{"id":293,"date":"2026-10-13T15:59:22","date_gmt":"2026-10-13T15:59:22","guid":{"rendered":"https:\/\/dev.artkweb.com\/uncategorized\/poke-bowl-recipe-bali\/"},"modified":"2026-10-26T02:48:19","modified_gmt":"2026-10-26T02:48:19","slug":"poke-bowl-recipe-bali","status":"publish","type":"post","link":"https:\/\/pasificmakananlaut.id\/id\/poke-bowl-recipe-bali\/","title":{"rendered":"How to Make a Poke Bowl in Bali \u2014 Easy Recipe with Fresh Fish"},"content":{"rendered":"<p><strong>How do you make a poke bowl at home in Bali?<\/strong> A poke bowl is built in four layers \u2014 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 <strong>sashimi-grade<\/strong>, cut fresh and kept cold. With good salmon or tuna, a restaurant-quality poke bowl takes about 15 minutes. Here&#8217;s exactly how, using fresh fish delivered same-day across Bali by <a href=\"\/id\/\">Pasific Makanan Laut<\/a>.<\/p>\n<h2>What you need (serves 2)<\/h2>\n<ul>\n<li><strong>300 g sashimi-grade fish<\/strong> \u2014 <a href=\"\/id\/produk\/fresh-salmon-fillet-bali\/\">fresh salmon<\/a> atau <a href=\"\/id\/produk\/tuna-saku-bali\/\">tuna saku<\/a>, cubed (or half of each)<\/li>\n<li>2 cups cooked rice (sushi rice, warm or room temperature) or mixed salad for a low-carb base<\/li>\n<li>Toppings: avocado, cucumber, edamame, mango, seaweed, pickled ginger, spring onion, sesame seeds<\/li>\n<li>Sauce: 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp rice vinegar, 1 tsp honey, chilli or sriracha to taste<\/li>\n<\/ul>\n<h2>Step by step<\/h2>\n<ol>\n<li><strong>Prep the fish.<\/strong> Keep it cold until the last moment. Pat dry and cut into even 1.5\u20132 cm cubes with a sharp knife. Only use fish you trust to be sashimi-grade.<\/li>\n<li><strong>Make the sauce.<\/strong> Whisk soy sauce, sesame oil, rice vinegar and honey. Add chilli to taste.<\/li>\n<li><strong>Marinate.<\/strong> Toss the fish cubes in half the sauce and rest 5\u201310 minutes in the fridge \u2014 no longer, or the fish starts to \u201ccook\u201d in the acid.<\/li>\n<li><strong>Build the bowl.<\/strong> Rice or salad base, then the marinated fish, then toppings arranged in sections.<\/li>\n<li><strong>Finish.<\/strong> Drizzle the rest of the sauce, scatter sesame seeds and spring onion. Serve immediately.<\/li>\n<\/ol>\n<h2>Salmon vs tuna poke \u2014 which to choose?<\/h2>\n<ul>\n<li><strong>Salmon poke<\/strong> \u2014 buttery, rich, forgiving for beginners. Our <a href=\"\/id\/produk\/fresh-salmon-fillet-bali\/\">fresh salmon<\/a> is chilled, never frozen, ideal raw.<\/li>\n<li><strong>Tuna poke<\/strong> \u2014 leaner, meatier, deep red. Our <a href=\"\/id\/produk\/tuna-saku-bali\/\">tuna saku<\/a> is cut to a clean sashimi block, perfect for cubing.<\/li>\n<\/ul>\n<p>Not sure what \u201csashimi-grade\u201d really means? Read our guide: <a href=\"\/id\/what-is-sashimi-grade-seafood-bali\/\">What is sashimi-grade seafood<\/a>.<\/p>\n<h2>The golden rule: fish quality<\/h2>\n<p>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.<\/p>\n<h3>Get fresh fish for your poke bowl<\/h3>\n<p><a style=\"display:inline-block;background:#25D366;color:#fff;padding:12px 26px;border-radius:30px;font-weight:bold;text-decoration:none;\" href=\"https:\/\/wa.me\/6281138313738\">\ud83d\udcf2 Order salmon or tuna on WhatsApp<\/a>&nbsp;&nbsp;<a style=\"display:inline-block;background:#073057;color:#fff;padding:12px 26px;border-radius:30px;font-weight:bold;text-decoration:none;\" href=\"\/id\/shop\/\">Browse all seafood \u2192<\/a><\/p>\n<h2>Frequently asked questions<\/h2>\n<h3>What fish is best for a poke bowl?<\/h3>\n<p>Sashimi-grade salmon or tuna. Salmon is richer and more forgiving; tuna is leaner and meatier. Both must be fresh and kept cold.<\/p>\n<h3>Can I use regular fish from the market?<\/h3>\n<p>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.<\/p>\n<h3>How long can I keep poke fish?<\/h3>\n<p>Cube and eat the same day. Keep the fish refrigerated until the last moment and do not leave it at room temperature.<\/p>\n<h3>Do you deliver fresh fish for poke in Bali?<\/h3>\n<p>Yes. Same-day delivery across Canggu, Seminyak, Ubud, Sanur, Jimbaran and Denpasar when you order by 6 PM, in insulated cold-chain packaging.<\/p>","protected":false},"excerpt":{"rendered":"<p>How to make a restaurant-quality poke bowl at home in Bali in 15 minutes \u2014 ingredients, step-by-step method, salmon vs tuna, and the one rule that matters: sashimi-grade fish.<\/p>","protected":false},"author":2,"featured_media":283,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[137],"tags":[],"class_list":["post-293","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How to Make a Poke Bowl in Bali \u2014 Easy Recipe<\/title>\n<meta name=\"description\" content=\"Make a restaurant-quality poke bowl at home in Bali in 15 min. 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