This super refreshing, no-cook meal is perfect for summer lunches or dinners! Easy Sushi Poke Bowls are loaded with raw fish, tons of fresh vegetables, and Asian-inspired flavors. Whip up this easy meal in just 15 minutes!Jump to Recipe
Easy And Fresh Poke Bowls
Making your own Easy Sushi Poke Bowls at home is so simple!
This refreshing and tasty lunch or dinner has all the flavors of summer. Homemade poke bowls are loaded with raw fish, crispy vegetables, sushi rice, and a spicy chili sauce. With its Asian-inspired flavors and ingredients, you’ll be making this easy meal over and over again.
What Is Poke?
Poke (pronounced poh-kay) is a Hawaiian dish that contains diced raw fish and fresh vegetables layered over rice. They are always beautiful, colorful, and fresh tasting. When you’re not in the mood for traditional sushi, a poke bowl is the way to go.
Starting with the raw fish is necessary when making poke bowls from scratch. It will first need to be marinated or drenched in a spicy chili and soy sauce.
This what you need to prepare your poke bowls:
- Sushi-grade fish (a mix of salmon and tuna)
- Trader Joe’s Chili Onion Crunch sauce
- Soy sauce
- Sesame oil
- Green onions
- Sesame seeds
- Sushi rice
The chili onion sauce from Trader Joe’s has a bit of a kick! An alternative chili sauce from an Asian grocery store will still add the same delicious flavor if you don’t have a Trader Joe’s near you. Feel free to use fresh or dried chili’s if that’s what you have at home.
What Kind of Fish Is Best?
Traditional Hawaiian poke is made with raw ahi tuna or cured octopus. Sushi poke bowls are more influenced by Japan. This is why I chose to use a high-quality mix of sushi-grade salmon and tuna.
It’s time to load up the rest of the bowls now that the fish is marinated and dressed. Top your tuna and salmon poke bowls with all of these toppings and more:
- Cucumber salad
- Pickled ginger
- Seaweed salad
- Masago (fish eggs)
- Pickled onions
How To Make Poke Bowls
This recipe for easy poke bowls only requires 2 steps and can be prepared in just 15 minutes. Here’s how to make poke bowls:
- Marinate The Fish: Cut your fish into 1/2 inch cubes. Add it to a medium bowl and toss it with soy sauce, sesame oil, chopped green onions, and chili sauce. Let it sit for 15 to 30 minutes before serving or add it to the poke bowls right away.
- Put The Bowls Together: Add rice, marinated fish, cucumber salad, and your toppings of choice to a bowl. Drizzle any extra sauce over top and enjoy!
How To Make Cucumber Salad
A refreshing cucumber salad on the side or included in the bowl is a delicious and simple addition to the meal. This is all you need to do:
- Slice the cucumber into thin slices using a mandolin or a sharp knife. Toss it in a bowl with rice vinegar and salt. Set aside and add it to your poke bowls or enjoy it as a side dish when ready.
Mix it up and use my recipe for my 5 Minute Asian Cucumber Salad instead.
- Make this poke bowl low-carb and keto-friendly by swapping the white rice for cauliflower rice.
- If you’re gluten-free, switch the soy sauce for gluten-free tamari instead. Always read the labels on each ingredient to ensure they’re certified gluten-free.
- Vegan sushi poke bowls are easy to make. Simply remove the fish and masago from the bowls, or substitute them with marinated tofu.
- Mix up the poke bowl dressing and drizzle my Ginger Sauce over the fish and bowl instead of the chili-soy sauce.
More Asian-Inspired Recipes You’ll Love
If you enjoy my easy sushi poke bowls, you’ll love these recipes as well:
Did you try these Easy Sushi Poke Bowls? Let me know what you think! Leave a comment or rate this recipe below. Don’t forget to take a picture and tag me on Instagram! I love to share all of your recreations!
Easy Sushi Poke Bowls
- ¾ lb sushi-grade fish: a mix of salmon and tuna, cut into ½ inch cubes
- ¼ tbsp Trader Joe's chili onion crunch sauce, or a chili sauce equivalent
- 1 ½ tbsp soy sauce
- 1 tbsp sesame oil
- ¼ cup green onions
- ½ tbsp sesame seeds
- sushi rice
- pickled ginger
- seaweed salad
- masago (fish eggs)
- avocado, sliced thinly
- 1 small cucumber, thinly sliced
- 1 tsp salt
- ½ tbsp rice vinegar
- Cut the salmon and tuna into 1/2 inch cubes.
- Toss the fish with soy sauce, sesame oil, chopped green onions, and chili sauce in a medium bowl. You can let it marinate for 15-30 minutes before serving or add it to the bowls right away.
- In a bowl, add sushi rice, fish, cucumber salad, and toppings of choice. Drizzle over extra sauce. Enjoy!
- Slice cucumber into thin slices using a mandolin or a sharp knife. Toss with rice vinegar and salt in a medium bowl. Set aside and add to the bowl when ready.