Tuna Poke Bowl Recipe

Prep and Mix Marinade

Pat the sushi-grade tuna dry with paper towels and cut into 1/2-inch cubes. In a medium bowl combine 3 tbs low-sodium soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp mirin (if using), 1 tsp honey or brown sugar, 1 tsp sriracha (adjust to heat preference), 1 tsp grated ginger, and 2 tbsp thinly sliced green onions. Whisk until sugar dissolves and ingredients emulsify.

Add the cubed tuna to the marinade and gently toss to coat. Cover and refrigerate for 10–15 minutes (no more than 30 minutes) to allow flavors to meld while maintaining the tuna's texture. Sprinkle 1 tsp toasted sesame seeds over the tuna just before assembling.

Cook Rice

Rinse 1 cup short-grain sushi rice under cold water until the runoff is clear (3–4 rinses). Drain and combine with 1.1 cups water in a small pot with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover and simmer for 12–15 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes.

Season Rice

While rice rests, mix 2 tsp rice vinegar, 1 tsp sugar and 1 tsp salt until dissolved. Transfer rice to a bowl or shallow pan and gently fold in the vinegar mixture with a wooden spoon or rice paddle to avoid mashing the grains. Fan the rice or let it cool slightly to room temperature (about 5–10 minutes) before assembling bowls.

Prepare vegetables and garnishes: Slice 1 medium avocado, halve and thinly slice cucumber to make 1/2 cup, shred carrots to make 1/2 cup, and measure 1/2 cup cooked shelled edamame. Arrange pickled ginger, nori strips or sprinkle furikake, and microgreens or lettuce if using.

If you want warmer elements, briefly blanch edamame (1–2 minutes) and cool under cold water. Keep components separate so textures stay fresh until assembly.

Make spicy mayo by whisking 2 tsp mayonnaise with 1 tsp sriracha. Taste and adjust heat or mayo ratio. Place unagi sauce or hoisin in a small spoon for an optional sweet-savory drizzle.

Divide the seasoned rice between two bowls (approximately 1/2 cup cooked rice per serving as prepared).

Top each bowl with half of the marinated tuna (about 6 oz), arranging it on one side. Fan avocado slices on another side, then add cucumber half-moons, shredded carrots, edamame, pickled ginger and microgreens or lettuce as desired so each bowl looks balanced and colorful.

Drizzle each bowl with the spicy mayo (use about 1 tsp per bowl) and optionally a light drizzle (about 1/2 tsp) of unagi or hoisin sauce. Squeeze a lime wedge over the tuna, sprinkle additional toasted sesame seeds, and add nori strips or a pinch of furikake for extra umami and crunch.

Serve immediately so the tuna is chilled but rice is slightly warm or at room temperature. Leftovers: store tuna and rice separately in airtight containers in the refrigerator and consume within 24 hours.