Tuna Poke Bowl
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Rice cooling
20 mins
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Servings
4
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Calories
591 kcal
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Course
Main Course
Tuna Poke Bowl
Description
This Tuna Poke Bowl starts with sushi rice cooked with precise hydration and allowed to rest before being seasoned with a mixture of rice vinegar, sugar, and salt. The rice's stickiness and seasoning create a lightly tangy, slightly sweet base suited to the dish. The tuna is diced into small pieces and combined with a dressing made from light and dark soy sauces, toasted sesame oil, mirin, rice vinegar, chili paste, and grated ginger, which adds heat and brightness.
Vegetable toppings such as carrot, cucumber (without seeds), radish, avocado, edamame, and green onion add contrasting textures from crunchy to creamy, refreshing the palate with each bite. Black sesame seeds add a subtle nuttiness and visual contrast. The tuna, seasoned with the dressing, pairs with the rice and vegetables to make a balanced dish with complex flavors and a range of textures.
Using sashimi-grade fish ensures freshness and safety when served raw. The recipe notes provide guidance on rice types, preparation, and alternative ingredients for the dressing to accommodate availability or dietary preferences. Preparing rice with care is important for the right texture and flavor. This bowl works well as a light yet satisfying meal.
Ingredients
Sushi Rice:
- 2 cups sushi rice , rinsed (Note 1)
- 2 1/2 cups water
Sushi Rice Seasoning:
- 1/4 cup rice vinegar (Note 2)
- 2 tsp sugar , white
- 1/4 tsp salt
Ginger Marinade Dressing:
- 1 1/2 tbsp light soy sauce Note 3, or all purpose soy sauce
- 2 tsp soy sauce Note 3, dark
- 2 1/2 tbsp sesame oil Note 4, toasted
- 2 tbsp mirin (Note 5)
- 2 tbsp rice vinegar (Note 2)
- 2 1/2 tsp chilli paste or Sriracha
- 1 1/2 tsp ginger fresh, grated
Poke Bowl:
- 350g / 12oz tuna or salmon, trout or kingfish), diced 0.7cm / 1/4" dice (Note 7, sashimi grade
- 1 carrot finely julienned, small
- 1 cucumber , deseeded and finely diced (Note 7)
- 1 avocado peeled and cut into 8 wedges (or dice, small
- 6 radish finely sliced, red
- 1 cup edamame boiled or steamed per packet (Note 8, shelled
- 1 green onion , finely sliced on the diagonal
- black sesame seeds
Instructions
Sushi Rice:
- Place water and rice in a large saucepan over medium high heat, no lid.
- As soon as it comes to a boil (see video), lower heat to medium low, place lid on and leave for 18 - 20 minutes or until water is completely absorbed). DO NOT stir, DO NOT remove lid!
- Remove from stove with lid still on and leave undisturbed for 15 minutes.
Sushi Rice Seasoning:
- Mix Sushi Seasoning ingredients until sugar dissolves.
- Spread rice out into large pan (23 x 33cm / 9 x 13"), drizzle half Seasoning all over.
- Using a rice paddle OR rubber spatula, cut through the rice and gently fold the rice over (see video!) to mix the Seasoning through.
- After 1 minute of mixing, drizzle remaining Seasoning then cut/fold for 1 minute. Will look wet but will absorb in next step.
- Leave rice to cool to warm or room temp (if you can stick it in front of a fan, that's even better!) - about 20 minutes.
Poke Bowl Assembly:
- Dressing: Mix ingredients in a bowl.
- Divide rice between bowls. Top with radish, carrot, edamame and avocado.
- Place tuna in Dressing and toss (no need to marinate), then immediately transfer onto rice.
- Sprinkle cucumber over the top (mainly on tuna), then green onion and sesame seeds.
- Drizzle over remaining Dressing then serve!
Notes
- Use sushi rice or short grain white rice for the best texture; medium or plain long grain rice can be substituted if needed, but avoid basmati.
- Rinse rice thoroughly before cooking to remove excess starch.
- Rice vinegar is preferred over regular white vinegar for authentic flavor.
- Use toasted sesame oil for a more robust sesame flavor than untoasted.
- Mirin can be substituted with Chinese cooking wine plus sugar, or for non-alcoholic option, honey with grape or apple juice.
- Choose sashimi-grade tuna for quality and safety when eating raw; 80 to 100 grams per serving is sufficient.
- Remove cucumber seeds to avoid excess moisture and ensure crisp texture.
- Edamame should be cooked as per package instructions and shelled before adding.
- Nutrition is roughly 1 cup cooked sushi rice per serving; the recipe makes extra rice amount for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 591 kcal
% Daily Value*
| Calories | 591cal | 30% |
| Carbohydrates | 64g | 21% |
| Protein | 32g | 64% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 33mg | 11% |
| Sodium | 905mg | 38% |
| Potassium | 820mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 4615IU | 92% |
| Vitamin C | 14mg | 16% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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