Poke (noun) /poʊˈkeɪ/ (Hawaiian for “to section” or “to slice or cut”) is a raw fish salad served as an appetizer in Hawaiian cuisine, and sometimes as a main course. Poke bowls are becoming super popular, which is no surprise! If you’re a sushi lover, then that basically translates you to a poke bowl lover because a poke bowl is essentially sushi in a bowl loaded with fresh ingredients and toppings.

There are a few Poke Bowl restaurants near me and I definitely hit them up quite often, so I figured it was about time to make my own. Mission accomplished! I went to the grocery store near me hoping to get some frozen or fresh raw fish to use, then realized they had an even better selection than I anticipated. They had perfectly cubed chilled ahi ready to go. I bought a pound and went on my way. You could also use shrimp, salmon, or just about anything else in place of the ahi if you’re not a fan of it.

The rest of the bowl was simple. I cooked some white rice, then loaded on typical poke bowl ingredients including seaweed salad, shredded carrots, cucumber, green onions, edamame and crunchy wontons.

Primal Kitchen generously sent me a package last week filled with some of their awesome products. One of the unique products I received was a bottle of their dairy-free mayonnaise made from avocado oil. I decided to mix that with some Sriracha to drizzle over my poke bowl to take it to the next level.


Here’s the recipe for ya.

For the Ahi:

  • 3/4 pound fresh ahi tuna, cubed
  • 1/4 cup ponzu sauce
  • 1 teaspoon sesame oil
  • 1/4 cup thinly sliced green onions
  • 1/2 teaspoon ground ginger
  • 1/2 tablespoon minced garlic
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon red pepper flakes (optional)

For the Poke Bowl:

  • 2 cups cooked white rice
  • 1 small cucumber, julienned
  •  1/4 cup grated carrots
  • 1/2 cup prepared seaweed salad
  • 1/2 cup edamame
  • 1/2 avocado, cubed
  • 1/2 cup segmented mandarins (optional)
  • 1/2 cup wontons

For the Sweet & Spicy Mayo:

  • 3 tablespoons Primal Kitchen mayo
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons sweet chili sauce


  1. In a bowl, mix together the ahi, ponzu sauce, sesame oil, ginger, green onions, garlic, sesame seeds and red pepper flakes (if using). Place covered in the fridge for at least 10-15 minutes.
  2. In a small bowl, whisk together the mayo, Sriracha, and sweet chili sauce until well combined. Then, set aside.
  3. Add the cooked white rice to two separate serving bowls.
  4. Next, add the marinated ahi and remaining poke bowl ingredients to each bowl.
  5. Drizzle on the Sweet & Spicy Mayo.
  6. Grab your chopsticks and enjoy!

Tip: poke bowls make a great meal prep option. My boyfriend works 12 hour shifts, so he’s had no choice but to basically become a pro at meal prepping and he loved switching up his work lunches with this colorful bowl. 

Also, try some poke toppings on top of Taro or Wonton chips for a yummy app! I used these Taro Chips I found from Whole Foods.