Poke bowls are Hawaii’s gift to the mainland, and once you make them at home, restaurant versions start to feel like a compromise. Too often, poke bowls are loaded with hidden seed oils, gluten, monosodium glutamate, excess added sugars, and genetically modified ingredients (GMOs) that don’t belong in a dish built around quality fish, fresh vegetables, and heart-healthy fats.
Making poke bowls at home puts you in control of every ingredient. You can choose wild-caught fish and skip the drive to a poke bar altogether. If you don’t have a poke restaurant nearby, making your own bowls is surprisingly easy—and once you start buying quality ingredients, you’ll also understand why good poke isn’t cheap.
