Poke Bowls

Name: Poke Bowls
Prep time: 20 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1/4 c. low-sodium soy sauce; 2 tsp. rice vinegar; 2 tsp. sesame oil; 1 tsp. freshly grated ginger; Pinch of crushed red pepper flakes; 2 green onions, thinly sliced, plus more for garnish; 1 tsp. toasted sesame seeds, plus more for garnish; 1 lb. sushi-grade ahi tuna, cut into bite-size pieces; Cooked white or brown rice; Sliced avocado; Sliced cucumber; Edamame; Shredded carrots; Sliced radish

By Lena AbrahamUpdated: Feb 27, 2023

12 Ratings

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preview for Poke Bowls: Beautiful, Customizable, And So Easy To Make At Home

If your first choice on busy weeknights is to pick up your favorite poke bowl, good news! You can skip running out—these bowls are surprisingly easy to make at home. With marinated ahi tuna, a variety of colorful veggies and soft steamed rice, these healthy bowls are only limited to your imagination. Follow our top tips for making poke bowls, and for acing the star of the show: ahi tuna.

What is a poke bowl?
These colorful, customizable bowls seem to have been everywhere recently, but poke bowls can truly be found all over Hawaii, where they originated. “Poke” refers to cut raw, marinated fish; in these bowls, poke is layered on top of rice with cut veggies and often a combination of sauces. They’re completely versatile, and surprisingly easy to make at home!

Variations and substitutions.
This is our favorite combo of ingredients, but feel free to swap in your favorites or whatever you’ve got in the fridge. For the base, you could serve it over sushi-style rice or salad. Low carb? Swap the rice for cauliflower rice or zoodles. Not a fan of cucumbers or edamame? Even fruit chunks like mango or pineapple would be great in this! Add some crunchy fried onions or shallots and a drizzle of spicy mayo at the end for the true restaurant experience. The key is to aim for color and variety, but the world really is your oyster with these bowls.

Top tips for tuna:
— Go fresh, not frozen. In most other cases, buying frozen fish is totally cool. In this case though, freezing can compromise the texture and appearance of the tuna, so better to go fresh if possible.
— Opt for sushi grade (if possible). Not all grocery stores carry sushi-grade (also called sashimi-grade) seafood, but if they do, go for it! This means it's meant to be eaten raw, so you know the quality is good.
— Eliminate the white streaks. Choose tuna steaks with as little connective tissue (those long, white streaks) as possible, and use a paring knife to remove as much of it as you can before chopping your tuna into bite-size pieces.

Made this? Let us know how it went in the comments below!

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Yields:: 4 serving(s)
Prep Time:: 20 mins
Total Time:: 45 mins

Ingredients

1/4 c.
low-sodium soy sauce
2 tsp.
rice vinegar
2 tsp.
sesame oil
1 tsp.
freshly grated ginger
Pinch of crushed red pepper flakes
2
green onions, thinly sliced, plus more for garnish
1 tsp.
toasted sesame seeds, plus more for garnish
1 lb.
sushi-grade ahi tuna, cut into bite-size pieces

For serving

Cooked white or brown rice
Sliced avocado
Sliced cucumber
Edamame
Shredded carrots
Sliced radish

Directions

1. Step 1In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, green onions, and sesame seeds. Add tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.
2. Step 2To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with green onions and sesame seeds before serving.