Poke Recipe Recipe
Poke Bowls - made with your choice of ahi tuna or TOFU! Served over brown rice, soba or kelp noodles, with avocado, cucumber, radish and Citrus Ponzu Sauce! Vegan and Grain-free Adaptable!
How to Make the Best Poke Recipe
Poke is a classic Hawaiian dish that’s both elegant and incredibly easy to prepare. This versatile recipe can be made with sushi-grade ahi tuna for a traditional approach or with tofu for a vegan option. The beauty of poke lies in its simplicity and adaptability—a perfectly marinated protein sits atop a base of your choice, whether that’s fluffy brown rice, delicate soba noodles, or crisp greens, all brought together with vibrant fresh vegetables and a tangy citrus ponzu sauce.
The key to an exceptional poke bowl is quality ingredients and precise preparation. Start with the freshest sushi-grade fish you can find, cut into uniform cubes and quickly marinated in a blend of soy sauce, sesame oil, and ginger. The short marinating time allows the flavors to meld without overwhelming the delicate fish. Meanwhile, prepare your bowl base and arrange it with an array of colorful toppings—creamy avocado, crisp cucumber, refreshing radish, and edamame for added protein and texture.
What makes this recipe so special is its flexibility. Prefer a lighter flavor? Use white fish instead of tuna. Want it vegan? Swap the fish for pressed tofu. Enjoy heat? Increase the sriracha or add more jalapeños. The citrus ponzu sauce ties everything together with bright, zesty notes that complement both the fish and vegetables perfectly. Whether you’re preparing a quick weeknight dinner or impressing guests with restaurant-quality cuisine, this poke bowl delivers exceptional flavor with minimal effort.
Poke Recipe
Poke Bowls - made with your choice of ahi tuna or TOFU! Served over brown rice, soba or kelp noodles, with avocado, cucumber, radish and Citrus Ponzu Sauce! Vegan and Grain-free Adaptable!
Ingredients
Poke Salad
Bowl Base
Citrus Ponzu Sauce
Instructions
Preparation
- If cooking rice or noodles, start first and cook according to package directions.
- Cut fish into ½- ¾ inch cubes. Place in a medium bowl. Add scallions, soy sauce, sesame oil, sugar and rice vinegar, sesame seeds, and give a good mix.
- Mix in any optional poke salad additions. Refrigerate until serving.
Assembly
- If creating a bowl, make the Citrus Ponzu Sauce by combining ingredients in a small bowl.
- Assemble bowls by dividing rice (or other base) among bowls. Add any additional toppings: avocado, cucumber, radish, sprouts, etc. Top with a big spoonful of poke salad.
- Drizzle ponzu sauce over the veggies and sprinkle with any additional toppings.
- Serve with chopsticks and sriracha.
