Poké is one of Mike and my favourite things to grab for lunch when we are out and about. It's easy to customize to your dietary preferences, it's so yummy and it can actually be a super healthy option if you order it sans all the usual mayos, sauces and deep fried things. The only downside of poke is the price tag, a bowl goes for roughly $15 and that's with zero extras added on - it's cray cray! 

With the summer heat wave we're having I have had zero desire to use the oven or stove as of lately and while I am totally enjoying the excessive amounts of salads that I have been whipping up, Mike and I both definitely need a little bit of variety in our diet to keep us entertained. So in an effort to keep us both happy (mostly for him though) I decided it was time to make some poké bowls at home! We have the luxury of having a local fish market right down the street from our house that sells sashimi grade wild salmon and ahi tuna and a local Asian market that sells seaweed salad but if you're not so lucky, Whole Foods usually has both of these ingredients or you can always just pick up some sashimi and seaweed salad from your local take out Japanese place if you're in a pinch.

This recipe is insanely easy, packed with flavour and full of crispy fresh veggies and left over brown rice that can be meal prepped at the beginning of the week which leaves it requiring almost no cook time and only a few minutes of prep. This recipe is super versatile so if you don't have these toppings on hand or you have extra's that you want to throw in please feel free to change it up. Some other toppings that I like to add but didn't have on hadn't include; organic NON GMO edamame beans, cilantro, bell pepper, micro greens, pea shoots, etc.



3 tbsp coconut aminos (can sub soy sauce)

1 tbsp organic sesame oil

2 tbsp rice vinegar 

1 tbsp red chilli paste (leave this out if you don't like spice)


15 ounces sashimi grade wild ahi tuna

1 ripe mango 

1 small container of pre made seaweed salad

1.5-2 cups cooked brown rice

1/2 of a cucumber - diced

1/4 of a red onion - diced

1 avocado - sliced


4-5 green onions/scallions - chopped

2 tbsp sesame seeds for garnish


1. Using a sharp knife, chop sashimi and mango and add to a bowl with all sauce ingredients, toss together, cover and leave in fridge for a minimum of 30 minutes to marinate. (more time is always better)

2. While the fish is marinating, chop all of your veggies and set aside. If you don't have pre cooked rice this is the perfect time to cook some!

3. Add half the rice to 2 bowls and divide the fish and mango mixture plus the sauce on top. 

4. Divide all other toppings into bowls, garnish with sesame seeds and green onions and serve!

*Makes 2 servings*


xo - LU