This Tuna Poke Bowl Recipe is a quick and easy homemade sushi bowl with ahi tuna poke as the star. A simple blend of tuna, rice, avocado, cucumber and a flavorful sauce.
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Homemade Poke Bowls
Now you can skip the sushi or poke bowl restaurant and make your own fresh flavorful Poke Sushi Bowls right at home. Add as much or as little as you prefer. Drizzle with sauce, add extras, it’s your call.
What Is Usually In A Poke Bowl?
The most important ingredient to focus on is the sushi grade tuna. It must be sushi grade and it must come from a trusted source. I order mine online from KnowSeafood.com. But, you can get it at Asian grocery stores as well.
Aside from the sushi grade fish, Poke bowls typically have rice, vegetables, fruits, sauces, seeds and more. Here are some ingredient ideas to get you going: avocado, cucumber, pineapple, carrots, mango, lemon, pickled ginger, toasted sesame seeds, dried seaweed, edamame, jalapeños, radishes, green onions, creamy-spicy sauce and soy dressing.
For a vegetarian bowl you can use fried tofu in place of the fish. For low carb just adjust the dressing and swap cauliflower rice in for the regular rice.
As a short cut I use frozen sticky rice. You can find it in the refrigerated vegetable section in the grocery store. Just microwave and cool before making the poke bowls.
Ingredients Needed For Poke Sushi Bowls(screenshot for grocery list)
White Rice
Sushi Grade Tuna
Soy Sauce or Tamari
Toasted Sesame Oil
Toasted Sesame Seeds
English Cucumber
Avocados
Pickled Ginger
Green Onions
Lemon
Honey
Chili Garlic Sauce
Mayonnaise
Sriracha
How To Make Homemade Poke Sushi Bowls
Prep rice then let cool in refrigerator.
Combine tuna, 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil and 1 Tablespoon toasted sesame seeds. Refrigerate while prepping the other ingredients.
Combine the sauce ingredients. Taste and adjust to your preference.
Mix mayo and sriracha, adjust to taste.
Assemble poke bowls by layering rice, tuna, cucumbers, avocado, lemon and ginger. Top with green onions and sauces. Serve.
More Homemade Sushi Recipes
Spicy Crab Sushi Bowl – California Roll Sushi Bowl – Salmon Sushi Bowls – Teriyaki Chicken Broccoli Stir Fry – Asian Cucumber Salad – Ramen Cabbage Salad
Tuna Poke Bowl Recipe
Yield: 4
Prep Time: 30 minutes
Total Time: 30 minutes
This Tuna Poke Bowl Recipe is a quick and easy homemade sushi bowl with ahi tuna poke as the star. A simple blend of tuna, rice, avocado, cucumber and a flavorful sauce.
Ingredients
2 Cups White Rice - cooked & cooled
1 Lb Cubed Sushi Grade Tuna
1 teaspoon Soy Sauce or Tamari
1 teaspoon Toasted Sesame Oil
1 Tablespoon Toasted Sesame Seeds
1 English Cucumber - sliced, quartered
2 Avocados - pitted, sliced thin
1/4 Cup Sliced Pickled Ginger - chopped
4 Green Onions - sliced
1/2 Lemon - sliced ultra thin (optional)
Sauce:
1/4 Cup Soy Sauce or Tamari
2 Tablespoons Toasted Sesame Oil
1/4 Cup Honey
1 teaspoon Chili Garlic Sauce
1/4 Cup Mayonnaise
2 teaspoons Sriracha
Instructions
Prep rice then let cool in refrigerator.
Combine tuna, 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil and 1 Tablespoon toasted sesame seeds. Refrigerate while prepping the other ingredients.
Combine the sauce ingredients. Taste and adjust to your preference.
Mix mayo and sriracha, adjust to taste.
Assemble poke bowls by layering rice, tuna, cucumbers, avocado, lemon and ginger. Top with green onions and sauces. Serve.
Notes
More ingredient options: pineapple, carrots, mango, dried seaweed, edamame, jalapeños, radishes, green onions,
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Made this last night and it was amazing! Simple and delicious
Reply
Annsays
Yum yum! I accidentally combined the spicy mayo with the other sauce but it was still super delicious. We used rice, cucumber, edemame, red peppers, some fresh tuna, and imitation crab.
While poke bowls are generally made with healthy ingredients, it's important to be aware of the potential risks of consuming raw fish and ingredients that may not offer many nutrients, such as white rice and large amounts of oil or soy sauce.
While poke bowls are generally made with healthy ingredients, it's important to be aware of the potential risks of consuming raw fish and ingredients that may not offer many nutrients, such as white rice and large amounts of oil or soy sauce.
Ingredients like soy sauce, tamari, miso, or fish sauce, which are commonly used in poke bowl dressings, contribute to the umami flavor. Balance of Sweet and Savory: A well-crafted poke bowl dressing strikes a balance between sweet and savory elements.
Unlike traditional mixing, poke bowls are meant to be enjoyed by combining different elements as you go. Chopsticks are a popular choice for enjoying poke bowls as they allow you to create unique flavor combinations in each bite.
While poké bowls are generally healthy, they are also tasty enough to overeat (accidentally, of course). If you are watching your caloric intake, consider splitting your bowl with a friend or saving the rest for later.
Sauces. Common dressings you'll see on menus are: sweet shoyu (soy-based, light), ponzu (soy-based, more citrusy; also “chili ponzu”), and aioli (garlic, wasabi, sriracha).
Poke Bowl Sauce: The protein in the bowl is usually marinated in a flavorful sauce, frequently made with soy sauce, sesame oil, green onions, and sesame seeds. Modern and light sauces include miso sesame shoyu sauce, Ponzu lime sauce, Yuzu kosho sauce, Spicy Mayo sauce, and Black garlic gochujang sauce from Sweetfin.
One of the healthiest you can go for is miso, which is an often overlooked source of probiotics. It's a healthier choice than creamy aioli, which is high in calories and Sriracha, which could be high in sugar, too.
Should a poke bowl be hot or cold? Poke is traditionally served cold. Some recipes include warm ingredients such as cooked tofu or seared tuna, but if we're sticking with the strictly traditional Hawaiian poke bowls, they are served cold.
Poke is a dish made with raw fish served over rice in a bowl along with various toppings. Originating from the Polynesian Islands, it became a mainstay of Hawaii, where ingredients from Japan were introduced, such as soy sauce.
Most commonly, poke bowls are served with a side of kimchi. However, you can also add pickled vegetables. The sharp salty flavor of fermented or pickled ingredients adds a bold punch to the poke bowl.
Fish was preferably eaten for immediate consumption, raw with sea salt, inamona, and sometimes seasoned with blood from the gills. A typical relish was made of inamona mixed with dried ʻalaʻala (octopus inksac), ake (fish liver), and salt. The poke was accompanied with limu and a large bowl of poi.
Poke is a traditional Hawaiian dish and sushi originates in Japan. Hawaiian food takes a lot of influence from Japanese food, but poke is Hawaiian. Traditionally, poke is made from ahi tuna or octopus (tako) that has been roughly cut into bite sized pieces and marinated with whatever was on hand.
How to tell if poke is bad. You can tell when poke is bad by looking at its appearance and analyzing its smell. While raw fish used for poke will always smell fishy even when fresh, when poke starts to spoil, it will have an overwhelmingly foul, sour, fishy odor.
One of the healthiest you can go for is miso, which is an often overlooked source of probiotics. It's a healthier choice than creamy aioli, which is high in calories and Sriracha, which could be high in sugar, too.
Poke bowls and sushi are both healthy meal options and contain similar ingredients, but there's a clear winner here. Move over, sushi! It's time for a fresher, healthier option to take its turn in the spotlight.
This is mainly due to the omega-3 fatty acids found in fish, which have anti-inflammatory properties and can decrease the risk of blood clots. In conclusion, poke bowls are not only delicious but also beneficial for heart health.
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