Hawaiian Poke Bowl Recipe – Fresh, Flavorful, and Easy to Make at Home!

Bring the tropical taste of the islands right to your kitchen with this Hawaiian Poke Bowl recipe — a refreshing, colorful, and customizable dish that’s as nourishing as it is beautiful. Each bite combines sushi-grade tuna, creamy avocado, crisp cucumbers, and a drizzle of spicy aioli for that perfect balance of flavor and texture.

If you’ve ever ordered poke from a restaurant, you know it can get pricey fast. Making it at home not only saves money but also lets you control every ingredient — ensuring maximum freshness and flavor. Whether you’re craving a light summer meal, a post-workout protein bowl, or a fun DIY dinner idea, this easy homemade poke bowl hits the spot every time.

Why You’ll Love This Recipe

• Authentic island flavor: Inspired by traditional Hawaiian poke bowls made with fresh, sushi-grade fish.
• Quick & simple: Ready in just 30 minutes — no cooking required!
• High in protein & omega-3s: Great for heart health and muscle recovery.
• Totally customizable: Mix and match toppings, sauces, and proteins to make it your own.
• Budget-friendly: Restaurant-quality poke for a fraction of the cost.
  

Hawaiian Poke Bowl Recipe

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Category

Main Dish, Seafood

Cuisine

Hawaiian

Servings

4

Prep Time

30 minutes

Cook Time

0 minutes

Calories

594

This Hawaiian poke bowl recipe is fresh, healthy, and packed with flavor. Learn how to make an easy poke bowl at home with sushi-grade tuna and simple toppings.

Author:

Guiseppe

Ingredients

For the Poke Marinade

• 12 oz sushi-grade tuna (or salmon), cut into cubes
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp neutral oil (like avocado or canola)
• 1 tbsp lime juice
• 2 tbsp sesame oil
• 1 tsp honey
• ½ cup chopped green onions

For the Spicy Aioli

• ⅓ cup mayonnaise
• 2 tbsp sriracha sauce

For the Poke Bowl

• 2 cups cooked white rice (or brown rice, quinoa, or kale)
• 1 large cucumber, thinly sliced
• 1 avocado, sliced
• 1 seaweed salad (available at most Asian markets)
• 3 large radishes, thinly sliced
• ¼ cup chopped green onions
• 1 mango, chopped into small cubes
• ½ cup dry seaweed (for garnish)
• 1 tbsp sesame seeds (for garnish)

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Directions

1. In a large bowl, combine tuna cubes with soy sauce, rice vinegar, oils, lime juice, honey, and green onions. Mix gently and let it marinate in the refrigerator for at least 10 minutes.
2. In a small bowl, whisk together mayonnaise and sriracha until smooth. Adjust spice level to taste. Set aside.
3. Slice all vegetables and fruits — cucumbers, avocado, radishes, mango — and arrange them neatly for easy assembly.
4. Start with a warm base of rice. Add the marinated tuna on top, followed by your veggies, fruit, and seaweed salad. Garnish with sesame seeds and dried seaweed.
5. Drizzle with spicy aioli or sesame vinaigrette and dig in! Best enjoyed fresh on the same day for the ultimate flavor and texture.

Recipe Note

Chef Tips

• Use sushi-grade fish only: It ensures safety and the best texture when eating raw.
  
• Add heat: Mix fresh chopped jalapeños into the marinade for a spicy kick.
  
• Boost freshness: A squeeze of lemon or lime over your bowl brightens the flavor.
  
• Make it vegetarian: Substitute tofu or tempeh for the fish and marinate the same way.
  

Serving Suggestions

• Classic Style: Serve poke over warm jasmine rice.
  
• Low-Carb Option: Swap rice for cauliflower rice or leafy greens.
  
• Party Platter: Arrange toppings buffet-style so everyone can build their own poke bowl.
  
• Pair It With: Fresh fruit smoothies, iced green tea, or miso soup for a balanced meal.
  

Storage & Reheating

• Storage: Store leftover toppings separately in airtight containers in the refrigerator for up to 2 days.
  
• Do not store raw fish longer than 24 hours.
  
• Reheating: No reheating needed — poke bowls are best served chilled or at room temperature.
  

Nutrition

Nutrition

Serving Size

1 serving

per serving

Calories

594

Amount/Serving % Daily Value

Carbs

40 grams

13%

Protein

26 grams

52%

Fat

38 grams

58%