Print

Tuna Poke Bowl Recipe

Print Recipe

★★★★★

4.5 from 101 reviews

This Tuna Poke Bowl recipe features perfectly seasoned sushi rice topped with fresh sashimi-grade tuna, crisp vegetables, and a flavorful, spicy dressing. It’s a vibrant, healthy, and refreshing meal inspired by Hawaiian poke, ideal for a light lunch or dinner.

Ingredients

Scale

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

  • 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

Bowl Toppings

  • 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

Instructions

  1. Cook Sushi Rice: Place the rinsed sushi rice and water in a large saucepan over medium-high heat without a lid. Once the water comes to a boil, reduce the heat to medium-low, cover with a lid, and cook for 18-20 minutes until the water is fully absorbed. Do not stir or remove the lid during cooking.
  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. Make Sushi Rice Seasoning: In a small bowl, mix rice vinegar, sugar, and salt until the sugar dissolves completely.
  4. Season Rice: Spread the cooked rice in a large pan (approximately 23 x 33cm / 9 x 13 inches). Drizzle half of the sushi rice seasoning evenly over the rice. Using a rice paddle or rubber spatula, gently cut and fold the rice to evenly incorporate the seasoning without mashing the grains.
  5. Finish Seasoning: After about a minute of folding, drizzle the remaining seasoning over the rice and continue folding gently for another minute. The rice will look wet but will absorb the flavors as it cools.
  6. Cool Rice: Allow the rice to cool to warm or room temperature, approximately 20 minutes. For best results, place the rice in front of a fan to cool faster.
  7. Prepare Dressing: In a separate bowl, combine the light and dark soy sauces, toasted sesame oil, mirin, rice vinegar, chili paste or Sriracha, and grated ginger. Mix well.
  8. Assemble Poke Bowls: Divide the cooled sushi rice evenly between serving bowls. Arrange the radish slices, julienned carrot, shelled edamame, and avocado on top of the rice.
  9. Dress Tuna and Add to Bowls: Toss the diced tuna briefly in the prepared dressing—no need to marinate—and immediately add it on top of the rice and vegetables in each bowl.
  10. Garnish and Serve: Sprinkle the diced cucumber mainly over the tuna, then add the sliced green onion and black sesame seeds. Drizzle any remaining dressing over the bowls and serve immediately.

Notes

  • For best sushi rice texture, rinse the rice until water runs clear before cooking.
  • Using sashimi-grade fish ensures safety and optimal flavor for this raw preparation.
  • The dressing can be adjusted for spice by varying the amount of chili paste or Sriracha.
  • Optional: Serve with pickled ginger or wasabi for extra zing.
  • This recipe can be made with salmon, trout, or kingfish as alternatives to tuna.
  • Keep the rice covered during cooking and resting steps to ensure proper texture and moisture retention.
  • Chilling the diced vegetables before assembling helps keep the bowl fresh and crisp.

Keywords: Tuna Poke Bowl, Sushi Rice, Hawaiian Poke, Sashimi Tuna, Healthy Bowl, Japanese Inspired, Raw Tuna Salad

Find it online: https://familyfavplates.com/tuna-poke-bowl-recipe/