Tuna Poke Bowl

A Tuna Poke Bowl is the perfect blend of fresh flavors, vibrant colors, and nourishing ingredients—all in one bowl. Originating from Hawaii, poke (pronounced poh-kay) means “to slice or cut,” and that’s exactly what you’ll find: tender cubes of sashimi-grade tuna tossed in a flavorful ginger-sesame marinade, layered over fluffy sushi rice, and topped with crisp veggies. This dish is refreshing, satisfying, and surprisingly easy to make at home. Whether you’re looking for a quick weeknight dinner, a healthy lunch, or an impressive meal for guests, this poke bowl will hit the spot.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – Ready in under 40 minutes, including rice prep.
• Fresh & Healthy – Packed with lean protein, veggies, and wholesome grains.
• Restaurant Quality at Home – No need to order takeout when you can make poke bowls that taste just as good (if not better).
• Customizable – Swap toppings, adjust spice levels, or use salmon if you prefer.
• Flavor Explosion – The balance of umami soy, nutty sesame, tangy vinegar, and spicy chili paste makes every bite unforgettable.

This recipe stands out because of its bright ginger marinade, which coats the tuna without overpowering its delicate flavor. It’s comforting yet fresh, making it equally perfect for solo meals or impressing friends at a dinner gathering.

Ingredients Needed

For the Sushi Rice

• 2 cups sushi rice, rinsed thoroughly
• 2 ½ cups water

Rice Seasoning

• ¼ cup rice vinegar
• 2 teaspoons white sugar
• ¼ teaspoon fine salt

Ginger-Sesame Marinade

• 1 ½ tablespoons light soy sauce
• 2 teaspoons dark soy sauce (adds depth and color)
• 2 ½ tablespoons toasted sesame oil
• 2 tablespoons mirin (Japanese sweet rice wine)
• 2 tablespoons rice vinegar
• 2 ½ teaspoons chili paste or Sriracha (adjust to heat preference)
• 1 ½ teaspoons fresh ginger, finely grated

For the Bowl Assembly

• 12 oz (350 g) sashimi-grade tuna, diced into small cubes (about ¼-inch pieces)
• 1 small carrot, julienned into thin strips
• 1 cucumber, deseeded and finely diced
• 1 small avocado, peeled and sliced or cubed
• 6 red radishes, thinly sliced
• 1 cup edamame (shelled and cooked)
• 1 green onion, sliced diagonally
• Black sesame seeds, for garnish

How to Make Tuna Poke Bowl

Step 1: Cook the Sushi Rice

1. Combine the rinsed sushi rice and water in a saucepan. Bring to a boil uncovered.
2. Once boiling, lower the heat to medium-low, cover with a lid, and cook for 18–20 minutes until the water is fully absorbed.
3. Remove from heat but do not lift the lid—let the rice rest undisturbed for 15 minutes. This steaming step ensures the grains are fluffy and evenly cooked.

Step 2: Season the Rice

1. In a small bowl, whisk together the rice vinegar, sugar, and salt until dissolved.
2. Spread the cooked rice into a wide, shallow dish (like a baking pan). Drizzle half the seasoning mixture over the rice.
3. Using a rice paddle or spatula, gently fold the rice in a cutting motion to distribute seasoning without crushing the grains.
4. Repeat with the remaining seasoning and mix lightly again. The rice may look wet at first but will absorb as it cools. Allow it to cool to room temperature for about 20 minutes.

Step 3: Prepare the Marinade

1. In a medium bowl, whisk together light soy, dark soy, sesame oil, mirin, rice vinegar, chili paste, and ginger.
2. Set aside—this will both flavor the tuna and act as a drizzle over the bowl.

Step 4: Assemble the Poke Bowl

1. Divide the seasoned sushi rice among serving bowls.
2. Arrange the carrot, cucumber, avocado, radish, edamame, and green onion neatly on top of the rice.
3. Add the diced tuna to the marinade and toss briefly (no long marinating needed—just a quick coat).
4. Spoon the tuna over the rice, sprinkle with black sesame seeds, and drizzle extra marinade on top.

Serving and Storage Tips

• Serving: Serve immediately for the freshest flavor. Add an extra drizzle of sesame oil or a sprinkle of nori flakes for a finishing touch.
• Storage: Poke bowls are best eaten fresh. If prepping ahead, keep the tuna separate from the rice and veggies. Store tuna in the fridge for up to 24 hours. Rice and veggies can be stored separately for up to 2 days.
• Make-Ahead Tip: Cook and season the rice in advance—reheat gently before assembling.

Helpful Notes

• Tuna Alternatives: Use salmon, trout, or even tofu for a vegetarian version.
• Extra Toppings: Try mango chunks, pickled ginger, or crispy fried shallots for added texture.
• Rice Shortcut: If you’re in a hurry, microwaveable sushi rice packs work well.
• Spice Level: Adjust chili paste or Sriracha to your heat tolerance.

Conclusion

This Tuna Poke Bowl is everything you want in a meal: vibrant, healthy, satisfying, and bursting with flavor. It’s quick enough for a weeknight dinner yet impressive enough for guests. With customizable toppings and a refreshing ginger-sesame marinade, you can make a poke bowl that’s uniquely yours every time.

If you try this recipe, please leave a comment and a ⭐ star rating below—I’d love to hear your thoughts! Don’t forget to share your beautiful poke bowls on Pinterest or Facebook.

👉 What toppings or variations would you add to make your poke bowl extra special? Let me know in the comments!

Frequently Asked Questions (FAQ)

Can I use frozen tuna for poke?

Yes, as long as it’s labeled sashimi-grade and thawed properly in the fridge. Always buy from a trusted fishmonger for safety.

How do I make this gluten-free?

Simply use tamari instead of soy sauce, and double-check that your mirin is gluten-free.

Can I prepare the poke bowls in advance?

You can prep the rice and vegetables ahead of time, but always add the tuna right before serving for the best texture and freshness.

Is poke bowl rice served hot or cold?

Traditionally, sushi rice is served slightly warm or at room temperature. Cold rice can make the dish feel less balanced.

Can I freeze leftover poke?

Freezing raw tuna is not recommended once it’s been thawed and diced. It’s best to enjoy poke fresh within 24 hours.