinate.
3. Assemble the poke bowls. Divide the ingredients into 4 bowls, starting with rice, then ahi tuna, avocado, pineapple, cucumbers, and radishes. Finish your tuna poke bowls with a drizzle of spicy mayo.