Tuna & Salmon Poke Bowls

If you’re not familiar with Poke, it can best be described as diced raw, marinated fish – often tuna or salmon – which is tossed over rice and topped with vegetables and super-flavorful sauces. The word Poke means “to slice or cut” in Hawaiian. This recipe from Bon Appetit requires a lot of cutting, but it’s worth it. Our entire family enjoyed this meal immensely, and we can’t wait to make it again!

Tuna & Salmon Poke Bowls

If you're planning to make Poke, look for the highest quality fish you can find. Ask your fishmonger if it's sushi-grade or if it's good enough quality to eat raw. You can use any combination or tuna, salmon, or even hamachi (yellowtail amberjack) in this recipe.
Prep Time1 hr
Course: Main Course
Cuisine: American, Hawaiian
Keyword: dairy-free, gluten-free, poke, salmon, sugar-free, tuna, wheat-free, Whole Life Challenge
Servings: 4
Calories: 318kcal


  • 2 cups short-grain sushi rice
  • 1 1/2 tsp kosher salt
  • 2 tbsp dried hijiki (seaweed) 1-2 sheets
  • 3 tbsp sake or mirin
  • 5 tbsp coconut aminos or gluten-free soy sauce
  • 1/2 tsp sesame seeds
  • 1/4 cup rice vinegar
  • 1/4 English cucumber sliced in half lengthwise, sliced crosswise into half-moons
  • 1 jalapeno thinly sliced
  • 2 green onions thinly sliced
  • 1/4 cup freshly squeezed lime or lemon juice
  • 1 tsp toasted sesame oil
  • 3/4 lb highest-quality fresh tuna cut into 1/2 inch pieces
  • 1/2 lb highest-quality fresh salmon cut into 1/2 inch pieces
  • 1 avocado chopped


  • Prepare Japanese Rice: Rinse and drain rice in a fine-mesh sieve several times until water runs clear. Let sit 30 minutes. Combine rice and 2 1/2 cups water in a medium saucepan and bring to a boil for 5 minutes. Reduce heat, cover saucepan, and simmer 10-12 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork; keep warm.
  • Soak seaweed (hijiki) in ½ cup cold water in a small bowl until rehydrated and softened, 30–35 minutes. Drain and mix in a clean small bowl with 1 tablespoon of sake, 1 tablespoon of coconut aminos, and ½ teaspoon of sesame seeds; let sit 5 minutes and then drain.
  • Prepare the quick pickles: whisk the vinegar, 1/2 tablespoon of salt, and 2 tablespoons of water in another small bowl. Toss the cucumber with a pinch of salt in a separate bowl and squeeze to to remove any excess water. Add the cucumber and jalapeño to the brine and let sit at least 10 minutes (up to 1 hour) to pickle.
  • Soak the green onions in a medium bowl of cold water until they begin to curl, about 10 minutes. Drain and squeeze dry.
  • Prepare the ponzu (sauce): combine the citrus juice, coconut aminos, oil, and the remaining 2 tablespoons of sake in another small bowl. Toss the fish, hijiki, drained pickles, scallions, and ponzu in a large bowl; season with salt.
  • Just before serving, toss the avocado into tuna mixture. Divide rice among bowls and top with fish mixture and sesame seeds. Enjoy!


Hijiki is dried seaweed. You should be able to find it in the aisle where Asian items are stocked at your local grocer.
The original recipe for Tuna Poke came from Bon Appetit.

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