I put together a Tuna Poke Bowl Recipe featuring ahi tuna, sushi rice, avocado and cucumber, plus one pantry trick in the sauce that people always ask me about.
I kept telling myself I was making something simple but it always turns into a small experiment. This Tuna Poke Bowl Recipe is what I reach for when I want bold, clean flavors without fuss.
I use sushi grade ahi tuna and ripe avocado for that silky, salty and rich contrast, and every time it pulls me in. i have ruined it by overthinking, and I have made it badly at midnight and people still swooped the bowl.
If you like a Sushi Bowl Recipe that surprises you with texture and a savory pop, try it once and see what happens.
Ingredients
- Ahi tuna: High protein, rich omega 3s, low carbs, helps muscle and brain health
- Short grain sushi rice: Mostly carbs for energy, sticky texture, soaks up sweet vinegar flavor
- Avocado: Creamy, full of fiber and healthy fats, keeps you full, mild buttery taste
- Low sodium soy sauce: Adds umami and salty depth, watch sodium though, boosts savory notes
- Toasted sesame oil: Strong nutty aroma, little goes a long way, adds rich flavor
- Cucumber: Light, hydrating, adds crunch and freshness, very low calorie, balances rich bites
Ingredient Quantities
- 2 cups short-grain sushi rice, rinsed
- 2 1/4 cups water
- 3 tbsp rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 lb sushi-grade ahi tuna
- 3 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp mirin (optional)
- 2 tbsp mayonnaise
- 1 tbsp sriracha or hot sauce (adjust to taste)
- 1 large ripe avocado
- 1 small English cucumber
- 2 green onions
- 1 tbsp toasted sesame seeds
- 1/2 cup shelled edamame (optional)
- pickled ginger for serving (optional)
- 2 sheets nori, cut into strips (optional)
- furikake or seaweed seasoning, to taste (optional)
- 1 lime (optional)
How to Make this
1. Rinse 2 cups short grain sushi rice under cold water until the water runs almost clear, then combine with 2 1/4 cups water in a rice cooker or pot, bring to a simmer, cover and cook until tender, then let rest covered 10 minutes.
2. While rice cooks, heat 3 tbsp rice vinegar, 2 tbsp sugar and 1 tsp salt in a small bowl or microwave just enough to dissolve sugar, then fold into the hot rice with a wooden spoon, fan or stir gently to cool it to warm, set aside.
3. Pat 1 lb sushi grade ahi tuna dry and cut into 1/2 to 1 inch cubes, toss in 3 tbsp low sodium soy sauce, 1 tbsp toasted sesame oil and 1 tsp mirin if using, let sit 5 to 10 minutes to marinate but not too long or it gets soggy.
4. Mix 2 tbsp mayonnaise with 1 tbsp sriracha (adjust to taste) for spicy mayo, taste and add a squeeze of lime or a splash of soy if you want it tangier.
5. Prep the veg: halve and slice 1 small English cucumber, dice 1 large ripe avocado and toss with a little lime to slow browning, thinly slice 2 green onions, and if using, blanch or thaw 1/2 cup shelled edamame.
6. Fluff the seasoned rice and divide between bowls, top with marinated tuna cubes, avocado, cucumber, edamame and green onions, arrange so it looks pretty, nobody likes a sad bowl.
7. Drizzle the spicy mayo over the tuna, spoon any extra soy marinade over the bowl if you want more umami, then sprinkle 1 tbsp toasted sesame seeds and furikake or seaweed seasoning to taste.
8. Finish with optional extras: nori strips, a wedge of lime to squeeze, pickled ginger on the side, and serve immediately so the tuna stays fresh, dont let it sit too long or the rice will clump and the avocado will brown.
Equipment Needed
1. Rice cooker or medium pot with a tight-fitting lid (to cook the sushi rice)
2. Fine-mesh sieve or small colander (for rinsing the rice)
3. Measuring cups and spoons (2 cups rice, 2 1/4 cups water, tbsp and tsp)
4. Small bowl or microwave-safe bowl / small saucepan (to warm the rice vinegar, sugar and salt)
5. Wooden spoon or rice paddle and a rubber spatula (to fold the seasoned vinegar into the rice)
6. Sharp chef knife and cutting board (for the tuna, cucumber and avocado)
7. Medium bowls (one to marinate the tuna, one to mix the spicy mayo and hold prepped veg)
8. Serving bowls plus chopsticks or spoons, and a small hand fan or piece of cardboard to help cool the rice quickly so it stays glossy and not soggy
dont forget to have a clean towel or paper towels handy to pat the tuna dry.
FAQ
Tuna Poke Bowl Recipe Substitutions and Variations
- Sushi rice: short-grain brown rice or Calrose rice (closest in chew); quinoa for a nuttier, lighter bowl; cauliflower rice if you want low-carb.
- Sushi-grade ahi tuna: sashimi-grade salmon or cooked shrimp; firm tofu marinated in soy and sesame oil for a veg option; or lightly seared tuna if you dont want it fully raw.
- Low-sodium soy sauce: tamari for gluten-free; coconut aminos for lower sodium and a slightly sweet note; regular soy sauce if thats all you have.
- Mayonnaise + sriracha (spicy mayo): plain Greek yogurt mixed with sriracha for a lighter kick; mashed avocado plus sriracha for extra cream and healthy fats; vegan mayo if you avoid eggs.
Pro Tips
1) Rice trick: season the rice while it is still hot and spread it into a wide shallow bowl so it cools fast and gets glossy, but dont stir like crazy or youll smash the grains. Use a wooden spatula and a gentle cutting motion to fold in the vinegar mix so the texture stays fluffy.
2) Tuna timing and texture: cut the tuna into even cubes so every bite is the same, and only marinate 5 to 10 minutes tops. Save any extra marinade and drizzle just before serving instead of soaking the tuna earlier, that way the rice wont get soggy.
3) Avocado and browning: toss avocado with a little lime and a pinch of salt right after you dice it, but dont overdress or it becomes mushy. Dice it last minute and place it on top rather than mixing it into the rice to keep color and texture.
4) Finish for crunch and balance: toast the sesame seeds quick in a dry pan for more aroma, and add nori strips or furikake for crunch and umami. Taste the spicy mayo before you dollop, and add a squeeze of lime or a splash of soy if it needs more brightness.
Tuna Poke Bowl Recipe
I put together a Tuna Poke Bowl Recipe featuring ahi tuna, sushi rice, avocado and cucumber, plus one pantry trick in the sauce that people always ask me about.
4
servings
740
kcal
Equipment: 1. Rice cooker or medium pot with a tight-fitting lid (to cook the sushi rice)
2. Fine-mesh sieve or small colander (for rinsing the rice)
3. Measuring cups and spoons (2 cups rice, 2 1/4 cups water, tbsp and tsp)
4. Small bowl or microwave-safe bowl / small saucepan (to warm the rice vinegar, sugar and salt)
5. Wooden spoon or rice paddle and a rubber spatula (to fold the seasoned vinegar into the rice)
6. Sharp chef knife and cutting board (for the tuna, cucumber and avocado)
7. Medium bowls (one to marinate the tuna, one to mix the spicy mayo and hold prepped veg)
8. Serving bowls plus chopsticks or spoons, and a small hand fan or piece of cardboard to help cool the rice quickly so it stays glossy and not soggy
dont forget to have a clean towel or paper towels handy to pat the tuna dry.
Ingredients
2 cups short-grain sushi rice, rinsed
2 1/4 cups water
3 tbsp rice vinegar
2 tbsp sugar
1 tsp salt
1 lb sushi-grade ahi tuna
3 tbsp low-sodium soy sauce
1 tbsp toasted sesame oil
1 tsp mirin (optional)
2 tbsp mayonnaise
1 tbsp sriracha or hot sauce (adjust to taste)
1 large ripe avocado
1 small English cucumber
2 green onions
1 tbsp toasted sesame seeds
1/2 cup shelled edamame (optional)
pickled ginger for serving (optional)
2 sheets nori, cut into strips (optional)
furikake or seaweed seasoning, to taste (optional)
1 lime (optional)
Directions
- Rinse 2 cups short grain sushi rice under cold water until the water runs almost clear, then combine with 2 1/4 cups water in a rice cooker or pot, bring to a simmer, cover and cook until tender, then let rest covered 10 minutes.
- While rice cooks, heat 3 tbsp rice vinegar, 2 tbsp sugar and 1 tsp salt in a small bowl or microwave just enough to dissolve sugar, then fold into the hot rice with a wooden spoon, fan or stir gently to cool it to warm, set aside.
- Pat 1 lb sushi grade ahi tuna dry and cut into 1/2 to 1 inch cubes, toss in 3 tbsp low sodium soy sauce, 1 tbsp toasted sesame oil and 1 tsp mirin if using, let sit 5 to 10 minutes to marinate but not too long or it gets soggy.
- Mix 2 tbsp mayonnaise with 1 tbsp sriracha (adjust to taste) for spicy mayo, taste and add a squeeze of lime or a splash of soy if you want it tangier.
- Prep the veg: halve and slice 1 small English cucumber, dice 1 large ripe avocado and toss with a little lime to slow browning, thinly slice 2 green onions, and if using, blanch or thaw 1/2 cup shelled edamame.
- Fluff the seasoned rice and divide between bowls, top with marinated tuna cubes, avocado, cucumber, edamame and green onions, arrange so it looks pretty, nobody likes a sad bowl.
- Drizzle the spicy mayo over the tuna, spoon any extra soy marinade over the bowl if you want more umami, then sprinkle 1 tbsp toasted sesame seeds and furikake or seaweed seasoning to taste.
- Finish with optional extras: nori strips, a wedge of lime to squeeze, pickled ginger on the side, and serve immediately so the tuna stays fresh, dont let it sit too long or the rice will clump and the avocado will brown.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 400g
- Total number of serves: 4
- Calories: 740kcal
- Fat: 26.8g
- Saturated Fat: 3.6g
- Trans Fat: 0.1g
- Polyunsaturated: 4.5g
- Monounsaturated: 11.3g
- Cholesterol: 60mg
- Sodium: 1008mg
- Potassium: 700mg
- Carbohydrates: 87g
- Fiber: 5.8g
- Sugar: 7.5g
- Protein: 35.5g
- Vitamin A: 50IU
- Vitamin C: 5mg
- Calcium: 50mg
- Iron: 2.5mg
