4 Ways to Make Poke Bowls at Home

Plating: Chef Mikel Anthony, Photo: Sam Wells

Poke, prounounced “POH-keh,” is a raw-fish salad that’s typically served over rice or veggies. It’s an ideal and fresh recovery meal for hot summer days, packed with a punch of easily digestible protein and carbs. Create this quality island fave in your own kitchen with these four lip-smacking variations. All recipes make four bowls.

Classic Poke with Fresh Veggies

The missing piece to most classic poke bowls is nutrient- and vitamin- dense veggies. This recipe has you covered with fresh, crisp veggies that also add a variety of color and texture. 

16–20 oz ahi tuna (sushi grade)
¼ cup scallions, finely chopped
¼ cup low-sodium soy sauce or tamari
2 T toasted sesame oil
2 T garlic-chili sauce
1 T crushed ginger
1 T honey
3 cups cooked short-grain brown rice
2 cups thinly sliced English cucumber
2 T fresh cilantro, chopped
1 T sesame seeds
2 cups shaved carrots
2 cups sugar snap peas, julienned
1 cup sunflower sprouts
½ cup thinly sliced radish
1 avocado, sliced

In a medium-sized bowl, whisk together the green onions, soy sauce (or tamari), sesame oil, garlic-chili sauce, ginger and honey. Dice the tuna into ¼-–½-inch pieces and add to the bowl. Toss with the sauce until well combined. Let chill in fridge for 20 minutes, or up to overnight. Divide the brown rice into 4 bowls (3/4 cup each) and then divide the poke over the top. Sprinkle the cilantro and sesame seeds equally over the top of the poke. Arrange the cucumber, carrots, snap peas, radish and avocado evenly around the poke in each bowl.