Homemade Poke Bowls

Who says a poke bowl is only for summer? Originating in the traditional cuisine of the Hawaiian islands, we’ve given these savory bowls a mainland twist with fresh salmon and Morro Bay avocados, or scrap the seafood and use whatever protein you like best. The end result is the same: a healthy, filling meal loaded with delicious fresh veggies and plenty of steamed rice! We love poke bowls as a healthy lunch, or enjoy it as a light dinner.

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes


  • 2 lb. Sushi-Grade Salmon OR your favorite protein, cut into 1 inch cubes & chilled
  • 3 c. Steamed Sushi Rice, cooled completely
  • 1 Cucumber, very thinly sliced
  • 1 large Moro Bay Avocado, sliced
  • 1 Daikon or 3 Red Radishes, very thinly sliced
  • 1 1/2 c. Steamed Edamame, shells removed
  • 1/4 small Red Cabbage, shredded
  • 1 large Carrot, peeled & julienned
  • Nori Strips, for serving
  • 1 c. Soy Sauce
  • 2 tbsp. Macadamia Nuts, finely chopped
  • 1 tsp. Sesame Seeds
  • 2 tsp. Sesame Oil
  • 1 tbsp. Rice Vinegar
  • 4 Green Onions, finely chopped


  1. Combine soy sauce, chopped macadamia nuts, sesame seeds, sesame oil, rice vinegar, and green onions in large, non-reactive bowl. Add salmon or other chosen protein to marinade and mix until well coated; if cooking, allow protein to sit in marinade for 1 hour or overnight. If serving raw, cover tightly and chill until needed.

  2. If cooking protein, grill or pan fry as desired, then allow protein to cool completely. To assemble poke bowls, first lay down a bed of rice, then top with radishes, cucumber, avocado, edamame, cabbage, and/or carrots. Finally, top with marinated salmon cubes or with desired protein. Serve immediately.

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