Tuna Poke Bowl Recipe

tuna poke bowl in a white bowl with chopsticks.

4.50 from 2 votes

Made with chunks of spiced tuna, rice, fresh veggies, and optional garnishes, this Tuna Poke Bowl is a traditional Hawaiian Salad that’s perfect for lunches, dinners, and as a side. Made with a variety of ingredients that are totally versatile, you can make this bowl any way you like.

Prep Time15

Marinade Time15

Total Time30

Course: Dinner, Main Course

Cuisine: asian

Servings:

Author: Becky Hardin

Ingredients

For the Tuna Poke

2 tablespoons soy sauce
2 tablespoons finely sliced green onion
1 tablespoon fresh lime juice
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds
½ teaspoon sriracha
8 ounces sushi grade tuna diced

For the Bowl, all optional

Rice – prepared sushi rice, white rice, brown rice, or cauliflower rice
Pickled vegetables – carrots, celery, or cucumber see notes
Fresh vegetables – avocado, edamame, carrots, lettuce, or cucumber
Garnishes – sesame seeds, sliced green onion, nori komi furikaki seasoning, or spicy mayo see notes
Other flavorful additions – lime wedges, diced mango, sliced radish, or seaweed chips

Instructions

In a large bowl, stir together the soy sauce, green onion, lime juice, sesame oil, sesame seeds, and sriracha.
2 tablespoons soy sauce, 2 tablespoons finely sliced green onion, 1 tablespoon fresh lime juice, 1 teaspoon toasted sesame oil, 1 teaspoon sesame seeds, ½ teaspoon sriracha
Add the tuna and gently mix to combine. Try not to break up the tuna.
8 ounces sushi grade tuna
Cover and place the poke in the refrigerator to marinate for 15 minutes (but no more than 1 hour).
Build a bowl with your favorite rice, vegetables, and garnishes. Top with the marinated tuna and serve.
Rice – prepared sushi rice, white rice, brown rice, or cauliflower rice, Pickled vegetables – carrots, celery, or cucumber, Fresh vegetables – avocado, edamame, carrots, lettuce, or cucumber, Garnishes – sesame seeds, sliced green onion, nori komi furikaki seasoning, or spicy mayo, Other flavorful additions – lime wedges, diced mango, sliced radish, or seaweed chips

Notes

Storage: Poke is best enjoyed on the day it is prepared. I do not recommend keeping leftover poke.
Pickled Vegetables: To make pickled vegetables, combine ½ cup water, ½ cup rice vinegar, 1 teaspoon kosher salt, and 1 teaspoon granulated sugar in a small saucepan. Bring to a boil and then remove from the heat and add your desired vegetables. Allow them to sit for 5-10 minutes and then serve.
Spicy Mayo: To make spicy mayo, combine ¼ cup mayonnaise, 2 teaspoons sriracha, and 1-2 tablespoons water in a small bowl. Whisk to combine and serve.
Note: Nutritional information does not include rice or optional garnishes.

Nutrition