Poke Bowl

Name: Poke Bowl
Prep time: 15 min
Total time: 15 min
Yield: 3 serving
Ingredients: 1 small clump Hawaiian ogo seaweed; ½ lb sashimi-grade tuna; ½ lb sashimi-grade salmon; 1 green onion/scallion; ¼ sweet onion; 3 Tbsp soy sauce; 1 Tbsp toasted sesame oil; 2 tsp rice vinegar (unseasoned); ⅛ tsp Diamond Crystal kosher salt; ½ Tbsp toasted white sesame seeds; 3 servings cooked Japanese short-grain rice; avocado; shelled edamame; Japanese or Persian cucumber; red radish; sushi ginger (gari); shiso leaves (perilla/ooba); furikake (rice seasoning)

User Reviews

4.8

183 reviews

Excellent

Prep Time
15 mins
Additional Time
1 hr
Total Time
15 mins
Servings
3
Calories
435 kcal
Course
Main Course
Cuisine
Japanese

Poke Bowl

Caleb Murray

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Ready for a taste of Hawaii closer to home? Try this refreshing Poke Bowl recipe—my creative spin on the Hawaiian classic. I season the freshest tuna sashimi with Japanese flavors and serve it donburi style over rice. Customize your bowl with your favorite toppings! It’s a light and satisfying meal for the family or your next DIY Poke Party.

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Ingredients

Servings

For the Poke

1 small clump Hawaiian ogo seaweed (dried; about the size of 1 ping pong ball; for 4 servings, I used half the ogo from a Noh Foods Hawaiian Poke Mix package; skip if you cannot find it)
½ lb sashimi-grade tuna (try ahi or skipjack for an authentic flavor)
½ lb sashimi-grade salmon (though not traditional in poke, salmon brings a nice color to this dish)
1 green onion/scallion
¼ sweet onion (use Maui onion for the best flavor)

For the Seasonings

3 Tbsp soy sauce (GF soy sauce for gluten-free)
1 Tbsp toasted sesame oil
2 tsp rice vinegar (unseasoned)
⅛ tsp Diamond Crystal kosher salt (for a more authentic flavor, try Hawaiian sea salt to taste; used from the same poke mix above)
½ Tbsp toasted white sesame seeds

For the Donburi Bowl

3 servings cooked Japanese short-grain rice (about 1⅔ cups, 250 g per donburi serving)

For the Creative Toppings (optional; see Notes for more ideas)

avocado (sliced or cubed; see my simple tutorial to learn how to cut an avocado)
shelled edamame (boiled)
Japanese or Persian cucumber (cubed or sliced)
red radish (thinly sliced)
sushi ginger (gari) (you can make your own Pickled Sushi Ginger)
shiso leaves (perilla/ooba)
furikake (rice seasoning) (you can make homemade Furikake)

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Instructions

Before You Start...

Please note that I recommend a marinating time of 1 hour for the poke to develop the best flavor. If you‘re short on time, you can always marinate for less time or serve it without marinating.
For the steamed rice, I recommend cooking 2¼ cups uncooked Japanese short-grain rice (3 rice cooker cups, 15.9 oz, 450 g). This yields 6⅔ cups (990 g) cooked rice, enough for 3 donburi servings (roughly 1⅔ cups, 250 g each). See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe. See how to freeze the leftovers in my post How to Store Cooked Rice.
Now, gather all the ingredients.

To Prepare the Ingredients

To a small bowl, add 1 small clump Hawaiian ogo seaweed (dried) and enough water to cover. Soak for 5 minutes to rehydrate.
Squeeze the water out and cut the ogo into smaller pieces, about 1 inch (2.5 cm) long.
Thinly slice ¼ sweet onion lengthwise.
Thinly slice 1 green onion/scallion.
Cut ½ lb sashimi-grade tuna into bite-sized cubes, about ¾ inch (2 cm).
Cut ½ lb sashimi-grade salmon into bite-sized cubes, about ¾ inch (2 cm).

To Season and Marinate

Put the tuna and salmon in a large bowl. Then, add the onion, green onion, and ogo.
To the bowl with the tuna and salmon, add 3 Tbsp soy sauce, 1 Tbsp toasted sesame oil, 2 tsp rice vinegar (unseasoned), and ⅛ tsp Diamond Crystal kosher salt or Hawaiian sea salt.
Sprinkle in ½ Tbsp toasted white sesame seeds and gently mix it all together. Cover the poke and marinate it in the refrigerator for at least 1 hour (or up to 12 hours in advance) to develop the flavors. During this time, prepare your optional toppings.

To Serve

Divide 3 servings cooked Japanese short-grain rice into individual large (donburi) bowls or on plates. Let the rice cool down a little bit, for 3–5 minutes (you don‘t want to warm up the raw tuna). Then, pile the poke on top. If you‘d like, you can add creative toppings of your choice now. I enjoy sliced or cubed avocado (see how to cut an avocado), shelled edamame, thinly sliced Japanese or Persian cucumber (I forgot to add!), thinly sliced red radish, sushi ginger (gari), shiso leaves (perilla/ooba), and furikake (rice seasoning). See my Notes below for more topping ideas. Serve immediately and enjoy!

To Store

It‘s best to enjoy it on the same day. You can keep the poke ingredients in the refrigerator for up to 24 hours. I recommend cooking the rice just before serving.

Notes

Ideas for Creative Toppings:
).
Avocado – the richness of avocado resembles fatty tuna and adds a creamy texture.
Veggies such as cucumbers, radishes, and carrots – depending on what you use, you can thinly slice or dice the veggies into fun shapes to add color and a refreshing crunch.
Edamame – adds a nice substance to the dish and it’s an excellent source of protein.
Microgreens – try daikon sprouts, broccoli, and kale sprouts; they are pretty and packed with a nutritional punch.
Cherry tomatoes – quartered; ripe tomatoes add a sweet, flavorful, and lightly acidic element.
Masago – this salty, delicate fish roe adds a pop of color and an interesting bite.
Seaweed – shredded nori or julienned seaweed provides a crispy texture to the poke bowl.
Sesame seeds – sprinkle to add an aromatic nutty flavor and beautify the dish.
Macadamia nuts – mild and creamy; roasted and chopped macadamia nuts are somewhat close in flavor to roasted kukui nuts (candlenuts).
Furikake (rice seasonings) – adds another element of fun and umami.
Pickled sushi ginger (recipe) – refreshing and zesty.
Wasabi – so good with fresh sashimi.
Spicy Mayo – you’ll need only Japanese mayo and sriracha sauce to make this yummy sauce; it will give your poke bowl a creamy, spicy kick!

Nutrition Information

Show Details

Calories 435kcal (22%) Carbohydrates 31g (10%) Protein 37g (74%) Fat 17g (26%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Monounsaturated Fat 6g Cholesterol 70mg (23%) Sodium 1250mg (52%) Potassium 633mg (18%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1761IU (35%) Vitamin C 2mg (2%) Calcium 50mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 435 kcal

% Daily Value*

Calories	435kcal	22%
Carbohydrates	31g	10%
Protein	37g	74%
Fat	17g	26%
Saturated Fat	3g	15%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	6g	30%
Cholesterol	70mg	23%
Sodium	1250mg	52%
Potassium	633mg	13%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	1761IU	35%
Vitamin C	2mg	2%
Calcium	50mg	5%
Iron	3mg	17%