Spicy Salmon & Tuna Poke Bowl

Inspired by Carolyn from Umami Girl — our favorite poke bowl, full of flavor and texture.

In a hurry? I’ve got you — recipe below.

A Taste of Hawaii in Your Kitchen

Poke bowls are one of my favorite ways to feel like a little sunshine has landed in the kitchen. Bright, fresh, and endlessly customizable, they’re like a mini Hawaiian vacation on a plate — minus the long flight.

This Spicy Tuna & Smoked Salmon Poke Bowl is playful, fun, and easy to put together on a weeknight or lazy weekend. You get all the flavors of the islands — creamy avocado, tender fish, crisp veggies, a hint of spice — but with a blood-sugar-friendly twist that keeps it balanced and nourishing.

From my “forgotten, now found” notebook to your kitchen.

— Amy

Poke Your Poke

Poke bowls are like a flavor playground — the base is just the beginning. Here’s how to make each bowl your own:

Veggie Boost: Add extra fiber and crunch with cucumber ribbons, shredded carrots, bell peppers, snap peas, or lightly roasted mushrooms.

Creamy Dreams: Sliced avocado is a must, but you can also swirl in a little Greek yogurt or a dollop of miso-mayo for extra richness.

Umami Punch: Toss in a spoonful of fermented seaweed salad, shelled edamame, pickled ginger, or a sprinkle of fish roe to elevate every bite.

Crispy Bits: Toasted nori strips, roasted sesame seeds, Furikake, or a few crushed seaweed crackers add texture and visual flair.

Spice It Up: Adjust the heat with Sriracha, chili oil, or a sprinkle of chili flakes. Keep it gentle or go full island fire — the choice is yours.

Sauce Play: Mix it up! Drizzle with more sesame oil, a squeeze of lime, a touch of tamari if using cooked fish, or a light ponzu dressing.

Remember, poke bowls are meant to be fun, fresh, and colorful — let your bowl reflect your kitchen mood and your cravings that day.

---

Spicy Salmon & Tuna Poke Bowl

Serves 2–3

---

What You’ll Need

• Cauliflower rice (or 1½ cups cooked short-grain brown rice/sushi rice if preferred)

• 1-2 teaspoons seasoned rice wine vinegar

• ½ pound sushi-grade yellowfin tuna, cut into ½-inch cubes

• ½ pound smoked salmon, cut into bite-size pieces

  • Optional: substitute sushi-grade salmon, cooked leftover salmon, or lightly seared salmon. If using these, add 1–2 teaspoons reduced-sodium tamari to boost flavor.

• 1 tablespoon thinly sliced scallions (white and green parts, divided)

• 1 teaspoon very thinly sliced shallot

• 1 teaspoon toasted sesame oil

• Pinch of chili flakes

• 2 teaspoons mayonnaise

• Sriracha to taste (start with ¼ teaspoon)

• Optional toppings: sliced avocado, fermented seaweed salad, shelled edamame, cucumber, fish roe, toasted nori, chili oil, furikake

---

Let’s Cook

1. Prep the Base

   If using cauliflower rice, lightly microwave or sauté until tender. Spread in a pan over low heat with no oil for 1–2 minutes to remove excess moisture and achieve a rice-like texture. Stir in 1-2 teaspoons seasoned rice vinegar if desired.

   
   

   If using brown or sushi rice, cook according to package directions. Let cool slightly, then stir in 1–2 teaspoons seasoned rice vinegar if desired.

   
   

2. Make the Tuna Poke

   Place ½ pound tuna cubes in a mixing bowl.

   Add:

   • ½ tablespoon scallion whites

   • ½ teaspoon shallot

   • 1 teaspoon toasted sesame oil

   • Pinch of chili flakes

   Toss gently and set aside.

   
   

3. Make the Smoked Salmon Poke

   Place ½ pound smoked salmon pieces in a mixing bowl.

   In another small bowl, mix:

   • 2 teaspoons mayonnaise

   • ¼ teaspoon Sriracha

   Pour the sauce over the salmon cubes. Add:

   • ½ tablespoon scallion whites

   • ½ teaspoon shallot

   Toss gently to coat.

   
   

   Tip: If you substitute sushi-grade salmon or cooked leftover salmon, add 1–2 teaspoons reduced-sodium tamari with the sauce for flavor. You can skip tamari entirely with smoked salmon to keep salt lower.

   
   

4. Build Your Bowls

   Divide the cauliflower rice among 2–3 bowls.

   Arrange tuna poke and smoked salmon poke on top.

   Add optional toppings: sliced avocado, fermented seaweed salad, shelled edamame, cucumber, fish roe, toasted nori, furikake, chili oil.

   Sprinkle scallion greens over the top. Serve immediately.

---

Blood-Sugar-Friendly Tips

• Cauliflower rice keeps carbs low and adds volume/fiber.

• Smoked salmon provides protein and richness with less sodium than tamari-heavy poke.

• Extra veggies (seaweed salad, cucumber, edamame) increase fiber and balance blood sugar.

• Use Sriracha sparingly if watching sugar or spice tolerance.

• If using cooked leftover fish, toss lightly with a teaspoon of tamari instead of mayo-heavy sauces.

---

What’s in Your Bowl?

Approximate per serving (with cauliflower rice):

• Calories: ~350–380

• Protein: ~28g

• Fat: ~18g

• Carbs: ~12–15g

• Fiber: ~6g

Fun fact: This poke bowl is like a flavor adventure — bright, spicy, creamy, and crunchy all at once. Bonus: totally customizable for your kitchen and your blood sugar.