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tuna poke bowl final image

Tuna Poke Bowl

foxyrecipes
Sushi grade tuna cubes marinate in a savory soy and sesame sauce, then layer over warm sushi rice with fresh avocado, edamame, cucumber, and radish for a light, protein-packed bowl inspired by Hawaiian poke shops.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Lunch, Main Course
Cuisine Hawaiian, Japanese
Servings 2 people
Calories 480 kcal

Equipment

  • Medium saucepan (for rice)
  • Mixing bowl
  • Cutting board
  • sharp knife
  • Serving bowls

Ingredients
  

For the Poke:

  • 1 lb sushi-grade tuna cut into cubes
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 2 green onions thinly sliced
  • 1 tbsp sesame seeds white and black

For the Bowl:

  • 2 cups cooked sushi rice
  • 1 avocado sliced
  • 1 cup cucumber diced
  • 1 cup edamame shelled
  • ½ cup radishes thinly sliced
  • ½ cup seaweed salad
  • Extra green onion and sesame seeds for topping

Instructions
 

  • Cook the Rice and Marinate the Tuna
    Cook the sushi rice according to the package instructions until tender and slightly sticky, then set it aside to cool slightly.
    While the rice cooks, pat the tuna cubes dry with a paper towel and place them in a mixing bowl. Add the soy sauce, sesame oil, rice vinegar, sliced green onions, and sesame seeds, then gently toss until the tuna is evenly coated and glossy. Let it sit for ten to fifteen minutes so the flavors soak in.
    tuna poke bowl stage 1
  • Prep the Vegetables and Build the Rice Base
    While the tuna marinates, dice the cucumber into small, even pieces, thinly slice the radishes, and have the shelled edamame ready to go.
    Once the rice has cooled slightly, spread it evenly into the bottom of your serving bowl or bowls, using a spoon or rice paddle to create a smooth, even base.
    tuna poke bowl stage 3
  • Assemble the Bowl
    Arrange the marinated tuna in the center of the rice, then place the diced cucumber, edamame, sliced radishes, avocado, and seaweed salad in sections around it, keeping each ingredient in its own grouping for that classic poke shop look. Finish with a sprinkle of extra green onion and sesame seeds over the top.
    tuna poke bowl stage 2

Notes

  • Cut the tuna into evenly sized cubes so every bite gets the same amount of marinade and marinates evenly.
  • Do not skip patting the tuna dry before marinating, since excess moisture can water down the sauce.
  • Chill your serving bowls in the fridge for a few minutes before assembling for an extra refreshing bowl.
  • Toast the sesame seeds lightly in a dry pan for a deeper, nuttier flavor if you have a few extra minutes.
  • Feel free to swap in mango, pineapple, or pickled ginger for a sweeter or tangier twist on the classic flavors.
  • If serving a crowd, set up a poke bowl bar with all the toppings in separate bowls so everyone can build their own.
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