Recipes

How to Make An Amazing Poké Bowl

March 15, 2020

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Poké is one of my favorite things, but being in landlocked Idaho means I don’t have a lot of places to find it. So I make it! And maybe it tastes better because of that.

Poké has historically been made with tuna, but now people are using all kinds of fish for it. My personal favorite is a mix of tuna and salmon – I think the color is out of this world, and the textures and flavors go well together.

So if you’re a fan of poké, give this one a try! It’s easy to throw together, is gluten, grain and dairy free, and a real winner.

How to Make an Amazing Poké Bowl
Print Recipe
5 from 1 vote

An Amazingly Delicious Poké Bowl

So simple to throw together, super fresh and amazing flavors. This poké bowl is the perfect lunch or dinner.
Prep Time30 mins
Cook Time0 mins
Course: Lunch, Main Course, Salad
Keyword: dairy free, fish, gluten free, grain free, lunch, poke, salad, salmon, tuna
Servings: 6

Ingredients

For the Dressing

  • 2/3 cup Tamari (gluten free soy sauce) Or coconut aminos
  • 2/3 cup coconut sugar
  • 1/3 cup water
  • 1 tsp sesame oil
  • 1 1/2 tsp ginger paste
  • 1 1/2 tsp garlic past
  • 1 tbsp olive oil
  • 1 tsp chili garlic sauce

For the Rest

  • 1 lb fresh salmon cubed, it has to be good quality
  • 1 lb fresh tuna cubed, it has to be good quality
  • 12 cups salad greens tender, baby lettuces, not romaine or iceberg
  • 1 lemon
  • 1 handful alfalfa sprouts
  • 1 handful bean sprouts
  • 3 baby cucumbers diced
  • 2 avocados diced
  • 1/3 cup pumpkin seeds
  • 1 tbsp sesame seeds toasted in a dry pan on medium heat
  • 2 green onions finely sliced
  • 2 sheets nori thinly sliced

Instructions

  • Warm the garlic paste in the olive oil over medium low heat, just until you see bubbled appear, then remove from heat and allow to cool. Make the dressing by whisking together all the dressing ingredients.
  • Add the cubed fish to the dressing and toss to coat. Set aside.
  • In a large bowl, combine the baby lettuces, alfalfa sprouts and bean sprouts. Add 1/4 cup of the dressing and a squeeze of lemon, toss to coat evenly.
  • Divide the greens into your bowls evenly. Top with a pile of cubed, dressed fish. Then top with the remaining ingredients. Add another squeeze of lemon or more dressing if desired.

What do you think?

  1. Jennifer says:

    5 stars
    This poke was fantastic! I never knew I could make it at home. Thank you for the recipe.

  2. Kate says:

    There is no okina over the “e” in poke.

  3. Dayna Mailach says:

    I’m dying to make this, looks so good

  4. Lexee Pimentel says:

    Where do you get your fish from here locally? That is always my struggle when I want to make sushi or poke.

    • Chris says:

      Salmon was from Albertson’s on 17th and tuna was from Winco! It sometimes takes some driving around to find.

    • Diandian Xiao says:

      If it doesn’t come frozen, you might want to consider freezing for a few days to destroy parasites.

      I didn’t watch the video so maybe he mentions it there.

  5. Jessica says:

    Awesome! Cant wait to try

  6. Susan says:

    Can you link the bowl/plate you are using for the poke bowl. Thanks

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