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If you’ve never had poke bowls, you’ve definitely seen them all over social media. Build-your-own poke restaurants are popping up all over the place too. Just in case you haven’t heard about poke, it’s known for being a Hawaiian dish that mixes rice, a protein, and just about any topping that you can think of.

Depending on what you choose to put in your bowl, poke bowls can be super healthy. You have the option to load it up with fiber, omega-3, and protein. Be careful with the toppings though; this is where they can get you!

Poke bowls are officially mainstream, and personally, I’m obsessed. How obsessed? So obsessed that I went out and bought a rice cooker just so I could make poke at home.

How I Make Poke At Home:

When I make poke at home, I like to use sushi rice, shrimp, avocado, cucumber, and soy sauce.

As the shrimp is defrosting, I’ll start making the rice. Next, I cut half of a cucumber and half of an avocado into small chunks. When the rice has about 10 minutes left, I’ll start peeling and cooking the shrimp.

Once everything is prepared and finished cooking, it’s time to make the bowl. First, I’ll lay down the rice, then put in the shrimp, followed by the cucumber, avocado, and soy sauce.

If you want to make poke at home, you can be really creative with it! You can make it however you like. Take a look at the other options below–if anything sounds good to you, why don’t you give it a try yourself?!

Other Options:

Base:

  • White rice
  • Brown rice
  • Sushi rice
  • Lettuce/Salad

Protein:

Typically, the protein options are raw, but most places a cooked option.

  • Salmon
  • Tuna
  • Shrimp
  • Tofu
  • Chicken

Toppings:

[one_third]Vegetables[/one_third][one_third]Extras[/one_third][one_third_last]Sauces[/one_third_last] [one_third]Cucumber[/one_third][one_third]Avocado[/one_third][one_third_last]Soy[/one_third_last] [one_third]Carrot[/one_third][one_third]Jalapeno[/one_third][one_third_last]Spicy Mayo[/one_third_last] [one_third]Onion[/one_third][one_third]Radish[/one_third][one_third_last]Ponzu[/one_third_last] [one_third]Seaweed[/one_third][one_third]Pineapple[/one_third][one_third_last]Aioli[/one_third_last] [one_third]Corn[/one_third][one_third]Edamame[/one_third] [one_third]Beets[/one_third][one_third]Tempura Flakes[/one_third]

[one_third]Cabbage[/one_third][one_third]Sesame Seeds[/one_third]

 

 

Written by GUADS staff member Toni with contributions from www.wellandgood.com