Description
This fresh and flavorful tuna poke bowl is a Hawaiian-inspired dish featuring cubed raw tuna marinated in a savory-sweet sauce, served over rice with crisp vegetables and creamy avocado. It’s healthy, satisfying, and easy to customize, making it perfect for lunch or a light dinner. Ready in under 30 minutes, it brings vibrant color and bold flavor to your bowl.
Ingredients
Scale
For the Tuna & Marinade
- 1 lb sushi-grade ahi tuna, cut into 1/2-inch cubes
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey or agave syrup
- 1/2 teaspoon grated fresh ginger
- 1 teaspoon sriracha (optional)
For the Bowl
- 2 cups cooked jasmine or sushi rice, warm or cooled
- 1 cup cucumber, thinly sliced
- 1 medium avocado, sliced
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1 tablespoon sesame seeds
- 1 sheet nori, cut into thin strips
- Pickled ginger and wasabi (optional, for serving)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, grated fresh ginger, and sriracha if using, until well combined to create the marinade.
- Marinate the Tuna: Add the cubed sushi-grade ahi tuna to the marinade and gently toss to evenly coat all pieces. Cover the bowl and refrigerate for 15–20 minutes to allow flavors to meld while keeping the tuna chilled.
- Prepare the Base: Meanwhile, cook the jasmine or sushi rice if not already prepared, then divide it evenly into serving bowls. You can serve the rice warm or at room temperature based on preference.
- Assemble the Bowl: Top each bowl of rice with the marinated tuna cubes, then arrange cucumber slices, avocado slices, shredded carrots, and green onions around or over the tuna to create a colorful and appealing presentation.
- Garnish and Serve: Sprinkle sesame seeds and thin nori strips over the top for added texture and flavor. Optionally, serve with pickled ginger and wasabi on the side for an authentic poke experience. Serve immediately to enjoy the freshest flavors.
Notes
- Always use sushi-grade tuna from a trusted source to ensure safety when consuming raw fish.
- For a lower-carb option, swap the rice for cauliflower rice or mixed greens.
- Add edamame, radishes, or mango for additional variety and texture.
- Use tamari instead of soy sauce to make this recipe gluten-free.
