Tuna Poke Bowl Recipe

Introduction

Tuna Poke Bowl is a fresh and vibrant dish that combines perfectly seasoned sushi rice with tender sashimi-grade tuna and a medley of crisp vegetables. This bowl delivers a wonderful balance of flavors and textures, making it a satisfying meal for any time of day.

Ingredients

• 2 cups sushi rice, rinsed
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 2 tsp white sugar
• 1/4 tsp salt
• 1 1/2 tbsp light or all purpose soy sauce
• 2 tsp dark soy sauce
• 2 1/2 tbsp toasted sesame oil
• 2 tbsp mirin
• 2 tbsp rice vinegar
• 2 1/2 tsp chili paste or Sriracha
• 1 1/2 tsp fresh grated ginger
• 350g / 12oz sashimi grade tuna, diced into 1/4″ (0.7cm) cubes
• 1 small carrot, finely julienned
• 1 cucumber, deseeded and finely diced
• 1 small avocado, peeled and cut into 8 wedges or diced
• 6 red radishes, finely sliced
• 1 cup shelled edamame, boiled or steamed
• 1 green onion, finely sliced on the diagonal
• Black sesame seeds

Instructions

1. Step 1: Place the rinsed sushi rice and water in a large saucepan over medium-high heat without a lid. When it reaches a boil, reduce the heat to medium-low, cover with a lid, and cook for 18 to 20 minutes until the water is fully absorbed. Avoid stirring or removing the lid during this time.
2. Step 2: Remove the pan from heat, keep the lid on, and let the rice rest undisturbed for 15 minutes.
3. Step 3: In a bowl, mix together 1/4 cup rice vinegar, 2 tsp sugar, and 1/4 tsp salt until the sugar dissolves to make the sushi rice seasoning.
4. Step 4: Spread the steamed rice into a large pan. Drizzle half of the sushi seasoning evenly over the rice. Using a rice paddle or rubber spatula, cut through the rice and gently fold it to mix the seasoning. After one minute, drizzle the remaining seasoning and fold for another minute. The rice may look wet but will absorb the seasoning as it cools.
5. Step 5: Let the rice cool to warm or room temperature, ideally in front of a fan, for about 20 minutes.
6. Step 6: Prepare the dressing by combining 1 1/2 tbsp light or all-purpose soy sauce, 2 tsp dark soy sauce, 2 1/2 tbsp toasted sesame oil, 2 tbsp mirin, 2 tbsp rice vinegar, 2 1/2 tsp chili paste or Sriracha, and 1 1/2 tsp fresh grated ginger in a bowl.
7. Step 7: Divide the cooled sushi rice between serving bowls. Arrange red radish slices, julienned carrot, edamame, and avocado on top of the rice.
8. Step 8: Toss the diced tuna gently in the dressing; there is no need to marinate. Immediately add the tuna onto the rice bowls.
9. Step 9: Sprinkle the diced cucumber over the tuna, followed by the sliced green onion and black sesame seeds.
10. Step 10: Drizzle any remaining dressing over the bowls and serve immediately.

Tips & Variations

• Use other sashimi-grade fish like salmon, trout, or kingfish as an alternative to tuna for different flavor profiles.
• To add extra crunch, include toasted seaweed strips or crispy onions on top.
• If you prefer less heat, reduce or omit the chili paste or Sriracha in the dressing.
• Prepare the rice ahead of time and store it covered at room temperature; avoid refrigerating to maintain texture.

Storage

Store any leftover poke ingredients separately in airtight containers in the refrigerator. Sushi rice is best served fresh but can be stored covered at room temperature for a few hours. Avoid refrigerating the rice as it hardens. Assemble the bowl just before eating. Leftover tuna or vegetables can be refrigerated for up to 1 day. Reheat rice gently before serving if desired, but do not reheat raw fish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice has a sticky texture that holds the bowl together well. Using regular rice is possible but the texture and flavor will not be the same. For best results, use sushi or short-grain rice.

Is it safe to eat raw tuna at home?

To safely enjoy raw tuna, always buy sashimi-grade or sushi-grade tuna from a trusted source. Keep the fish well refrigerated and consume it the same day you purchase it.

Tuna Poke Bowl Recipe

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★★★★★

4.8 from 135 reviews

• Author: lilan
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Tuna Poke Bowl recipe features sashimi-grade tuna served over perfectly seasoned sushi rice, complemented by fresh vegetables like carrot, cucumber, radish, avocado, and edamame. The bowl is dressed with a flavorful combination of soy sauces, sesame oil, mirin, rice vinegar, chili paste, and ginger, creating a vibrant and refreshing dish inspired by Hawaiian and Japanese flavors. It’s an easy-to-make, healthy, and visually appealing meal perfect for lunch or dinner.

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Ingredients

Scale 1x2x3x

Sushi Rice

• 2 cups sushi rice, rinsed
• 2 1/2 cups water

Sushi Rice Seasoning

• 1/4 cup rice vinegar
• 2 tsp white sugar
• 1/4 tsp salt

Dressing and Tuna

• 1 1/2 tbsp light or all-purpose soy sauce
• 2 tsp dark soy sauce
• 2 1/2 tbsp toasted sesame oil
• 2 tbsp mirin
• 2 tbsp rice vinegar
• 2 1/2 tsp chili paste or Sriracha
• 1 1/2 tsp grated fresh ginger
• 350g / 12oz sashimi grade tuna, diced into 0.7cm / 1/4″ pieces

Vegetables and Garnishes

• 1 small carrot, finely julienned
• 1 cucumber, deseeded and finely diced
• 1 small avocado, peeled and cut into 8 wedges or diced
• 6 red radishes, finely sliced
• 1 cup shelled edamame, boiled or steamed
• 1 green onion, finely sliced on the diagonal
• Black sesame seeds, for sprinkling

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Instructions

1. Cook Sushi Rice: Place the rinsed sushi rice and water into a large saucepan over medium-high heat without a lid. Once it reaches a boil, reduce the heat to medium-low, cover with a lid, and cook undisturbed for 18 to 20 minutes or until all the water is absorbed. Do not stir or lift the lid during this time.
2. Rest Rice: Remove the saucepan from heat, keeping the lid on, and let the rice rest undisturbed for 15 minutes to finish steaming.
3. Prepare Sushi Rice Seasoning: In a small bowl, mix rice vinegar, sugar, and salt until the sugar dissolves completely.
4. Season Rice: Transfer the cooked rice to a large shallow pan (approximately 23 x 33 cm / 9 x 13 inches). Drizzle half of the sushi rice seasoning evenly over the rice. Using a rice paddle or rubber spatula, gently cut through and fold the rice over to incorporate the seasoning without mashing the grains.
5. Mix Remaining Seasoning: After mixing for 1 minute, drizzle over the remaining seasoning and gently cut and fold the rice again for another minute. The rice will look wet but will absorb the seasoning as it cools.
6. Cool Rice: Allow the rice to cool to warm or room temperature, ideally in front of a fan to speed the process, about 20 minutes.
7. Prepare Dressing: In a bowl, combine light soy sauce, dark soy sauce, toasted sesame oil, mirin, rice vinegar, chili paste or Sriracha, and grated fresh ginger; mix well.
8. Assemble Bowls: Divide the cooled sushi rice evenly between serving bowls. Arrange sliced radish, julienned carrot, cooked edamame, and avocado on top of the rice.
9. Dress Tuna: Toss the diced sashimi-grade tuna in the prepared dressing briefly—no marinating needed—then immediately place the tuna over the rice in each bowl.
10. Finish Toppings: Sprinkle the diced cucumber mainly over the tuna, then garnish with sliced green onions and black sesame seeds.
11. Serve: Drizzle any remaining dressing over the assembled bowls and serve immediately for the freshest flavor.

Notes

• Note 1: Rinsing sushi rice thoroughly removes excess starch, ensuring rice cooks fluffy and non-sticky.
• Note 2: Use good-quality rice vinegar and adjust sweetness to taste for the sushi seasoning and dressing.
• Note 3: Light soy sauce provides saltiness, while dark soy sauce adds deeper color and flavor.
• Note 4: Toasted sesame oil gives a nutty aroma and richness to the dressing; do not substitute with plain sesame oil.
• Note 5: Mirin adds sweetness and umami; can be substituted with a small amount of sugar and sake in absence.
• Note 7: Use fresh sashimi-grade tuna or substitute with salmon, trout, or kingfish as desired; keep fish chilled until assembly.
• Note 8: Shelled edamame should be boiled or steamed as per package instructions before adding to the bowl.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Hawaiian-Japanese Fusion

Keywords: Tuna Poke Bowl, sushi rice, sashimi tuna, poke recipe, healthy bowl, Japanese cuisine, Hawaiian poke, gluten free