Jamaican Poke Bowl

My Jamaican poke bowl has plenty of island flavour, with Jamaican rice and peas as the base and chunks of spicy jerk salmon bites. But with added elements like edamame, furikake and sesame oil, the Asian influences of this Caribbean bowl shine through. Each bite is more flavourful than the last, as you dig into this deliciously layered Jamaican power bowl that’s full of healthy ingredients to keep you fuelled and satisfied.

Here’s Why You’ll Love this Jamaican Poke Bowl Recipe

Great for Meal Prep – meal prep doesn’t have to be bland or boring. Enjoy them throughout the week so you always have a flavourful, well-balanced meal to reach for.
Restaurant Quality – with the rising popularity of poke bowls, this is a great, affordable way to indulge in the trend from home. This adaptation has a beautiful, colourful presentation and is great for those who like the idea of poke bowls but don’t like raw fish.
So Customizable – build your bowls just how you like them! The poke bowl ingredients are easy to swap out, substitute, or omit and I have plenty of suggestions to share.

jamaican poke bowl with plantain, coleslaw, jerk salmon, edamame, cucumbers and rice and peas.

What is a Poke Bowl?

A poke bowl is a rice bowl topped with diced raw marinated fish. Poke is a Japanese term meaning “cut into pieces.” Traditional poke is just diced fish (usually raw salmon or tuna) served as an appetizer. To make it a meal, poke bowls add rice, vegetables, sauce and seasoning.

Where did Poke Bowls Originate?

Poke bowls originated in Hawaii.

Is it Hawaiian or Japanese?

Although inspired by Japanese cuisine, poke bowls are a traditional Hawaiian dish. Key ingredients like soy sauce and sesame oil were introduced to Hawaii by immigrants from China and Japan.

The History of Poke Bowls

Native Polynesians were the first to make what we call poke bowls, with raw reef fish, sea salt, seaweed, and crushed candlenut. However, the name wasn’t coined until the 1970s.

What is Usually in a Poke Bowl? (Traditional Poke Bowls)

Poke bowls typically include ahi tuna or salmon but can include other seafood like octopus, scallops or shrimp. The base is white rice with toppings like avocado, green onion, sesame oil, edamame and crushed kukui nuts.

Equipment Needed to Make this Recipe

Mixing Bowls – to hold the beans while they soak overnight, to season the salmon and mix the coleslaw.
Air Fryer – to air fry the jerk salmon bites.
Whisk – to mix combine the mayo and sriracha for the spicy mayo.
Skillet – to fry the plantains.
Stock Pot – to cook the rice and peas in.
Wooden Spoon – to stir the ingredients together in the pot.
Fork – to fluff the rice when done.

Ingredients and Ingredient Notes

* INGREDIENTS, MEASUREMENTS AND INSTRUCTIONS ARE LISTED IN THE RECIPE CARD AT BOTTOM OF PAGE *

Jamaican Rice and Peas – made using perfectly cooked rice and red kidney beans infused with flavours from a mix of thyme, escallion, pimento, scotch bonnet and garlic.
Large Avocado – Use peeled and sliced ripe avocado. It adds a creamy texture and is a key ingredient in most poke bowl recipes.
Cucumber – sliced or diced.
Edamame – shelled.
Furikake – as desired, optional.
Sesame Seeds – as desired, for garnish.
Green Onion – thinly sliced, for garnish.

Jerk Salmon Bites

Salmon Fillet – cut into bite sized chunks to resemble classic poke.
Sesame or Olive Oil – add this for depth of flavour. It adds a nice toasted nutty taste.
Soy Sauce – for that signature umami flavor traditional poke is known for.
Jerk Marinade – loaded with aromatics, fresh ingredients, a delicious spice blend, and scotch bonnet pepper for a kick of heat.
Salt – to taste.

Coleslaw

Green Cabbage – shredded.
Purple Cabbage – shredded.
Carrot – shredded.
Vinegar – this adds a tangy quality to the homemade coleslaw.
Granulated White Sugar – for a touch of sweetness to counter the bitterness of the cabbage.
Olive Oil – for added moisture.

Spicy Mayo

Mayonnaise – Japanese Kewpie Mayo is preferred. It’s a rich egg yolk-based mayo that packs more flavor than regular mayo, however regular mayo will work just the same!
Sriracha Hot Sauce – the red jalapeno chili pepper sauce is the perfect balance of heat.

Fried Plantain

Ripe Plantain – peeled and cut into diagonal pieces
Neutral Cooking Oil – vegetable oil or grapeseed oil work best.
Salt – to taste.

How to Make a Jamaican Poke Bowl

Jerk Salmon Bites

Add salmon to a bowl, and drizzle with olive oil then add jerk marinade, salt and toss until completely coated. Then add the salmon to the air fryer basket and cook for 10 minutes at 380°F (193°C), flipping at the halfway point.

raw jerk salmon bites in air fryer basket.

Coleslaw

In a small bowl whisk together vinegar, sugar and olive oil until the dressing has emulsified. Then add dressing to the red cabbage, green cabbage, carrots, toss together and set aside.

Spicy Mayo

Whisk mayo and sriracha sauce together until combined and set aside.

shredded red cabbage, green cabbage and carrots.

shredded red cabbage, green cabbage and carrots with sugar and vinegar.

Fried Plantain

Heat oil in a skillet over medium-high, add plantain with a sprinkle of salt and fry until the plantain has reached a golden brown colour, flipping once, about 2-3 minutes per side the remove and set aside.

Assemble Jerk Poke Bowl

Divide cooked rice and peas between two bowls. Place salmon bites on top of one section of the rice then, assemble the avocado, plantain, cucumber, edamame, and coleslaw around each other. Drizzle the spicy mayo over the bowl and sprinkle with green onion and furikake if desired.

What Can You Put in Poke Bowls?

Here are some recipe variations and substitutions.

Protein – not a fan of salmon but love jerk sauce? Try Jamaican Jerk Chicken, Jamaican Jerk Pork or Honey Jerk Shrimp.
Rice – you can use white rice, cauliflower rice, sticky rice, sushi rice or Jamaican Gungo Peas and Rice.
Fruit – for more island flavour, add some fresh fruit like mango or pineapple.
Additional Toppings – for more delicious Jamaican poke bowl toppings, try diced red onions, fried onions, sesame seeds, or black beans (if you don’t end up using rice and peas).
Vegan Jamaican Poke Bowl – instead of fish, you could swap it out for Crispy Baked Jerk Tofu.

Can I Make this Ahead of Time?

Absolutely! The rice and peas should definitely be made ahead of time but the coleslaw, salmon, fried plantains and spicy mayo can all be made up to 24 hours in advance. Then, just assemble.

Storage Instructions

Once it has completely cooled, store leftover Jamaican poke bowls in airtight containers in the fridge for up to 4 days. Store leftover coleslaw and spicy mayo in separate containers. The coleslaw will last up to 3 days and the spicy mayo for up to one week.

Reheating Instructions

Reheat leftovers in the microwave until warmed through. Then add coleslaw and drizzle with the remaining sauce.

Frequently Asked Questions (FAQs)

Is a Jamaican poke bowl healthy?

Yes. Jamaican poke bowls include healthy fats from the salmon and avocado, as well as fresh veggies, making it a nutritious meal. If you want to cut back on calories, you can opt for brown rice and omit the coleslaw.

Why is poke so popular?

Although variations of poke have been prevalent in Hawaii for centuries, it became internationally popular during the 2010s. It is easy to prepare, customizable and a well balanced meal.

What is the difference between poke and poke bowl?

Poke are raw, cubed, marinated fish. A poke bowl is a complete meal with fish, rice, and an assortment of vegetables, sauce and other toppings.

Interested in more Jamaican Recipes? Check These Out!

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Jamaican Poke Bowl

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