Poke Bowl Ideas
This post may contain affiliate links, which means I'll receive a small commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information. Your support is appreciated!.
Poke is a Hawaiian word which refers to fish or meat that is marinated and cut into pieces or chunks. These poke bowls combine the marinated chunks of meat with veggies and fruit to create a delicious meal.
This idea includes inspiration from Japan as well. Rice bowls (called donburi) were introduced to Hawaii by Japanese workers in the late 1800s, and are still eaten in Japan today. This Japanese influence combined with the Polynesian tradition has created a new poke bowl trend.
The base for a poke bowl is usually rice but bean thread noodles will work just as well. I would recommend either for these. I used rice for them all.
Usually poke bowls have a sauce, and I used sesame oil to flavor the rice. For the top, I used Yuzu Ponzu Citrus Sauce (Citrus soy sauce) but I also recommend Vegan Citrus Ponzu Sauce, Umami Demi-Glace or any other sauce you would like.
Ahi Tuna and seafood salad are some popular ingredients in a poke bowl.
Below I’d like to share the ingredients which I used to create delicious and easy poke bowls at home.
Lemon Pepper Tuna Poke Bowl
This poke bowl featuring lemon pepper tuna was very refreshing.
Lemon pepper tuna packets work great for this bowl, or you can make your own tuna salad.
The mandarin oranges and spinach seem to always go well together. So, I tried them together with the tuna.
The sauerkraut is very good for the stomach, because it is fermented, providing beneficial bacteria, fiber, nutrients and minerals.
To give the bowl a nice crunch, I added edamame and radish slices.
To give even more flavor, I added salsa like my Green Pepper Pico Salsa as well.
Once you mix your rice and sesame oil, place the oranges, spinach, tuna salad, sauerkraut, and salsa on the top.
Lemon Pepper Tuna Poke Bowl
Ingredients
- 1 ½ cup cooked rice or bean thread noodles
- 1 tablespoon toasted sesame oil
- ½ cup lemon pepper tuna
- ¼ cup mandarin oranges
- ¼ cup edamame
- ½ cup spinach leaves
- 3-4 large radishes, sliced
- ¼ cup salsa
- ½ cup sauerkraut
- Yuzu Ponzu Citrus Sauce
- Salt and pepper to taste
Instructions
- Place the cooked rice or noodles into your bowl.
- Add the sesame oil.
- Distribute the sauerkraut, salsa, oranges, spinach, edamame evenly on top of the rice or noodles.
- Drizzle Yuzu sauce or soy sauce over the bowl, then top with salt and pepper.
Salmon Poke Bowl
For this poke bowl I used Air Fryer Salmon which is so simple. You could use sushi grade, farm raised raw salmon if you prefer, or Ahi tuna. The Air Fryer Salmon has a delicious flavor and crunch on the outside.
The avocado adds a creamy touch to this bowl, to accompanies the crunch of the fish well.
The cilantro and cherry tomatoes add a fresh flavor of summer.
I added red lettuce as well, but red cabbage could also be used.
Bean sprouts go well with the Asian flavor of soy sauce and sesame oil used in the Air Fryer Salmon.
Add fruit chunks for added flavor, add this Umami Demi-Glace as a topping, and enjoy.
Salmon Poke Bowl
Ingredients
- 1 ½ cup cooked rice or bean thread noodles
- 1 tablespoon toasted sesame oil
- ½ cup salmon
- ¼ cup cherry tomatoes
- ½ an avocado
- ¼ cup cilantro
- ¼ cup red cabbage and/or lettuce
- ½ cup crab salad
- Umami Demi Glace
- salt and pepper to taste
Instructions
- Place the cooked rice or noodles into your bowl. Add sesame oil.
- Distribute the salmon, avocado slices, cherry tomatoes, cilantro, red lettuce or cabbage and bean sprouts evenly on top.
- Drizzle the glace over the bowl, then add salt and pepper to taste.
Shrimp and Artichoke Poke Bowl
Artichoke hearts went so well in this shrimp poke bowl.
Scallops would be a delicious alternative to the shrimp.
I added an Italian vinaigrette to this poke bowl as well, and really any garlic and olive oil mixture would go well with the shrimp and artichoke hearts.
There was more crunch in this bowl, with the carrots and cucumber.
I added black olive, which also seemed to go well with the tender artichoke hearts. Of course, any olives go well with the antipasti flavors of this bowl.
To add some onion flavor, I added a scoop of my Green Pepper Pico Salsa to this bowl as well.
Shrimp and Artichoke Poke Bowl
Ingredients
- 1 ½ cup cooked rice or bean thread noodles
- 1 tablespoon toasted sesame oil
- ½ cup cooked shrimp
- ¼ cup artichoke hearts
- ½ cup shredded carrots
- ½ cup romaine lettuce
- ¼ cup black olives
- ¼ cup pico salsa
- Italian vinaigrette or Yuzu Ponzu Sauce
- Salt and pepper to taste
Instructions
- Place the cooked rice or noodles into your bowl. Mix the toasted sesame oil into the rice.
- Distribute the cooked shrimp, artichoke hearts, black olives, romaine lettuce, shredded carrots, and pico salsa on the top.
- Drizzle vinaigrette or yuzu sauce over the bowl and then top with salt and pepper to taste.
Imitation Crab Poke Bowl
I used plain imitation crab in this bowl. If you would like to jazz up the imitation crab, then add some sriracha or wasabi mayo. Imitation crabmeat in the air fryer is delicious as well.
I thought mango chunks would go well with the imitation crab.
Since the avocados are also creamy, I added chunks of a small cucumber and some shredded carrots to add some crunch.
I added romaine lettuce to this bowl as well.
Because this bowl uses imitation crab, I added sushi sauce as a topping then finished with salt and pepper.
Imitation Crab Poke Bowl
Ingredients
- 1 ½ cup cooked rice or bean thread noodles
- 1 tablespoon toasted sesame oil
- ½ cup cooked imitation crabmeat, leave raw or fry until crispy
- ¼ cup mango, cut in chunks
- ½ an avocado
- ½ cup red iceberg lettuce
- ¼ cup carrots
- cucumber chunks
- Sushi Sauce
- Salt and pepper to taste
Instructions
- Place the cooked rice or noodles into your bowl.
- Distribute mango chunks, imitation crab, avocados slices, cucumber chunks, shredded carrots, and romaine lettuce evenly on top.
- Drizzle the sushi sauce and more sesame oil over the bowl, then salt and pepper to taste.
Crab Salad Poke Bowl
This poke bowl was created by chance. The ingredients tasted so good together, I had to put them down and recreate it.
Mango is so good in a poke bowl, the chunks are the perfect size and the taste adds a mellow, tropical flare.
Crab Salad Poke Bowl
Ingredients
- 1 ½ cup cooked rice or bean thread noodles
- 2 tablespoons Yuzu citrus sauce or your favorite soy sauce
- 1 tablespoon toasted sesame oil
- ¼ cup mango, cut in chunks
- ½ an avocado
- ¼ cup edamame
- ½ cup crab salad
- 1 small bunch cilantro, chopped
- ¼ cup pickled ginger
- 2 green onions, chopped
- Furikake or crumbled seaweed to taste
- Sesame seeds and tempura flakes for garnish
- Salt and pepper to taste
Instructions
- Place the cooked rice or noodles into your bowl.
- Divide the mango, edamame, crab salad, and avocado into separate piles on top of the rice.
- Drizzle the Yuzu dressing and the sesame oil over the bowl, then top with the remaining toppings, salt and pepper.