Poké Bowl Recipe
Tuna with crispy onions, krab, tobiko, sushi rice, chopped romaine/cabbage, and green onions topped with sliced jalapeño, spicy mayo, sesame seeds, and sesame oil.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi Rice
Protein & Toppings
Greens & Veg
Sauces & Seasonings
Method
Sushi Rice
Rinse and cook rice
Place the short-grain sushi rice in a fine-mesh sieve and rinse under cold water, gently rubbing, until water runs nearly clear (about 2–3 minutes). Drain for 10 minutes. Combine the rinsed rice and 360 ml water in a rice cooker or small pot. If using a pot, bring to a boil over medium-high heat, reduce to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.
Season rice
While rice rests, warm rice vinegar, sugar, and salt in a small saucepan or microwave just until sugar dissolves (do not boil). Transfer rice to a shallow bowl, gently fold in the seasoned vinegar with a rice paddle or wooden spoon in cutting motions to avoid mashing. Fan the rice as you fold to cool it slightly and give it a glossy texture. Taste and adjust salt if needed. Keep rice at room temperature (do not refrigerate).
Protein & Toppings
Prepare tuna
Pat the Ahi tuna dry with paper towels and dice into roughly 1/2-inch cubes. In a bowl combine 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp lime juice, 1/8 tsp black pepper and toss the tuna gently to coat. Let marinate 5–10 minutes while you prepare other components. Taste and add the optional 1 tsp tamari if you prefer a stronger soy flavor.
Prepare krab
Shred or flake the imitation crab into bite-sized pieces. If desired, toss the krab with a pinch (about 1/2 tsp) of mayonnaise for a touch of creaminess (optional).
Prep tobiko, onions, jalapeño
Thinly slice green onions and jalapeño. Keep tobiko chilled until assembly. Have crispy fried onions in a small bowl ready to sprinkle at the end.
Sauces & Dressing
Make spicy mayo
In a small bowl combine 3 tbsp mayonnaise, 1 tbsp Sriracha, and 1 tsp lime juice. Whisk until smooth and taste; adjust heat by adding more Sriracha. Transfer to a squeeze bottle or small serving bowl.
Finish sesame drizzle
Mix the remaining 0.5 tsp toasted sesame oil with 1 tsp soy (or water) to make a light finishing drizzle. Keep sesame seeds nearby for topping.
Greens & Assembly
Prepare greens
Toss chopped romaine and shredded cabbage together and season lightly with a pinch (about 1/8 tsp) of salt and 1/2 tsp lime juice or 1/4 tsp soy, just to brighten. Divide greens between serving bowls as the base (about 1 cup total per bowl as listed).
Layer rice and proteins
Spoon about half to two-thirds of the prepared sushi rice into each bowl (for the recipe quantities, divide into two bowls). Arrange marinated tuna in a section on top of rice. Place shredded krab in another section beside the tuna. Spoon 1 tbsp tobiko near the proteins. Scatter sliced green onions and sliced jalapeño where desired.
Dress and finish
Drizzle spicy mayo over the tuna and krab in a thin zigzag. Drizzle the sesame oil finishing mix lightly over the bowl (about 1/4 tsp per bowl). Sprinkle toasted sesame seeds and crispy fried onions on top. Add extra soy on the side for dipping if desired.
Serve
Serve immediately so the crispy onions remain crunchy and tobiko is fresh. Offer extra Sriracha, soy, and lime wedges on the side.