Tuna Poke Bowl Recipe

Prepare Tuna

Keep the sashimi-grade ahi tuna cold. Trim any sinew and pat dry with paper towels. Cut into 1/2-inch cubes for a good bite and uniform mixing.

Marinate

In a bowl, combine soy sauce, toasted sesame oil, rice vinegar, sliced green onions, chopped red chili, toasted sesame seeds, and kosher salt. Add the cubed tuna and gently toss to coat. Cover and refrigerate for at least 10 minutes and up to 30 minutes. Remove from fridge 5 minutes before serving to take chill off slightly.

Rinse the jasmine rice under cold water until the runoff is clear to remove excess starch. Drain well.

In a medium saucepan, combine rinsed rice, coconut milk, water, salt, and sugar (if using). Stir once to combine and bring to a gentle boil over medium-high heat.

When it reaches a boil, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

Place julienned green papaya and carrot in a large bowl. Add chopped cilantro and thinly sliced chili if using.

In a small bowl, whisk together lime juice, fish sauce, rice vinegar, and brown sugar until sugar dissolves. Pour dressing over the papaya mixture and toss to coat. Let sit for 10–15 minutes to marry flavors, then season to taste with additional lime or fish sauce if needed.

If the carrot is not already cooked, roast at 400°F (200°C) for 20–25 minutes until tender, or steam until soft (8–10 minutes). Cool slightly.

In a blender or food processor, combine cooked carrot, white miso, rice vinegar, neutral oil, honey (or maple), and salt. Blend until smooth. Add water 1 tablespoon at a time to reach a pourable dressing consistency (about 1–2 tbsp). Taste and adjust seasoning—add more miso for umami, vinegar for brightness, or sweetener to balance.

Option A — Frying: Heat 1–1.5 inches of neutral oil in a heavy skillet to 350°F (175°C). Lightly fold or crumple each wonton wrapper into a cup shape (press to secure) and fry in batches for 1–2 minutes per side until golden and crisp. Drain on paper towels and lightly salt while hot.

Option B — Baking: Preheat oven to 400°F (200°C). Lightly spray or brush wonton wrappers with oil and shape into cups using an inverted muffin tin or by forming small nests on a baking sheet. Bake 6–10 minutes until edges are golden and crisp. Cool before removing.

Divide warm coconut jasmine rice among 4 bowls (about 1/2 cup cooked rice per serving if making 4 servings; adjust to preference).

Top each bowl with a portion of marinated tuna poke (about 3 oz / 85 g per serving), a scoop of green papaya slaw, and a drizzle (about 1 tbsp) of carrot miso dressing over the slaw or rice.

Add 2–3 crispy wonton cups to each bowl for crunch, scatter microgreens or cucumber ribbons, a spoonful (about 1/2 tbsp) of chili crisp, and pickled ginger if using.

Finish with a squeeze of fresh lime over the bowl and an extra sprinkle of toasted sesame seeds and sliced green onion if desired. Serve immediately so the wontons stay crisp.