Easy Hawaiian Poke Bowl with Spicy Aioli

I make this Hawaiian Poke Bowl on nights when I want something that tastes like a treat but takes zero real cooking skill. It’s rice, fresh fish, and a pile of toppings you build yourself, so every bowl ends up a little different depending on what’s in my fridge.

The first time I made poke at home, I was nervous about the fish. I kept asking the guy behind the counter at my grocery store’s seafood case if the salmon was really sushi grade, probably three separate times, until he just started laughing at me. Now it’s routine. My kids call this “build your own sushi bowl night,” and my daughter has strong opinions about how much pickled ginger is the correct amount (a lot, in her opinion). I set everything out in bowls down the middle of the table, and everyone builds their own plate. It’s turned into one of those meals that feels a little bit like an event, even on a Tuesday.

Here’s how I put mine together, spicy aioli and all.

Ingredients for Easy Hawaiian Poke Bowl with Spicy Aioli

Here’s what I use, plus a few swaps that work if you’re missing something or feeding picky eaters. Nothing here is complicated, it’s mostly a matter of having good, fresh ingredients on hand. If you love the tuna side of things, this base is close to what I use in my ahi tuna poke bowls, and my spicy tuna version when I want more heat.

For the rice:

• 2 cups white sushi rice or brown rice (I usually use short grain sushi rice, it holds together better in the bowl)

For the spicy aioli:

• ¼ cup mayonnaise
• 1 tablespoon sriracha (start with less if you’re serving kids, you can always add more at the table)

For the sesame vinaigrette:

• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons olive oil
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey
• 1 tablespoon freshly squeezed lime juice

For the bowls:

• 2 cups fresh mixed salad greens
• ½ medium English cucumber, cut into ¼” strips
• 1 cup seaweed salad
• 1 cup shelled edamame
• 1 cup fresh pineapple bits
• ¼ cup pickled ginger slices
• 1 medium avocado, sliced
• 12 oz sushi grade salmon or tuna, cut into ½” cubes (my go to is wild caught salmon from the fish counter, ask them to point you to whatever’s marked sushi grade that day)
• ½ cup fried onion
• 1 teaspoon black and/or white sesame seeds
• 2 green onions, thinly sliced

No sushi grade fish available? Cooked shrimp (like in my shrimp poke bowl) or cubed baked tofu both work well here if you’d rather skip raw fish entirely.

Allergen note: this recipe contains fish, soy, and sesame, with a shellfish option if you swap in shrimp. Skip the fried onion and double check your soy sauce brand if you need this gluten free.

Step-by-Step Instructions

I always prep the sauces first so they have time to chill while the rice cooks. It makes assembly at the end go much faster.

1. Cook the rice in a rice cooker or on the stovetop according to the package directions. Keep it warm while you prepare the sesame vinaigrette, spicy aioli, and the rest of the bowl ingredients.
2. For the sesame vinaigrette: place the soy sauce, rice vinegar, olive oil, sesame oil, honey, and lime juice in a jar with a tight lid. Shake vigorously until combined. Refrigerate until ready to serve, and shake again right before using since it separates.
3. For the spicy aioli: whisk together the mayonnaise and sriracha in a small bowl. Refrigerate in a covered container until ready to serve.
   In my experience, sushi grade fish should smell like the ocean, not fishy. Keep it cold until the moment you’re ready to cube and serve it.
4. To assemble the bowls: divide the fresh greens among four large bowls. Layer in the warm rice, followed by the cucumber, seaweed salad, edamame, pineapple, pickled ginger, avocado, salmon, fried onion, sesame seeds, and green onion.
5. Top each bowl with the sesame vinaigrette and spicy aioli. All of the toppings are optional, so use however much or little of each you like.

Rachel Collins

Easy Hawaiian Poke Bowl with Spicy Aioli

A deconstructed sushi bowl with rice, fresh fish, crisp toppings, spicy aioli, and a sesame vinaigrette.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 portions

Course: Lunch, Main Course

Cuisine: American, Fusion, Hawaiian

Calories: 865

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 cup white sushi rice or brown rice
• 1/4 cup mayonnaise for spicy aioli
• 1 tbsp sriracha for spicy aioli
• 2 tbsp soy sauce for sesame vinaigrette
• 2 tbsp rice vinegar for sesame vinaigrette
• 2 tbsp olive oil for sesame vinaigrette
• 1 tbsp toasted sesame oil for sesame vinaigrette
• 1 tbsp honey for sesame vinaigrette
• 1 tbsp lime juice freshly squeezed, for sesame vinaigrette
• 2 cup mixed salad greens
• 0.5 English cucumber cut into 1/4 inch strips
• 1 cup seaweed salad
• 1 cup shelled edamame
• 1 cup fresh pineapple bits
• 1/4 cup pickled ginger slices
• 1 avocado sliced
• 12 oz sushi grade salmon or tuna cut into 1/2 inch cubes
• 1/2 cup fried onion
• 1 tsp black and/or white sesame seeds
• 2 green onions thinly sliced

Equipment

• Rice cooker
• Mason jar with tight fitting lid

Method

 

1. Cook the rice in a rice cooker or on the stovetop according to package directions. Keep it warm while you prepare the sesame vinaigrette, spicy aioli, and remaining bowl ingredients.
2. For the sesame vinaigrette, place soy sauce, rice vinegar, olive oil, sesame oil, honey, and lime juice in a jar with a tight lid. Shake vigorously to combine. Refrigerate until ready to serve, and shake again before using.
3. For the spicy aioli, whisk together mayonnaise and sriracha. Refrigerate in a covered container until ready to serve.

   In my experience, sushi grade fish should smell like the ocean, not fishy. Keep it cold until the moment you’re ready to cube and serve it.
4. To assemble the bowls, divide fresh greens among four large bowls. Layer in warm rice, followed by cucumber, seaweed salad, edamame, pineapple, pickled ginger, avocado, salmon, fried onion, sesame seeds, and green onion.
5. Top each bowl with sesame vinaigrette and spicy aioli. All toppings are optional, so use however much or little of each you like.

Nutrition

Calories: 865kcalCarbohydrates: 76gProtein: 31gFat: 50gSaturated Fat: 8gCholesterol: 58mgSodium: 1525mgFiber: 9gSugar: 20g

Notes

Swap salmon or tuna for cooked shrimp or cubed baked tofu if you prefer to skip raw fish. Contains fish, soy, and sesame; shellfish if using shrimp. Store components separately for the best texture and eat fish within a day of purchase.

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What to Serve With Easy Hawaiian Poke Bowl with Spicy Aioli

This Hawaiian Poke Bowl is filling enough on its own, but a couple of light additions round out the meal nicely.

• Miso soup: The warm, savory broth is a nice contrast to the cold, fresh bowl and adds a little more umami to the meal.
• Edamame with sea salt: An easy starter that echoes the edamame already in the bowl, so it doesn’t feel repetitive, just more of a good thing.
• Chilled cucumber salad: Extra crunch and acidity if you want more vegetables on the table without heating up the kitchen.
• Iced green tea: A light, slightly bitter drink that cuts through the richness of the aioli.

Storage & Serving Tips

Store the rice, sauces, and toppings in separate containers in the fridge for up to 2 days. The fish is the one exception. I only keep that fresh for a single day, and honestly, I’d rather eat it the day I buy it.

When you’re ready to eat, let the rice come closer to room temperature or warm it briefly, then reassemble the bowl fresh with cold toppings and fish straight from the fridge. Give both sauces a good shake or stir since they tend to separate as they sit.

This recipe is easy to switch up depending on what you have. Swap the rice for cauliflower rice or quinoa, use cooked shrimp instead of raw fish, or wrap the whole thing in a big lettuce leaf for a poke wrap instead of a bowl.

My Favorite Sauces for Easy Hawaiian Poke Bowl with Spicy Aioli

The bowl already comes with a spicy aioli and a sesame vinaigrette, but poke is one of those meals where more sauce options never hurt. These are a few I like to set out on the side so everyone can customize their own bowl.

• Classic shoyu sauce: A simple mix of soy sauce, sesame oil, rice vinegar, and a pinch of red pepper flakes, this is the traditional route and it lets the fish do the talking.
• Ponzu: This citrus based sauce adds brightness and works especially well with lighter fish like albacore tuna, or with a vegetarian version of the bowl.
• Gochujang sesame drizzle: Korean chili paste blended with sesame oil or soy sauce gives the bowl a deeper, spicier flavor than the aioli alone, similar to the heat level in my spicy salmon bowl.
• Ginger scallion sauce: Fresh ginger and green onion in a little oil and soy sauce adds a sharp, aromatic bite that pairs especially well with salmon, similar to how I sauce my salmon poke bowl that tastes like a restaurant order.

Conclusion