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A bowl of tuna poke featuring cubed raw tuna, sesame seeds, sliced green onions, seaweed, and marinated vegetables on a bed of lettuce

Tuna Poke Bowl

While it might look fancy when ordered at a trendy lunch spot, making a Tuna Poke Bowl at home is surprisingly simple.
This vibrant dish combines sushi-grade tuna with marinated flavor, fresh vegetables, and a bed of perfectly seasoned rice—resulting in a balanced, satisfying meal that’s part salad, part sushi, and part rice bowl.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Hawaiian, Japanese-inspired
Servings 2
Calories 480 kcal

Equipment

  • Rice cooker or pot with lid (for rice)
  • Sharp knife (for cubing tuna and slicing veggies)
  • Cutting board
  • Mixing bowls (for tuna marinade and toppings)
  • Spoon or spatula
  • Serving bowls

Ingredients
  

For the Base

  • 1 cup short-grain sushi rice (uncooked)
  • 1 ½ cups water (for cooking rice)
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • ¼ tsp salt

For the Tuna and Marinade

  • 6 oz sushi-grade ahi tuna, cubed (½-inch pieces)
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • ½ tsp sriracha (adjust to taste)
  • 1 clove garlic, minced
  • 1 scallion, finely chopped

Veggies & Toppings

  • ½ cucumber, thinly sliced
  • ½ avocado, diced
  • ¼ cup shredded carrots
  • ¼ cup edamame (shelled, defrosted)
  • 1 tbsp pickled ginger (optional)
  • 2 tbsp seaweed salad (optional)
  • 1 tsp sesame seeds
  • 1 scallion, sliced (for garnish)

Optional Sauce

  • 2 tbsp mayo
  • 1 tsp sriracha
  • Squeeze of lemon juice

Instructions
 

  • Cook the Rice
    Rinse the sushi rice 3–4 times in cold water until the water runs mostly clear.
    Cook the rice with 1 ½ cups of water using a rice cooker or stovetop according to package directions.
    Once cooked, let the rice sit covered for 10 minutes, then season with 1 tablespoon rice vinegar, 1 teaspoon sugar, and ¼ teaspoon salt. Let it cool to warm or room temp.
  • Prepare the Tuna
    Cube the sushi-grade tuna into ½-inch pieces.
    In a mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, sriracha, minced garlic, and chopped scallion.
    Add the tuna to the marinade and gently toss. Let it sit in the refrigerator for 10–15 minutes.
  • Prep the Toppings
    Thinly slice cucumber.
    Dice the avocado.
    Shred carrots (or use pre-shredded).
    Defrost edamame.
    Optional: grab some pickled ginger or seaweed salad from a store.
    A cucumber is being diced into small pieces on a white cutting board
  • Assemble the Bowl
    In two serving bowls, divide the sushi rice as a base.
    Add marinated tuna in the center.
    Arrange toppings—cucumber, carrots, avocado, edamame—neatly around the tuna.
    Drizzle with optional spicy mayo if using.
    Sprinkle sesame seeds and chopped scallion on top for garnish.
    A spoonful of tuna poke bowl shows marinated tuna, white rice, edamame, and vegetables with sesame seeds

Video

Notes

Cooking Tips

  • Rice Texture: For the best sticky texture, use short-grain sushi rice and don’t skip rinsing.
  • Tuna Freshness: Always confirm your tuna is labeled as “sushi-grade” or “sashimi-grade.”
  • Customization: Don’t overload the bowl—choose 3–4 complementary toppings for a clean, flavorful bowl.
  • Make Ahead: Prep veggies and cook rice ahead, but marinate tuna only just before serving.
Keyword Japanese Inspired, Poke, Quick Meal, Seafood Recipe, Tuna Bowl