Poke bowls are Hawaiian-inspired rice bowls built with seasoned rice, fresh fish or seafood, crunchy vegetables, and a punchy sauce. This version is a Montreal-style “deluxe” bowl with salmon sashimi, quick-seared tuna tataki, garlic shrimp, and a sesame soy dressing—bright, colorful, and satisfying any time of year.

This recipe is based on my YouTube Poke Bowl video, with a few adjustments since publication to improve balance: properly seasoned sushi rice, a brighter dressing, and better crunch-to-creamy contrast so the bowl tastes restaurant-level at home.

What makes this poke bowl different

Many poke bowl recipes lean either very “clean” (just raw fish + plain rice) or very “creamy” (mayo-heavy). This one is intentionally fresh, savory, and balanced, with:

Seasoned sushi-style rice (not plain rice)
Tuna tataki for a warm/cool contrast
Garlic shrimp for extra protein and texture
A sesame soy dressing with enough acidity to wake everything up

If you want a different vibe, this bowl is not meant to replace a creamy mayo-based poke. For a spicy creamy element, add a drizzle of spicy mayo in 1 minute: https://www.micheldumas.com/en/spicy-mayo-ready-in-1-minute/

Ingredients (Imperial Only) — 4 generous bowls

Sushi Rice

1 1/2 cups sushi rice (or Calrose)
2 cups water
1 tsp fine salt

Rice seasoning

1/3 cup rice vinegar
2 tbsp granulated sugar
1 tsp fine salt

Fish & Seafood

10 oz very fresh salmon, sashimi-grade, skin removed
10 oz very fresh tuna, sashimi-grade
8 oz raw shrimp, peeled and deveined
1 tsp toasted sesame oil (for searing)
1 tbsp neutral oil (for searing shrimp)

Sesame Soy Dressing (Non-creamy)

1/3 cup soy sauce (low-sodium preferred)
2 tbsp rice vinegar (or 1 1/2 tbsp lime juice)
1 tbsp toasted sesame oil
1 tbsp honey (or maple syrup)
1 tsp freshly grated ginger (optional but recommended)

Vegetables & Toppings

1 large cucumber
1 1/2 cups shredded red cabbage (or thinly sliced)
2 medium carrots, julienned
2 ripe avocados
2 green onions, thinly sliced (optional but recommended)
2 tbsp toasted sesame seeds
Nori sheets, cut into thin strips (optional)
Crispy fried onions or crispy shallots (optional but highly recommended)

Optional “Spicy” Drizzle

Spicy mayo (store-bought or homemade): https://www.micheldumas.com/en/spicy-mayo-ready-in-1-minute/

Before you start: fish safety (quick and practical)

Use fish labeled sashimi-grade / sushi-grade from a trusted fishmonger. If you’re unsure, don’t serve it raw—quick-sear the fish like tataki or cook it through. This bowl is flexible: you can keep salmon raw and sear tuna, or sear both.

For a cured salmon option that’s fantastic in bowls and meal prep, try homemade gravlax cured salmon: https://www.micheldumas.com/en/homemade-gravlax-cured-salmon/

Step-by-step instructions

1) Cook the rice

Rinse the sushi rice in a fine mesh strainer until the water runs mostly clear.
Add the rice and water to a pot. Bring to a boil over medium-high heat.
Once boiling, reduce to low, cover, and cook for 15 minutes.
Turn off the heat and let it sit covered for 10 minutes.
Fluff gently with a fork.

Why this matters: poke bowls live or die by the rice. Plain rice tastes flat under cold fish. Seasoned rice makes the whole bowl pop.

If you like simple rice techniques for weeknight bowls, this one-pan vibe is also a great reference: https://www.micheldumas.com/en/one-pan-chicken-and-rice/

2) Season the rice (sushi-style)

In a small bowl, whisk rice vinegar, sugar, and salt until dissolved.
Drizzle over the warm rice and fold gently to combine (don’t mash).
Spread the rice on a tray or wide bowl for 10–15 minutes so it cools faster.

3) Prep vegetables (build color + crunch)

Cucumber: peel strips (one-on, one-off), slice thin.
Carrots: julienne (mandoline or knife).
Red cabbage: thinly slice or shred.
Avocados: slice right before serving.

If you want a fresh side salad that matches the “bright and crisp” mood, pair the bowl with homemade Greek salad: https://www.micheldumas.com/en/homemade-greek-salad-easy-recipe/

4) Make the sesame soy dressing

In a bowl, whisk:

soy sauce
rice vinegar (or lime)
toasted sesame oil
honey (or maple)
grated ginger (optional)

Taste it. You want:

salty + savory
lightly sweet
clearly tangy
nutty sesame finish

If you enjoy having a versatile sauce/dressing arsenal, this is the same “build a base, then adjust” mindset as homemade ranch dressing: https://www.micheldumas.com/en/homemade-ranch-dressing-fresh-and-easy/

5) Quick tuna tataki (fast sear, raw center)

Pat the tuna dry with paper towels.
Heat a pan until very hot.
Add 1 tsp toasted sesame oil (or neutral oil).
Sear the tuna 10–20 seconds per side—just enough to color the surface.
Rest 2 minutes, then slice.

This keeps the center rare, adds aroma, and gives the bowl a restaurant feel.

6) Garlic shrimp (quick sauté)

Heat a pan over medium-high.
Add 1 tbsp neutral oil.
Add shrimp and cook 60–90 seconds per side until pink and just cooked.
Season lightly with salt.

Keep it simple—shrimp should taste like shrimp, not like a garlic bomb.

For another quick seafood dinner idea with big payoff, this is a solid weeknight option: easy salmon pasta https://www.micheldumas.com/en/easy-salmon-pasta-quick-delicious-recipe/

7) Cut the salmon (clean cubes)

Cut salmon into 3/4-inch cubes. Keep chilled until plating.

If you want a raw fish recipe that leans more “zesty and spicy,” the flavor profile is different from this poke bowl, but it’s a great nearby cluster: how to make tuna tartare with lime and sriracha https://www.micheldumas.com/en/how-to-make-tuna-tartare-with-lime-and-sriracha-fresh-elegant-and-easy/

Assemble the bowls (the method that looks great every time)

Add a generous scoop of seasoned rice.
Arrange proteins in sections: salmon cubes, tuna tataki slices, shrimp.
Add vegetables in colorful piles: cucumber, carrots, cabbage.
Add avocado slices.
Spoon dressing over the fish and vegetables.
Finish with sesame seeds, green onions, and optional nori strips.
Add crunch if you have it: crispy onions or crispy shallots.

A poke bowl should look abundant, but not messy. The clean “sections” style also makes it easier for people to customize bite by bite.

Substitutions (so it always works)

No sushi rice: use Calrose. If you only have long-grain rice, it will still work, but the texture will be looser and less “poke bowl” authentic.
No tuna: use salmon only, or swap in cooked shrimp only.
No raw fish comfort: sear salmon like tataki, or use gravlax: https://www.micheldumas.com/en/homemade-gravlax-cured-salmon/
No rice vinegar: lime juice works well; white wine vinegar is acceptable in a pinch.
No honey: maple syrup works beautifully (Canada-friendly).
Want a creamy version: add a drizzle of spicy mayo: https://www.micheldumas.com/en/spicy-mayo-ready-in-1-minute/
Want more heat: add chili flakes or a small spoon of spicy mayo.
Want more crunch: add nori strips or crispy onions.
Vegetable swaps: edamame, radish, mango, pineapple, or romaine all work.

For a bright side dish that’s not heavy, a pasta salad can make sense in summer potlucks—this one is a good match: Greek pasta salad with creamy dressing https://www.micheldumas.com/en/greek-pasta-salad-with-creamy-dressing/

FAQ

Is this poke bowl authentic?

It’s poke-inspired, with a Montreal twist: tuna tataki and garlic shrimp add a bistro energy. The key “authentic-adjacent” pieces are the seasoned rice, raw fish handling, and sesame soy balance.

Can I make this ahead?

Yes—prep in components:

rice: up to 24 hours (cool quickly, store covered)
dressing: 3–5 days
vegetables: 1 day
shrimp: 1 day
fish: best the day-of

What’s the best fish to buy?

Ask for sashimi-grade salmon and tuna from a trusted fishmonger. If you’re unsure, sear it.

Why does my rice taste bland in poke bowls?

Most homemade bowls skip rice seasoning. Seasoning is the difference between “fine” and “wow.”

How do I keep avocado from browning?

Slice right before serving. If needed, cover with plastic wrap pressed directly on the surface and add a bit of lime juice.

Can I make it more protein-rich without adding more fish?

Yes—add more shrimp, add edamame, and keep the rice portion moderate. This stays filling without feeling heavy.

If you like protein-forward mains, this is a totally different style but a good reference point: crispy General Tso’s chicken https://www.micheldumas.com/en/crispy-general-tsos-chicken/

Nutrition context (simple and practical)

This bowl can be a protein-rich meal thanks to fish and shrimp, with healthy fats from avocado and sesame oil. To keep it lighter, use a moderate rice portion and load up on vegetables. To make it heartier (winter-friendly), increase the rice portion and add more crunchy toppings for texture.

For a cozy, hearty contrast meal on colder nights, stovetop cassoulet is the opposite direction but perfect comfort food: https://www.micheldumas.com/en/stovetop-cassoulet-recipe-easy-french-duck-and-sausage-stew-no-oven-shorter-version/

What to serve with / Suggested posts

Homemade Greek salad (fresh, crisp side): https://www.micheldumas.com/en/homemade-greek-salad-easy-recipe/
Greek pasta salad with creamy dressing (potluck-friendly): https://www.micheldumas.com/en/greek-pasta-salad-with-creamy-dressing/
Homemade ranch dressing (great for veggie platters): https://www.micheldumas.com/en/homemade-ranch-dressing-fresh-and-easy/
How to make tuna tartare with lime and sriracha (same fish cluster, different intent): https://www.micheldumas.com/en/how-to-make-tuna-tartare-with-lime-and-sriracha-fresh-elegant-and-easy/
Homemade gravlax cured salmon (meal prep fish option): https://www.micheldumas.com/en/homemade-gravlax-cured-salmon/
Easy salmon pasta (quick weeknight fish dinner): https://www.micheldumas.com/en/easy-salmon-pasta-quick-delicious-recipe/
Crispy General Tso’s chicken (takeout-style contrast): https://www.micheldumas.com/en/crispy-general-tsos-chicken/
Hearty chili con carne in homemade tortilla bowls (fun game-day meal): https://www.micheldumas.com/en/hearty-chili-con-carne-in-homemade-tortilla-bowls/
Steak sandwich (big, satisfying lunch idea): https://www.micheldumas.com/en/steak-sandwich-a-hearty-and-fail-proof-feast/
Classic mille-feuille (dessert idea): https://www.micheldumas.com/en/classic-mille-feuille-recipe/

Salmon, Tuna & Shrimp Poke Bowl (Montreal-Style) — Sushi Rice, Quick Tataki, and a Sesame Soy Dressing

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Prep Time 15

Cooking Time 15

Category Entrée, Main Course

Cuisine Asian

Portions 4 Portions

Calories 500 kcal