Tuna Poke Bowl

A bright, easy tuna poke bowl with a savory-sesame marinade and customizable rice, veggies, and garnishes.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

2 tablespoons soy sauce
2 tablespoons green onion finely sliced
1 tablespoon fresh lime juice
1 teaspoon toasted sesame oil
1 teaspoon sesame seeds
1/2 teaspoon sriracha
8 ounces sushi-grade tuna diced
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 additions lime wedges, diced mango, sliced radish, or seaweed chips

In a large mixing bowl, combine the soy sauce, sliced green onion, lime juice, toasted sesame oil, sesame seeds, and sriracha; whisk until blended.
Add the diced sushi-grade tuna to the bowl and gently fold the tuna with the marinade until evenly coated, taking care not to break up the pieces.
Cover and refrigerate the marinated tuna for 15 minutes, or up to 1 hour maximum.
Prepare your chosen rice according to package directions.
Assemble bowls by dividing rice among bowls, arranging pickled vegetables and fresh vegetables as desired, and topping with the marinated tuna.
Garnish each bowl with additional sesame seeds, sliced green onion, furikaki, or spicy mayo, and serve with optional lime wedges or other additions.

Poke is best enjoyed the day it is prepared.
To quick-pickle vegetables, boil 1/2 cup water and 1/2 cup rice vinegar with 1 tsp kosher salt and 1 tsp sugar, then pour over sliced vegetables and let sit 5–10 minutes.
To make spicy mayo, whisk 1/4 cup mayonnaise with 2 tsp sriracha and 1–2 tbsp water.
Do not marinate tuna for more than 1 hour to preserve texture.
Nutritional info excludes rice and optional garnishes.