Name: Tuna Poke Bowl Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Hawaiian
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 freshly grated ginger; 350g / 12oz sashimi-grade tuna, diced into 0.7cm (1/4″) 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 for garnish

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Introduction

Tuna poke bowls are a fresh and flavorful meal inspired by Hawaiian cuisine. Combining tender sashimi-grade tuna with perfectly seasoned sushi rice and vibrant vegetables, this dish is both nutritious and satisfying. It’s quick to prepare and ideal for a light lunch or dinner.

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 inch (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, thinly sliced
1 cup shelled edamame, boiled or steamed
1 green onion, thinly sliced on the diagonal
Black sesame seeds, for garnish

Instructions

Step 1: Place the rinsed sushi rice and water in a large saucepan over medium-high heat without a lid. When the water begins to boil, reduce the heat to medium-low, cover with a lid, and cook for 18 to 20 minutes until the water is fully absorbed. Do not stir or remove the lid during cooking.
Step 2: Remove the saucepan from heat but keep the lid on. Let the rice sit undisturbed for 15 minutes to steam.
Step 3: While the rice cooks, mix 1/4 cup rice vinegar, 2 teaspoons sugar, and 1/4 teaspoon salt in a bowl until the sugar dissolves to make the sushi rice seasoning.
Step 4: Transfer the cooked rice to a large shallow pan or tray. Drizzle half of the sushi seasoning evenly over the rice.
Step 5: Using a rice paddle or rubber spatula, gently cut and fold the seasoning through the rice for about one minute without mashing the grains.
Step 6: Drizzle the remaining sushi seasoning on the rice and continue cutting and folding gently for another minute. The rice will appear wet but will absorb the seasoning as it cools.
Step 7: Allow the rice to cool to warm or room temperature—placing it in front of a fan helps speed this process—about 20 minutes.
Step 8: For the poke dressing, mix 1 1/2 tbsp light 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.
Step 9: Divide the cooled sushi rice evenly among serving bowls.
Step 10: Top the rice with radish slices, julienned carrot, cooked edamame, and avocado wedges.
Step 11: Toss the diced tuna in the poke dressing until well coated. Transfer the dressed tuna immediately onto the rice in each bowl.
Step 12: Sprinkle the diced cucumber mainly over the tuna, add the sliced green onion, and finish with a scattering of black sesame seeds.
Step 13: Drizzle any remaining dressing over the bowls and serve immediately for the best flavor and texture.

Tips & Variations

For a milder poke, reduce the amount of chili paste or substitute with a sweet chili sauce.
Swap sashimi-grade tuna for salmon, trout, or kingfish according to preference.
Add crunchy toppings like toasted seaweed strips or pickled ginger for extra texture.
Use brown rice or cauliflower rice as a lighter alternative to traditional sushi rice.

Storage

If you have leftovers, store the poke components separately in airtight containers in the refrigerator. Sushi rice and vegetables keep well for up to 2 days, but sashimi-grade tuna should be consumed within 24 hours for freshness and safety. Reheat rice gently if desired, but serve the tuna cold without reheating to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tuna instead of sashimi-grade?

It’s best to use sashimi-grade tuna to ensure freshness and safety when eating raw fish. Regular tuna may carry a higher risk of bacteria and parasites and is not recommended for raw consumption.

How do I prepare the rice so it doesn’t become mushy?

Rinsing the sushi rice thoroughly before cooking removes excess starch, preventing stickiness. Avoid stirring the rice while it cooks, and let it steam with the lid on after cooking to allow the grains to firm up. Gently folding in the seasoning also helps maintain its texture.