How to Make a Poke Bowl in Bali — Easy Recipe with Fresh Fish

How do you make a poke bowl at home in Bali? A poke bowl is built in four layers — a rice or salad base, cubed sashimi-grade fish, toppings, and a sauce. The one thing that makes or breaks it is the fish: it must be sashimi-grade, cut fresh and kept cold. With good salmon or tuna, a restaurant-quality poke bowl takes about 15 minutes. Here’s exactly how, using fresh fish delivered same-day across Bali by Pasific Makanan Laut.

What you need (serves 2)

• 300 g sashimi-grade fish — fresh salmon or tuna saku, cubed (or half of each)
• 2 cups cooked rice (sushi rice, warm or room temperature) or mixed salad for a low-carb base
• Toppings: avocado, cucumber, edamame, mango, seaweed, pickled ginger, spring onion, sesame seeds
• Sauce: 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp rice vinegar, 1 tsp honey, chilli or sriracha to taste

Step by step

1. Prep the fish. Keep it cold until the last moment. Pat dry and cut into even 1.5–2 cm cubes with a sharp knife. Only use fish you trust to be sashimi-grade.
2. Make the sauce. Whisk soy sauce, sesame oil, rice vinegar and honey. Add chilli to taste.
3. Marinate. Toss the fish cubes in half the sauce and rest 5–10 minutes in the fridge — no longer, or the fish starts to “cook” in the acid.
4. Build the bowl. Rice or salad base, then the marinated fish, then toppings arranged in sections.
5. Finish. Drizzle the rest of the sauce, scatter sesame seeds and spring onion. Serve immediately.

Salmon vs tuna poke — which to choose?

• Salmon poke — buttery, rich, forgiving for beginners. Our fresh Norwegian salmon is chilled, never frozen, ideal raw.
• Tuna poke — leaner, meatier, deep red. Our tuna saku is cut to a clean sashimi block, perfect for cubing.

Not sure what “sashimi-grade” really means? Read our guide: What is sashimi-grade seafood.

The golden rule: fish quality

Poke is raw fish, so quality and cold-chain handling are everything. Buy from a supplier who can confirm sashimi-grade handling, keep the fish refrigerated, cube it just before serving, and eat it the same day. This is exactly why we deliver chilled, under cold-chain control, same day across Bali.

Get fresh fish for your poke bowl

📲 Order salmon or tuna on WhatsApp  Browse all seafood →

Frequently asked questions

What fish is best for a poke bowl?

Sashimi-grade salmon or tuna. Salmon is richer and more forgiving; tuna is leaner and meatier. Both must be fresh and kept cold.

Can I use regular fish from the market?

Only if it is confirmed sashimi-grade and has been kept under proper cold-chain control. Ordinary market fish is not safe to eat raw.

How long can I keep poke fish?

Cube and eat the same day. Keep the fish refrigerated until the last moment and do not leave it at room temperature.

Do you deliver fresh fish for poke in Bali?

Yes. Same-day delivery across Canggu, Seminyak, Ubud, Sanur, Jimbaran and Denpasar when you order by 6 PM, in insulated cold-chain packaging.