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Tuna Poke Bowls

Tuna Poke Bowls

Fresh, vibrant, and endlessly customizable, these tuna poke bowls bring Hawaiian-inspired coastal flavor straight to your kitchen table. Sushi-grade ahi tuna is tossed in a savory soy-sesame marinade, then piled over warm sushi rice with creamy avocado, crisp cucumber, edamame, and a drizzle of spicy mayo. Ready in under 30 minutes, this is the kind of weeknight seafood dinner that feels like a restaurant treat without any complicated technique.

4 servings · Prep 20 min · Cook 20 min · Total 40 min

Japanese · Dinner · Main Course

Ingredients

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Rice

  • 2 cup sushi rice uncooked, rinsed until water runs clear
  • 2.5 cup water for cooking rice
  • 2 tbsp rice vinegar
  • 1 tsp granulated sugar

Poke Marinade

  • 1.5 lb sushi-grade ahi tuna cut into ¾-inch cubes
  • 3 tbsp soy sauce low-sodium preferred
  • 1 tbsp sesame oil toasted
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger finely grated
  • 2 cloves garlic minced
  • 2 tbsp green onions thinly sliced
  • 1 tsp sesame seeds toasted

Spicy Mayo

  • 3 tbsp mayonnaise
  • 1 tbsp sriracha adjust
  • 1 tsp lime juice freshly squeezed

Main

  • 2 whole ripe avocado halved, pitted, and sliced
  • 1 whole English cucumber thinly sliced or diced
  • 1 cup shelled edamame thawed if frozen
  • 0.5 cup shredded carrots
  • 2 tbsp pickled ginger for serving
  • 1 tbsp sesame seeds for garnish

Equipment

  • Stovetop
  • Saucepan
  • Mixing Bowl
  • Pot
  • Whisk
  • Squeeze Bottle
  • Plates
  • Knife
  • Cutting Board
  • Saucepan (5 Quarts)
  • Mixing Bowl (4 Quarts)
  • Ziploc Bag
  • Colander
  • Sieve

Instructions

  1. Rinse the @[Sushi Rice] in a fine mesh strainer under ^[cold water] until the water runs clear, about ~[1–2 minutes]. Combine the rinsed rice and ~[2½ cups] @[Water] in a #[Saucepan]. Bring to a boil over ^[medium-high heat], then reduce to ^[the lowest heat setting], cover, and cook for ~[15 minutes]. Remove from heat and let steam, covered, for ~[5 more minutes]. Fluff with a rice paddle, then fold in the @[Rice Vinegar] and @[Sugar]. Spread on a plate to cool slightly.
  2. While the rice cooks, whisk together the @[Soy Sauce], @[Sesame Oil], @[Rice Vinegar], @[Ginger] grated, and @[Garlic] minced in a #[Mixing Bowl]. Add the cubed @[Sushi-Grade Ahi Tuna] and @[Green Onions], and gently toss to coat. Sprinkle in the @[Sesame Seeds] toasted. Let the tuna marinate at room temperature for ~[10–15 minutes] — no longer, or the acid will begin to 'cook' the fish.
  3. In a small bowl, stir together the @[Mayonnaise], @[Sriracha], and @[Lime Juice] fresh until smooth. Taste and adjust the @[Sriracha] level to your preference. Transfer to a small #[Ziploc Bag] or squeeze bottle for easy drizzling.
  4. Divide the seasoned @[Sushi Rice] evenly among four bowls. Arrange the marinated @[Sushi-Grade Ahi Tuna], sliced @[Ripe Avocado], @[English Cucumber], @[Shelled Edamame], and shredded @[Carrots] (if using) over the rice in separate sections for a colorful presentation. Drizzle generously with spicy mayo, add a small mound of @[Pickled Ginger] on the side, and finish with a sprinkle of @[Sesame Seeds]. Serve immediately.