Recipe

Classic Poke Bowl Recipe: Spiced and Aromatic

A bright, ginger-lime poke bowl with soy-sesame marinade, warm rice, crisp toppings, and just enough heat to keep every bite interesting.

By Matt Campbell

•

4.8

Ahi tuna poke bowl with glossy marinated tuna over white rice, topped with cucumber, scallions, sesame seeds, and a drizzle of spicy mayo on a wooden table in natural light

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Poke is one of those dishes that looks fancy, tastes like a beach vacation, and is secretly just smart assembly. You take beautiful fish, dress it with a punchy marinade, add warm rice, then pile on cool, crunchy toppings until it feels like a choose your own adventure that somehow always ends deliciously.

This version is spiced and aromatic in the best way: fresh ginger and garlic, toasted sesame, a little chile heat, and plenty of lime to keep things bright. The goal is not to drown the fish. The goal is to make it taste even more like itself, just turned up.

Quick note before we dive in: this is a restaurant-style poke bowl. Traditional Hawaiian poke is often simpler and usually leans on ingredients like shoyu, sesame oil, sea salt, sweet onion, and seaweed. This one is my modern, weeknight-friendly riff.

Small bowls of poke bowl ingredients on a kitchen counter, including diced tuna, sliced cucumber, cooked rice, soy sauce, sesame oil, and green onions in natural light

Why It Works

Fast flavor: A soy, sesame, ginger-lime marinade that soaks in quickly without turning the fish mushy.
Texture balance: Warm rice, silky fish, crunchy cucumber, and creamy avocado all in one bite.
Spice you control: Go mild or add sriracha or red pepper flakes to taste.
Accessible ingredients: No rare pantry items required, but there are fun upgrades if you want them.

Pairs Well With

Storage Tips

Poke bowls are best the day you make them, but you can absolutely set yourself up for easy leftovers by storing components separately.

How to store

Fish: Same day is best. If the fish is very fresh, kept very cold, and your seller confirms it is intended for raw use, you can store it in an airtight container in the coldest part of the fridge and eat within 24 hours. For the best texture, store the fish and marinade separately and mix right before eating.
Cooked rice: Cool quickly, then refrigerate in a sealed container up to 4 days. Tip: spread hot rice on a sheet pan or wide plate and refrigerate within 1 hour to help it cool fast. Reheat until steaming hot or enjoy cold if that is your thing.
Toppings: Keep cucumber, scallions, seaweed salad, and pickled items chilled up to 3 days. Store avocado uncut until serving.

What not to do

Do not freeze assembled poke bowls.
Do not leave raw fish at room temperature longer than needed to prep and serve.

Common Questions

What fish should I buy for poke?

Look for sushi-grade or sashimi-grade fish from a reputable fish counter. Ahi (yellowfin) tuna is classic, and salmon is also popular. Ask the fishmonger what is best for raw preparation that day, and when possible, choose fish that has been previously frozen for raw use (follow the seller’s guidance).

Is “sushi-grade” a real label?

There is no single universal legal definition in the U.S., so treat it as a helpful signal, not a guarantee. The safest move is to buy from a trusted seller, keep it very cold (below 40°F/4°C), and use it the same day.

Can I make this without raw fish?

Yes. Swap in cooked shrimp, seared tuna, crab (real or imitation), or even firm tofu. Use the same marinade and keep the bowl build the same.

How spicy is this recipe?

As written, it is a gentle heat. For a cleaner flavor, pick one main heat source: add more sriracha for a smooth, saucy burn, or use red pepper flakes for a sharper kick. You can also add a few slices of fresh jalapeño.

What is the best rice for a poke bowl?

Short-grain white rice is the classic. Medium-grain works too. If you want a lighter bowl, try brown rice, quinoa, or cauliflower rice.

Can I meal prep poke bowls?

You can meal prep the rice and toppings for several days, then buy and cube the fish the day you plan to eat it. That gives you the best texture and peace of mind.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board
Sharp chef’s knife
Medium bowl for mixing
Small bowl or jar for whisking the marinade
Measuring spoons
Rice cooker or saucepan with lid

I love poke because it feels like restaurant food, but it behaves like a weeknight meal. The first time I made it at home, I tried to overcomplicate everything, like I needed a secret chef handshake to be allowed to cube tuna. Turns out, the real trick is simpler: keep the fish cold, season with intention, and build a bowl that has contrast. Warm rice. Cool crunch. A sauce that smells like ginger and sesame the second it hits the spoon. Now it is my go-to when I want something bright and satisfying, and I do not want to turn my kitchen into a disaster zone to get there.

Classic Poke Bowl Recipe: Spiced and Aromatic

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 2 bowls

Ingredients

For the rice

1 cup short-grain white rice (sushi rice preferred), rinsed
1 1/4 cups water
1 tablespoon rice vinegar (for lightly seasoned rice)
1 teaspoon sugar
1/2 teaspoon kosher salt

For the spiced aromatic poke

8 ounces sushi-grade ahi tuna, cut into 1/2-inch cubes (about 4 ounces per bowl)
2 tablespoons low-sodium soy sauce (or tamari)
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 to 2 tablespoons fresh lime juice (about 1 lime), plus wedges for serving
1 teaspoon honey (or brown sugar)
1 teaspoon freshly grated ginger
1 small garlic clove, finely grated
1 to 2 teaspoons sriracha (optional, to taste)
1/2 teaspoon red pepper flakes (optional)
2 teaspoons toasted sesame seeds
2 scallions, thinly sliced

Toppings (mix and match)

1/2 cucumber, diced or thinly sliced
1/2 avocado, sliced
1 small carrot, shredded
1/4 cup edamame (cooked and cooled)
Nori sheets, cut into strips (or furikake)
Pickled ginger (optional)
Jalapeño slices or chili oil (optional)
Spicy mayo: 2 tablespoons mayonnaise + 1 to 2 teaspoons sriracha (optional)

Instructions

Cook the rice. Add rinsed rice and water to a saucepan. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Turn off heat and let steam, covered, for 10 minutes.
Season the rice (lightly). In a small bowl, stir together rice vinegar, sugar, and salt until mostly dissolved. Fold into the warm rice. Taste and adjust with a tiny pinch more salt if needed.
Handle the fish safely. Keep the tuna refrigerated until you are ready to cut it. Use a clean cutting board and knife, pat the fish dry, then cube it. (This is not the moment to let it lounge on the counter.)
Make the marinade. In a bowl or jar, whisk soy sauce, toasted sesame oil, rice vinegar, lime juice, honey, ginger, garlic, and your heat of choice: sriracha or red pepper flakes (or keep it mild and skip both).
Marinate the tuna briefly. Add cubed tuna to a medium bowl. Pour in the marinade and gently toss. Fold in sesame seeds and most of the scallions. Refrigerate for 5 to 10 minutes while you prep toppings. Do not marinate much longer or the texture can change.
Prep toppings. Slice cucumber, avocado, and any other toppings you like. If making spicy mayo, stir it together now.
Build the bowls. Add warm rice to two bowls. Spoon the poke over the top, then add cucumber, avocado, and other toppings. Finish with remaining scallions, nori strips, and a drizzle of spicy mayo or chili oil if you want extra heat.
Taste and tweak. The best poke bowls are adjusted at the end. Add a splash more soy sauce for salt, an extra squeeze of lime for brightness, extra toasted sesame seeds for nuttiness, or a tiny drop more sesame oil (go easy, it is powerful).

Hands assembling a poke bowl, spooning marinated tuna onto rice with cucumber and avocado in a ceramic bowl

Nutrition information is estimated.

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