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Close up of poke bowl sauce in a bowl.

Homemade Poke Bowl Sauce Recipe

This Homemade Poke Bowl Sauce is the secret to restaurant-quality poke bowls at home. Bold, savory, and perfectly balanced with tang and heat, it brings rich umami flavor to fish, rice, and toppings in every bite.
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Prep Time 10 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Hawaiian
Calories: 16
Ingredients Method Nutrition Notes

Ingredients
  

  • ¼ tsp sesame oil
  • ½ tsp rice vinegar
  • 1/3 cup low sodium soy sauce
  • 1 garlic clove
  • Juice of ½ lime
  • 1 tbsp sriracha

Method
 

  1. In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, lime juice, and sriracha.
  2. Grate or finely mince the garlic clove and stir it into the sauce.
  3. Taste and adjust—add more sriracha for heat, lime for brightness, or soy sauce for saltiness.
  4. Drizzle over your spicy tuna or poke bowl just before serving, or use as a marinade for extra flavor.

Nutrition

Calories: 16kcalCarbohydrates: 1gProtein: 2gFat: 0.3gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 851mgPotassium: 83mgFiber: 0.2gSugar: 0.2gVitamin A: 5IUVitamin C: 3mgCalcium: 8mgIron: 0.3mg

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!

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