Save The first time I made a poke bowl at home, I was trying to recreate that bright, fresh feeling from a tiny restaurant on Oahu where I watched someone layer fish and greens with the kind of ease that made it look effortless. I realized that afternoon that poke bowls aren't actually complicated—they're just about respect: respecting the quality of the fish, the snap of fresh vegetables, and the balance of that tangy-sweet marinade that makes everything sing. Now I make them when I want something that feels like a small celebration, even on a regular Tuesday.
I made this for friends on a hot summer evening, and someone said it felt like eating the ocean in the best way—cold, clean, a little briny. We sat on the porch with those bowls, and nobody talked much, which told me everything. It's the kind of dish that doesn't need to prove itself.
Ingredients
- Sushi-grade salmon or tuna: Buy from a fishmonger you trust or a quality market; ask them to confirm it's sushi-safe, which means it's been flash-frozen to eliminate parasites.
- Soy sauce: Regular or tamari for gluten-free; the umami backbone of your marinade.
- Sesame oil: Use the toasted kind for deeper flavor, but a little goes a long way.
- Rice vinegar: Mild and slightly sweet, it brightens everything without harsh edge.
- Fresh ginger: Always grate it yourself; bottled pales in comparison.
- Mixed salad greens: A blend keeps things interesting; I use whatever is crispest that day.
- Cucumber: Thin slices stay crunchy and cool the palate between bites.
- Avocado: Add just before serving or it browns; choose ripe but still firm.
- Toasted sesame seeds: Buy them already toasted to save a step and guarantee even color.
- Nori sheets: Cut them yourself for thinner, more elegant strips that don't overpower.
Instructions
- Build your marinade:
- Whisk soy sauce, sesame oil, rice vinegar, grated ginger, honey, and minced garlic together in a bowl until the honey dissolves and everything feels balanced to your taste. This is your chance to adjust—taste it, and if it needs more salt, add a splash more soy; if it's too sharp, a touch more honey softens it.
- Marinate the fish:
- Cut your fish into 1 cm cubes and add them to the marinade immediately, tossing gently so each piece gets coated. Cover and refrigerate for at least 10 minutes while you prepare the rest—the fish will firm slightly and absorb flavor without becoming cooked.
- Prepare your base:
- Arrange salad greens in bowls, then layer cucumber slices, avocado, julienned carrots, and rice if using. Keep it loose so the marinade can reach everything.
- Assemble with intention:
- Spoon the marinated fish and all its liquid over the salad base, then scatter sesame seeds, scallions, nori strips, pickled ginger, and chili across the top. The order doesn't matter, but the abundance does.
- Serve right away:
- Don't let it sit once assembled or the heat from the greens will start warming the fish. Serve immediately and let people taste what fresh feels like.
Save There's a moment when you bring everything together in the bowl—that second before you add the fish when it all looks almost too beautiful to eat—and then you do anyway, and it's simple perfection. That's when you know you've made something that understands what food is supposed to do.
Making It Your Own
The beauty of a poke bowl is that it invites change. Some days I add edamame for crunch, other days I throw in thin radish slices or a handful of microgreens. I've made it vegetarian with marinated tofu when friends needed that, and honestly, it's just as good—the marinade works on anything absorbent. Think of this recipe as permission to use what's fresh and what speaks to you.
About That Marinade
I've learned that the marinade does most of the work, so don't rush it or treat it like an afterthought. The balance of soy, acid, and sesame should feel bright on your tongue, not one-note. If your soy sauce tastes too salty, use less and compensate with more ginger or a touch more vinegar. It's these small calibrations that turn a recipe into something that feels like yours.
Serving and Pairing
I serve these in individual bowls because there's something about eating from your own bowl, watching the fish and greens and sesame seeds blend together, that makes it feel intentional. Pour a cold Sauvignon Blanc alongside, or drink something crisp and mineral—nothing heavy will do this dish justice.
- If you're making this ahead, keep the components separate and assemble only when you're ready to eat.
- Leftovers don't keep well because the greens wilt, so make only what you'll eat.
- The marinated fish itself lasts two days in the fridge if stored separately in an airtight container.
Save This poke bowl is what I make when I want to eat something that feels like it took effort but didn't steal my whole evening. It's a reminder that good food often comes down to good ingredients treated with care.
Recipe Help
- → What fish works best for this dish?
Sushi-grade salmon or tuna cut into small cubes works best for freshness and texture.
- → Can I prepare this bowl in advance?
Marinate the fish up to 30 minutes before serving, but assemble the bowl just before eating to keep greens crisp.
- → Is there a vegetarian alternative?
Yes, diced marinated tofu or tempeh can replace the fish while maintaining flavor and texture.
- → What kind of dressing is used?
A soy-ginger marinade made with soy sauce, sesame oil, rice vinegar, grated ginger, honey, and garlic adds bright, umami notes.
- → Can this bowl be made gluten-free?
Use certified gluten-free soy sauce like tamari to keep the dish gluten-free.