Poke Bowl Recipe

Who knew it was so easy to bring your favorite sushi home? This easy Poke Bowl Recipe is packed with sushi-grade ahi tuna seasoned with soy, honey, and plenty of sesame. It’s served with sticky brown rice, tons of veggies and these easiest spicy mayo on the planet.

Think you can only get poke bowls at a restaurant? Think again! This Poke Bowl Recipe is SO easy to make at home, and once you DO make it at home, you may never order it at a restaurant again.

Our version of a poke bowl recipe is made with saucy ahi tuna, sticky brown rice, crunchy carrots and cucumber, edamame, lots of avocado, and of course, plenty of spicy mayo. It’s the perfect combination of sweet, salty, spicy, crunchy, sticky, and ALL the things.

The beauty of this Poke Bowl Recipe is that it’s totally customizable. Love salmon? Use that instead. Not into edamame? Leave it out. No problem. Of course, I think the combination of OUR recipe is the ultimate poke bowl, so there’s that.

If you’re not quite sure what a poke bowl is, at its simplest definition it’s diced raw fish. Poke means to slice or cut, so that’s why almost all poke bowl recipes you see call for diced fish. A lot of times, poke is served simply as an appetizer with just the fish itself, but here we’ve turned it into an entire meal with the addition of rice and vegetables.

Our is! The only fats in this poke bowl recipe are in the avocado, which is a heart-healthy fat and the mayo, which is used sparingly. Ahi tuna itself has a little bit of fat, but again, it’s a good fat for you. We also opt for brown rice instead of white rice or noodles, so you’re getting a great dose of fiber.

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Poke Bowl Recipe

Who knew it was so easy to bring your favorite sushi home? This easy Poke Bowl Recipe is packed with sushi-grade ahi tuna seasoned with soy, honey, and plenty of sesame. It’s served with sticky brown rice, tons of veggies and these easiest spicy mayo on the planet.

Prep: 10min

Total: 50min

Yield: 4

Serving Size: 1 bowl

Nutrition Facts: servingSize 1 bowl, calories 490 kcal, Carbohydrate 60 g, Protein 10 g, Fat 25 g, Saturated Fat 4 g, Cholesterol 2 mg, Sodium 649 mg, Fiber 12 g, Sugar 3 g

Ingredients:

• 1 lb sushi-grade ahi tuna
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/4 cup light mayo
• 1 tsp sriracha
• 4 cups cooked brown rice
• 1 cup diced cucumber
• 1/2 cup shredde carrots
• 1/2 cup shelled edamame
• 2 large avocados, peeled and sliced
• 1 tbsp black sesame seeds
• 1 tsp green onion

Instruction:

1. Use a sharp knife to cut tuna into a dice. Add tuna, soy sauce, sesame oil, rice vinegar, and honey to a medium bowl. Toss to combine. Let the tuna sit while you prepare the rest of the ingredients.
2. Add mayo and sriracha to a bowl. Stir to combine. Season with salt and pepper. Soon into a ziplock bag. Cut the tip off.
3. Divide cooked rice between four bowls. Spoon tuna on one part of the rice. Surround with a pile of the cucumber, edamae, and carrot. Spread half of an avocado on top of the bowl. Drizzle the spicy mayo over the bowl. Sprinle with green onon and sesame seeds.

Poke Bowl Recipe (with Sriracha Mayo)

Poke shops are popping up everywhere, and for good reason. They’re supremely fun to eat, full of healthy ingredients, and bursting with umami flavor. Now, you can make your own DIY Poke Bowls right at home.

Prep: 30min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 289 kcal, Sugar 7.7 g, Sodium 410.3 mg, Fat 16.4 g, Saturated Fat 2.8 g, Carbohydrate 12.3 g, Fiber 3.4 g, Protein 25.3 g, Cholesterol 62.3 mg, servingSize 1 serving

Ingredients:

• 3 TB regular mayo
• 1 TB Sriracha hot sauce
• 3 TB good quality Tamari (GF soy sauce)
• 1 tsp Asian rice wine vinegar
• 1 tsp Asian toasted sesame oil
• 1 tsp granulated sugar
• 1/4 tsp ginger powder
• 1/4 tsp wasabi paste
• 2 cups shredded green leaf lettuce
• 2 cups sashimi-grade tuna (salmon, or other fish (towel-dried and cubed))
• 1 small cucumber (seeded and sliced)
• 1 ripe mango (peeled and cubed)
• 1 semi-ripe avocado (cubed)
• Garnishes: Chopped cilantro (green onions, toasted sesame seeds, Furikake (highly recommended))
• Serve with: Cooked white or brown rice

Instruction:

1. Make Sriracha Mayo: Stir together the mayo and Sriracha in a small bowl. Cover and chill until ready to use.
2. Make Sesame-Soy Sauce: In a bowl, hand-whisk together all Sauce ingredients. Stir cubed tuna/salmon into the sauce, coating well. Cover and keep chilled until ready to assemble bowls.
3. Assemble Bowls: Divide cooked rice into 4 smaller bowls (or 2 larger bowls.) Evenly layer each bowl according to order: lettuce, marinaded tuna/salmon, cucumber, mango, and avocado. Sprinkle with chopped cilantro, green onions, sesame seeds, and Furikake as desired. Drizzle with Sriracha Mayo. Serve immediately.

Perfect Homemade Poke Bowls (2 Ways)

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