Fresh, Flavorful, and Packed with Goodness—A Taste of the Islands in Every Bite

If you’re craving something light, clean, and full of vibrant flavor, this Hawaiian poke bowl recipe is everything you’re looking for. It’s a beautiful, colorful bowl layered with tender marinated fish, crunchy veggies, creamy avocado, and perfectly seasoned rice—finished with a drizzle of soy-sesame magic.

I first fell in love with poke bowls after a family trip to Maui where I had the most amazing poke at a little roadside stand by the beach. When we got home, I knew I had to recreate it—but with clean ingredients I felt good about eating on a weeknight.

This version is simple, satisfying, and endlessly customizable—perfect for meal prep, light dinners, or a fun DIY dinner night with the family.

Ingredients

For the Bowl Base:

• 2 cups cooked brown rice or sushi rice

• 1 teaspoon rice vinegar (optional for flavor)

For the Poke:

• ¾ lb sushi-grade ahi tuna or salmon, cut into ½-inch cubes

• 2 tablespoons coconut aminos or low-sodium soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon rice vinegar

• ½ teaspoon grated fresh ginger

• 1 green onion, sliced

• ½ teaspoon sesame seeds

Toppings (Choose Your Faves):

• 1 avocado, sliced

• 1 small cucumber, sliced or spiralized

• ½ cup shredded carrots

• ¼ cup edamame, shelled and steamed

• 1 sheet nori, sliced into strips

• Pickled ginger, for serving

• Optional: sliced radish, pineapple chunks, jalapeño slices

Instructions

1. Cook the Rice: Prepare rice according to package instructions. Fluff and mix in rice vinegar if desired. Let cool slightly before serving.

2. Make the Poke: In a bowl, mix cubed fish with coconut aminos, sesame oil, rice vinegar, ginger, green onion, and sesame seeds. Let marinate for 10–15 minutes while you prep toppings.

3. Assemble the Bowls: Divide rice between two bowls. Top with marinated fish and arrange your favorite toppings around the bowl.

4. Serve: Garnish with extra sesame seeds, a drizzle of soy or sriracha mayo, and enjoy immediately.

Sarah’s Fresh Bowl Tips

• Not a Fan of Raw Fish? Use cooked shrimp, grilled chicken, or even tofu for a delicious twist.

• Low-Carb Option: Serve over cauliflower rice or a bed of greens instead of rice.

• Meal Prep Friendly: Prep toppings and rice ahead—just add fish fresh before serving.

• Spice It Up: Add a touch of sriracha or wasabi for a kick!

Why You’ll Love This Recipe

It’s bright, clean, and completely satisfying. The combination of textures and flavors makes every bite exciting—and it’s one of those meals that feels both nourishing and indulgent. Fresh from the islands, made in your kitchen.

Nutrition (Per Serving – serves 2):
 Calories: 430
 Protein: 32g
 Fat: 18g
 Carbs: 34g
 Fiber: 6g
 Sugar: 4g