Tuna Poke Bowl Recipe

Cook sushi rice

Rinse 2 cups sushi rice under cold water until the water runs mostly clear (3–4 rinses). Drain. Combine rinsed rice and 2 1/4 cups water in a medium saucepan with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. Remove from heat and let stand, covered, for 10 minutes.

Season rice

Meanwhile, warm 3 tablespoons rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt in a small bowl or microwave just until sugar dissolves. Transfer cooked rice to a large wide bowl or a wooden hangiri if available. Gently fold in the vinegar mixture with a cutting motion to separate grains and evenly season. Let rice cool slightly (5–10 minutes) while preparing other components.

Prepare vegetables and toppings

Peel and halve the avocado, remove the pit, and slice into 8–10 thin slices. Halve the English cucumber lengthwise, scoop seeds if desired, and slice into thin half-moons. Thinly slice green onions (both white and green parts) on a diagonal. If edamame is frozen, thaw and warm; if canned, drain and rinse. Measure shredded carrots and pickled ginger. Cut toasted nori into thin strips if using.

Portion base

Divide the seasoned sushi rice among 2–3 bowls (about 1 to 1 1/4 cups rice per serving). Arrange sliced avocado, cucumber, shredded carrots, edamame and pickled ginger in sections on top of the rice.

Prepare marinade

In a medium bowl whisk together 3 tablespoons low-sodium soy sauce, 1 teaspoon sesame oil, 1/2 tablespoon rice vinegar, 1/2 tablespoon honey (or agave), 1 tablespoon fresh lime juice, 1/2 teaspoon grated fresh ginger, 1/2 teaspoon minced garlic, 1/2 teaspoon Sriracha (if using), and 1/2 teaspoon extra toasted sesame oil (optional). Taste and adjust: add more Sriracha for heat, more honey for sweetness, or more lime for brightness.

Prepare tuna

Trim any sinew from the sushi-grade tuna and pat dry with paper towels. Cut tuna into 1/2-inch cubes. Place the tuna cubes in a bowl and pour about three-quarters of the marinade over them, reserving a few teaspoons of marinade to dress the bowl later. Gently toss to coat; let sit in the refrigerator for 8–15 minutes (no longer than 30 minutes) so the fish absorbs the flavors but remains fresh and slightly firm.

Finish poke

After marinating, taste a small piece of tuna and adjust seasoning if needed (add a pinch of salt or more soy). Spoon the marinated tuna over the prepared rice and vegetables in each bowl. Drizzle the reserved marinade across the bowls for extra flavor.

Garnish and serve

Sprinkle toasted sesame seeds and the sliced green onions over each bowl. Add nori strips, microgreens or cilantro, and crispy fried onions or tempura bits if using. Serve immediately with lime wedges on the side and additional Sriracha or soy sauce if desired.

Storage notes

If not eating immediately, keep the marinated tuna chilled and assemble just before serving. Prepared rice can be kept at room temperature covered for up to 2 hours; do not leave raw fish at room temperature for more than 1 hour. Leftover marinated tuna (if any) can be refrigerated for up to 24 hours; consume promptly.