While FOB Sushi Bar in Seattle is famous for its pay-by-weight sushi, our sister location, FOB Poke Bar in Bellevue, is dedicated to the Hawaiian classic: the Poke Bowl. “Poke” (pronounced poh-key) simply means “to slice or cut” in Hawaiian, referring to cubes of raw, marinated fish.

The beauty of a poke bowl is its customizability, but the secret to success isn’t the toppings—it’s the marinade. A great marinade should cure the fish slightly while enhancing its natural oils.

If you want to build a restaurant-quality poke bowl at home, here is how to master the marinade.

1. Choose Your Base Protein

For authentic poke, Ahi Tuna (Yellowfin) is the traditional choice. However, Sashimi-Grade Salmon is just as popular and offers a richer, fattier texture. Cut the fish into uniform, 1-inch cubes.

2. The Golden Ratio: Soy and Sesame

The foundation of nearly all poke marinades is a simple, savory base.

• Soy Sauce (Shoyu): Provides the salty, umami depth.
• Toasted Sesame Oil: Adds a rich, nutty aroma.

The Basic Ratio: Start with 3 parts Soy Sauce to 1 part Sesame Oil.

3. Adding the Brightness (Acid and Heat)

A flat marinade is boring. You need elements that cut through the fat of the fish and wake up your palate.

• Rice Vinegar or Lime Juice: A tiny splash of acid brightens the entire dish.
• Chili flakes or Sriracha: Add heat to taste. For a “spicy tuna” style marinade, mix mayonnaise with Sriracha before adding the soy base.

4. Essential Aromatics

Aromatics give the poke its distinctive fresh profile.

• Green Onions (Scallions): Thinly sliced, adding color and a mild bite.
• Sweet Onion (like Vidalia or Maui onion): Shaved very thinly.
• Toasted Sesame Seeds: For a subtle crunch.

5. The “Curing” Time

Once your fish is tossed in the marinade, patience is key.

• Put the covered mixture in the refrigerator for at least 15 to 30 minutes.
• Why? The salt in the soy sauce draws out moisture and firm up the fish cubes, allowing them to absorb the other flavors deep inside.

6. Assembling the Bowl

Your marinated fish is now the star. Serve it over:

• Base: Warm sushi rice or mixed greens.
• Toppings: Keep it simple—avocado, edamame, seaweed salad, or shredded nori.