I had an amazing poke bowl at a Hawaiian restaurant recently, and I thought — why not try making it at home?
Surprisingly, it’s super easy!
Eating salmon and tuna at home somehow feels a little luxurious, since they’re quite pricey when you order them at restaurants or in Hawaii. This bowl also has cucumber, which keeps it refreshing, but it’s still very satisfying — perfect for a quick dinner or a busy weekday lunch.
It seems like adding edamame to poke bowls is popular these days too!
The word “poke” comes from the Hawaiian language, meaning “to cut” or “to slice crosswise.”
Wikipedia
Originally, Hawaiian fishermen used to make poke with freshly caught fish, simply cut into small pieces and seasoned with salt or seaweed.
I’ve always thought “poke bowl” sounds like such a cute name — and now I know it literally means “cut pieces.”
There are even fun variations like poke tacos, which I’d love to try someday!
By the way, egg yolk, mayonnaise, and sriracha sauce go so well with poke — highly recommended!
Ingredients
| Sashimi-grade salmon | 150g |
| Sashimi-grade tuna | 150g |
| Green onions, finely chopped | 3 tbsp |
| Soy sauce | 3 tbsp |
| Sesame oil | 2 tbsp |
| White sesame seeds | 2 tsp |
| Cucumber | 1/2 |
| Avocado | 1 |
| Warm rice | 2 bowls |
| Sushi vinegar | 2 tbsp(adjust according to your brand’s instructions) |
Instruction
1⃣ Cut the salmon and tuna into bite-sized cubes (about 1 cm).
2⃣ In a bowl, mix soy sauce, sesame oil, white sesame seeds, and green onions. Add the salmon and tuna, then marinate in the fridge for 10–20 minutes.
3⃣ Slice the cucumber and avocado.
Tip: Cut the avocado in half, peel it with your hands, and it’s super easy to slice neatly!
4⃣ Mix the sushi vinegar into freshly cooked rice, then top with the marinated fish, cucumber, avocado, green onions, and a sprinkle of sesame seeds.
If you think this looks delicious, share it on Twitter/X!
And if you try making it yourself, tag me — I’d love to see your poke bowl creations
