Tuna Poke Bowl
This easy to make Tuna Poke Bowl is even better than one you’d order from your local sushi restaurant! Flavorful white rice serves as the base to a ton of delicious ingredients like ahi tuna, edamame, cucumber, avocado, and so much more. Both flavorful and fresh, this homemade bowl of tuna and veggies is sure to become one of your new favorite date night dishes.
Tuna Poke Bowl
Poke bowls are all the rage lately, and it’s not hard to see why! If you love sushi, chances are that you already know and love poke bowls. If you’re anything like me, you’re probably already thinking of your favorite local poke/sushi joint that has the best bowls!
Well, stop spending too much money on those restaurant poke bowls and make them at home instead. This way, you can customize it to be exactly how you like it with no upcharge!
If you’re one of the rare few that hasn’t yet experienced the joys of a poke bowl, you’re in for a real treat. A poke bowl is essentially a bowl of deconstructed sushi that has all the best ingredients in it!
White rice is made flavorful with honey, soy sauce, and vinegar, then topped with ahi tuna and TONS of fresh veggies. Don’t be afraid of the raw fish, either. If it’s sushi grade ahi tuna, it’s safe to eat.
Whenever I get sushi or a poke bowl, I always ask for spicy mayo. Extra spicy mayo, in fact! With that being said, of course I had to make my own quick and easy spicy mayo to drizzle all over my homemade poke bowl.
It’s only three ingredients (mayo, sriracha, and rice wine vinegar) and it really packs a punch! Since this is all made at home, you have the freedom to make the spicy mayo even spicier, if you’d like.
How to Make It
- Prepare the rice. Place the rice in a medium bowl, set aside.
- Make the rice mixture. In a small bowl, whisk together the vinegar, honey and soy sauce.
- Toss the rice. Pour the vinegar mixture over the rice and toss to combine.
- Divide the rice. Divide the rice between four bowls and set aside.
- Prepare the tuna. Cut the tuna into bite sized cubes and place in a bowl.
- Make the dressing. In a small bowl, whisk together the orange juice, soy sauce, sesame oil, and ginger.
- Make the tuna flavorful. Pour the dressing over the tuna and toss to coat. Set aside.
- Assemble the bowls. Assemble the bowls by dividing the tuna between each bowl and then topping with the mango, radishes, edamame, cucumber, seaweed salad, chili, avocado, pickled ginger and cilantro sprigs.
- Make the spicy mayo. In a small bowl, whisk together the mayonnaise, sriracha sauce and vinegar.
- Top off the bowls. Drizzle the sauce evenly over each bowl. Top with the Furikaka or sesame seeds, if using.
- Enjoy! Serve immediately, and enjoy!
What is sushi grade ahi tuna?
Put simply, it’s the best sushi in the store! Nothing major separates sushi grade raw fish from other raw fish, other than it’s high quality. Because it’s such high quality fish, the fishmonger will label it “sushi grade” because they are confident that it’s so high quality it can be eaten raw with no health concerns. You can confirm that the raw tuna you’re purchasing is sushi grade by asking the fishmonger, or checking the grade. If it’s Grade 1, it’s the best of the best!
How long will my poke bowl stay fresh?
Once the rice is mixed with the honey soy mixture and all of the ingredients are placed next to one another with the flavorful ahi tuna, it’s best to immediately enjoy the poke bowl. These ingredients do not hold up well together in the fridge once they’re all in the same bowl.
Keep things fresh and fun with more of my other favorite veggie-packed recipes!
- Beet Salad with Citrus Vinaigrette
- Veggie Pita Pockets
- Zucchini Pizza Boats
- Instant Pot Spaghetti Squash
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Get the Recipe: Tuna Poke Bowl
For the rice:
- 4 cups cooked white rice
- 1 tablespoon rice wine vinegar
- 1/2 tablespoon honey
- 1/4 teaspoon soy sauce
For the Poke Bowl:
- 12 ounces sushi grade ahi tuna
- 2 tablespoons orange juice
- 1 tablespoons lime juice
- 1 tablespoon low sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon minced ginger
- 1 cup diced mango
- 2 radishes, sliced
- 1 cup shelled edamame
- 1 cup sliced cucumber
- 1/2 cup seaweed salad
- 1 serrano chili, sliced, optional
- 2 tablespoons pickled ginger
- 4-6 cilantro sprigs
- 1 avocado, pitted and sliced
- 2 tablespoons Furikake or sesame seeds
For the spicy mayo:
- 2 tablespoons mayonnaise
- 3 tablespoons sriracha sauce
- 1/2 teaspoon rice wine vinegar
- Place the rice in a medium bowl, set aside.
- In a small bowl, whisk together the vinegar, honey and soy sauce.
- Pour the vinegar mixture over the rice and toss to combine.
- Divide the rice between four bowls and set aside.
- Cut the tuna into bite sized cubes and place in a bowl.
- In a small bowl, whisk together the orange juice, soy sauce, sesame oil, and ginger.
- Pour the dressing over the tuna and toss to coat. Set aside.
- Assemble the bowls by dividing the tuna between each bowl and then topping with the mango, radishes, edamame, cucumber, seaweed salad, chili, avocado, pickled ginger and cilantro sprigs.
- In a small bowl, whisk together the mayonnaise, sriracha sauce and vinegar.
- Drizzle the sauce evenly over each bowl. Top with the Furikaka or sesame seeds, if using.
- Serve immediately.