DIY Poke Bowls

If there is one thing I will never say no to, it is a build your own bowl situation for dinner. These DIY Poke Bowls bring all the sushi night energy into your own kitchen, without any of the fussy rolling. Think warm rice, sushi grade fish, crunchy veggies, creamy avocado, and a salty tangy sauce situation that ties it all together. It feels fun and restaurant level special, but it is absolutely doable on a busy weeknight.

If you love a bowl as much as I do, you have to try the Sushi Bowls for another easy, mix and match moment at home, the Vegetarian Avocado Sushi Bowls if you want all the poke vibes without the fish, and the Spicy Salmon Sushi Bowls when you are craving a little heat with your sashimi grade salmon. For something fresh and crunchy on the side, the Cucumber Salad is always a win, or you can go big and browse the whole Healthy and Easy Bowls category page for more build your own inspiration.

Why I Love This Recipe

In case you weren't already obsessed, Poke Bowls are apparently the new thing. There are Poke Bowl restaurants popping up all over town and I for one, am hooked. It all started back on Oahu last year when I had my first Hawaiian Poke Bowls experience. Basically, at it's core, it's a raw fish salad made with Ahi that's tossed with a soy sauce based dressing and then occasionally some fried shallots, white rice and perhaps some seaweed. Because I like to take things to a whole new level, and I've been influenced by some of the crazy delicious combos happening in LA, I thought... Poke Bar!!

All the fixings you could possibly imagine to make your own tuna Poke Bowls or salmon Poke Bowls. Avocado, fried wontons, mango... the list goes on!! And seeing as how it's still a billion degrees in LA and most other parts of the country... it's the perfect way to feed a crowd without turning on your oven! Have all your friends bring a topping or two and have at it! For more inspiration, check out the Sushi Bowls!!

Ingredients

Substitutions

🐟 Protein Swaps

• Ahi tuna or salmon — the classics for poke.
• Shrimp or scallops — quick to marinate and super fresh.
• Crab or imitation crab — for that California roll vibe.
• Tofu or tempeh — great plant-based options that soak up flavor.
• Cooked chicken or steak — not traditional, but totally works if you’re not into raw fish.

🍚 Base Options

• White or brown rice — traditional and cozy.
• Sushi rice — for that authentic poke feel.
• Quinoa or farro — for extra texture and protein.
• Cauliflower rice or mixed greens — if you’re keeping it lighter.
• Soba noodles — for a fun twist on the classic base.

🥑 Mix-Ins + Veggies

• Avocado — always.
• Cucumber, edamame, carrots, or radishes — for crunch and color.
• Mango or pineapple — for a sweet contrast.
• Pickled ginger or daikon — adds tang and brightness.
• Seaweed salad — brings that ocean-y flavor and texture.

🥢 Sauce + Marinade Variations

• Soy sauce + sesame oil — the essential combo.
• Ponzu — citrusy and light.
• Spicy mayo — adds heat and creaminess.
• Gochujang or sriracha — for a spicy kick.
• Coconut aminos or tamari — gluten-free swaps with tons of flavor.

🌈 Toppings + Texture

• Toasted sesame seeds — classic.
• Crispy onions or garlic chips — for crunch.
• Chopped macadamia nuts or peanuts — adds richness.
• Nori flakes — umami boost.
• Scallions, cilantro, or microgreens — for freshness.

*For a full list of ingredients and instructions please see recipe card below

How to make Poke Bowls

Step 1: Whisk together the ingredients for the soy sauce dressing and pour into a bowl.

Step 2: Now prep all the toppings in small bowls and arrange on a large table. Lastly cube the sashimi-grade fish and get to DIYing your perfect poke bowl.

🐟🥑✨ 10 Tips + Tricks for the Best DIY Poke Bowls

Finish with something bright. A squeeze of lime, extra scallions, a drizzle of spicy mayo, or more sesame. This is how you take the bowl from great to ooh tell me the recipe.

Start with sushi-grade fish. This is the most important part. Ask your fishmonger specifically for sushi-grade salmon or tuna. It guarantees freshness and that clean, buttery texture we all want.

Keep the fish cold cold. Dice it right before serving and keep it chilled in the fridge until it goes into the bowls. Cold fish = firmer cubes and better flavor.

Cut the fish into even chunks. Aim for bite-size cubes (about ½-inch). Even pieces soak up the marinade consistently and make every bite dreamy.

Mix your marinade fresh. Soy sauce, sesame oil, rice vinegar, garlic, ginger… the usual heroes. Stir it together right before tossing so everything tastes bright and punchy.

Marinate briefly — not for hours. 10–20 minutes is perfect. Any longer and the acid can “cook” the fish and change the texture. Keep it quick and fresh.

Season your rice. A splash of rice vinegar + salt + a tiny bit of sugar makes the base taste like real sushi rice. Warm rice + cold poke is the dream combo.

Prep toppings ahead. Mango, cucumber, avocado, scallions, edamame… chop everything before you assemble so the bowls come together fast and stay cold.

Add crunch (non-negotiable). Toasted sesame seeds, fried shallots, wonton strips, macadamia nuts. Something crunchy makes the whole bowl pop.

Build in layers. Rice → fish → veggies → sauce → crunchy bits → fresh herbs. Layering keeps everything from getting soggy and makes every forkful perfect.

FAQs

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today