last updated on October 29, 2026

Wow, it has been a hot minute since I last posted on here. I am going to blame 90% of that on school, and 10% on me. In September, I started the Finance program at my school, and boy, is it busy. But hey, I’m learning all about investments, financial modeling, portfolio tilting, and how the Fed raising interest rates is affecting the economy. Doesn’t that just sound like the definition of fun? Proudly, I think it’s pretty fun. More importantly, though, look at these poke bowls. They are the definition of fun.

Poke is cubes of raw fish, usually marinated in a sauce. It is really popular in Hawaii and is pronounced poe-kay. Obviously, it is best in Hawaii, or somewhere you can get really fresh fish, but it can be done in landlocked Utah as well! Certain grocery stores carry it, and I get my fish from WinCo. You can buy it fresh or frozen, and both are actually really good (for land-locked standards)! The marinade is easy to make, but it adds so much flavor to the fish. The sauce I made here is a ponzu sauce, which is citrus and soy sauce-based. One of my other favorite marinades is a sriracha mayo. It is great if you want something with a little more spice.

Once you’ve got the fish, its as simple as can be! And the nice thing about this bowl is that you can customize the sides to suit your preferences. I really love seaweed salad and imitation crab, so those are always a must in my poke bowls. I also always top it with sushi ginger. I think it adds such a fresh finishing taste! I also really love pickled daikon radish. Soooo clearly, I really love all the sides. And they all go perfectly with the poke.

The seaweed salad, imitation crab, sushi ginger, and pickled daikon are almost always available at your local Asian market.

If you make these poke bowls and close your eyes really hard, you may just think you are in Hawaii. Just for a second.

Poke Bowls

serves 4

INGREDIENTS

poke

• 2 lbs cubed ahi tuna (salmon works as well)
• 1/2 cup soy sauce 
• 1/4 cup orange juice
• 2 tablespoons lime
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger

bowl

• 4 cups mixed greens
• 2 cups cooked, shelled edamame
• 6 oz imitation crab
• 3 tbsp mayo
• 2 cups seaweed salad
• 1 avocado
• 2 cups cooked quinoa
• 1 cup sliced pickled daikon radish
• 1 cup snap peas
• sliced sushi ginger
• sesame seeds, to taste

DIRECTIONS

For the poke, whisk together the soy sauce, orange juice, lime juice, rice vinegar and ginger until well mixed. Pour over the tuna and let marinate in the fridge for at least thirty minutes.

To assemble the bowls, first add the mixed greens, then add the rest of the toppings, finishing it off with ginger and sesame seeds.

ENJOY.