DIY Poke Bowl Party!

I’m all about being able to customize a meal, which is why I love poke so much. It’s a perfect example of a meal that can be made any way you like. The options are endless and it’s a really fun way to host a dinner party! People each get their own bowl, pick their base and then go at it with the toppings! I had my family over for Mother’s Day this past weekend and hosted a poke night- it was a huge hit! Also a big plus, leftovers for the week!

There are a ton of options when it comes to poke, but I’m going to give you my Sunday night menu. I made a spicy salmon tartar as my main protein, but you can use shrimp, tuna, tofu, chicken, anything really if you’re not a fan of salmon.

poke 2

Base (You can use one or all of the below as options)

  • Sushi Rice (cooked according to package directions)
  • Vermicelli Noodles (cooked according to package directions)
  • Quinoa (cooked according to package directions)
  • Kale


  • 1 pound sockeye salmon cut into ¾ inch cubes
  • 1/4 cup soy sauce  or tamari
  • 1 teaspoon rice wine vinegar or apple cider vinegar
  • 1 teaspoon sriracha or chili paste
  • 1 teaspoon Sesame oil
  • 1 teaspoon finely diced ginger
  • 4-6 green onions finely slices

Toppings (the possibilities are ENDLESS!)

  • Kimchi
  • Seaweed Salad
  • Sliced cucumber
  • Pickled Carrots
  • Pickled Radish
  • Edamame
  • Crab Stick
  • Pickled Ginger
  • Avocado
  • Bean Sprouts
  • Asian cabbage cole slaw

**The cole slaw I used is from one of my older recipes- you can find the recipe at the link below if you decide to add this as a topping


  • Sriracha
  • Soy Sauce
  • Spicy Chili Sauce

Some of the toppings I picked up were from a local asian grocery store. I’ve made Kimchi before, but I can never quite get the flavour I want, so I decided to pick up a few containers. Same goes for the seaweed salad and pickled ginger. You can always omit these toppings if you’re unsure of a grocery store that carries them.


  1. About an hour before dinner- combine all of the ingredients for the salmon in a small bowl. Cover your cubed salmon with the sauce and put in the refrigerator.
  2. Slice up all your veggies and put into small bowls
  3. Cook your bases according to the packaging directions- you’re going to want to do this closer to when you’re ready to eat so they don’t sit out too long
  4. Put all your toppings, bases and condiments on the table and dig in!

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