Easy Poke Bowls at Home

Poke Bowls | Lexi's Clean Kitchen

These Ahi Poke Bowls are packed with veggies, fresh sushi-grade fish, sticky pressure cooker rice, a delicious marinade, and an easy spicy mayo drizzle. A poke bowl bar, if you will! If you love poke bowls as much as I do, these colorful nutritious bowls are for you! They are delicious, beautiful, fresh, and the perfect meal that everyone will love!

ahi poke bowl

Ahi Poke Bowl

I am so excited to partner with Kamikoto knives to bring you today’s post! I am obsessed with having really great knives, since I cook every single day. Hence my excitement to get my hands on these beauties. A good knife is a true game changer in the kitchen, whether you cook for a living or not. If you’ve ever cut with a dull knife and then used a great sharp knife, you know what I mean! I seriously love these knives. They are heavier than some of my other knives but in a good, non-flimsy type of way.

What do I look for in a good knife?

  • They have to be sharp, durable, strong, and they need to last for a long time if I’m going to invest some money into them!
  • Another good measure of a great knife is cutting sushi grade fish, like in this post. A flimsy, dull knife will simply not result in those perfect cubes of tuna or salmon! Trust me, I’ve tried this. I was so excited to immediately put these knives to use for cutting raw fish!

Poke Bowls Ingredients

Poke bowl bar, for the win! This bowl is the perfect meal prep item! The longer the cucumber, onions, and salmon (or tuna) soak up the flavors in the marinade, the more delicious this recipe will be! Prep the toppings a day or two ahead of time, cook the rice right before assembling, and have creative poke bowls all week long!

What is Poke?

Poke is diced raw fish served either as an appetizer or as a main course and is one of the main dishes of Native Hawaiian cuisine.

Where do you buy sushi grade fish?

If you plan on eating fish raw, purchase sushi-grade fish, which can be found at high-end or specialty grocery stores, or a fish market, like I prefer. This higher-quality fish is often flash frozen to kill parasites and is specifically intended for raw consumption.

DIY Poke Bowls

Watch the video:

Want other seafood recipes? Try these easy favorites:


Easy Poke Bowls at Home

  • Author: Lexi
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x



Sticky Rice:

  • 2 1/2 cups water
  • 2 cups sushi rice, rinsed until the water comes out clear
  • 3 tablespoons unseasoned rice vinegar
  • 1/2 teaspoon sea salt

Marinade for the Sushi Grade Fish, Cucumber, and Onion:

  • 1/2 cup coconut aminos
  • 1 teaspoon fish sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons fresh grated ginger
  • 2 teaspoons grated garlic
  • 2 teaspoons chili sauce
  • 2 teaspoons toasted sesame oil
  • Optional: pinch chili flakes
  • 1 cucumber, thinly sliced
  • 1 red onion, thinly sliced
  • 1 lb sushi grade salmon or tuna

Spicy Mayo:

  • 2 tablespoons good quality mayonnaise
  • 2 teaspoons Sriracha, more to taste


  • Mango, diced
  • 1 Avocado, thinly sliced
  • 1 tablespoon sesame seeds
  • 1/4 cup toasted Nori, thinly sliced
  • 1/4 cup scallions, thinly sliced
  • 1/4 cup Edamame, steamed or frozen and defrosted
  • Carrots, sliced thin
  • 1 shallot, sliced thin and pan-fried in avocado oil
  • 1 red chili, sliced


  1. In a medium mixing bowl, mix the marinade ingredients until well blended. Pour half the marinade in another small mixing bowl. Add tuna or salmon to one bowl and red onion and cucumber to the other. Mix well so that the fish and vegetables are well coated. Cover each bowl and place in the refrigerator for at least 4 hours. The more both marinate, the more flavorful the poke bowl will be. We recommend marinating these overnight!
  2. Make the sticky rice: Rinse your rice. Place in the insert of your Instant Pot. Add water, salt, and vinegar. Toss and close the lid. Set the valve to sealing. Set manual to 9 minutes. Quick release and mix.
  3. Chop all garnishes and set side. Assemble and enjoy.


How to cook sticky rice on the stovetop: Rinse 2 cups of sushi rice until the water comes out clear. Place in a medium saucepan with 2 1/2 cups of water. Cover and bring to a boil over medium-high heat. Once at a boil, remove lid and simmer over medium-low heat until the water has been absorbed, about 20 minutes. Take off heat and cover for 10 minutes. In a small bowl whisk together the rice vinegar and salt until the salt has dissolved. Once the rice has steamed for 10 minutes, remove lid and fluff with a fork. Place in a bowl and pour in the rice vinegar mixture. Using a spatula, carefully mix. Cover with a towel until ready to eat!

How to fry shallots: Place 1/4 cup of avocado oil in a small saucepan. Bring to frying temperature and place in thinly sliced shallots. Let fry until light brown. Using a slotted spoon, gently scoop out the fried shallots and place on a plate lined with a paper towel until cooled.


  • Calories: 690
  • Sugar: 13g
  • Sodium: 511mg
  • Fat: 21g
  • Saturated Fat: 3g
  • Carbohydrates: 106g
  • Fiber: 7.5g
  • Protein: 36g
  • Cholesterol: 44mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Disclosure: This post is brought to you in partnership with Kamikoto Knives. All opinions in this post are 100%, always my own.

May 5, 2017

You Might Also Like

Join The Discussion

141 Responses

  1. These poke bowls look so good that you’ve almost got me wanting to overcome my fear of eating raw fish! Although I suppose I could always just leave the raw fish out, even if some people would consider that a sin.

    5.0 rating

  2. Recipe looks so good, will definitely try! I love good quality knives – they last longer and make food prep easier.

  3. I’d love to use these to cut fruits and vegetables like tomatoes and bell peppers. My current knife has a hard time getting through the skin.

  4. I’m most excited at the prospect of having good quality, SHARP knives to work with. My best knife is an older Wusthof paring knife that I use for most tasks, many that would be accomplished easier and better with the proper knife.

  5. I’d love to use these in making low-sugar jams with all the summer produce that will be coming soon!

  6. …because I’m a 24/7 caregiver for my husband, I spend 85% of my day in the kitchen … working on nutritious meals for him … having good knives would be amazing!!

  7. I love spending time in the kitchen, whether its preparing a meal or baking a dessert. I like using fresh ingredients, which means that I get to do all of the dicing and chopping!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating



An orange skillet with an easy one pan taco filling.

My practical tips & advice for a healthier life dropped right into your inbox!


This website may at times receive a small affiliate commission for products that we shared with you in our posts. Although we may receive a commission for linking certain products, there’s no additional costs to you and all of our opinion and suggestions are 100% our own and unbiased. That’s our promise to you!

Subscribe to get our FREE clean eating guide!

Join our email list TODAY to start recieving our newsletter weekly, access to exclusive content and deals, *and* a FREE complete 24-page clean eating guide!



An orange skillet with an easy one pan taco filling.

My practical tips & advice for a healthier life dropped right into your inbox!



Lexi's sharing her top secrets to prepping ahead of time and quick meals!