Poke Sushi Bowl Recipe

Published on April 15th 2024 by Jennifer Dodd.
Last updated on May 23rd 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Poke sushi bowl close up

Dig into this homemade Poke Sushi Bowl, made with sesame-soy marinated salmon, seasoned sushi rice, and various crispy vegetable toppings. 

Enjoy a bowl for brunch, lunch, or dinner for a refreshing and filling meal. 

After you make this recipe, you'll have to make our Ahi Poke Bowl and Crab Salad Sushi for more meals that cannot be beaten. 

Is poke bowl same as sushi bowl?

Although both are very similar, with both bowls being made from raw fish, vegetables, and sushi rice, the main difference is that in a poke bowl, the fish is diced and marinated in a sweet soy sauce, whereas in a sushi bowl, the fish is sliced and not marinated.

How long is a poke bowl good for?

Since a poke bowl contains raw fish, it's best to consume it fresh, or within the same day it was made. 

What does poke bowl taste like?

Poke bowls have fresh, sweet, salty, and spicy flavors, making each bite unique.

How many calories are in a bowl of rice with poke?

There are 560 calories per serving for this poke bowl recipe.

Author: Jennifer Dodd
Average: 5 (2 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins


Sushi Rice
  • 1 cup Sushi Rice

  • 1 1/2 cups Water

  • 1/4 cup Sushi Vinegar

  • 1 teaspoon Mirin

Poke Bowl Sesame Dressing
  • 2 tablespoons Soy Sauce

  • 1 teaspoon Honey

  • 1 tablespoon Toasted Sesame Oil

  • 1/2 teaspoon Sambal

  • 2 tablespoons Rice Wine Vinegar

  • 1/2 teaspoon Pickled Ginger, finely chopped

Poke Bowl Toppings
  • 1/2 pound Salmon Fillet, skinless, cut into medium-sized cubes

  • 1 Cucumber, thinly sliced

  • 2 Radishes, trimmed, thinly sliced

  • 2 ripe Avocados, thinly sliced

  • 1 small Carrot, peeled, cut into matchsticks

  • 1 cup Seaweed Salad


Sushi Rice

Mix the rice and water in a rice cooker, setting it to cook. If you don't have a rice cooker, which is highly recommended for cooking sushi rice, you can use the stovetop method by placing a pot with water on high heat. Once boiling, add the rice, stirring with a fork until it comes up to a boil again. Turn off the heat, place the lid on tightly, and do not remove it for 25–30 minutes until the rice is fully cooked.

Rice and water should be combined in a rice cooker before it is set to cook. If you don't already have one, preparing sushi rice in a rice cooker is strongly advised. The stovetop approach involves heating up a pot of water on high heat, adding the rice as it begins to boil, then stirring with a fork until the water begins to boil once again. Once the heat is turned off, cover the pot closely and wait until the rice is thoroughly cooked, around 25 to 30 minutes.

Once the rice is cooked, remove the lid and let it sit for 5 minutes before touching it. Place the rice in a baking dish or a wooden sushi rice bowl. Use a rice paddle or spatula to gently scrape and separate the grains of rice while fanning the rice with a plastic lid or plate to help cool it down. Once the rice is cooled slightly and separated, add the sushi vinegar and mirin to the rice, mixing gently. Set the rice aside until ready to assemble.

Remove the lid once the rice has finished cooking and let the rice sit without touching it for 5 minutes. Put the rice in a wooden sushi rice bowl or a baking dish. As you fan the rice with a plate or plastic top to assist it cool down, gently scrape and separate the rice grains with a rice paddle or spatula. Add the sushi vinegar and mirin to the divided, slightly chilled rice, and gently mix. Rice should be set aside until assembly is complete.
Poke Bowl Sesame Dressing

Whisk all the ingredients in a small mixing bowl, adding the dressing to a serving bowl.

In a small mixing bowl, combine all the ingredients. Transfer the dressing to a serving bowl.
Poke Bowl Assembly

Add the salmon to a mixing bowl, tossing the salmon with two tablespoons of the sesame soy dressing.

In a mixing dish, salmon and with 2 tablespoons of the sesame soy dressing.

Divide the rice into the bottom of 4 bowls.

Rice should be divided among the bottoms of 4 bowls.

Divide the salmon into each bowl, adding the remainder of the toppings in a circular pattern on top of the rice.

Add the remaining toppings in a circular pattern on top of the rice in each bowl after dividing the salmon among them.

Drizzle each bowl with sesame soy sauce, adding the remainder in a small bowl and serving it on the side.

Pour a little sesame soy sauce into a small bowl and serve the remaining sauce on the side with each bowl.
Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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