top of page

"Poke" Bowls

It may sound strange, but my daughter and I are obsessed with all the additions, flavors and sauces that come in a traditional poke bowl, except for the actual poke. We load ours with tofu and virtually every other side and topping, and pay the premium poke prices. Making them at home is fun and much more cost effective. It pleases all as everyone chooses their favorite ingredients, mixes them with an array of sauces and piled over rice or mixed greens, or in my case, a little of both. With sides of seaweed salad and pickled cucumber and ginger and toppings of choice, there is something for all.

Ingredients: (makes 4 bowls)

Bowl Items:

  • 1 pound firm tofu, pressed, drained and cubed

  • 1 cup dry rice, cooked (I use calrose sticky rice)

  • 2 cups mixed greens

  • 2 cups finely chopped kale

  • 1 sweet onion, sliced thin

  • 1 cucumber, sliced thin

  • 1/2 cup chopped cilantro

  • 1 cup chopped fresh pineapple

  • 1 cup corn kernels, cooked

  • 1 cup shelled edamame

  • 1/2 cup chopped red bell pepper

  • 1-2 green onions, peeled and chopped

  • 1/4 cup chopped jalapeno

  • 1 avocado, sliced


  • Soy, or tamari sauce*

  • Sesame oil

  • Sweet chili sauce

  • Ponzu sauce (soy, or tamari, seasoned rice vinegar, and citrus juice - yuzu is traditional, but lime will do in a pinch)

  • Sriracha mayo (mayo mixed with sriracha)

  • Sesame soy sauce


  • Seaweed salad:

  • 1- 2oz pack wakame dried seaweed

  • 1 T miso paste

  • 1 T soy, or tamari sauce

  • 1 T sesame oil

  • 1 t lime or lemon juice

  • 1 t seasoned rice wine vinegar

  • 1/2 t red pepper flakes

  • 2 T sesame seeds

  • Cucumber salad-see link

  • Pickled ginger


  • Chopped nuts (almonds, walnuts, cashews, pistachios)

  • Sesame seeds

  • Crispy onion and garlic


  1. Prepare the seaweed salad, by reconstituting seaweed by covering in water in a bowl for 15 minutes. Drain and chop to desired size, thin strips works well. Mix dressing ingredients and pour over seaweed, sprinkling on sesame seeds. Let marinate for at least 30 minutes

  2. Cook the rice as directed and prepare all other ingredients and sauces.

  3. In a mixing bowl, do individual servings of desired bowl items. Add preferred sauces and toss

  4. In a serving bowl, scoop rice and/or mixed greens as base. Pour tossed bowl ingredients over, or to the side of, rice or greens.

  5. Add sides of seaweed salad and cucumber salad and ginger on the side of the bowl

  6. Add toppings

*Note 1: Use wheat free tamari to keep this gluten free


bottom of page