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Poke Bowl Recipe For An Easy At-Home Date Night

If you're planning to celebrate Valentine's Day at home (or perhaps during your Valentine’s Getaway at a cozy cabin!)  and looking for a delicious and easy-to-make recipe, consider making your favorite poke bowl. 

There’s a chance you’ve heard of poke bowls as they’ve become quite the trend on social media, but you might not know what exactly they are, so let me explain!

Poke bowls are a popular and delicious dish that originated in Hawaii. The name "poke" comes from the Hawaiian word for "to slice or cut," which refers to how the fish is prepared in the dish. 

Traditionally, poke bowls are made with raw, marinated fish, such as tuna or salmon, cut into bite-sized pieces and then layered on top of a bed of rice. The dish is topped with various fresh, colorful vegetables, such as cucumbers, avocado, and carrots, and sauces like soy sauce, sesame oil, and chili flakes.

The result is a beautiful, flavorful, healthy, and satisfying meal. Poke bowls are also highly customizable, so you can adjust the ingredients and toppings to suit your tastes.

The best thing about poke bowls is that they're surprisingly easy to make, even if you're a beginner in the kitchen. You only need a few fresh ingredients and creativity to whip up a delicious poke bowl to impress your loved one.

So, why not try it and enjoy a restaurant-quality meal in the comfort of your home this Valentine's Day?


Need more ideas to enhance your CoZY Valentine's Day? We got you covered!


Poke Bowls

Serves 4

Prep Time: 10 minutes

Total Time: 20 minutes

Note : Adding matchstick carrots and bell peppers to poke bowls provides additional nutrients and crunch.


1 cup sushi or jasmine rice

1 tbsp seasoned rice vinegar (also known as sushi vinegar), optional but great for that authentic sushi rice taste

1 lb sushi-grade yellowfin tuna or salmon, cut into 1-inch cubes

2 tbsp ponzu, optional but great for extra flavor!

2 small mangos, peeled and pit removed, flesh cut into 1-inch cubes

1 English cucumber, cut into 1-inch cubes

1 avocado, thinly sliced

Store-bought spicy mayo (or make your own with ½ cup mayo + 1 tbsp sriracha)

Cilantro for garnish, optional

Sesame seeds for garnish, optional


Cook the rice according to the instructions on the package. Once cooked, add seasoned rice vinegar to the rice, if desired. Mix the cubed tuna with ponzu, if using, and set aside.

To serve

Divide the rice among bowls. Add tuna, mango, and cucumber. Top with avocado, spicy mayo, cilantro, and sesame seeds (optional). Enjoy!

Made this? Let us know how it went in the comments below!

For more recipes and resources like this, follow along on Instagram (it’s where I like to hang out the most), AND save your favorites over on Pinterest!



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