Name: Tuna Poke Bowl Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Hawaiian-Inspired
Ingredients: 8 oz sushi-grade ahi tuna (cut into 1/2-inch cubes); 1 cup cooked jasmine rice or sushi rice (warm or room temp); 2 tbsp soy sauce; 1 tsp sesame oil; 1 tsp rice vinegar; 1 tsp honey or maple syrup; 1/2 tsp sriracha (optional); 1/2 tsp grated fresh ginger; 1/2 avocado (sliced); 1/2 cup cucumber (thinly sliced); 1/4 cup shredded carrots; 1/4 cup edamame (shelled); 1 tbsp green onions (sliced); 1 tsp sesame seeds; Nori strips or seaweed salad (optional)

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If you’re on the hunt for a dinner that’s as gorgeous as it is effortless, the Tuna Poke Bowl is about to make its way into your weekly meal rotation. With silky cubes of sushi-grade tuna, a rainbow of crisp veggies, and a marinade that’s the perfect dance of savory, tangy, and a hint of sweet, this bowl brings big Hawaiian flavor right into your kitchen—no takeout required. The Tuna Poke Bowl is endlessly customizable, comes together in a snap, and is truly the kind of dish you’ll crave on hot summer nights or any time you want something vibrant and nourishing.

Ingredients You’ll Need

The beauty of a Tuna Poke Bowl is how straightforward yet essential the ingredients are—each one adds something special, whether it’s velvety texture, pops of color, or layers of umami. Here’s what you need and why you need it!

Sushi-grade ahi tuna: Go for the freshest, high-quality fish you can find, as it’s the star of the show and needs to be safe (and delicious) for raw eating.
Soy sauce: Delivers that rich, salty backbone that makes the marinade so crave-worthy.
Sesame oil: Just a little goes a long way, lending nutty depth and aromatic lift to the marinade.
Rice vinegar: Adds zing and brightness, balancing out the salty and sweet notes.
Honey or maple syrup: A hint of sweetness ties everything together and lets the tuna shine.
Sriracha (optional): Want a little heat? Sriracha brings a hint of spice that’s hard to resist.
Grated fresh ginger: Fresh, not ground! This adds a zesty bite and beautiful warmth.
Cooked jasmine rice or sushi rice: The soft, slightly sticky base that soaks up all the flavors—use it warm or at room temperature.
Avocado: Creamy slices for richness and that Instagram-worthy touch.
Cucumber: Thin cuts adds a cool, crisp crunch to every bite.
Shredded carrots: Sweetness and color in one simple ingredient.
Edamame (shelled): These little green gems add satisfying bite and extra plant-based protein.
Green onions: Sprinkle over for a pop of freshness and mellow onion flavor.
Sesame seeds: Just a pinch adds nutty crunch and classic poke bowl flair.
Nori strips or seaweed salad (optional): For a taste of the ocean and that true Hawaiian finish!

How to Make Tuna Poke Bowl

Step 1: Whisk Together the Marinade

Grab a medium mixing bowl and whisk together the soy sauce, sesame oil, rice vinegar, honey (or maple syrup), sriracha if you’re feeling spicy, and fresh ginger. Take a moment to inhale the aroma—the combination will instantly transport you to a sun-kissed Hawaiian beach.

Step 2: Marinate the Tuna

Add your cubed sushi-grade ahi tuna to the bowl with the marinade. Gently toss the tuna, making sure each cube gets a little hug from all that flavor. Pop the bowl in the fridge and let it marinate for 10–15 minutes while you prep your toppings. The wait is short, but it gives the tuna just enough time to soak up the magic.

Step 3: Prepare Your Base

While your tuna is marinating, divide your cooked jasmine or sushi rice into two serving bowls. You can use rice warm for a comforting touch or room temperature for a refreshingly cool version—the choice is yours.

Step 4: Assemble Your Tuna Poke Bowl

Now for the fun part! Top each bowl of rice with the glistening, marinated tuna. Arrange avocado slices, cucumber, shredded carrots, edamame, and green onions on top. Get creative with how you layer the colors and shapes—poke bowls are as much about the eyes as they are about the palate.

Step 5: Add the Finishing Touches

Drizzle any remaining marinade right over your bowls for an extra burst of umami. Sprinkle sesame seeds for a bit of crunch, and if you’re feeling extra, throw on some nori strips or a tangle of seaweed salad. Serve your Tuna Poke Bowl immediately and feel the tropical vacation vibes with every bite!

How to Serve Tuna Poke Bowl

Garnishes

Garnishing your Tuna Poke Bowl is where you can let your creativity shine. A sprinkle of sesame seeds looks beautiful and adds a subtle crunch, while some finely sliced green onion brings a fresh, aromatic finish. For a little ocean-y flair, toss on some nori strips or scoop on a bit of seaweed salad. Feel free to add sliced radishes, a swirl of sriracha mayo, or even diced mango for sweetness that gives your bowl a unique twist.

Side Dishes

The Tuna Poke Bowl is remarkably satisfying on its own, but if you want to round out the meal, consider serving it with light sides. A miso soup or a crunchy Asian-style slaw keep things fresh and vibrant. Small bowls of pickled ginger, crispy wonton chips, or sliced fresh pineapple also make wonderful companions to the meal without stealing the spotlight.

Creative Ways to Present

If you’re entertaining, go buffet style by laying out all the toppers so everyone can make their own customized Tuna Poke Bowl—this is always a hit at gatherings! For a dramatic presentation, serve the poke atop a bed of greens or in stylish glass jars for a portable lunch. Mini bowls make a fun appetizer at parties, and don’t forget edible flowers for an extra pop of color and elegance.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (though that’s rare!), keep the tuna and rice stored separately in airtight containers in the fridge. For the best flavor and texture, enjoy within 24 hours. The veggies can be stored separately and added just before serving to maintain their crunch and color.

Freezing

It’s best not to freeze tuna that’s already been marinated, as the texture will suffer and the vegetables will become limp. Sushi-grade tuna can be frozen before marinating if needed, but once thawed, it should be eaten promptly for food safety and maximum quality.

Reheating

The Tuna Poke Bowl is meant to be enjoyed cold or at room temperature, especially since the tuna is raw. If you’d like, you can gently reheat the rice in the microwave or on the stovetop, but keep the tuna and veggies chilled and add them just before serving for the best eating experience.

FAQs

Is it safe to eat raw tuna at home?

Yes, as long as you use high-quality, sushi-grade ahi tuna purchased from a trusted fishmonger or market. This grade means the fish was processed and stored to be safe for raw consumption—always check freshness and ask if in doubt.

Can I use a different type Main Course

Absolutely! Salmon is a popular alternative, but you can also try cooked shrimp, tofu, or even marinated tempeh if you prefer a plant-based version. Just adjust the marinating time as needed for other proteins.

How do I keep the avocado from browning?

A trick is to slice the avocado right before serving and, if you need to prep ahead, toss it gently with a squeeze of lemon or lime juice. This helps slow oxidation and keeps those vibrant green slices looking perfect.

Can I prepare Tuna Poke Bowl ahead of time?

You can prep the veggies and make the marinade in advance, and even cook the rice ahead of time. For the freshest flavor and best food safety, wait to cube and marinate the tuna just before serving. Assemble everything right before eating and you’ll have a delicious meal in minutes.

What can I use instead of rice for the base?

If you’re looking for a lighter base or need to keep things gluten-free, try serving your Tuna Poke Bowl over cauliflower rice, spring mix, or a blend of shredded cabbage and carrots for a bowl that’s refreshing and crunchy.

Final Thoughts

If you’ve been looking for a dish that’s as fun to put together as it is to eat, the Tuna Poke Bowl really delivers. Gather your freshest ingredients, invite your family or friends to build their own creations, and dig in to the delicious simplicity of this Hawaiian-inspired favorite. Don’t be surprised if Tuna Poke Bowl nights become a new tradition at your table!

Tuna Poke Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 12 reviews

Author: Emma
Total Time: 15 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

This Tuna Poke Bowl is a delicious and healthy Hawaiian-inspired dish featuring sushi-grade ahi tuna marinated in a flavorful blend of soy sauce, sesame oil, and spices, served over a bed of jasmine rice with avocado, cucumber, edamame, and more. It’s a refreshing and satisfying meal that’s easy to assemble.

Ingredients

Scale

Main Components:

8 oz sushi-grade ahi tuna (cut into 1/2-inch cubes)
1 cup cooked jasmine rice or sushi rice (warm or room temp)

Marinade:

2 tbsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar
1 tsp honey or maple syrup
1/2 tsp sriracha (optional)
1/2 tsp grated fresh ginger

Toppings:

1/2 avocado (sliced)
1/2 cup cucumber (thinly sliced)
1/4 cup shredded carrots
1/4 cup edamame (shelled)
1 tbsp green onions (sliced)
1 tsp sesame seeds
Nori strips or seaweed salad (optional)

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Instructions

Prepare Marinade: In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, sriracha, and ginger.
Marinate Tuna: Add cubed tuna to the bowl and gently toss to coat. Let marinate for 10–15 minutes in the refrigerator.
Assemble Bowls: Divide cooked rice between two bowls. Top with marinated tuna, avocado, cucumber, carrots, edamame, and green onions.
Finish and Serve: Drizzle any remaining marinade over the bowls. Sprinkle with sesame seeds and add nori strips or seaweed salad if desired. Serve immediately.