35 Easy to Make Poke Bowl Recipes Worth Trying

Have you ever found yourself craving something fresh, flavorful, and nutritious all at once? Well, I’ve discovered that poke bowls are the perfect solution! These Hawaiian-inspired dishes have taken the culinary world by storm, and for good reason. They’re customizable, packed with nutrients, and incredibly delicious. Today, I’m excited to share 35 easy-to-make poke bowl recipes that will transform your mealtime into a tropical paradise.

What Is a Poke Bowl?

Before diving into the recipes, let’s talk about what makes a poke bowl special. Traditional poke (pronounced poh-kay) originated in Hawaii and consists of cubed raw fish—typically ahi tuna—marinated in soy sauce and sesame oil. The modern poke bowl has evolved to include a base of rice or greens topped with the marinated fish, various vegetables, fruits, sauces, and garnishes.

What I love most about poke bowls is their versatility. You can customize them to suit your dietary preferences, whether you’re a seafood enthusiast, vegetarian, vegan, or following a specific diet like keto or paleo.

Essential Components of a Perfect Poke Bowl

Creating the perfect poke bowl is like assembling a delicious puzzle. Here are the key components:

• Base: Rice (white, brown, or cauliflower), greens, or a mixture
• Protein: Raw fish, cooked seafood, tofu, chicken, or beef
• Vegetables: Cucumber, avocado, radish, carrots, edamame
• Fruits: Mango, pineapple, watermelon
• Toppings: Seaweed, green onions, sesame seeds, masago (fish roe)
• Sauces: Soy sauce, ponzu, spicy mayo, sriracha aioli

Equipment You’ll Need

Before we get to the recipes, here’s a quick list of equipment that will make your poke bowl preparation easier:

• Sharp knife for cutting fish and vegetables
• Cutting board (preferably separate ones for seafood and produce)
• Mixing bowls for marinating
• Rice cooker or pot for cooking rice
• Storage containers for prepped ingredients

Selecting the Freshest Fish for Your Poke Bowl

If you’re using raw fish in your poke bowl, freshness is paramount. Here’s my advice for selecting the best fish:

• Buy from reputable fishmongers or seafood markets
• Look for fish labeled “sushi-grade” or “sashimi-grade”
• The flesh should be firm and have a clean, ocean smell
• For tuna, look for bright red flesh without any browning
• For salmon, choose vibrant orange-pink fillets with minimal white lines

Now, let’s dive into those 35 mouthwatering recipes!

Classic Poke Bowl Recipes

1. Traditional Hawaiian Ahi Poke Bowl

This classic recipe captures the essence of Hawaiian poke.

Ingredients:

• 1 pound sushi-grade ahi tuna, cubed
• 1/4 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, freshly grated
• 2 green onions, thinly sliced
• 1 tablespoon white sesame seeds
• 2 cups cooked short-grain white rice
• 1 cucumber, thinly sliced
• 1 avocado, sliced
• Seaweed salad for garnish

Instructions:

1. In a bowl, combine soy sauce, sesame oil, rice vinegar, and grated ginger.
2. Add cubed tuna and gently toss to coat.
3. Refrigerate for 15-30 minutes to marinate.
4. Divide cooked rice between two bowls.
5. Top with marinated tuna, cucumber slices, avocado, and seaweed salad.
6. Garnish with green onions and sesame seeds.

2. Salmon and Avocado Poke Bowl

The buttery texture of salmon pairs perfectly with creamy avocado.

Ingredients:

• 1 pound sushi-grade salmon, cubed
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon honey
• 1 teaspoon sriracha sauce
• 2 cups cooked brown rice
• 1 avocado, diced
• 1/2 cucumber, diced
• 1/4 cup edamame, shelled
• 2 radishes, thinly sliced
• 1 tablespoon black sesame seeds
• Cilantro for garnish

Instructions:

1. Whisk together soy sauce, sesame oil, honey, and sriracha in a bowl.
2. Add salmon cubes and gently toss to coat.
3. Marinate for 15 minutes in the refrigerator.
4. Divide brown rice between bowls and arrange marinated salmon, avocado, cucumber, edamame, and radishes on top.
5. Sprinkle with black sesame seeds and garnish with cilantro.

3. Spicy Tuna Poke Bowl

For those who enjoy a kick of heat in their meals, this spicy tuna poke bowl is a winner.

Ingredients:

• 1 pound sushi-grade tuna, cubed
• 3 tablespoons mayo
• 2 tablespoons sriracha
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cups cooked white rice
• 1 cucumber, diced
• 1 carrot, julienned
• 1/2 mango, diced
• 1/4 cup pickled ginger
• Green onions and crispy fried onions for garnish

Instructions:

1. In a bowl, mix mayo, sriracha, soy sauce, and sesame oil.
2. Add tuna cubes and gently fold to coat.
3. Refrigerate for 15 minutes.
4. Serve over rice with cucumber, carrot, mango, and pickled ginger.
5. Top with green onions and crispy fried onions.

Vegetarian and Vegan Poke Bowl Options

4. Tofu Poke Bowl

This plant-based alternative provides all the texture and flavor without the fish.

Ingredients:

• 14 oz firm tofu, drained, pressed, and cubed
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon maple syrup
• 1 teaspoon grated ginger
• 2 cups cooked quinoa
• 1 avocado, sliced
• 1 cup shredded purple cabbage
• 1/2 cup edamame, shelled
• 1/4 cup green onions, sliced
• 1 tablespoon sesame seeds

Instructions:

1. Press tofu for 30 minutes to remove excess water.
2. Cut tofu into 1/2-inch cubes.
3. Whisk together soy sauce, rice vinegar, sesame oil, maple syrup, and ginger.
4. Marinate tofu for at least 30 minutes, stirring occasionally.
5. Arrange quinoa, marinated tofu, avocado, cabbage, and edamame in bowls.
6. Garnish with green onions and sesame seeds.

5. Watermelon “Tuna” Poke Bowl

This creative vegan recipe uses watermelon as a fish substitute with surprisingly delicious results.

Ingredients:

• 4 cups watermelon, cubed
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 2 cups cooked white rice
• 1 cucumber, diced
• 1 avocado, sliced
• 1/4 cup macadamia nuts, chopped
• 2 tablespoons fresh mint, chopped
• 1 tablespoon sesame seeds

Instructions:

1. Remove seeds from watermelon and cut into 1-inch cubes.
2. Place watermelon cubes on paper towels and pat dry.
3. Mix soy sauce, rice vinegar, sesame oil, and ginger.
4. Gently toss watermelon in the marinade and refrigerate for 30 minutes.
5. Drain excess liquid before assembling bowls.
6. Arrange rice, marinated watermelon, cucumber, and avocado in bowls.
7. Top with macadamia nuts, mint, and sesame seeds.

6. Beet Poke Bowl

The deep red color and firm texture of beets make them an excellent fish alternative.

Ingredients:

• 3 large beets, peeled and cubed
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon wasabi paste
• 2 cups cooked black rice
• 1 avocado, diced
• 1/2 cup radishes, thinly sliced
• 1/4 cup microgreens
• 1 tablespoon pickled ginger
• Black sesame seeds for garnish

Instructions:

1. Steam beets until tender but still firm, about 15-20 minutes.
2. Cool beets and cut into 1/2-inch cubes.
3. Mix soy sauce, rice vinegar, sesame oil, and wasabi paste.
4. Toss beets in the marinade and refrigerate for at least 1 hour.
5. Arrange black rice, marinated beets, avocado, and radishes in bowls.
6. Top with microgreens, pickled ginger, and black sesame seeds.

Seafood Variation Poke Bowls

7. Shrimp Poke Bowl

For those who prefer cooked seafood, this shrimp poke bowl is perfect.

Ingredients:

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups cooked jasmine rice
• 1 cucumber, sliced
• 1 mango, diced
• 1 avocado, sliced
• 1/4 cup cilantro, chopped
• Lime wedges for serving

Sauce:

• 2 tablespoons mayo
• 1 tablespoon sriracha
• 1 teaspoon honey
• 1 teaspoon lime juice

Instructions:

1. Season shrimp with garlic, paprika, salt, and pepper.
2. Heat olive oil in a pan and cook shrimp for 2-3 minutes per side until pink.
3. Mix sauce ingredients in a small bowl.
4. Arrange rice, cooked shrimp, cucumber, mango, and avocado in bowls.
5. Drizzle with sauce and garnish with cilantro.
6. Serve with lime wedges.

8. Crab and Avocado Poke Bowl

Sweet crab meat creates a luxurious poke bowl experience.

Ingredients:

• 1 pound lump crab meat
• 2 tablespoons mayo
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 2 cups cooked sushi rice
• 1 avocado, sliced
• 1 cucumber, diced
• 1/4 cup sweet corn kernels
• 2 tablespoons tobiko (flying fish roe)
• 2 tablespoons green onions, sliced

Instructions:

1. Gently mix crab meat with mayo, lemon juice, and Dijon mustard.
2. Arrange rice, crab mixture, avocado, cucumber, and corn in bowls.
3. Top with tobiko and green onions.

9. Octopus Poke Bowl

For the adventurous eater, this octopus poke bowl offers a delightful chewy texture.

Ingredients:

• 1 pound cooked octopus, thinly sliced
• 3 tablespoons ponzu sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 2 cups cooked brown rice
• 1 cup shredded carrots
• 1/2 cup edamame, shelled
• 1/4 cup kimchi
• 1 tablespoon toasted sesame seeds
• Nori strips for garnish

Instructions:

1. Combine ponzu sauce, sesame oil, and ginger in a bowl.
2. Add sliced octopus and marinate for 15 minutes.
3. Arrange rice, marinated octopus, carrots, edamame, and kimchi in bowls.
4. Sprinkle with sesame seeds and garnish with nori strips.

Low-Carb and Keto-Friendly Poke Bowls

10. Cauliflower Rice Tuna Poke Bowl

This low-carb option substitutes cauliflower rice for traditional rice.

Ingredients:

• 1 pound sushi-grade tuna, cubed
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 4 cups cauliflower rice (fresh or frozen)
• 1 avocado, sliced
• 1/2 cucumber, diced
• 1/4 cup radishes, thinly sliced
• 2 tablespoons green onions, sliced
• 1 tablespoon black sesame seeds

Instructions:

1. Mix soy sauce, sesame oil, and rice vinegar.
2. Toss tuna cubes in the marinade and refrigerate for 15 minutes.
3. Sauté cauliflower rice until tender, about 5-7 minutes.
4. Arrange cauliflower rice, marinated tuna, avocado, cucumber, and radishes in bowls.
5. Garnish with green onions and black sesame seeds.

11. Zucchini Noodle Salmon Poke Bowl

Zucchini noodles provide a fresh, crunchy base for this keto-friendly bowl.

Ingredients:

• 1 pound sushi-grade salmon, cubed
• 1/4 cup coconut aminos (or low-sodium soy sauce)
• 1 tablespoon toasted sesame oil
• 1 teaspoon grated ginger
• 3 medium zucchini, spiralized
• 1 avocado, diced
• 1/4 cup macadamia nuts, chopped
• 2 tablespoons cilantro, chopped
• 1 tablespoon black sesame seeds
• 1 lime, cut into wedges

Instructions:

1. Mix coconut aminos, sesame oil, and ginger.
2. Marinate salmon cubes for 15 minutes.
3. Arrange zucchini noodles, marinated salmon, and avocado in bowls.
4. Top with macadamia nuts, cilantro, and black sesame seeds.
5. Serve with lime wedges.

Fusion Poke Bowl Recipes

12. Mexican-Inspired Tuna Poke Bowl

This fusion bowl combines Hawaiian poke with Mexican flavors.

Ingredients:

• 1 pound sushi-grade tuna, cubed
• 3 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon chipotle powder
• 2 cups cooked cilantro-lime rice
• 1 avocado, sliced
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/4 cup pico de gallo
• 2 tablespoons cotija cheese, crumbled
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Mix lime juice, olive oil, and chipotle powder.
2. Toss tuna cubes in the marinade and refrigerate for 15 minutes.
3. Arrange cilantro-lime rice, marinated tuna, avocado, black beans, and corn in bowls.
4. Top with pico de gallo and cotija cheese.
5. Garnish with cilantro and serve with lime wedges.

13. Mediterranean-Style Poke Bowl

This Mediterranean twist incorporates olive oil and fresh herbs.

Ingredients:

• 1 pound sushi-grade salmon, cubed
• 3 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 2 cups cooked quinoa
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh dill, chopped
• 1/4 cup feta cheese, crumbled

Instructions:

1. Mix lemon juice, olive oil, and oregano.
2. Marinate salmon cubes for 15 minutes.
3. Arrange quinoa, marinated salmon, tomatoes, cucumber, olives, and red onion in bowls.
4. Sprinkle with dill and feta cheese.

Seasonal Poke Bowl Variations

14. Spring Poke Bowl

Celebrate spring with fresh, seasonal ingredients.

Ingredients:

• 1 pound sushi-grade tuna, cubed
• 3 tablespoons ponzu sauce
• 1 tablespoon sesame oil
• 2 cups cooked rice
• 1 cup snap peas, thinly sliced
• 1/2 cup radishes, thinly sliced
• 1/4 cup asparagus tips, blanched
• 2 tablespoons green onions, sliced
• 1 tablespoon fresh mint, chopped
• Lemon zest for garnish

Instructions:

1. Mix ponzu sauce and sesame oil.
2. Marinate tuna cubes for 15 minutes.
3. Arrange rice, marinated tuna, snap peas, radishes, and asparagus in bowls.
4. Garnish with green onions, mint, and lemon zest.

15. Summer Poke Bowl

This refreshing poke bowl features summer’s bounty.

Ingredients:

• 1 pound sushi-grade salmon, cubed
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 2 cups cooked brown rice
• 1 cup watermelon, cubed
• 1/2 cucumber, diced
• 1/4 cup fresh corn kernels
• 2 tablespoons basil, chiffonade
• 1 tablespoon lime juice

Instructions:

1. Mix soy sauce, rice vinegar, and honey.
2. Marinate salmon cubes for 15 minutes.
3. Arrange brown rice, marinated salmon, watermelon, cucumber, and corn in bowls.
4. Garnish with basil and drizzle with lime juice.

16. Fall Harvest Poke Bowl

Warm autumn flavors bring a seasonal twist to this poke bowl.

Ingredients:

• 1 pound sushi-grade tuna, cubed
• 3 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon ginger, grated
• 2 cups cooked farro
• 1 cup roasted butternut squash, diced
• 1/2 cup pomegranate seeds
• 1/4 cup pecans, toasted and chopped
• 2 tablespoons green onions, sliced
• 1 tablespoon sage, finely chopped

Instructions:

1. Mix soy sauce, maple syrup, and grated ginger.
2. Marinate tuna cubes for 15 minutes.
3. Arrange farro, marinated tuna, butternut squash, and pomegranate seeds in bowls.
4. Top with pecans, green onions, and sage.

17. Winter Comfort Poke Bowl

This hearty bowl brings comfort during colder months.

Ingredients:

• 1 pound sushi-grade salmon, cubed
• 3 tablespoons ponzu sauce
• 1 tablespoon sesame oil
• 1 teaspoon white miso paste
• 2 cups cooked forbidden black rice
• 1 cup roasted sweet potato, cubed
• 1/2 cup pickled red cabbage
• 1/4 cup edamame, shelled
• 2 tablespoons green onions, sliced
• 1 tablespoon black sesame seeds

Instructions:

1. Whisk together ponzu sauce, sesame oil, and miso paste.
2. Marinate salmon cubes for 15 minutes.
3. Arrange black rice, marinated salmon, sweet potato, pickled cabbage, and edamame in bowls.
4. Garnish with green onions and black sesame seeds.

Poke Bowl Comparison

Here’s a detailed comparison of some popular poke bowl variations to help you decide which one to try first:

Recipe Name	Base	Protein	Flavor Profile	Prep Time	Difficulty	Calories (approx.)
Traditional Hawaiian Ahi	White rice	Raw tuna	Savory, umami	20 min	Easy	450
Salmon and Avocado	Brown rice	Raw salmon	Creamy, mild	20 min	Easy	480
Spicy Tuna	White rice	Raw tuna	Spicy, tangy	20 min	Easy	470
Tofu Poke	Quinoa	Tofu	Savory, nutty	40 min	Medium	400
Watermelon “Tuna”	White rice	Watermelon	Sweet, savory	45 min	Medium	350
Beet Poke	Black rice	Beets	Earthy, sweet	50 min	Medium	380
Shrimp Poke	Jasmine rice	Cooked shrimp	Garlicky, sweet	25 min	Easy	430
Crab and Avocado	Sushi rice	Lump crab	Creamy, delicate	20 min	Easy	460
Cauliflower Rice Tuna	Cauliflower rice	Raw tuna	Light, fresh	25 min	Easy	320
Mexican-Inspired Tuna	Cilantro-lime rice	Raw tuna	Spicy, citrusy	25 min	Medium	470
Mediterranean Salmon	Quinoa	Raw salmon	Herbaceous, tangy	25 min	Medium	450

Poke Bowl Meal Prep Tips

One of the things I love most about poke bowls is how meal-prep friendly they can be. Here are my top tips for preparing components ahead of time:

1. Rice/Base: Cook in batches and store in sealed containers in the refrigerator for up to 4 days.
2. Vegetables: Prep and store in water or individually wrapped in paper towels in airtight containers.
3. Proteins: For cooked proteins, prepare ahead and store separately. For raw fish, always buy just before using.
4. Sauces: Mix and store in small containers or mason jars for up to a week.
5. Assembly: Keep components separate until ready to eat for maximum freshness.

Additional Poke Bowl Recipes

Here are more delicious recipes to round out our collection:

18. Teriyaki Chicken Poke Bowl

A cooked option for those who prefer chicken over fish.

Ingredients:

• 1 pound boneless chicken thighs
• 1/4 cup teriyaki sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 2 cups cooked brown rice
• 1 avocado, sliced
• 1 cup broccoli florets, blanched
• 1/2 cup carrots, julienned
• 2 tablespoons green onions, sliced
• 1 tablespoon toasted sesame seeds

Instructions:

1. Marinate chicken thighs in teriyaki sauce and honey for 30 minutes.
2. Grill or bake chicken until internal temperature reaches 165°F.
3. Slice chicken and toss with a bit more teriyaki sauce.
4. Arrange rice, chicken, avocado, broccoli, and carrots in bowls.
5. Garnish with green onions and sesame seeds.

19. Smoked Salmon Breakfast Poke Bowl

Start your day with this protein-packed breakfast bowl.

Ingredients:

• 8 oz smoked salmon, torn into pieces
• 2 cups cooked quinoa
• 2 soft-boiled eggs, halved
• 1 avocado, sliced
• 1/4 cup cucumber, diced
• 2 tablespoons capers
• 2 tablespoons red onion, thinly sliced
• Fresh dill for garnish
• Lemon wedges for serving

Sauce:

• 2 tablespoons Greek yogurt
• 1 teaspoon lemon juice
• 1 teaspoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Mix sauce ingredients in a small bowl.
2. Arrange quinoa, smoked salmon, eggs, avocado, cucumber, capers, and red onion in bowls.
3. Drizzle with sauce and garnish with fresh dill.
4. Serve with lemon wedges.

20-35. More Creative Poke Bowl Ideas

Here are 16 more creative poke bowl ideas to inspire your culinary adventures:

20. Korean Beef Bulgogi Poke Bowl: Marinated beef, kimchi, spinach, and gochujang sauce over rice.
21. California Roll Poke Bowl: Imitation crab, avocado, cucumber, and masago with sriracha mayo over sushi rice.
22. Tropical Mango Salmon Poke: Salmon, mango, pineapple, macadamia nuts, and coconut flakes over coconut rice.
23. Buffalo Cauliflower Poke Bowl: Spicy roasted cauliflower, celery, carrots, blue cheese crumbles over mixed greens.
24. Sesame Ginger Tuna Poke: Tuna, edamame, carrots, and cucumber with sesame ginger dressing over brown rice.
25. Southwest Chicken Poke Bowl: Blackened chicken, black beans, corn, avocado, and pico de gallo over rice.
26. Lemon Herb Shrimp Poke Bowl: Cooked shrimp, cherry tomatoes, cucumber, and herb vinaigrette over quinoa.
27. Tempeh Poke Bowl: Marinated tempeh, purple cabbage, carrots, and edamame with tahini dressing over rice.
28. Mediterranean Chickpea Poke Bowl: Roasted chickpeas, cucumber, tomatoes, and tzatziki sauce over couscous.
29. Miso Glazed Eggplant Poke Bowl: Roasted eggplant, shiitake mushrooms, and spinach with miso dressing over rice.
30. Citrus Scallop Poke Bowl: Seared scallops, orange segments, avocado, and fennel over mixed greens.
31. Thai-Inspired Tofu Poke Bowl: Marinated tofu, mango, red bell pepper, and peanut sauce over rice noodles.
32. BBQ Jackfruit Poke Bowl: BBQ jackfruit, coleslaw, corn, and pickled onions over rice.
33. Smoked Trout Poke Bowl: Smoked trout, cucumber, radishes, and dill cream over potato salad base.
34. Curried Chickpea Poke Bowl: Curried chickpeas, cauliflower, spinach, and mango chutney over quinoa.
35. Lobster Poke Bowl: Cooked lobster meat, butter lettuce, asparagus, and lemon aioli over rice.

Serving and Presentation Ideas

The visual appeal of a poke bowl is almost as important as its taste. Here are some tips for beautiful presentation:

• Arrange ingredients in sections rather than mixing everything together
• Consider color contrast when selecting ingredients
• Use a variety of textures (crunchy, soft, chewy)
• Garnish with microgreens, sesame seeds, or edible flowers
• Serve in wide, shallow bowls to showcase the ingredients

Poke Bowl FAQ

Q: Can I make poke bowls ahead of time?

For best results, I recommend preparing the components separately and assembling just before eating. Raw fish should be consumed the same day it’s prepared. Cooked protein bowls can be fully assembled and stored for 1-2 days.

Q: Is it safe to eat raw fish at home?

Yes, if you purchase sushi-grade fish from a reputable source and handle it properly. Keep it refrigerated until ready to use, use a clean cutting board and knife, and consume it the same day you purchase it.

Q: What can I substitute for sushi rice?

Brown rice, quinoa, cauliflower rice, zucchini noodles, or mixed greens all make excellent bases for poke bowls.

Q: I don’t like raw fish. What are some alternatives?

Cooked proteins like grilled chicken, shrimp, tofu, or tempeh work wonderfully. You can also try vegetarian options like watermelon, beets, or mushrooms.

Q: What sauces go well with poke bowls?

Classic options include soy sauce, ponzu, sriracha mayo, and sesame oil. For creative variations, try peanut sauce, wasabi aioli, or citrus vinaigrette.

Q: How do I make my poke bowl more filling?

Add healthy fats like avocado or nuts, include a generous portion of protein, and don’t skimp on the base. Adding edamame or quinoa will also increase the protein content.

Final Thoughts

Poke bowls have become one of my favorite meals to make at home. Their versatility means I never get bored, and they’re a perfect solution for using seasonal ingredients or cleaning out the refrigerator. Whether you’re a seafood lover, vegetarian, or somewhere in between, there’s a poke bowl recipe here for you.

Remember, these recipes are just starting points—feel free to mix and match ingredients based on your preferences and what’s available. The beauty of poke bowls lies in their customization, so don’t be afraid to get creative!

I hope these 35 recipes inspire you to create your own poke bowl masterpieces. If you try any of these recipes, I’d love to hear how they turned out. Happy poke bowl making!