DIY Poke Bowls
These DIY Poke Bowls are the perfect way to feed a crowd without turning on your oven.
Servings: 4 people
Ingredients
Various ingredients for the Poke Bar
- Steamed White Rice
- Cubed Sashimi-Grade Salmon cut into small cubes
- Cubed Sashimi-Grade Tuna cut into small cubes
- Fried shallots
- Cubed avocado
- Cilantro
- Mandarin wedges
- Edamame
- Shredded Carrots
- Cubed cucumber
- Cubed mango
- Shredded Napa cabbage
- Pickled ginger
- Fried Wonton Strips
For the Soy sauce Dressing
- ¼ cup Soy Sauce
- 2 cloves Garlic finely chopped
- 2 tablespoons Rice Vinegar
- 2 tablespoons Sesame Oil
- 2 tablespoons olive oil
Instructions
- Place all the ingredients in small bowls and arrange on a large table.
- Whisk together the ingredients for the dressing and pour into a bowl.
- DIY and mix in as many ingredients as you want and enjoy.
Notes
- 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.
Nutrition
Calories: 679kcal | Carbohydrates: 104g | Protein: 22g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 23mg | Sodium: 893mg | Potassium: 1818mg | Fiber: 14g | Sugar: 69g | Vitamin A: 15161IU | Vitamin C: 278mg | Calcium: 174mg | Iron: 4mg