Beyond just a trendy Hawaiian dish, poke has become a go-to for quick dinners, healthy lunches, and impressive party appetizers. Whether you’re craving classic ahi tuna or want to try a creative vegetarian twist, this collection has a bowl for every palate and occasion. Get ready to dive into fresh, vibrant flavors that are surprisingly simple to make at home—your new favorite recipe is waiting!
Classic Ahi Tuna Poke Bowl
Just when you need a fresh, protein-packed meal that comes together in minutes. Juicy ahi tuna meets vibrant vegetables and savory seasonings for a bowl that satisfies every craving. Keep it simple but spectacular with this foolproof formula.
Ingredients
– 1 lb sushi-grade ahi tuna steak, chilled
– ¼ cup reduced-sodium soy sauce
– 1 tbsp toasted sesame oil
– 1 tsp freshly grated ginger root
– 2 tsp Sriracha sauce
– 2 tbsp thinly sliced green onions
– 1 tbsp toasted white sesame seeds
– 2 cups cooked sushi rice, warm
– 1 ripe avocado, sliced
– 1 cup English cucumber, thinly sliced
– ½ cup shredded carrots
– ¼ cup pickled ginger
– 1 sheet nori, cut into thin strips
Instructions
1. Pat the chilled sushi-grade ahi tuna steak completely dry with paper towels.
2. Cut the tuna into ½-inch cubes using a sharp chef’s knife.
3. Whisk together ¼ cup reduced-sodium soy sauce, 1 tbsp toasted sesame oil, 1 tsp freshly grated ginger root, and 2 tsp Sriracha sauce in a medium bowl.
4. Gently fold the tuna cubes into the sauce mixture until evenly coated.
5. Stir in 2 tbsp thinly sliced green onions and 1 tbsp toasted white sesame seeds.
6. Divide 2 cups warm cooked sushi rice between two serving bowls, pressing it down slightly.
7. Arrange 1 sliced ripe avocado, 1 cup thinly sliced English cucumber, and ½ cup shredded carrots over the rice.
8. Spoon the marinated tuna mixture over the vegetables.
9. Top each bowl with ¼ cup pickled ginger and nori strips from 1 sheet.
10. Serve immediately for best texture and flavor.
Unbelievably fresh and satisfying, each bite delivers the buttery texture of tuna against crisp vegetables and chewy rice. The spicy-savory marinade soaks into every component, creating layers of flavor that meld beautifully. For a dramatic presentation, serve in wide, shallow bowls that showcase all the colorful ingredients at once.
Spicy Salmon Poke with Avocado
Looking for a vibrant, protein-packed meal that comes together in minutes? This spicy salmon poke delivers fresh flavors with a satisfying kick. Let’s dive straight into the ingredients and method.
Ingredients
– 1 lb sushi-grade salmon fillet
– 2 ripe Hass avocados
– 1/4 cup low-sodium soy sauce
– 2 tbsp spicy mayo
– 1 tbsp toasted sesame oil
– 1 tsp freshly grated ginger
– 1/2 cup finely sliced green onions
– 1 tbsp toasted sesame seeds
– 1 tsp crushed red pepper flakes
Instructions
1. Pat the sushi-grade salmon fillet completely dry with paper towels.
2. Cut the salmon into uniform 1/2-inch cubes using a sharp chef’s knife.
3. Combine 1/4 cup low-sodium soy sauce, 2 tbsp spicy mayo, and 1 tbsp toasted sesame oil in a medium bowl.
4. Whisk the sauce mixture until fully emulsified and smooth.
5. Add 1 tsp freshly grated ginger to the sauce and whisk to incorporate.
6. Gently fold the cubed salmon into the sauce mixture until evenly coated.
7. Halve 2 ripe Hass avocados and remove the pits.
8. Scoop the avocado flesh from the skins using a spoon.
9. Dice the avocado into 1/2-inch pieces, similar in size to the salmon.
10. Add the diced avocado to the salmon mixture.
11. Sprinkle 1/2 cup finely sliced green onions over the poke.
12. Gently toss all ingredients together until well combined.
13. Cover the bowl with plastic wrap and refrigerate for exactly 15 minutes to allow flavors to meld.
14. Remove from refrigerator and sprinkle with 1 tbsp toasted sesame seeds and 1 tsp crushed red pepper flakes.
15. Serve immediately in bowls.
Marbled salmon pieces contrast beautifully with the creamy avocado chunks. The spicy mayo provides a lingering heat that balances the rich sesame notes. For a complete meal, serve over steamed jasmine rice or crisp lettuce cups.
Shrimp Poke with Mango Salsa
Craving something fresh yet satisfying? This shrimp poke with mango salsa delivers bright flavors and satisfying textures in minutes. Customize the heat level to your preference for the perfect warm-weather meal.
Ingredients
– 1 pound raw medium shrimp, peeled and deveined
– 2 ripe mangoes, diced into ½-inch cubes
– ½ cup finely diced red onion
– ¼ cup chopped fresh cilantro
– 2 tablespoons fresh lime juice
– 1 tablespoon soy sauce
– 1 teaspoon toasted sesame oil
– ½ teaspoon crushed red pepper flakes
– ¼ teaspoon fine sea salt
Instructions
1. Bring a medium pot of water to a rolling boil over high heat.
2. Add the raw medium shrimp and cook for exactly 2-3 minutes until they turn pink and opaque.
3. Immediately transfer the cooked shrimp to a bowl of ice water using a slotted spoon to stop the cooking process.
4. Drain the chilled shrimp thoroughly and pat dry with paper towels.
5. Chop the shrimp into ½-inch pieces and place in a large mixing bowl.
6. Add the diced ripe mangoes, finely diced red onion, and chopped fresh cilantro to the bowl with shrimp.
7. In a small bowl, whisk together the fresh lime juice, soy sauce, toasted sesame oil, crushed red pepper flakes, and fine sea salt until well combined.
8. Pour the dressing over the shrimp and mango mixture and toss gently to coat everything evenly.
9. Let the poke marinate in the refrigerator for at least 15 minutes to allow the flavors to meld.
10. Serve chilled in bowls or over a bed of lettuce. Never underestimate how the ice bath keeps shrimp perfectly tender without becoming rubbery. The quick marinade time ensures the mango maintains its fresh texture while absorbing the zesty flavors. For optimal results, use shrimp that still have a slight chill from refrigeration for more precise cooking control. Now you’ve got a vibrant dish where the sweet mango perfectly balances the savory shrimp and spicy kick. The contrasting textures of firm shrimp and juicy mango create an exciting eating experience. Try serving it in crispy lettuce cups for added crunch or alongside coconut rice for a tropical twist.
Vegan Tofu Poke Bowl
Might as well skip the fish—this vegan tofu poke bowl delivers all the fresh, savory satisfaction without compromise. Marinated tofu stands in beautifully for raw fish, soaking up umami flavors while keeping things plant-based. Crisp vegetables and nutty rice complete this vibrant bowl that’s ready in under 30 minutes.
Ingredients
– 1 block (14 oz) extra-firm tofu, pressed and cubed
– 1/4 cup low-sodium soy sauce
– 1 tbsp toasted sesame oil
– 1 tsp freshly grated ginger
– 1 tsp minced garlic
– 1 tbsp rice vinegar
– 1 tsp sriracha
– 1 cup cooked and cooled short-grain brown rice
– 1/2 cup thinly sliced English cucumber
– 1/4 cup shredded rainbow carrots
– 2 tbsp chopped scallions
– 1 tbsp toasted sesame seeds
– 1 sheet nori, thinly sliced
Instructions
1. Press tofu between paper towels with a heavy pan for 15 minutes to remove excess moisture.
2. Cut pressed tofu into 1/2-inch cubes using a sharp knife.
3. Whisk together soy sauce, sesame oil, ginger, garlic, rice vinegar, and sriracha in a medium bowl.
4. Add tofu cubes to marinade and gently toss to coat completely.
5. Let tofu marinate at room temperature for exactly 10 minutes—no longer, or texture becomes mushy.
6. Divide cooled brown rice between two bowls, creating an even layer.
7. Arrange marinated tofu, cucumber slices, and shredded carrots over rice in separate sections.
8. Sprinkle scallions, sesame seeds, and nori strips over each bowl.
9. Drizzle remaining marinade from the bowl over assembled ingredients.
10. Serve immediately for optimal texture contrast.
Perfectly chewy tofu contrasts with crisp vegetables against the sticky rice base. The marinade soaks into every component, creating layers of salty, tangy, and spicy notes. Try adding avocado slices or edamame for extra creaminess and protein.
Spicy Mayo Tuna Poke
Never underestimate the power of a well-made spicy mayo tuna poke. This Hawaiian-inspired bowl comes together in minutes with minimal prep. Now let’s get straight to the recipe.
Ingredients
– 1 lb sushi-grade ahi tuna steak, chilled and cubed
– 1/4 cup rich Japanese mayonnaise
– 1 tbsp spicy sriracha sauce
– 1 tbsp premium soy sauce
– 1 tsp toasted sesame oil
– 2 cups freshly cooked sushi rice, warm
– 1 ripe avocado, sliced
– 1/4 cup crisp cucumber, diced
– 2 tbsp vibrant green onions, thinly sliced
– 1 tbsp toasted white sesame seeds
– 1 sheet nori seaweed, torn into strips
Instructions
1. Cut the chilled sushi-grade ahi tuna into 1/2-inch cubes using a sharp knife. Tip: Keep tuna chilled until ready to use for firmer texture.
2. Whisk together Japanese mayonnaise, sriracha sauce, soy sauce, and toasted sesame oil in a medium bowl until fully combined.
3. Gently fold the cubed tuna into the spicy mayo mixture until evenly coated.
4. Divide the warm sushi rice between two serving bowls, pressing it down slightly.
5. Arrange the sliced avocado and diced cucumber around the edges of the rice.
6. Spoon the spicy tuna mixture over the center of the rice in each bowl.
7. Sprinkle with thinly sliced green onions and toasted white sesame seeds. Tip: Toast sesame seeds in a dry pan over medium heat for 2 minutes until fragrant.
8. Top with torn nori strips just before serving. Tip: Add nori at the last moment to maintain crispness.
9. Serve immediately while the rice is still warm and tuna is chilled. You’ll love the contrast between the cool, creamy tuna and warm rice. The spicy mayo adds just enough heat without overpowering the fresh fish. Try serving it in hollowed-out pineapple halves for a tropical presentation.
Teriyaki Chicken Poke Bowl
Craving something fresh yet satisfying? Customize this vibrant teriyaki chicken poke bowl with your favorite crunchy vegetables and tangy toppings for a quick, protein-packed meal that hits all the right notes.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
– 1/2 cup rich teriyaki sauce
– 2 tbsp toasted sesame oil
– 1 cup short-grain white rice, rinsed until water runs clear
– 1 3/4 cups cold filtered water
– 1 ripe avocado, sliced into creamy wedges
– 1 cup crisp English cucumber, diced into 1/4-inch pieces
– 1/2 cup vibrant shredded purple cabbage
– 2 tbsp fresh green onions, thinly sliced
– 1 tbsp toasted white sesame seeds
– 1 tsp spicy sriracha sauce (optional)
Instructions
1. Rinse 1 cup short-grain white rice under cold running water until the water runs completely clear to remove excess starch.
2. Combine the rinsed rice and 1 3/4 cups cold filtered water in a medium saucepan.
3. Bring the rice to a boil over high heat, then immediately reduce to the lowest heat setting and cover tightly with a lid.
4. Cook the rice for 18 minutes without peeking to ensure perfect steam absorption.
5. Remove the rice from heat and let it rest, covered, for 10 minutes to finish steaming.
6. While rice cooks, pat 1 lb chicken thigh cubes completely dry with paper towels for better browning.
7. Heat 1 tbsp toasted sesame oil in a large skillet over medium-high heat until shimmering.
8. Add chicken cubes in a single layer, leaving space between pieces to prevent steaming.
9. Cook chicken for 4-5 minutes until golden brown on one side, then flip each piece.
10. Continue cooking for another 3-4 minutes until chicken reaches 165°F internal temperature.
11. Pour 1/2 cup teriyaki sauce over the chicken and simmer for 2 minutes until the sauce thickens and glazes the chicken.
12. Remove chicken from heat and let rest for 3 minutes to allow juices to redistribute.
13. Fluff the rested rice with a fork to separate grains.
14. Divide rice evenly between two bowls, creating a base layer.
15. Arrange teriyaki chicken, 1 cup diced cucumber, 1/2 cup shredded cabbage, and sliced avocado over the rice.
16. Garnish with 2 tbsp sliced green onions and 1 tbsp toasted sesame seeds.
17. Drizzle with remaining 1 tbsp sesame oil and optional sriracha. Get creative with your assembly—layer ingredients in colorful sections for visual appeal, or mix everything together for maximum flavor integration in every bite. The warm, sticky rice contrasts beautifully with the cool, crisp vegetables, while the sweet-savory teriyaki glaze complements the rich avocado and nutty sesame undertones.
Wasabi Soy Salmon Poke
Bold flavors meet fresh simplicity in this vibrant salmon poke. Wasabi brings the heat while soy sauce provides savory depth. You’ll have restaurant-quality poke ready in minutes.
Ingredients
– 1 lb fresh sushi-grade salmon fillet, skin removed
– 3 tbsp premium soy sauce
– 2 tsp prepared wasabi paste
– 1 tbsp toasted sesame oil
– 1 tsp freshly grated ginger root
– 2 tbsp finely sliced green onions
– 1 tbsp toasted sesame seeds
– 1 cup cooked sushi rice, slightly warm
Instructions
1. Cut 1 lb fresh sushi-grade salmon into 1/2-inch cubes using a sharp chef’s knife.
2. Whisk together 3 tbsp premium soy sauce and 2 tsp prepared wasabi paste in a medium bowl until fully combined.
3. Add 1 tbsp toasted sesame oil and 1 tsp freshly grated ginger root to the sauce mixture.
4. Gently fold the cubed salmon into the sauce mixture until all pieces are evenly coated.
5. Let the salmon marinate in the refrigerator for exactly 15 minutes to allow flavors to penetrate without cooking the fish.
6. Sprinkle 2 tbsp finely sliced green onions over the marinated salmon.
7. Toast 1 tbsp sesame seeds in a dry skillet over medium heat for 2-3 minutes until golden brown and fragrant.
8. Scatter the toasted sesame seeds over the salmon mixture.
9. Divide 1 cup cooked sushi rice between two serving bowls, creating a flat base.
10. Spoon the wasabi soy salmon mixture over the rice in each bowl. Don’t let the poke sit longer than 30 minutes before serving to maintain optimal texture. Delicate salmon cubes maintain their firm texture while absorbing the spicy wasabi kick. The sesame seeds add satisfying crunch against the tender rice base. For extra freshness, serve with crisp cucumber slices or avocado wedges alongside.
Kimchi Tuna Poke Bowl
Kimchi brings bold, fermented funk to this quick tuna bowl. Keep it simple with pantry staples for a satisfying meal that comes together in minutes. Kickstart your lunch routine with this vibrant, protein-packed dish.
Ingredients
– 2 cups freshly cooked sushi rice
– 8 ounces high-quality canned tuna in olive oil, drained
– 1/2 cup spicy, fermented kimchi, chopped
– 1 ripe avocado, sliced
– 1/4 cup crisp English cucumber, diced
– 2 tablespoons toasted sesame oil
– 1 tablespoon rich soy sauce
– 1 teaspoon fresh lime juice
– 1 tablespoon toasted sesame seeds
– 2 sheets nori seaweed, torn
Instructions
1. Fluff 2 cups of freshly cooked sushi rice with a fork to separate grains.
2. Divide the warm rice evenly between two serving bowls.
3. Drain 8 ounces of high-quality canned tuna and break it into chunks with a fork.
4. Arrange tuna chunks evenly over the rice in each bowl.
5. Chop 1/2 cup of spicy, fermented kimchi into bite-sized pieces.
6. Scatter kimchi pieces around the tuna in each bowl.
7. Slice 1 ripe avocado and fan the slices beside the kimchi.
8. Dice 1/4 cup of crisp English cucumber into 1/4-inch pieces.
9. Sprinkle cucumber pieces over the bowls for fresh crunch.
10. Drizzle 2 tablespoons of toasted sesame oil evenly over both bowls.
11. Pour 1 tablespoon of rich soy sauce in a circular pattern over the ingredients.
12. Squeeze 1 teaspoon of fresh lime juice directly over the avocado to prevent browning.
13. Toast 1 tablespoon of sesame seeds in a dry pan over medium heat for 2 minutes until golden.
14. Sprinkle toasted sesame seeds over both bowls.
15. Tear 2 sheets of nori seaweed into small pieces with your hands.
16. Scatter nori pieces over the finished bowls just before serving.
Perfectly balanced between spicy kimchi and rich tuna, this bowl delivers contrasting textures from creamy avocado to crisp cucumber. Play with toppings by adding spicy mayo or pickled ginger for extra dimension. The nori adds oceanic crunch that complements the fermented flavors beautifully.
Pineapple Ginger Shrimp Poke
Hawaiian-inspired flavors come together in this vibrant pineapple ginger shrimp poke. Here’s how to make it at home with minimal effort and maximum freshness.
Ingredients
– 1 lb large raw shrimp, peeled and deveined
– 1 cup fresh pineapple chunks, sweet and juicy
– 2 tbsp fresh ginger, finely grated
– 1/4 cup soy sauce, rich and savory
– 1 tbsp sesame oil, toasted and aromatic
– 1 tbsp rice vinegar, bright and tangy
– 2 green onions, thinly sliced
– 1 tbsp sesame seeds, toasted
– 1 tsp red pepper flakes, for a subtle kick
Instructions
1. Bring a medium pot of salted water to a rolling boil over high heat.
2. Add the peeled and deveined shrimp to the boiling water.
3. Cook the shrimp for exactly 2-3 minutes until they turn pink and opaque.
4. Immediately transfer the shrimp to a bowl of ice water to stop the cooking process. Tip: Shock the shrimp in ice water to keep them tender and prevent overcooking.
5. Drain the shrimp thoroughly and pat them dry with paper towels.
6. Chop the cooled shrimp into bite-sized pieces and place them in a large mixing bowl.
7. Add the fresh pineapple chunks to the bowl with the shrimp.
8. In a small bowl, whisk together the finely grated ginger, rich soy sauce, aromatic sesame oil, and bright rice vinegar. Tip: Whisk the dressing vigorously to emulsify the oils and liquids for a cohesive flavor.
9. Pour the dressing over the shrimp and pineapple mixture.
10. Gently toss everything together until evenly coated.
11. Stir in the thinly sliced green onions, toasted sesame seeds, and red pepper flakes. Tip: Toast sesame seeds in a dry pan over medium heat for 1-2 minutes until golden to enhance their nutty flavor.
12. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
13. Serve chilled. Makes for a refreshing, tropical dish with a perfect balance of sweet pineapple and zesty ginger. The shrimp stays tender while the pineapple adds a juicy crunch—ideal as a light lunch or served over steamed rice for a heartier meal.
Sesame Garlic Tofu Poke
Grab your chopsticks—this sesame garlic tofu poke brings bold Asian flavors to your kitchen in under 30 minutes. Crispy tofu cubes soak up a savory-sweet marinade, while fresh veggies add crunch. It’s a protein-packed bowl that beats takeout any day.
Ingredients
– 1 block (14 oz) extra-firm tofu, pressed and cubed
– 3 tbsp toasted sesame oil
– 4 cloves garlic, finely minced
– 2 tbsp low-sodium soy sauce
– 1 tbsp rice vinegar
– 1 tsp freshly grated ginger
– 1 tsp raw honey
– 1 tsp sriracha
– 1 cup cooked sushi rice, warm
– 1/2 cup English cucumber, thinly sliced
– 1/4 cup shredded carrots
– 2 tbsp green onions, finely chopped
– 1 tbsp toasted sesame seeds
– 1 sheet nori, torn into strips
Instructions
1. Press the tofu block between paper towels with a heavy pan for 15 minutes to remove excess water.
2. Cut the pressed tofu into 1-inch cubes.
3. Heat 2 tbsp toasted sesame oil in a large nonstick skillet over medium-high heat until shimmering.
4. Add tofu cubes in a single layer—don’t overcrowd the pan for even browning.
5. Pan-fry tofu for 4–5 minutes per side until golden and crisp on all edges.
6. While tofu cooks, whisk together remaining 1 tbsp sesame oil, minced garlic, soy sauce, rice vinegar, grated ginger, honey, and sriracha in a small bowl.
7. Transfer crispy tofu to a mixing bowl and pour the marinade over it while still hot—this helps the tofu absorb more flavor.
8. Gently toss until each tofu cube is coated, then let sit for 5 minutes.
9. Divide warm sushi rice between two bowls.
10. Top rice with marinated tofu, cucumber slices, shredded carrots, and green onions.
11. Garnish with toasted sesame seeds and nori strips just before serving to keep them crisp.
Zesty garlic and nutty sesame shine through in every bite, with the tofu offering a firm yet tender chew. Serve it chilled for a refreshing lunch or warm for a cozy dinner—either way, the textures of crisp veggies and sticky rice make it unforgettable.
Spicy Crab Poke with Cucumber
Oozing with fresh ocean flavor and fiery heat, this spicy crab poke brings Hawaiian beach vibes to your kitchen. Perfectly balanced with crisp cucumber, it’s an effortless meal that delivers maximum impact. Ready in minutes, it’s ideal for busy weeknights or impressive entertaining.
Ingredients
– 1 pound fresh lump crab meat
– 1 large English cucumber
– 2 tablespoons spicy mayo
– 1 tablespoon soy sauce
– 1 teaspoon toasted sesame oil
– 1 teaspoon rice vinegar
– 1 teaspoon sriracha
– 1 tablespoon finely chopped green onions
– 1 teaspoon toasted sesame seeds
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Pat 1 pound fresh lump crab meat completely dry with paper towels to prevent a watery sauce.
2. Cut 1 large English cucumber into 1/4-inch cubes using a sharp chef’s knife.
3. Whisk together 2 tablespoons spicy mayo, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon rice vinegar, and 1 teaspoon sriracha in a medium bowl until fully combined.
4. Gently fold the crab meat into the sauce mixture using a rubber spatula to maintain large, delicate chunks.
5. Add the cubed cucumber to the crab mixture and toss lightly to coat evenly.
6. Stir in 1 tablespoon finely chopped green onions, 1 teaspoon toasted sesame seeds, and 1/4 teaspoon freshly ground black pepper.
7. Chill the poke in the refrigerator for exactly 15 minutes to allow flavors to meld while keeping the cucumber crisp.
8. Serve immediately in chilled bowls for optimal freshness and texture.
A vibrant harmony of textures emerges—the creamy crab contrasts with the cucumber’s refreshing crunch while the spicy sauce builds slowly. For a stunning presentation, serve in hollowed-out cucumber boats or over crispy wonton chips. The clean finish makes it perfect alongside an ice-cold lager or crisp rosé.
Poke Nachos with Wonton Chips
You won’t believe how these crispy wonton chips transform traditional poke into the ultimate shareable snack. Perfect for game day or casual gatherings, this fusion dish brings Hawaiian freshness with satisfying crunch. Your guests will be reaching for seconds before you’ve even finished plating.
Ingredients
– 24 square wonton wrappers
– 1 tablespoon toasted sesame oil
– 1 pound sushi-grade ahi tuna, cut into ½-inch cubes
– ¼ cup soy sauce
– 2 tablespoons rice vinegar
– 1 teaspoon freshly grated ginger
– 1 ripe avocado, diced
– ¼ cup thinly sliced scallions
– 1 tablespoon toasted sesame seeds
– ¼ cup spicy mayo
– 2 tablespoons pickled ginger
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Brush each wonton wrapper lightly with toasted sesame oil using a pastry brush.
3. Cut each oiled wonton wrapper diagonally to create triangles.
4. Arrange the wonton triangles in a single layer on the prepared baking sheet.
5. Bake for 6-8 minutes until golden brown and crispy, watching carefully to prevent burning.
6. While chips bake, combine soy sauce, rice vinegar, and freshly grated ginger in a medium bowl.
7. Add sushi-grade ahi tuna cubes to the marinade and toss gently to coat.
8. Let the tuna marinate for exactly 5 minutes—any longer and the acid will start cooking the fish.
9. Arrange the baked wonton chips in a single layer on your serving platter.
10. Spoon the marinated tuna mixture evenly over the chips.
11. Top with diced ripe avocado and thinly sliced scallions.
12. Sprinkle toasted sesame seeds over the entire dish for nutty crunch.
13. Drizzle spicy mayo in zigzag patterns across the nachos.
14. Garnish with pickled ginger for bright, tangy contrast.
Keep these nachos assembled just before serving to maintain the wonton chips’ satisfying crunch against the cool, marinated tuna. The creamy avocado and spicy mayo create luxurious texture contrasts that make each bite exciting. For a stunning presentation, layer ingredients in colorful sections rather than mixing everything together.
Beet and Avocado Vegan Poke
Zesty and vibrant, this plant-based poke bowl reimagines the classic Hawaiian dish with earthy beets and creamy avocado. It comes together in minutes for a refreshing lunch or light dinner that satisfies without heaviness. The colorful ingredients create a beautiful presentation that’s as appealing to the eye as it is to the palate.
Ingredients
– 2 medium roasted beets, peeled and cubed into ½-inch pieces
– 2 ripe Hass avocados, cubed into ½-inch pieces
– ¼ cup tamari or soy sauce
– 1 tbsp toasted sesame oil
– 1 tsp freshly grated ginger
– 1 tbsp rice vinegar
– ½ cup thinly sliced English cucumber
– ¼ cup chopped green onions
– 1 tbsp toasted sesame seeds
– 2 cups cooked sushi rice, warm
Instructions
1. Combine ¼ cup tamari or soy sauce, 1 tbsp toasted sesame oil, 1 tsp freshly grated ginger, and 1 tbsp rice vinegar in a medium bowl, whisking until fully blended.
2. Add 2 medium roasted beets, peeled and cubed into ½-inch pieces, to the bowl, gently tossing to coat evenly in the marinade.
3. Let the beet mixture marinate at room temperature for 10 minutes to allow the flavors to penetrate deeply.
4. Carefully fold in 2 ripe Hass avocados, cubed into ½-inch pieces, along with ½ cup thinly sliced English cucumber and ¼ cup chopped green onions, mixing gently to avoid mashing the avocado.
5. Divide 2 cups cooked sushi rice, warm, between two serving bowls, spreading it evenly across the bottom.
6. Spoon the beet and avocado mixture over the rice, drizzling any remaining marinade from the bowl over the top.
7. Sprinkle 1 tbsp toasted sesame seeds evenly over each bowl for a nutty crunch and visual appeal.
8. Serve immediately while the rice is still warm and the avocado is firm. What makes this dish special is the contrast between the tender, marinated beets and the buttery avocado against the sticky rice. For a creative twist, serve it in hollowed-out cucumber boats or top with crispy baked wonton strips for extra texture.
Yellowtail Jalapeño Poke Bowl
Yellowtail jalapeño poke bowls deliver restaurant-quality freshness right to your kitchen. You’ll love the spicy-savory combination of silky fish and crisp vegetables. This vibrant bowl comes together in minutes for an impressive yet simple meal.
Ingredients
– 1 lb sushi-grade yellowtail tuna, cut into ¾-inch cubes
– 2 tablespoons soy sauce
– 1 tablespoon toasted sesame oil
– 1 teaspoon fresh lime juice
– 1 medium jalapeño, thinly sliced with seeds
– ¼ cup finely chopped red onion
– 2 cups cooked sushi rice, warm
– 1 ripe avocado, sliced
– 1 tablespoon toasted sesame seeds
– 2 green onions, thinly sliced
Instructions
1. Place cubed yellowtail tuna in a medium mixing bowl.
2. Add soy sauce, toasted sesame oil, and fresh lime juice to the bowl.
3. Gently fold the marinade into the tuna using a spatula to avoid breaking the fish cubes.
4. Mix in thinly sliced jalapeño and finely chopped red onion until evenly distributed.
5. Let the tuna mixture marinate at room temperature for exactly 10 minutes to allow flavors to meld.
6. Divide warm sushi rice between two serving bowls, pressing it into an even layer.
7. Arrange marinated tuna mixture over the rice, leaving some rice visible around the edges.
8. Fan avocado slices alongside the tuna mixture in each bowl.
9. Sprinkle toasted sesame seeds and thinly sliced green onions over the entire bowl.
10. Serve immediately while the rice is still warm and the tuna is fresh.
Unbelievably fresh textures contrast beautifully between the buttery tuna and crisp vegetables. The spicy kick from the jalapeño builds gradually with each bite. For a stunning presentation, try serving in clear glass bowls to showcase the colorful layers.
Miso Glazed Salmon Poke
Just when you thought poke couldn’t get better, miso-glazed salmon elevates this Hawaiian classic. The sweet-savory marinade caramelizes beautifully against the rich fish. Serve it chilled over rice for a refreshing yet satisfying meal.
Ingredients
– 1 lb fresh, sushi-grade salmon fillet
– 1/4 cup white miso paste
– 2 tbsp honey
– 1 tbsp toasted sesame oil
– 1 tsp freshly grated ginger
– 2 cups cooked, chilled sushi rice
– 1/2 cup crisp English cucumber
– 1/4 cup thinly sliced scallions
– 1 tbsp toasted sesame seeds
– 1 tsp rice vinegar
Instructions
1. Pat the 1 lb fresh, sushi-grade salmon fillet completely dry with paper towels.
2. Whisk together 1/4 cup white miso paste, 2 tbsp honey, 1 tbsp toasted sesame oil, and 1 tsp freshly grated ginger in a small bowl until smooth.
3. Brush the miso glaze evenly over all sides of the salmon fillet.
4. Preheat your oven to 400°F and line a baking sheet with parchment paper.
5. Place the glazed salmon on the prepared baking sheet, skin-side down.
6. Bake for 12-15 minutes until the glaze is caramelized and the salmon flakes easily with a fork.
7. Remove the salmon from the oven and let it cool to room temperature for 20 minutes.
8. Flake the cooled salmon into bite-sized pieces using a fork.
9. Toss 2 cups cooked, chilled sushi rice with 1 tsp rice vinegar in a large bowl.
10. Dice 1/2 cup crisp English cucumber into 1/4-inch cubes.
11. Thinly slice 1/4 cup scallions on a sharp diagonal.
12. Gently combine the flaked salmon, rice, cucumber, and scallions in the bowl.
13. Sprinkle 1 tbsp toasted sesame seeds over the poke mixture.
14. Chill the assembled poke in the refrigerator for 15 minutes before serving.
What makes this dish special is the contrast between the silky, glazed salmon and the cool, crisp vegetables. The miso creates a deep umami flavor that pairs perfectly with the slightly sweet rice. For a creative twist, serve it in lettuce cups or top with spicy mayo for extra heat.
Poke Sushi Burrito
Zesty and fresh, this poke sushi burrito combines the best of Hawaiian poke bowls with handheld convenience. Perfect for lunch on the go or a quick dinner that doesn’t sacrifice flavor. Customize your fillings to make it your own.
Ingredients
– 1 cup sushi rice
– 2 tbsp seasoned rice vinegar
– 1 sheet toasted nori
– 4 oz fresh sushi-grade ahi tuna, cubed
– 1 tbsp rich soy sauce
– 1 tsp spicy sriracha
– 1/2 ripe avocado, sliced
– 1/4 cup crisp English cucumber, julienned
– 1 tbsp creamy spicy mayo
– 1 tsp toasted sesame seeds
Instructions
1. Rinse 1 cup sushi rice under cold water until water runs clear.
2. Cook rice according to package directions until tender and sticky.
3. Spread hot rice evenly over 1 sheet toasted nori, leaving 1-inch border at top.
4. Drizzle 2 tbsp seasoned rice vinegar over rice while still warm.
5. Cube 4 oz fresh sushi-grade ahi tuna into 1/2-inch pieces.
6. Marinate tuna with 1 tbsp rich soy sauce and 1 tsp spicy sriracha for 5 minutes.
7. Arrange marinated tuna in horizontal line across center of rice.
8. Layer 1/2 ripe avocado slices and 1/4 cup crisp English cucumber julienne over tuna.
9. Drizzle 1 tbsp creamy spicy mayo evenly over fillings.
10. Sprinkle 1 tsp toasted sesame seeds across all ingredients.
11. Lift bottom edge of nori firmly over fillings, tucking tightly.
12. Roll burrito away from you, applying even pressure to compact ingredients.
13. Seal edge with damp fingers to secure nori closure.
14. Cut burrito in half diagonally with sharp serrated knife.
Now you’ve got a handheld feast with contrasting textures—creamy avocado against crisp cucumber and tender tuna. The spicy mayo adds richness while sesame seeds provide nutty crunch. Serve immediately with extra sriracha for those who want more heat.
Tropical Tuna Poke with Coconut Rice
Satisfying tropical flavors meet fresh seafood in this vibrant poke bowl. This Hawaiian-inspired dish combines sushi-grade tuna with creamy coconut rice for a restaurant-quality meal at home. Perfect for warm weather dining or meal prep.
Ingredients
– 1 cup jasmine rice
– 1 (13.5 oz) can rich coconut milk
– 1/4 cup cool water
– 1 lb premium sushi-grade ahi tuna
– 1/4 cup premium soy sauce
– 2 tbsp toasted sesame oil
– 1 tbsp freshly grated ginger
– 2 tsp spicy Sriracha sauce
– 1 ripe avocado
– 2 tbsp finely chopped green onions
– 1 tbsp toasted sesame seeds
Instructions
1. Rinse 1 cup jasmine rice under cold running water until water runs clear.
2. Combine rinsed rice, 1 can coconut milk, and 1/4 cup water in a medium saucepan.
3. Bring rice mixture to a boil over high heat, then immediately reduce to low heat.
4. Cover saucepan tightly and simmer for 18 minutes exactly.
5. Remove rice from heat and let stand covered for 10 minutes to steam.
6. Cut 1 lb sushi-grade tuna into 1/2-inch cubes using a sharp chef’s knife.
7. Whisk together 1/4 cup soy sauce, 2 tbsp sesame oil, 1 tbsp grated ginger, and 2 tsp Sriracha in a medium bowl.
8. Gently fold tuna cubes into the marinade until evenly coated.
9. Let tuna marinate at room temperature for exactly 15 minutes.
10. Slice 1 ripe avocado into thin wedges while tuna marinates.
11. Fluff cooked coconut rice with a fork to separate grains.
12. Divide coconut rice evenly between four serving bowls.
13. Arrange marinated tuna and avocado slices over the rice.
14. Garnish each bowl with 2 tbsp chopped green onions and 1 tbsp toasted sesame seeds.
Generous portions of tender tuna contrast beautifully with the creamy coconut rice. The spicy marinade provides a kick that balances the rich avocado. Serve immediately with extra Sriracha for those who prefer more heat.
Sriracha Lime Shrimp Poke
Kick off your weeknight dinner with this vibrant, flavor-packed bowl that comes together in minutes. Spicy sriracha and zesty lime transform simple shrimp into a restaurant-worthy meal perfect for busy evenings. This recipe delivers maximum impact with minimal effort, making it ideal for meal prep or last-minute gatherings.
Ingredients
– 1 lb raw large shrimp, peeled and deveined
– 3 tbsp fresh lime juice, freshly squeezed
– 2 tbsp sriracha sauce
– 1 tbsp toasted sesame oil
– 2 tsp raw honey
– 1/2 tsp fine sea salt
– 1/4 tsp freshly cracked black pepper
– 1 ripe avocado, cubed
– 1/2 cup thinly sliced English cucumber
– 1/4 cup finely chopped red onion
– 2 tbsp chopped fresh cilantro
– 1 tsp toasted sesame seeds
Instructions
1. Pat the raw large shrimp completely dry with paper towels to ensure proper searing.
2. Whisk together 3 tbsp fresh lime juice, 2 tbsp sriracha sauce, 1 tbsp toasted sesame oil, 2 tsp raw honey, 1/2 tsp fine sea salt, and 1/4 tsp freshly cracked black pepper in a medium bowl.
3. Heat a large skillet over medium-high heat until water droplets sizzle upon contact.
4. Add the dried shrimp to the hot skillet in a single layer, cooking for 2 minutes per side until opaque and lightly charred.
5. Transfer the cooked shrimp to the bowl with the sriracha-lime marinade, tossing to coat thoroughly.
6. Gently fold in 1 cubed ripe avocado, 1/2 cup thinly sliced English cucumber, 1/4 cup finely chopped red onion, and 2 tbsp chopped fresh cilantro.
7. Let the mixture rest for 5 minutes to allow flavors to meld while the shrimp absorbs the marinade.
8. Sprinkle with 1 tsp toasted sesame seeds just before serving.
Perfectly balanced between spicy and tangy, the tender shrimp contrasts beautifully with the crisp cucumber and creamy avocado. Serve it over steamed rice for a complete meal, or stuff it into lettuce cups for a low-carb option that highlights the vibrant textures.
Poke Stuffed Avocados
Mixing fresh poke with creamy avocado creates a satisfying no-cook meal that’s perfect for busy weeknights. This protein-packed dish comes together in minutes while delivering restaurant-quality flavors. The contrast between the marinated fish and rich avocado makes each bite exciting.
Ingredients
– 1 lb sushi-grade ahi tuna, cut into ½-inch cubes
– 2 large ripe Hass avocados
– ¼ cup low-sodium soy sauce
– 2 tbsp toasted sesame oil
– 1 tbsp freshly squeezed lime juice
– 1 tsp finely grated ginger
– 2 thinly sliced green onions
– 1 tbsp toasted sesame seeds
– ½ tsp crushed red pepper flakes
Instructions
1. Cut 1 lb sushi-grade ahi tuna into uniform ½-inch cubes using a sharp chef’s knife.
2. Whisk together ¼ cup low-sodium soy sauce, 2 tbsp toasted sesame oil, 1 tbsp freshly squeezed lime juice, and 1 tsp finely grated ginger in a medium bowl.
3. Add tuna cubes to the marinade and gently toss until evenly coated.
4. Let the tuna marinate at room temperature for exactly 10 minutes to allow flavors to penetrate without cooking the fish.
5. While tuna marinates, halve 2 large ripe Hass avocados lengthwise and remove pits.
6. Use a spoon to slightly enlarge each avocado cavity, creating more space for the poke filling.
7. Thinly slice 2 green onions, separating the white and green parts.
8. Drain excess marinade from the tuna mixture using a slotted spoon.
9. Fold in the sliced green onion whites and 1 tbsp toasted sesame seeds.
10. Sprinkle ½ tsp crushed red pepper flakes over the tuna mixture for subtle heat.
11. Divide the poke mixture evenly among the 4 avocado halves, mounding it generously.
12. Garnish with the remaining green onion greens and additional sesame seeds if desired.
Zesty lime and ginger brighten the rich avocado, while the firm tuna provides satisfying texture. Serve immediately with crispy seaweed snacks for scooping, or layer the stuffed avocados over a bed of mixed greens for a complete salad. The cool, creamy avocado perfectly balances the savory marinated tuna.
Poke Salad with Seaweed and Edamame
Now is the perfect time for a fresh, protein-packed bowl that comes together in minutes. Nothing beats the vibrant combination of textures in this Hawaiian-inspired dish. Need a quick lunch or light dinner? This poke salad delivers big flavor with minimal effort.
Ingredients
– 1 pound sushi-grade ahi tuna, cut into ½-inch cubes
– 2 tablespoons toasted sesame oil
– 3 tablespoons low-sodium soy sauce
– 1 tablespoon fresh lime juice
– 1 teaspoon freshly grated ginger
– 2 cups cooked sushi rice, slightly warm
– 1 cup shelled edamame, thawed if frozen
– ½ cup rehydrated wakame seaweed
– 2 tablespoons toasted sesame seeds
– 2 thinly sliced green onions
– 1 ripe avocado, diced
– 1 teaspoon crushed red pepper flakes
Instructions
1. Place cubed ahi tuna in a medium mixing bowl.
2. Whisk together toasted sesame oil, low-sodium soy sauce, fresh lime juice, and freshly grated ginger in a small bowl.
3. Pour the marinade over the tuna and gently toss to coat evenly.
4. Let the tuna marinate at room temperature for exactly 10 minutes—this prevents the fish from becoming mushy while allowing flavors to penetrate.
5. Divide slightly warm cooked sushi rice between two serving bowls, pressing it into an even layer.
6. Sprinkle thawed shelled edamame and rehydrated wakame seaweed over the rice.
7. Arrange marinated tuna mixture evenly over the edamame and seaweed layer.
8. Top with diced ripe avocado, thinly sliced green onions, and toasted sesame seeds.
9. Finish with a sprinkle of crushed red pepper flakes for subtle heat.
10. Serve immediately for optimal texture and temperature.
Cool, creamy avocado balances the firm tuna and chewy seaweed beautifully. Crisp edamame adds satisfying pops of texture against the tender rice base. Consider serving in mason jars for a portable lunch or garnishing with extra sesame seeds for visual appeal.
Summary
Gathering these 20 poke recipes offers endless inspiration for any meal or gathering. From quick lunches to impressive dinner parties, there’s something delicious for every occasion. We hope you’ll try these recipes, share your favorites in the comments below, and pin your top picks to Pinterest for later. Happy cooking!
