Unique Poke Bowl Ingredient Ideas

Poke bowls have become one of our go-to meals around here. We both work from home, which means we’re eating breakfast, lunch and dinner here most days — and I don’t always want to cook an entire meal in the middle of the day.

The solution? Prep a bunch of poke bowl ingredients at the beginning of the week and everyone can build their own bowl in minutes. Change the rice, protein, vegetables, sauce and toppings and you can eat poke bowls several times without feeling like you’re eating the same thing over and over.

Not too mention, a great way to use leftovers! Extra corn, avacado…in the poke!

How to Build a Poke Bowl

You don’t need an exact recipe to make a good poke bowl. Think of it as a mix-and-match meal: choose a base, add a protein, pile on vegetables and toppings, then finish everything with a good sauce and something crunchy or spicy.

Pick a few things from each section below and start experimenting. You definitely don’t need to use them all!

Poke Bowl Bases

Start with something that can hold all those toppings. Sushi rice is the classic choice, but this is an easy place to change things up depending on what you have in the kitchen.

• Sushi rice: Sticky, slightly sweet and the classic poke bowl base. Regular white rice works too — here’s our easy fluffy white rice.
• Brown rice: A little nuttier and chewier than white rice.
• Quinoa: A hearty alternative when you don’t want rice.
• Zucchini noodles: Fresh, crunchy and a good lower-carb option.
• Mixed greens: Turns your poke bowl into more of a salad.
• Black rice: Nutty, chewy and a fun change from traditional white rice.

Poke Bowl Proteins

Ahi tuna and salmon may be the first things that come to mind, but you aren’t limited to raw fish. Cooked seafood, tofu, chicken and even beef can turn the same pile of prepped ingredients into completely different meals.

• Ahi tuna: A poke classic. We also love ahi cooked quickly in a hot pan — try our Cast Iron Seared Ahi Tuna.
• Salmon: Rich and buttery and especially good with spicy mayo.
• Yellowtail: Mild, tender and slightly sweet.
• Shrimp: Use chilled cooked shrimp for a really easy bowl.
• Scallops: Seared scallops are great when you want something a little different.
• Tofu: Marinate it and sear it until crispy for a meatless bowl.
• Smoked trout: An easy way to add smoky flavor without cooking another protein.
• Chicken: Grilled or teriyaki chicken works especially well.
• Beef: Try thinly sliced steak or bulgogi-style beef.

A note about raw fish: If you’re making poke with raw seafood, buy it from a reputable seafood market or fish counter and ask whether the fish is appropriate for eating raw. Keep it properly refrigerated and follow safe seafood handling practices. The FDA has additional seafood safety information here.

Poke Bowl Sauces

The sauce is where a bowl can go from pretty good to something you actually look forward to eating again tomorrow. Keep one or two sauces ready in the fridge and let everyone choose their own.

• Soy sauce: Simple salty, savory flavor.
• Ponzu: Soy sauce with a bright citrus kick.
• Spicy mayo: Creamy with just enough heat.
• Wasabi aioli: Creamy with a sharper bite.
• Ginger dressing: Light, tangy and great with vegetables.
• Yuzu kosho: Citrus, salt and heat all in one.
• Mango salsa: Sweet and fresh with tuna or shrimp.
• Sesame oil: Use just a little for a rich, nutty finish.

Vegetables & Toppings

This is where prepping ahead really pays off. Chop several vegetables at once, keep them in separate containers in the fridge and you can grab whatever sounds good when you’re ready to make a bowl.

• Cucumber
• Red or green onion
• Carrot ribbons
• Bell peppers
• Jicama
• Sweet corn
• Bean sprouts
• Edamame
• Kimchi
• Pickled daikon or carrots
• Roasted beets
• Avocado
• Watermelon radish
• Microgreens
• Fresh cilantro, mint or Thai basil
• Pickled ginger
• Nori strips
• Furikake

Add Some Fruit

Don’t overlook fruit. A little sweetness works really well against salty soy sauce, spicy mayo and rich fish.

• Pineapple chunks
• Mango cubes
• Strawberries
• Kiwi
• Pomegranate seeds
• Dragon fruit

Don’t Forget the Crunch

A bowl full of soft rice, fish and avocado needs something crunchy. Even one of these makes a big difference.

• Crispy wonton strips
• Sesame seeds
• Fried shallots
• Fried garlic
• Peanuts or cashews
• Sliced almonds
• Dried seaweed snacks
• Avocado tempura

Turn Up the Heat

We like a little heat, but this is another reason DIY poke bowls work so well — everyone can make theirs as mild or as spicy as they want.

• Sliced jalapeños
• Chili flakes
• Sriracha
• Sambal oelek
• Spicy mayo
• Wasabi

Easy Poke Bowl Combinations to Try

If staring at all those choices gives you decision paralysis, start with one of these combinations and adjust from there.

• Classic Ahi: Sushi rice + ahi tuna + cucumber + avocado + edamame + green onion + furikake + soy or ponzu.
• Spicy Salmon: Sushi rice + salmon + cucumber + avocado + spicy mayo + jalapeño + sesame seeds.
• Shrimp & Mango: Rice + shrimp + mango + cucumber + edamame + avocado + ponzu.
• Chicken Teriyaki: Brown rice + grilled chicken + carrots + cucumber + edamame + green onion + teriyaki sauce.
• Meatless Crunch: Quinoa + crispy tofu + cucumber + carrot + edamame + avocado + crispy wontons + ginger dressing.
• Use-What-You’ve-Got Bowl: Leftover rice + leftover protein + whatever vegetables are in the fridge + your favorite sauce + something crunchy. Sometimes these are the best ones.

Our Best Poke Bowl Prep Tips

• Prep the components, not the finished bowls. Keep everything separate so ingredients stay fresh and everyone can build their own.
• Make rice ahead. Cook a batch and refrigerate it so your base is ready to go.
• Keep wet ingredients separate. Sauces, pickled vegetables and juicy fruit can make everything else soggy.
• Add avocado at the last minute. Nobody wants sad brown avocado.
• Mix textures. Something creamy, something crunchy and something fresh makes a much better bowl.
• Don’t overthink it. Poke bowls are one of our favorite ways to use whatever happens to be hanging around in the fridge.

Once everything is prepped, lunch really can be a five-minute affair: grab a base, add a protein, pile on whatever toppings sound good and finish it with sauce. Tomorrow, switch a few ingredients and make a completely different bowl.