Which one do you prefer – spicy, creamy, or tangy, savory, and refreshing?
These Poke Bowl will be at every summer dinner party I host this year because they are delicious, easy to make, and a dish that EVERYONE will love—sharing two different versions of my homemade Poke Bowl today that take less than 20 minutes to make at home.
Serve is on top of a salad or a bowl of rice. Optional, but HIGHLY recommended; I love to torch the tuna to melts in my mouth and level up the umami flavor.
I had my first authentic Poke Bowl when I visited Hawaii a few years ago, and I instantly fell in love.
Poke Bowls at Hawaii are honestly the best I’ve ever had. I have it every single day whenever I visit Hawaii. The seafood is so fresh, and the marinate is seasoned to perfection. Since we can’t travel right now, here is a recipe that I’ve been making for the past year that all my friends and family love.
I’m going to share two of my go-to flavors when making Poke Bowl at home.
They are both super delicious, and you can adjust the spice level to your liking. I love serving DIY Poke Bowls at summer parties because it is refreshing, and everyone can make their bowls with their favorite toppings.
Let’s start with the tangy, savory, and refreshing Soyu Flavour first.
All you need is sliced onions, chopped green onion, sesame oil, Ponzu or Soy Sauce, sugar, and lemon juice. If you never tried ponzu before, a Japanese Citrus Soy Sauce pairs perfectly with seafood.
You can adjust the seasoning based on your preference; however, I find the above ingredients the perfect combination of tangy and savory. I like to let the poke marinate for at least 10 minutes before serving.
My personal favorite is the Spicy and Creamy flavor.
It is super easy to make at home, and all you need is sliced onions, chopped green onion, Korean red chili paste, sesame oil, sugar, Japanese Mayo, and ponzu or soy sauce. Depending on how spicy you like it, you can adjust the amount of Korean Chili Paste.
Let’s talk about the difference between Japanese Mayo and American Mayo.
This question is one of the most commonly asked questions whenever I use Japanese Mayo. Of course, you can always substitute to American Mayo, but Kewpie Mayo is a STABLE item in my kitchen.
- Japanese Mayo is made with ONLY the yolk, which gives it richer flour and a more custard-like texture.
- Japanese Mayo is slightly sweeter as it is made with Rice Vinegar, giving it a sweeter tang versus American Mayo.
- No Salt and other seasoning are added except for MSG, which provides it with its umami flavor!
Here is my secret tip, which gives my Powl Bowl another level of flavor – I torch it with some Japanese mayo before serving.
When you torch the tuna, your house will smell AMAZING. It makes the tuna extra tender, sweeter, so it melts right in your mouth. The charred Japanese mayo gives homemade Poke Bowl another level of umami flavor that I promise will blow your mind.
If you love Aburi Tuna and you love poke bowl, this optional step will blow your mind. I now always torch my Poke Bowl to elevate the flavor instantly!
Do you like HEALTHY and DELICIOUS recipes? Here are more that I promise you will LOVE!
- Salmon with Miso Butter (20 Minutes)
- Bok Choy with Garlic Sauce (10 Minutes ONLY!)
- Vietnamese Inspired Chicken Wings (Healthy & CRISPY)
Ingredients
- 1.5 lb of Sushi-grade Ahi Tuna, cut into bite-sized pieces
Soyu Flavor
- 3 tbsp of Ponzu or Soy Sauce
- 2 tbsp of Sesame Oil
- ¼ Onion (sliced)
- 2 Green Onion (chopped)
- 1.5 tsp of Sugar
- 1 tbsp of Lemon Juice
Spicy Creamy Flavour
- 2 tbsp of Korean Red Chili Paste
- 1 tbsp of Ponzu or Soy Sauce
- 3 tbsp of Japanese Mayo
- ¼ Onion (sliced)
- 2 Green Onion (chopped)
- 1.5 tsp of Sugar
- 2 tbsp of Sesame Oil
To Garnish
- Sesame Seeds
- Green Onion
- In a bowl, add in half of the Ahi Tuna and add in ponzu, sesame oil, sliced onion, chopped green onion, sugar, and lemon juice. Massage the tuna and taste to see if you need any more seasoning.
** Keep in mind, after 10 minutes, it may become saltier, but adjust to your liking. **
- In a separate bowl, add in the rest of the Ahi Tuna and add in Korean red chili paste, Japanese mayo, ponzu, sliced onion, chopped green onion, sugar, and sesame oil. Massage the tuna and taste to see if you need any more seasoning.
**If you like it spicier, you can add in more Korean Red Chili paste. **
- Serve on top of rice or salad. Add on any topping of your choices, such as sliced avocado, edamame, sliced cucumber, and fresh tomato. Garnish with sesame seeds and chopped green onions.
- OPTIONAL: before serving, add on a little more Japanese mayo, and torch the tuna with a blow torch for 30 seconds.
Poke Bowl
Materials
- 1.5 lb of Sushi-grade Ahi Tuna cut into bite-sized pieces
Soyu Flavor
- 3 tbsp of Ponzu or Soy Sauce
- 2 tbsp of Sesame Oil
- ¼ Onion sliced
- 2 Green Onion chopped
- 1.5 tsp of Sugar
- 1 tbsp of Lemon Juice
Spicy Creamy Flavour
- 2 tbsp of Korean Red Chili Paste
- 1 tbsp of Ponzu or Soy Sauce
- 3 tbsp of Japanese Mayo
- ¼ Onion sliced
- 2 Green Onion chopped
- 1.5 tsp of Sugar
- 2 tbsp of Sesame Oil
Instructions
- In a bowl, add in half of the Ahi Tuna and add in ponzu, sesame oil, sliced onion, chopped green onion, sugar, and lemon juice. Massage the tuna and taste to see if you need any more seasoning.
- In a separate bowl, add in the rest of the Ahi Tuna and add in Korean red chili paste, Japanese mayo, ponzu, sliced onion, chopped green onion, sugar, and sesame oil. Massage the tuna and taste to see if you need any more seasoning.
- Serve on top of rice or salad. Add on any topping of your choices, such as sliced avocado, edamame, sliced cucumber, and fresh tomato. Garnish with sesame seeds and chopped green onions.
- OPTIONAL: before serving, add on a little more Japanese mayo, and torch the tuna with a blow torch for 30 seconds.
The recipe was absolutely fantastic. Especially the spicy creamy tuna. Such a fan and definitely will be making it again