Poke (pronounced “poh-kay”) bowls are having such a moment right now. These Hawaiian raw-fish dishes—usually a combo of marinated tuna, rice, avocado, and veggies—are rivaling ramen and burrito bowls as everyone’s favorite fast-casual food. (There are entire eateries devoted to them popping up all around the country.)
If you don’t have a poke place near you (yet), or your wallet cries every time you go to one, there’s good news: There are so many ways to recreate these bowls at home. From alternative fish to Paleo-friendly variations, these seven recipes let you poke to your heart’s content.
With brown rice giving these bowls a hit of extra fiber and sushi-grade tuna providing protein and healthy fats, this bowl is sure to keep you going for hours. Make it an even more memorable one by being generous with the Sriracha.
While tuna is usually the fish of choice in poke bowls, why not switch things up with salmon? It makes a pretty delicious alternative, especially with this recipe, where it’s combined with easily pickled veggies and a quick, lemony dressing.
It only makes sense to give this Hawaiian favorite some more tropical flavor with the addition of juicy mango. It goes perfectly with the mildness of the avocado and the fish—you won’t even miss the rice in these Paleo-friendly poke bowls.
These grain-free bowls (quinoa is a seed!) are full of unexpected ingredients that somehow work incredibly well together. Who knew that watermelon, tahini, quinoa, and tuna could make for such a winning combo?
If you’re going meatless but still want to get in on the poke party, swap out the fish for firm tofu instead. It soaks in a sweet and savory ponzu marinade, which is also used as a dressing for the whole bowl—no lack of flavor here, y’all.
While cucumber and avocado are usually used as a topping for poke bowls, here, they’re used as a base. Spiralized cucumber noodles (coodles?!) are coated in a creamy avocado dressing before getting topped with soy-marinated tuna. Yum.
Switch up your poke presentation by serving it in boats instead of bowls. Tuna, cucumber, and macadamia nuts (gotta play up that Hawaiian inspiration) all gather in meaty avocado shells. They’re fun to look at, delicious to eat, and easy to clean up.