Fresh poke recipes or the best Hawaiian stuffed bowls. Which variant will you try?

Poke bowl recipes have become a trend in the past few years.

If you haven’t tasted this delicacy until today, don’t despair and let us inspire you!

Try your own homemade version because everything tastes better at home!

Bon apetite.

Poke bowl with tuna

What will we need

For fish

• 350 g tuna (cut into cubes)
• 2 spoons of soy sauce
• 2 tablespoons of rice vinegar
• A spoonful of oil
• 2 tablespoons lime juice
• A spoonful of honey
• 2 tablespoons of sesame oil
• 50 g spring onions (chopped)

For the marinade

• 75 g of mayonnaise
• 2 tablespoons of Sriracha sauce

To fill the bowl

• Large cucumber (thinly sliced)
• 150 g of rice
• Avocado (thinly sliced)
• 3 radishes
• 50 g spring onions (chopped)
• Mango (diced)
• A spoonful of sesame seeds

Method

• Cook the rice according to the instructions
• When the rice is ready, set it aside and let it cool
• Add tuna to a large bowl and mix it with soy sauce, vinegar, both oils, honey, onion and lime juice
• Let it marinate in the fridge for at least 10 minutes
• In a separate bowl, mix the mayonnaise together with the sriracha sauce and set it aside
• Prepare all the ingredients in a bowl and fill
• First add the rice, then layer the tuna, avocado, cucumber and mango
• Sprinkle the bowl filled in this way with onion and sesame seeds
• Drizzle the ingredients in the bowl with the marinade in which we marinated the tuna
• And served with spicy mayonnaise

Coconut poke bowl with salmon

What will we need

For fish

• 350 g of salmon
• 50 g of soy sauce
• 15 ml of rice vinegar
• 5 ml of sesame oil
• 10 g of honey
• A teaspoon of ground ginger
• 3 spring onions (chopped)

For coconut rice

• 500 ml of water
• 375 ml of coconut milk
• 10 g cane sugar
• Pinch of salt
• 370 g of jasmine rice
• 45 g of loose coconut

To fill the bowl

• ½ salad cucumber (diced)
• Mango (diced)
• Avocado (sliced)
• 135 g macadamia nuts (chopped)
• A spoonful of sesame seeds
• Edamame (cooked and can be substituted with peas or beans)
• Small turnips (sliced)

For the sauce

• 115 g of mayonnaise
• Clove of garlic
• A teaspoon of lemon juice
• Pinch of salt
• A spoonful of sriracha sauce

Method

• Mix water and coconut milk in a saucepan
• Add sugar, salt and bring the mixture to a boil
• When the coconut milk starts to boil, add the rice and reduce the temperature
• Cover the pot and cook for about 15 minutes
• Then remove the coconut rice from the stove and let it stand for at least 10 minutes
• Then mix the rice and set aside
• For the marinade, prepare soy sauce with sesame oil, honey, ginger and half of the chopped spring onion, mix
• Wash and dry the salmon
• Then cut it into small cubes
• Add the sliced salmon to the bowl with the marinade and mix to coat the pieces
• Put the salmon in the fridge for at least 15 minutes and marinate
• Meanwhile, mix all the necessary ingredients for the sauce and put it aside
• To assemble the bowl, we start with the coconut rice and add the remaining ingredients
• Spoons of marinated salmon, turnips, cucumbers, mango, edamame and avocado
• Sprinkle the salmon and avocado with sesame seeds
• Sprinkle the rest of the poke bowl with macadamia nuts and drizzle with the prepared sauce

Vegan poke bowl with tofu

What will we need

For the tofu

• 75 ml soy sauce
• A spoonful of rice vinegar
• ½ tablespoon chili paste or dried chili
• A teaspoon of sesame oil
• 2 cloves of garlic (pressed)
• 10 g ginger (peeled and chopped)
• ½ red onion
• 400 g tofu (cut into cubes)

To fill the bowl

• ½ cucumber (sliced)
• 4 radishes (sliced)
• Avocado (diced)
• A spoonful of sesame seeds
• 2 spring onions
• A handful of cilantro
• 250 g of rice or quinoa

Method

• Cook the rice or quinoa in water according to the instructions
• Meanwhile, cut the tofu in half
• Dry it with a paper towel and cut it into smaller cubes
• For the marinade, mix soy sauce, chili paste, sesame oil, garlic, ginger and onion in a medium bowl
• Add the tofu and let it marinate for 10 minutes
• To assemble the dish, we start with rice and then add other ingredients according to our taste

Poke bowl with chicken

What will we need

• ½ pear (grated)
• 60 ml of soy sauce
• 30 ml of rice vinegar
• 15 ml of honey
• 15 ml chili paste
• 10 ml of sesame oil
• 600 g of boneless chicken thighs
• 30 ml of vegetable oil
• 350 g of brown rice
• Avocado (diced)
• 200 g cucumbers (sliced)
• 250 g edamame
• 30 g of pickled ginger
• A spoonful of wasabi paste
• 3 tablespoons of sesame seeds

Method

• Cook the brown rice according to the instructions
• When the rice is ready, set it aside and let it cool
• In a large bowl, mix the pear, soy sauce, vinegar, honey, chili paste and sesame oil
• Add the chicken thighs to the marinade and mix
• When the thighs are coated in the marinade, put them in the fridge for 15 minutes
• Meanwhile, heat the oil in a pan to a medium temperature
• Place the chicken in the pan and cook, stirring frequently
• The chicken must caramelize and be cooked, cook for approximately 10 minutes
• Then remove the meat from the heat and let it cool slightly
• Divide the rice into four bowls and start arranging the remaining ingredients on it
• As the last layer, we put the pickled ginger and wasabi paste on top of the chicken
• Sprinkle everything with sesame seeds
• Served with extra soy sauce for dipping

Hawaiian poke bowl with mango

What will we need

For mayonnaise

• 3 spoons of mayonnaise
• Spoon stiracha sauce

For the marinade

• 3 spoons of soy sauce
• A teaspoon of rice vinegar
• A teaspoon of sesame oil
• ½ teaspoon of dried ginger
• ½ teaspoon of wasabi paste
• A teaspoon of granulated sugar

To fill the bowl

• 350 g of jasmine rice
• 150 g of leafy Peking salad
• 300 g of salmon
• Small salad cucumber (sliced)
• Mango (diced)
• Avocado (cut into cubes

For decoration

• A handful of cilantro
• Spring onion
• Sesame seeds

Method

• Cook the jasmine rice according to the instructions
• When the rice is cooked, mix it and let it stand aside
• For the hot mayonnaise, mix the mayonnaise together with the sriracha in a small bowl
• Cover the bowl and put it in the fridge
• In the meantime, mix all the necessary ingredients for the marinade in a separate bowl and mix
• Add the salmon to the mixture and mix everything well
• Cover the bowl again and put it in the fridge to marinate the meat
• To assemble the bowls, we start with the rice and then add the rest of the ingredients
• We start with salad, then add salmon, cucumber, mango and avocado
• Sprinkle the poke bowl with coriander, spring onion and sesame seeds
• Finally, drizzle with hot mayonnaise and serve

Cauliflower poke bowl with sweet potatoes

What will we need

• ½ cauliflower (cut into pieces)
• A spoonful of olive oil
• A teaspoon of turmeric
• Pinch of salt
• 100 g of quinoa
• 150 g of Peking cabbage
• 200 g of sweet potatoes
• 250 g of smoked salmon
• Avocado (sliced)
• A spoonful of sesame seeds
• ½ red onion (sliced)

Method

• Preheat the oven to 180 degrees
• Line a baking sheet with baking paper and spread the pieces of cauliflower on it
• Drizzle it with olive oil and put it in the oven
• Bake it in the oven for 30 minutes
• In the meantime, let’s cook quinoa and sweet potatoes
• Cook the quinoa according to the instructions on the package
• Place sweet potatoes in water and cook until soft
• Let the cauliflower, sweet potatoes and quinoa cool
• When the ingredients have cooled down, we start assembling the bowls
• We start with cauliflower, cooked quinoa, salad and sweet potatoes
• Decorate the poke bowl with the remaining ingredients, including the smoked salmon

The term poke bowl has been popping up everywhere lately, but what does it actually mean? This dish is characterized by the fact that it contains raw fish cut into small cubes. The dish is served either as an appetizer, but it can also be a main course. This traditional dish originally came to us from Hawaii.