This homemade poke bowl tastes just like the ones from your favorite poke shop, but you get to customize every single topping. ♡
The secret is sushi-grade ahi tuna marinated in a simple soy-sesame dressing that coats each cube with savory, nutty flavor. Over perfectly seasoned sushi rice with creamy avocado, crunchy cucumber, and sweet mango, every bite is a different combination.
Pick up some sushi-grade tuna and your favorite toppings. Let’s make it together.
Ingredients
Poke Bowl at Home
- 1 lb sushi-grade ahi tuna, cut into 1/2 inch cubes
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon sriracha (optional)
- 2 cups sushi rice, cooked and seasoned
- 1 avocado, sliced
- 1 mango, cubed
- 1 cucumber, sliced
- 1/2 cup edamame, shelled
- 2 green onions, sliced
- Sesame seeds
- Nori strips
- Pickled ginger
Optional toppings:
- Spicy mayo
- Masago (fish roe)
- Crispy onions
- Seaweed salad
How to Make Poke Bowl at Home
- Marinate. Toss the cubed tuna with soy sauce, sesame oil, rice vinegar, and sriracha. Let it sit for 10 minutes while you prep the toppings.
- Prep. Slice the avocado, cube the mango, slice the cucumber, and prepare all your toppings.
- Rice. Divide seasoned sushi rice among bowls. The rice should be warm or room temperature, not hot.
- Assemble. Arrange the marinated tuna and all toppings over the rice in sections. Drizzle with any remaining marinade, then top with sesame seeds and nori strips.
Tips
- Only use sushi-grade tuna from a trusted fishmonger. This is non-negotiable for raw fish.
- Season the sushi rice with rice vinegar, sugar, and salt while it’s still warm so it absorbs the flavor.
- Don’t over-marinate the tuna. More than 30 minutes and the acid starts to cook the fish like a ceviche.
- Cut the tuna into even cubes so each piece gets equally coated in marinade.
- Arrange toppings in sections for the most photogenic and enjoyable eating experience.
Variations
- Use salmon instead of tuna for a different flavor profile.
- Make it cooked with seared tuna or grilled shrimp if raw fish isn’t your thing.
- Try a spicy tuna version with extra sriracha and spicy mayo.
- Use brown rice or quinoa as the base for a healthier option.
- Add kimchi for a Korean-fusion twist.
FAQ
Where do I buy sushi-grade tuna?
Look for it at Asian grocery stores, Whole Foods, or your local fish market. Ask for “sushi-grade” or “sashimi-grade” ahi tuna. It should smell clean and look bright red.
Can I make poke bowls ahead of time?
Prep the toppings ahead, but don’t marinate the tuna until right before serving. Assemble bowls fresh for the best texture. The rice can be made up to 2 days ahead.
What if I can't eat raw fish?
Use seared tuna, cooked shrimp, or even baked tofu as your protein. The marinade and toppings still make it taste amazing.
How do I season sushi rice?
Mix 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt. Fold into warm cooked rice gently with a spatula. Fan it while mixing to help it cool and get glossy.
Poke Bowl at Home
A fresh, customizable poke bowl with marinated ahi tuna, avocado, mango, and all the toppings over seasoned sushi rice.
Ingredients
Method
- **Marinate.** Toss tuna with soy, sesame oil, vinegar, sriracha. Rest 10 min.
- **Prep.** Slice and dice all toppings.
- **Rice.** Divide seasoned sushi rice among bowls.
- **Assemble.** Arrange tuna and toppings, drizzle remaining marinade, add sesame and nori.
Notes
- Only use sushi-grade fish.
- Don't marinate more than 30 minutes.
- Season rice while still warm.
- Don't marinate more than 30 minutes.
- Season rice while still warm.
