Tuna Poke Bowl
This Tuna Poke Bowl recipe features sushi-grade fish with a medley of fresh veggies and a flavorful poke sauce. Enjoy the pops of flavor and colors in these homemade poke bowls.
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Tuna Poke Bowls are simple but have so much flavor. The beauty of this poke bowl recipe is that you can have a meal as authentic as what you would get in sushi restaurants right at home.
The great thing about this easy poke recipe is that other than the cooked rice, the main ingredients in these Tuna Poke Bowls are raw, making these bowls quick to put together for a fun dinner or tasty lunch.
Use high-quality tuna! The best part about raw fish is the soft texture, so don’t be afraid to splurge on good fish to ensure it is fresh and soft.
We’ve found that the best toppings for your Tuna Poke Bowl are cucumbers, shredded carrots, radishes, avocados, green onions, and seaweed salad. This is a mix of easy to find veggies but also keeps the authentic flavor.
These are some of our personal favorites but feel free to make your own changes! You may want to add red pepper flakes or even jalapenos to make this a delicious spicy Tuna Poke Bowl.
You can use this easy poke bowl recipe as a template for other poke bowls or sushi bowls you may want to try. As long as you are using fresh fish, the type of fish doesn’t matter, you’re going to have a great meal!
Why You’ll Love this Recipe:
Fresh and flavorful: Every bite is packed with crisp veggies, creamy avocado, and tender tuna.
Customizable: Easy to swap in your favorite toppings or proteins based on what you have.
No cooking required (except rice): Perfect for warm days or quick weeknight dinners when you just need to whip something up!
Nutritious and balanced: A good mix of protein, healthy fats, and fiber.
Beautiful presentation: Naturally colorful ingredients make it visually appealing and fun to serve.
Ingredients to Make Tuna Poke Bowls:
- sushi rice. Short-grain rice with a sticky texture that holds everything together—season with a little rice vinegar if you like.
- sushi grade tuna. Look for sashimi- or sushi-grade tuna at a reputable fish market or grocery store for safe, raw consumption.
- cucumbers. English cucumbers work best—thin skin and minimal seeds, no need to peel.
- shredded carrots. Pre-shredded carrots save time, but freshly grated carrots offer better texture.
- seaweed salad. Available in the refrigerated or frozen section of many Asian grocery stores—adds salty, umami flavor and great texture.
- radishes. Add a nice crunch and peppery bite; slice them thinly for best results.
- avocados. Choose ripe but firm avocados so they hold their shape when sliced.
- green onions. Mild onion flavor that complements the dish without overpowering it.
- poke sauce. Store-bought is convenient, or make your own using soy sauce, sesame oil, rice vinegar, and a touch of sriracha or grated ginger.
How to Make Tuna Poke Bowls:
- Prepare and cook the sushi rice according to package directions. Let it cool before assembling the bowls.
- Divide the cooked sushi rice evenly among 4 bowls.
- Arrange the cubed tuna, cucumbers, shredded carrots, seaweed salad, radishes, avocado slices, and green onions on top of the rice.
- Drizzle poke sauce over the tuna and toppings just before serving. Sprinkle with sesame seeds if using.
Recommended Equipment
Recipe Notes & Tips:
- Rice Temperature: Let the rice cool slightly before assembling the bowls—this keeps the fresh toppings from wilting or becoming too soft.
- Clean Cuts: Use a sharp knife to cube the tuna cleanly—this helps preserve its texture and gives a more polished presentation.
- Sauce Timing: Add the poke sauce just before serving to keep the tuna vibrant and the vegetables crisp.
- Uniform Slicing: Evenly sliced vegetables not only look better but also ensure consistent texture in every bite.
- Topping Options: Customize with extras like mango, edamame, pickled ginger, crispy onions, or jalapeños for added flavor and crunch.
Serving Suggestions:
- Veggie Spring Rolls
- Asian Chicken and Vegetables
- Salmon Poke Bowl
- Chicken Teriyaki
- Korean Beef Bowls
How to Store:
Best Fresh: Tuna poke bowls are best assembled and enjoyed immediately for optimal texture and flavor.
Separate Components: If prepping ahead, store the rice, tuna, and vegetables in separate airtight containers in the refrigerator for up to 1 day.
Avoid Dressed Tuna: Don’t add the poke sauce until just before serving—marinated tuna can become mushy if stored too long.
FAQs:
Absolutely—cooked shrimp, salmon, or even tofu work well as alternatives to raw tuna.
Most versions include soy sauce, sesame oil, rice vinegar, and sometimes sriracha or grated ginger. Store-bought options vary in heat and sweetness.
Not at all—it adds umami flavor and texture, but you can skip it or replace it with shredded cabbage or extra veggies.
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Tuna Poke Bowl
Ingredients
- 2 cups sushi rice, cooked
- ½ pound sushi grade tuna, cubed
- 1 cup cucumbers, chopped
- 1 cup shredded carrots
- 1 cup seaweed salad
- ½ cup radishes, thinly sliced
- 2 large avocados, sliced
- 2 green onions, sliced
- ⅓ cup poke sauce
Instructions
- Prepare and cook the sushi rice according to package directions. Let it cool before assembling the bowls.
- Divide the cooked sushi rice evenly among 4 bowls.
- Arrange the cubed tuna, cucumbers, shredded carrots, seaweed salad, radishes, avocado slices, and green onions on top of the rice.
- Drizzle poke sauce over the tuna and toppings just before serving. Sprinkle with sesame seeds if using.
Notes
- Rice Temperature: Let the rice cool slightly before assembling the bowls—this keeps the fresh toppings from wilting or becoming too soft.
- Clean Cuts: Use a sharp knife to cube the tuna cleanly—this helps preserve its texture and gives a more polished presentation.
- Sauce Timing: Add the poke sauce just before serving to keep the tuna vibrant and the vegetables crisp.
- Uniform Slicing: Evenly sliced vegetables not only look better but also ensure consistent texture in every bite.
- Topping Options: Customize with extras like mango, edamame, pickled ginger, crispy onions, or jalapeños for added flavor and crunch.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~490 kcal
Protein: ~28 g
Carbohydrates: ~45 g
Fat: ~24 g
Fiber: ~7 g
Sugar: ~5 g
Sodium: ~620 mg
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