How to make poke bowl at home

Poke Bowl

Course Main Course, Side Dish, Snack
Cuisine Hawaiian
Prep Time 15 minutes
Cook Time 25 minutes
Cooling time for the rice 10 minutes
Servings 4 people


For the marinated fish

  • ½ kilo tuna fillets (or use salmon), cut into one-inch cubes
  • 2 tablespoons light soy sauce
  • 2 tablespoons lemon juice
  • ¼ teaspoon grated ginger
  • 1 teaspoon sesame seed oil

For the sushi rice

  • ¾ cup Japanese rice
  • 1 teaspoon rice vinegar

For the cooked toppings

  • 1 tablespoon sesame seeds
  • 3 tablespoons sesame seed oil divided
  • 2 whole eggs lightly beaten
  • salt
  • 4 shiitake mushrooms (caps only), thinly sliced
  • 1 large Asian eggplant split vertically then cut into half-inch slices

For the raw toppings

  • 1 ripe mango
  • 1 cup shredded lettuce
  • 1 medium cucumber

For the sauce

  • 4 tablespoons light soy sauce
  • 4 tablespoons rice vinegar
  • 1 tablespoon sugar
  • ¼ teaspoon grated ginger


Marinate the fish

  • Place the cubed fish in a bowl. Add the soy sauce, lemon juice, ginger and sesame seed oil. Toss well. Cover the bowl and keep in the fridge.

Cook the rice

  • Rinse the rice several times until the water runs clear.
  • Place the rice in the rice cooker. Pour in a cup and a half of water and cook.
  • Spread the rice in a shallow bowl. Drizzle in the rice vinegar and toss well. Leave to cool.

Toast the sesame seeds; cook the eggs, eggplants and mushrooms

  • While the rice cools, place a frying pan over medium heat. Spread the sesame seeds and cook, tossing often, until browned and glistening. Scoop out and set aside to cool.
  • Heat a tablespoon of sesame seed oil in the same frying pan. Pour in the beaten eggs, sprinkle with a little salt and cook just until set. Roll up and cool. Cut into half-inch slices.
  • Heat another tablespoon of sesame seed oil in the frying pan. Spread the sliced shiitake in the hot oil and sprinkle with a bit of salt. Cook for a minute, flip the slices over and cook for another minute. Scoop out and set aside.
  • Heat the remaining tablespoon of sesame seed oil. Spread the eggplant slices in the hot oil. Cook for a minute and a half, flip over and cook for another minute. Scoop out and set aside.

Prepare the mango and cucumber

  • Cut both sides of the mango to get the flesh; discard the stone. Cut the mango flesh into half-inch cubes.
  • Cut the cucumber into bite-size pieces.

Make the sauce

  • Mix together all the ingredients for the sauce until the sugar is dissolved.

Assemble the poke bowls

  • Prepare four bowls. Place rice at the bottom of each bowl.
  • Divide the marinated fish into four portions and place a portion on top of the rice in each bowl.
  • Surround the fish with egg, shiitake, eggplant, mango, lettuce and cucumber.
  • Drizzle a tablespoon of sauce over the contents of the bowl and sprinkle with sesame seeds (and, optionally, with cilantro).
  • Serve the poke bowls at once with the remaining sauce on the side.