30-Minute Tuna and Salmon Poke Bowls

This is the kind of meal that makes you feel like you’re on vacation in Hawaii—without leaving your kitchen. Tuna and Salmon Poke Bowls are fresh, vibrant, and surprisingly easy to make at home. Picture this: glistening cubes of sushi-grade tuna and salmon marinated in a savory soy-sesame sauce, served over warm sushi rice, and topped with creamy avocado, crunchy edamame, tangy seaweed salad, and a drizzle of spicy mayo.​

The best part? This restaurant-quality meal comes together in just 30 minutes (or less if you have leftover rice). The fish requires minimal marinating—just 15-30 minutes—which gives you time to prep your toppings and make the rice. The result is a bowl that’s healthy, customizable, and absolutely bursting with umami flavor and contrasting textures. It’s light yet satisfying, perfect for lunch or dinner any day of the week.​

Let’s build the perfect poke bowl.

Why You’ll Love This Recipe

• Restaurant Quality at Home: Skip the $15 takeout bowl and make it yourself for half the price.​
• Ready in 30 Minutes: Including marinating time, this meal is faster than delivery.​
• Highly Customizable: Use your favorite vegetables, sauces, and toppings to create your perfect bowl.​
• Healthy and Fresh: Packed with omega-3s, protein, and fresh vegetables—it’s guilt-free eating.​

Ingredients

Here is your shopping list for 4 bowls.

For the Tuna Poke:

Ingredient	Quantity	Notes
Sushi-Grade Ahi Tuna	½ lb	Must be sushi/sashimi grade for raw consumption ​.
Soy Sauce or Tamari	2 tbsp	Use tamari for gluten-free ​.
Toasted Sesame Oil	1 tsp	Adds nutty depth ​.
Thinly Sliced Scallions	1 tbsp	White and green parts ​.
Finely Minced Shallot	1 tsp	Adds sharp, sweet flavor ​.
Red Pepper Flakes	Pinch	For subtle heat ​.

For the Spicy Salmon Poke:

Ingredient	Quantity	Notes
Sushi-Grade Salmon	½ lb	Must be sushi/sashimi grade ​.
Mayonnaise	2 tsp	Kewpie mayo is best ​.
Sriracha	¼-½ tsp	Adjust to your heat preference ​.
Soy Sauce or Tamari	¼ tsp	For umami depth ​.
Finely Minced Shallot	1 tsp	Adds complexity ​.
Sliced Scallions	1 tbsp	For garnish and crunch ​.

For the Bowls:

Ingredient	Quantity	Notes
Sushi Rice	2 cups cooked	Short-grain white rice or brown rice ​.
Sliced Avocado	1 large	Perfectly ripe for creaminess ​.
Edamame	1 cup	Shelled, cooked ​.
Seaweed Salad	1 cup	Store-bought or homemade ​.
Cucumber	1 medium	Sliced or diced ​.
Pickled Ginger	For garnish	Adds brightness ​.
Nori Sheets	1-2 sheets	Torn or cut into strips ​.
Sesame Seeds	2 tbsp	Black or white, for garnish ​.
Furikake Seasoning	Optional	Japanese rice seasoning ​.

Step-by-Step Instructions

1. Cook the Rice

If you don’t have leftover rice, start here. Rinse 2 cups sushi rice under cold water until the water runs clear. Cook according to package directions (usually 1:1 ratio of rice to water, simmer for 15 minutes, then let steam for 10 minutes).​
While the rice cooks, move on to the fish prep.

2. Prepare the Tuna Poke

Using a very sharp knife, cut the ahi tuna into bite-sized cubes (about ½ to ¾ inch). Place the cubes in a small bowl.​
Add the soy sauce, sesame oil, sliced scallions, minced shallot, and red pepper flakes. Toss gently with a spoon or your hands to coat evenly. Set aside in the refrigerator for 15-30 minutes to marinate.​

3. Prepare the Spicy Salmon Poke

Cut the salmon into cubes the same size as the tuna. Place in a separate small bowl.​
In a tiny bowl, mix together the mayonnaise, sriracha, and soy sauce until smooth. Pour this spicy mayo sauce over the salmon cubes and toss gently to coat.​
Stir in the minced shallot and sliced scallions. Set aside in the refrigerator to marinate alongside the tuna.

4. Prep the Toppings

While the fish marinates, prepare your bowl components:

• Slice the avocado into wedges or cubes
• Cook the edamame if frozen (boil for 3-4 minutes, then drain)
• Slice the cucumber thinly or dice it
• Gather your seaweed salad, pickled ginger, and nori sheets.​

5. Assemble the Bowls

Divide the warm (or room temperature) sushi rice among 4 bowls. Fluff it gently with a fork.​
Arrange the marinated tuna on one side of each bowl and the marinated salmon on the other side.​
Add neat piles or sections of avocado, edamame, cucumber, and seaweed salad around the bowl.​

6. Garnish and Serve

Sprinkle sesame seeds and furikake (if using) over the entire bowl. Add a few pieces of pickled ginger and torn nori strips for garnish.​
Drizzle with extra soy sauce, spicy mayo, or ponzu sauce as desired. Serve immediately while the rice is still slightly warm and the fish is cold.

Tips for Success

• Buy Sushi-Grade Fish: This is non-negotiable. Only use fish labeled “sushi-grade” or “sashimi-grade” that’s been properly handled and frozen to kill parasites.​
• Use a Sharp Knife: A dull knife will mash the fish instead of cutting clean cubes. Make sure your knife is sharp.​
• Don’t Over-Marinate: The acid in the soy sauce can start to “cook” the fish if left too long. 15-30 minutes is perfect—longer than an hour and the texture changes.​
• Keep It Cold: Work with cold fish straight from the fridge. If your kitchen is warm, keep the marinated fish in the fridge until you’re ready to assemble.​

Variations & Substitutions

• Spicy Tuna Version: Add sriracha mayo to the tuna marinade for a spicy tuna poke.​
• All-Salmon Bowl: Skip the tuna and double the salmon if that’s your preference.​
• Vegetarian Poke: Replace fish with marinated and cubed tofu, or use watermelon “tuna” (seriously—marinated watermelon cubes taste amazing).​
• Mango Addition: Add diced fresh mango for a sweet, tropical twist that pairs beautifully with the fish.​
• Ponzu Dressing: Swap the soy-sesame marinade for ponzu sauce (citrus soy sauce) for a brighter, tangier flavor.​

What to Serve With It

• Miso Soup: A warm bowl of miso soup is the perfect starter.
• Seaweed Snacks: Crispy roasted seaweed sheets on the side.
• Green Tea or Sake: Traditional Japanese beverages that complement the flavors.
• Gyoza: Pan-fried dumplings make a great side dish.

Storage & Reheating

• Fish: Consume the marinated raw fish within 24 hours. Do not freeze raw poke.​
• Rice: Store leftover rice in the fridge for up to 4 days. Reheat gently in the microwave with a damp paper towel on top.
• Toppings: Store vegetables and toppings separately and assemble fresh bowls as needed.
• Not Freezer-Friendly: Raw fish should never be refrozen after thawing, and the texture of poke doesn’t hold up to freezing.

Nutrition Facts

(Estimates per bowl)

Nutrient	Amount
Calories	450 kcal
Protein	32g
Carbohydrates	48g
Fat	14g
Fiber	6g
Omega-3s	1.5g

Diet Suitability: Gluten-Free (with tamari), Dairy-Free, High-Protein.

Common Mistakes to Avoid

1. Using Non-Sushi Grade Fish: This is dangerous. Regular grocery store fish may contain parasites and isn’t safe to eat raw.​
2. Cutting Unevenly: Uniform cubes ensure every bite has the same texture. Aim for ½ to ¾ inch cubes.​
3. Over-Marinating: More than 2 hours in the marinade will start to change the texture of the fish, making it mushy.​

FAQ

Q: Where can I buy sushi-grade fish?
A: Look for specialty seafood markets, Japanese grocery stores, or high-end supermarkets like Whole Foods. Always ask the fishmonger if the fish is safe to eat raw.​

Q: Can I use frozen fish?
A: Yes, in fact, most “sushi-grade” fish has been flash-frozen to kill parasites. Just make sure it’s properly thawed in the refrigerator before using.​

Q: How long can poke sit out?
A: Raw fish should not sit at room temperature for more than 2 hours. Keep it refrigerated until serving.​

Q: Can I make this ahead?
A: You can marinate the fish and prep all the toppings a few hours ahead, but assemble the bowls right before serving for the best texture and food safety.​

Conclusion

These 30-Minute Tuna and Salmon Poke Bowls bring the taste of Hawaii straight to your table with minimal effort. They’re fresh, healthy, and endlessly customizable—the perfect meal when you want something light yet satisfying. With just a little prep and quality ingredients, you’ll have a restaurant-worthy bowl that rivals any poke shop.

If you loved these fresh poke bowls, try my Banana Nut Breakfast Bars or Sriracha Chicken with Cauliflower Fried Rice : Spicy, Low-Carb Meal Prep Done Right next!