Build Your Own Poke Bowl

Q: What is in a traditional Hawaiian poke bowl?

Traditional poke is cubed raw ahi tuna seasoned with shoyu, sesame oil, sweet onion, green onion, limu (seaweed), and inamona (roasted kukui nut), often with Hawaiian sea salt. Modern bowls serve it over rice with toppings like avocado, edamame, cucumber, and a drizzle of sauce.

Q: What fish is best for poke?

Sushi-grade ahi tuna is the classic and most popular choice for its clean flavor and firm texture. Salmon is a great alternative, and cooked shrimp, tako (octopus), scallop, crab salad, or marinated tofu work well for those who prefer not to eat raw fish.

Q: How do you make spicy mayo for poke?

Spicy mayo is Japanese (Kewpie) mayonnaise mixed with sriracha to taste, a splash of shoyu, and a squeeze of lime. The builder gives the exact recipe scaled to your number of bowls.

Q: How do you make poke at home?

Cube sushi-grade fish, toss with your sauce and aromatics, and marinate in the fridge for 10 to 20 minutes. Prep your base and toppings, then assemble and add the fish last for the freshest bowl.

About the Poke Bowl Builder

Poke (pronounced POH-keh) is Hawaiʻi's beloved dish of cubed raw fish seasoned and served over rice with fresh toppings. This free builder lets you design your dream bowl — choose a base, a protein, your favorite toppings, a crunch garnish, and a sauce — then generates a custom recipe card you can make at home, scaled to however many bowls you want. Each result also includes the full recipe for your chosen sauce. Use sushi-grade fish, keep everything cold, and dress the bowl just before eating for the freshest result.

Frequently asked questions

What is in a traditional Hawaiian poke bowl?

Traditional poke is cubed raw ahi tuna seasoned with shoyu (soy sauce), sesame oil, sweet onion, green onion, limu (seaweed), and inamona (roasted kukui nut), often with a sprinkle of Hawaiian sea salt. Modern bowls serve it over rice with toppings like avocado, edamame, cucumber, and a drizzle of sauce.

What fish is best for poke?

Sushi-grade (sashimi-grade) ahi tuna is the classic and most popular choice, prized for its clean flavor and firm texture. Salmon is a great alternative, and cooked shrimp, tako (octopus), scallop, crab salad, or marinated tofu work well for those who prefer not to eat raw fish. Always buy the freshest sushi-grade fish you can.

How do you make spicy mayo for poke?

Spicy mayo is just creamy Japanese (Kewpie) mayonnaise mixed with sriracha to taste, a splash of shoyu, and a squeeze of lime. Select "Spicy mayo" in the builder and it gives you the exact recipe scaled to your number of bowls.

How do you make poke at home?

Cube your sushi-grade fish, toss it with your sauce and aromatics, and let it marinate in the fridge for 10 to 20 minutes. Meanwhile prep your base and toppings, then assemble the bowl and add the fish last. This builder gives you exact ingredients, a sauce recipe, and steps for your chosen combo.