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Poke Bowls – Marinade, Serving Suggestions, & Sriracha Sauce

Poke Bowl

While poke bowls can be quite expensive when purchased at restaurants, making them at home can be more cost-effective and healthier!
Course Main Course
Servings 2
Calories 35 kcal


Choice of protein

  • 8 oz Tuna, Salmon, Yellowtail, Shrimp, Tofu, Chicken, Beef, or Scallop. Prepare as desired. See suggestion under instructions


  • 30 ml/gram Soy Sauce
  • 5 ml/gram Rice vinegar
  • 4 gram Sesame oil
  • 4 gram Sriracha Hot Sauce same as 0.5 tsp
  • 0.5 teaspoon Ginger spice 0.5 tsp
  • 30 gram Scallion

Sriracha Sauce

  • 115 gram Greek Yogurt, Non-Fat Plain, 115 g
  • 5 gram Sriracha Hot Sauce 5 gram


  • Rice (white rice, brown rice, sushi rice), Salad greens (mixed greens, kale, spinach), Quinoa, Zucchini noodles (zoodles), or Seaweed salad


  • Cucumber sliced
  • Avocado cubed
  • Edamame
  • Carrots shredded or julienned
  • Radishes thinly sliced
  • Red cabbage shredded
  • Pickled ginger
  • JalapeƱo, fresh, pickled, or crispy thinly sliced (for a spicy kick)
  • Onion, sweet, pickled, or grilled thinly sliced


  • Sesame seeds white, black, or a mix
  • Nori strips seaweed
  • Crispy onions or noodles
  • Soy sauce regular or low-sodium
  • Ponzu sauce



  • Slice protein into bite-sized pieces, I usually make mine out of tuna steak, click for the recipe.
  • Marinate your protein: Pour the sauce over the protein and gently toss to coat. Allow it to marinate for about 10-15 minutes in the refrigerator.


  • Prepare the base: Cook rice or grains according to the package instructions. Once cooked, and slightly cooled divide the rice among serving bowls.

Sriracha Sauce

  • In a small bowl, whisk together the Greek yogurt and Sriracha.


  • Once the protein is marinated, divide it among the serving bowls on top of the base and add your toppings


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