Make Your Own Poke Bowl

tuna salmon bowl.jpg

Once the holidays are over everyone is looking for a way to eat healthier. The holidays mean heavy food and alcohol consumption. There are also copious amounts of Christmas cookies around. Some people turn to juicing, others can’t live on liquid alone. These make your own poke bowls are fun and easy. Almost like a play on a taco bar. Prepare the tuna, salmon, and rice as the star of the show. Then let everyone put together the rest of their dinner! The prep work takes a little bit of time. However, you can cook the salmon and tuna earlier in the day using it later. I prefer the tuna pieces cold anyway!


Make Your Own Poke Bowl


  • 12 oz salmon filet

  • 12 oz block sushi grade tuna filet

  • 3 garlic cloves, minced

  • 1 tsp chinese five spice seasoning

  • 1/8 tsp sugar

  • 2 limes, juiced

  • 1/4 cup soy sauce

  • 1/2 cup sesame oil

  • kosher salt

  • ground black pepper

  • 1/3 cup green onions or scallions thinly sliced

  • 1/2 cup pickled red onion or kimchi

  • 2 cups white rice, cookied

  • 2 avocados, sliced

Sweet Potatoes and Broccoli

  • 2 sweet potatoes, skin removed and cubed

  • 2 cups broccoli florets

  • 2 tbsp sesame oil

  • 1/2 tsp sesame seeds

  • 1 tsp chinese five spice seasoning

  • 2 Tbsp ingredient


  1. Preheat the oven to 400 degrees

  2. Place your sweet potatoes on a sheet pan and drizzle 1 tbsp of sesame oil and 1 tsp of chinese five spice seasoning over the pan. Toss the sweet potatoes to make sure they are coated. Place in the oven for about 30 minutes.

  3. After the sweet potatoes are roasted, remove them from the pan to a plate to cool, and set aside. Using the same pan add the broccoli. Drizzle more sesame oil to coat the broccoli. Then roast until brown and caramelized, about 20 minutes.

  4. Once you have roasted the vegetables turn the oven down to 375 in preparation for the salmon.

  5. Prepare the rice according the package directions and set aside.

Prepare the Salmon and Tuna

  1. In a mixing bowl whisk together minced garlic, 1 tsp chinese five spice seasoning, sugar, lime juice, soy sauce, and 1/2 cup sesame oil. This the marinade you will be using on both the tuna and salmon. If you feel you need more just re-make a second batch.

  2. Lay the salmon on a large piece of tin foil, skin side down. Sprinkle with salt and pepper. Then brush the top of the filet with the some of the marinade. Place in the oven at 375 degrees for 15 minutes, until the salmon is cooked through and easily flaked.

  3. With a fork flake the salmon and place on a serving plate.

  4. For the tuna, sprinke the filet with salt and pepper on all sides.

Place a skillet over medium-high heat and coat with 2 tablespoons of olive oil. . Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour some of the marinade over the tuna to coat the fish. Remove from pan and slice the tuna in about 1.4 of an inch thick slices.

Set up the bowl bar!

  1. Place the scallions. kimchi and red onions each in their own bowl. Have soy sauce available, as well as the nori seasoning.

  2. Put the rice in a large bowl with a serving spoon. Arrange the flaked salmon and sliced tuna on a large serving tray.

  3. Have sliced avocado, broccoli, and sweet potatoes on a tray.

RECIPE NOTES: You can find the recipe for quick marinated red onions on the blog under the steak sandwich recipe! Also you can roast the sweet potatoes and broccoli at the same time if you put a piece of tin foil down on half of the baking sheet. After 15 minutes remove the broccoli side of the baking sheet and continue cooking the sweet potatoes.

You can visit my amazon store to find some of the pantry items like the nori seasoning or the chinese five spice if you are having a hard time locating it on your own. Each are great to have on hand!