Poke Bowl Recipe: How to Prepare Fish for Poke Bowls

A poke bowl consists of raw fish tossed in a simple dressing and served with various accompaniments, such as seaweed, thinly sliced scallions, and sesame seeds. “Poke”—pronounced poh-kay—is a Hawaiian word that means “chunk” or “slice.” Traditionally, poke bowls in Hawaii served as vehicles for cheaper cuts of firm fish, utilizing the cuts from around the head or tail. These days, you can find poke bowls in grocery stores and restaurants worldwide, with endless variations and ingredients.

You can enjoy poke bowls as a casual snack or light meal, like other raw fish preparations such as ceviche, aguachile, or Japanese sashimi donburi.

Here are some tips to consider when prepping fish for your poke bowl:

1. 1. First, understand the grading labels. Quality is paramount when consuming raw seafood, and this mostly comes down to storage practices. Fish with a “sushi-grade” or “sashimi-grade” label are not necessarily high quality, as individual retailers can use these labels as they see fit. (There isn’t a government-regulated grading system for fish in the United States.)
2. 2. Use the freshest fish possible. Buy the freshest marine fish you can find from a trusted fishmonger or market. Some specialty shops sell sashimi-ready fillets, but you can buy a whole fish in more conventional markets, then clean and fillet it yourself, depending on your comfort level. Avoid anything from the cod family, which has a watery flesh that is not ideal for raw preparations. Instead, seek out fish with firm flesh, like ahi tuna, salmon, or hamachi, or ask the fishmonger for a recommendation—the fattier the fish, the louder the flavors. You want to use a skinless fillet. Learn how to fillet a salmon with this step-by-step guide.
3. 3. Slice into bite-sized pieces. When you’re ready to prepare the fish, sanitize all your tools and work surfaces. Use a sharp knife to slice the fillet into long strips about a ½-inch thick, then cut across to make rough cubes. Add the cubes to your marinade and let them sit while you prepare the rest of the ingredients. If you don’t plan to marinate the fish, store it in the refrigerator until you’re ready to assemble the poke bowl.

You can eat poke on its own or serve it alongside other appetizers, like seaweed salad. Here’s how to customize your poke bowl:

1. 1. On greens or rice: The typical way to serve poke is atop steamed white rice or brown rice. For a low carbohydrate meal, swap the rice for fresh baby greens, like a mizuna mix.
2. 2. With a flavorful dressing: Poke dressing can be simple—a drizzle of citrusy ponzu, shōyu (soy sauce), or gluten-free tamari—or more complex, like grated ginger or fresh wasabi. Fermented products like miso or gochujang, Japanese spicy mayo, or chili sauces are also great options.
3. 3. With vegetables and other mix-ins: For added texture and flavor, add a few of your favorite veggies to the bowl, like cooked shelled edamame or sliced avocado. Add heat with thinly sliced fresh chilies or acidity with tangy elements like pickled ginger. Furikake rice seasoning adds color and briny aromatics, puffed rice adds a crispy note, and toasty chopped macadamia nuts add a creamy crunch.