Poke Bowls
This Poke Bowl Recipe is the perfect fresh and healthy Hawaiian-style meal! Made with veggies, crispy salmon or tofu, & brown rice.
Servings 4 servings
Calories 665kcal
Equipment
Ingredients
- 4 salmon filets
- 1 block firm tofu
- 1 cup uncooked brown rice yields about 3 cups cooked
- 1 avocado chopped
- 8 radishes thinly sliced
- 1 long English cucumber thinly sliced
- 1 ½ cups purple cabbage or coleslaw mix
- 2 medium carrots cut or sliced in ribbons, or cut julienne
- 1 mango chopped
- Pickled Ginger optional
For the basic poke sauce:
- 1/4 cup low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
For the spicy mayonnaise sauce:
- 1/4 cup mayonnaise
- 3 teaspoons Sriracha (or add more, according to your tastes)
For serving:
- sesame seeds
- chopped green onions
Instructions
For the salmon or tofu:
- We serve this recipe with either salmon OR tofu as the protein. Follow our Air Fryer Salmon Bites recipe to make the salmon bites and our Air Fryer Crispy Tofu recipe to make the crispy tofu.
For the poke bowls:
- Add the 1 cup of brown rice to a pot or rice cooker with 3 cups of water (option: we like to cook brown rice with 1 1/2 cups of water and 1 1/2 cups of chicken stock, for added flavour)
- While the protein and rice are cooking, slice and chop all the vegetables and fruit. Set aside.
- Whisk together the ingredients for the poke sauce and/or the spicy mayonnaise.
To assemble:
- Divide the cooked rice between 4 bowls, and divide the cooked salmon (or tofu) between the 4 bowls too.
- Top with the veggies and fruit as you prefer.
- Drizzle some of the poke sauce and/or the spicy mayo sauce over each bowl (as you prefer).
- Top with sesame seeds and chopped green onions.
Video
Notes
These Poke Bowls, or their components, keep in the fridge in airtight containers for up to 3 days.
If you don't have an air fryer, you can easily pan-fry the salmon or tofu in a skillet over medium heat. Simply pan fry the salmon for a few minutes per side until cooked through (to an internal temperature of 135 degrees Fahrenheit or 57 degrees Celsius), and pan fry the tofu on each side for a few minutes until crispy and golden brown.
Here's a list of ingredients you may want to try in your homemade poke bowls:
- white, brown or sushi rice
- zucchini noodles
- mixed greens
- quinoa
- edamame
- corn
- grated or thinly sliced carrots
- sliced red onions
- sliced radishes
- pickled jalapeños
- pickled ginger
- sliced cucumbers
- crispy chickpeas
- thinly sliced green or red cabbage
- sliced avocado
- mango chunks
- pineapple chunks
- tofu
- ahi tuna
- crispy calamari
- cooked shrimp
- salmon
- green onions
- sesame seeds
- nori (seaweed)
- spicy mayo
- teriyaki sauce
- poke sauce
Nutrition
Serving: 1serving | Calories: 665kcal | Carbohydrates: 58g | Protein: 42g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 99mg | Sodium: 1094mg | Potassium: 1639mg | Fiber: 8g | Sugar: 12g | Vitamin A: 6262IU | Vitamin C: 50mg | Calcium: 93mg | Iron: 4mg