Poke Bowl Sauce
Poke bowls may look simple, but the sauce is what makes them unforgettable. This Homemade Poke Bowl Sauce is designed to taste just like the ones you’d find at your favorite poke spot, bringing bold umami flavor and balance to every bowl you build!
Poke bowls originated in Hawaii and traditionally feature cubed raw fish, most often tuna or salmon, seasoned simply and served over rice. Over time, they’ve evolved into the customizable bowls we love today, loaded with fresh toppings, sauces, and endless flavor combinations. No matter how you build them, though, the sauce is what brings everything together!
I love making poke bowls at home because they’re fresher, more affordable, and completely customizable, but I never skip the sauce. Almost every bowl recipe I make gets some kind of drizzle, and this one is my favorite for poke bowls specifically.
It’s salty and umami-rich from soy sauce, bright and tangy from lime, and finished with a little heat for balance. It’s the kind of sauce that makes a homemade poke bowl taste like it came straight from a restaurant, and once you try it, you’ll want to put it on everything!
Why You’ll Love This Easy Poke Bowl Sauce Recipe
- Perfectly balanced flavor. This sauce walks the line between salty, tangy, spicy, and savory without letting any one flavor overpower the rest.
- Quick and easy to make. Everything comes together in one bowl in just a few minutes, no cooking required.
- Restaurant results at home! It tastes like the kind of sauce you’d expect from a great poke spot, but made right in your own kitchen.
- Versatile beyond poke bowls. Use it as a marinade, drizzle, or finishing sauce for rice bowls, seafood, or even roasted veggies.
Poke Bowl Sauce Ingredients
- Sesame oil: Adds rich, nutty depth and that classic poke flavor! A little bit goes a long way.
- Rice vinegar: Brings a mild tang that balances the saltiness.
- Low sodium soy sauce: The savory base of the sauce! You can also use coconut aminos or tamari.
- Garlic: Fresh garlic adds sharpness and depth.
- Lime juice: Brightens everything and keeps the sauce fresh-tasting!
- Sriracha: Adds gentle heat!
Homemade Poke Bowl Sauce Substitutions
Poke bowl sauce is super versatile! Here are some substitutions you can use if you don’t have something on hand:
- Low Sodium Soy Sauce: Tamari is a great one-to-one substitute and keeps the sauce gluten-free. Coconut aminos also work, though they’re slightly sweeter, so you may want to reduce the lime juice just a touch.
- Fresh Garlic: No fresh garlic? Use ¼ teaspoon garlic powder instead. It won’t be quite as punchy, but it still adds savory depth.
- Lime Juice: Lemon juice is the easiest swap and keeps the sauce bright and fresh. Bottled lime juice can work too, just start small and adjust to taste.
- Sriracha: Chili garlic sauce, sambal oelek, or even a pinch of red pepper flakes can replace sriracha.
How to Make Homemade Poke Bowl Sauce
For the full list of ingredients and instructions, click here.- In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, lime juice, and sriracha.
- Grate or finely mince the garlic clove and stir it into the sauce.
- Taste and adjust—add more sriracha for heat, lime for brightness, or soy sauce for saltiness.
- Drizzle over your spicy tuna or poke bowl just before serving, or use as a marinade for extra flavor.
Lauren’s Top Tips for the Best Poke Bowl Sauce
- Use fresh citrus. I almost always will recommend using fresh lime juice when you can. Fresh lime juice makes a big difference here and keeps the sauce from tasting flat or overly salty!
- Start mild with the heat! You can always add more sriracha, but it’s harder to take it away, especially if using it as a marinade.
- Use low sodium soy sauce. If possible, I recommend using low sodium soy sauce. Since we are using a lot of soy sauce here, the amount of sodium in regular soy sauce is a bit overwhelming!
How to Use Homemade Poke Bowl Sauce
This sauce is perfect drizzled over classic poke bowls with sushi rice, fresh tuna or salmon, avocado, and crunchy toppings like cucumber or radish! Personally, I love it with my cooked salmon poke bowls where I use it as a marinade and a sauce on top. You can also try spooning it over rice bowls, noodle bowls, or even roasted vegetables when you want a punch serious flavor!
Poke Bowl Sauce FAQs
Generally, you’ll find two common poke bowl sauces. One is like this one, which is a soy sauce base, also known as a shoyo base. Another is a creamier sauce, that is similar to a spicy mayo, with a mayo base. For more information on each poke bowl sauce, you can check out this article about poke bowl sauces.
To make this sauce gluten-free, simply swap the soy sauce for tamari or a certified gluten-free soy sauce. Everything else in the recipe is naturally gluten-free.
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Homemade Poke Bowl Sauce Recipe
Ingredients
Method
- In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, lime juice, and sriracha.
- Grate or finely mince the garlic clove and stir it into the sauce.
- Taste and adjust—add more sriracha for heat, lime for brightness, or soy sauce for saltiness.
- Drizzle over your spicy tuna or poke bowl just before serving, or use as a marinade for extra flavor.
Nutrition
Notes
- Use fresh citrus. I almost always will recommend using fresh lime juice when you can. Fresh lime juice makes a big difference here and keeps the sauce from tasting flat or overly salty!
- Start mild with the heat! You can always add more sriracha, but it’s harder to take it away, especially if using it as a marinade.
- Use low sodium soy sauce. If possible, I recommend using low sodium soy sauce. Since we are using a lot of soy sauce here, the amount of sodium in regular soy sauce is a bit overwhelming!
