I love tuna poke bowls at home. It is my favorite takeout order, but now I realize how easy it is to make. I always make it at home. The best part about homemade poke bowls is that you can add whatever you want, but as long as you have the foundations down, you can change things up and never be bored.
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Tuna Poke Bowls are fantastic for lunch or a quick weeknight dinner. Have people coming over? Make all the ingredients, then have your guests make their poke bowls. It's such a fun party idea.
If you like dishes like these, then you will love this Miso Black Cod, a Nobu Copycat that doesn't require marination for 24 hours, or my famous Rice Paper Dumplings recipe that uses canned tuna for a quick and affordable meal.
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What is a Tuna Poke?
Tuna poke is a Hawaiian dish featuring raw, marinated tuna served over rice, typically seasoned with soy sauce, sesame oil, and other flavorings. It's often accompanied by various toppings like vegetables, fruits, and herbs, offering a refreshing and flavorful meal.
Tuna Poke Bowls have 3 items you need to create the perfect bowl.
- Marinated protein low carb, fresh fish or raw fish. You use good quality bigeye tuna, salmon, scallops, or tofu. The options are endless.
- Sushi rice.
- Toppings like creamy avocado, cucumber, mangoes, corn, tobiko, seaweed salad, and furikake - again, you can add whatever you have or want in your bowls.
This dish is so versatile, and I love making this for my busy weeknight meals because I know I will have a healthy, balanced lunch or dinner in less than 30 minutes.
What you need for Tuna Poke Bowls
Tuna Poke Bowls are so much fun to make. To build the perfect bowl, you need only the 3 foundations.
Sushi Rice
- Sushi rice
- Rice vinegar
- Mirin
Sashimi Grade Fish
- Tuna
Toppings
- Avocado
- Mango Salsa (mango, cucumber, bell peppers, red pepper flakes, jalapeno)
- Corn
- Furikake (Japanese seaweed seasoning)
- Imitation crab
- Egg
- Crispy garlic
- Crispy onions
The options are endless.
See recipe card for quantities.
How to make Tuna Poke Bowls
This tuna poke bowl recipe is simple and yet so delicious. Here is my step-by-step guide to making Hawaii poke bowls at home.
Marinate the tuna.
Make the sushi rice.
Prep the toppings.
Assemble the tuna poke bowls.
Sushi Rice:
- Rinse 2 cups of sushi sticky rice under cold water until the water runs clear.
- Cook the rice according to package instructions or in a rice cooker with 2 cups of water.
- Once cooked, transfer the warm rice to a large mixing bowl.
- In a small saucepan, combine 2 tablespoons of rice vinegar and 2 tablespoons of mirin. Heat gently until the mixture is warm and the sugar is dissolved.
- Drizzle the vinegar mixture over the cooked rice and gently fold it using a rice paddle or spatula until well combined. Allow the rice to cool to room temperature.
Tuna:
- Cut the sashimi-grade fresh raw tuna, sushi-grade fish, or sushi-grade tuna into bite-sized cubes and place them in a mixing bowl.
- In a small bowl, whisk together 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey or agave, and 1 tablespoon of sesame oil to make the marinade.
- Pour the marinade over the tuna cubes and gently toss to coat. Allow the high-quality tuna tuna to marinate for at least 15 minutes in the refrigerator.
Mango Cucumber Salad:
- Peel and dice the mango, cucumber, and red onion into small, bite-sized pieces.
- Finely chop the jalapeno (remove seeds for less heat if desired).
I love using my chopper to make this process quicker**
this is my favorite chopper!
Buy Now → - Combine all the chopped ingredients in a mixing bowl and toss gently to combine.
Assembling the Poke Bowl:
- Divide the cooled sushi rice, white rice, cauliflower rice, or jasmine rice among serving bowls.
- Top each bowl of rice with a portion of the marinated tuna.
- Add a generous serving of the mango cucumber salad to the tuna.
- For added mild flavor and texture, garnish the best poke bowl with sliced green onions, chopped cilantro, and a sprinkle of furikake.
- Serve immediately and enjoy your delicious tuna poke bowls!
Equipment
- Chopper
- Knife
- Cutting board
- Bowls
- Rice Cooker
How To Store Tuna Poke Properly:
- Refrigeration: Place any leftover tuna poke in an airtight container. Ensure that the container is sealed tightly to prevent any exposure to air, which can cause the tuna to oxidize and degrade in quality.
- Chill Quickly: Promptly refrigerate the ahi poke bowl if it has been sitting at room temperature for more than two hours to prevent bacterial growth.
- Consume Promptly: Tuna poke is best enjoyed fresh and is not ideal for long-term storage. For optimal extra flavor and freshness, consume refrigerated tuna poke within 1-2 days.
Following these steps will help maintain the quality and safety of your tuna poke for a short period.
Top tips for success
- Use Quality Ingredients: Start with fresh, sashimi-grade tuna to ensure the best flavor and texture. Use high-quality soy sauce, sesame oil, and other seasonings for the marinade-fresh and vibrant toppings like ripe mango, crisp cucumber, and furikake.
- Season the Tuna well: The marinade should balance sweet, salty, tangy, and umami flavors. Ensure that the marinade complements the tuna's natural flavor without overpowering it.
- Toppings: Aim for the best toppings. In my opinion, they are the best part. Crispy garlic, crispy onions, nori, furikake, avocado, salad greens-the options are endless.
Tuna Poke Bowl Recipe - FAQs
What is tuna poke made of?
Tuna poke typically consists of cubed sashimi-grade tuna that is marinated in a mixture of soy sauce, sesame oil, rice vinegar, and other seasonings. It's often served over a base of sushi rice and accompanied by various toppings such as vegetables (like cucumber and avocado), fruits (such as mango), and garnishes like green onions and sesame seeds.
Why is it called tuna poke?
The term "poke" comes from the Hawaiian word for "to slice" or "cut crosswise into pieces." "Tuna poke" refers to the traditional Hawaiian dish of cubed, marinated raw tuna. The name reflects the preparation method of slicing or cubing the tuna before marinating it with various seasonings.
Do you eat tuna poke raw?
Yes, tuna poke is typically made with raw tuna. The tuna is cubed and marinated in a mixture of soy sauce, sesame oil, and other seasonings, then served raw over a bed of rice or salad.
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The Best Healthy Tuna Poke Bowl (30 minute recipe)
Ingredients
Equipment
Method
- Rinse 2 cups of sushi rice under cold water until the water runs clear.
- Cook the rice according to package instructions or in a rice cooker with 2 cups of water.
- Once cooked, transfer the rice to a large mixing bowl.
- In a small saucepan, combine 2 tablespoons of rice vinegar and 2 tablespoons of mirin. Heat gently until the mixture is warm and the sugar is dissolved.
- Drizzle the vinegar mixture over the cooked rice and gently fold it using a rice paddle or spatula until well combined. Allow the rice to cool to room temperature.
- Cut the sashimi-grade tuna into bite-sized cubes and place them in a mixing bowl.
- In a small bowl, whisk together 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey or agave, and 1 tablespoon of sesame oil to make the marinade.
- Pour the marinade over the tuna cubes and gently toss to coat. Allow the tuna to marinate for at least 15 minutes in the refrigerator.
- Peel and dice the mango, cucumber, and red onion into small, bite-sized pieces.
- Finely chop the jalapeno (remove seeds for less heat if desired).
- Combine all the chopped ingredients in a mixing bowl and toss gently to combine.
- Divide the cooled sushi rice among serving bowls.
- Top each bowl of rice with a portion of the marinated tuna.
- Add a generous serving of the mango cucumber salad to the tuna.
- For added flavor and texture, garnish the poke bowls with sliced green onions, chopped cilantro, and a sprinkle of furikake.
- Serve immediately and enjoy your delicious tuna poke bowls!
Notes
- Use Quality Ingredients: Start with fresh, sashimi-grade tuna to ensure the best flavor and texture. Use high-quality soy sauce, sesame oil, and other seasonings for the marinade. Fresh and vibrant toppings like ripe mango, crisp cucumber, and furikake.
- Season the Tuna well: The marinade should balance sweet, salty, tangy, and umami flavors. Ensure that the marinade complements the tuna's natural flavor without overpowering it.
- Toppings: Aim for the best toppings. In my opinion, they are the best part. Crispy garlic, crispy onions, nori, furikake, avocado, salad greens-the options are endless.
Tried this recipe?
Mention @eatwithcarmen in all social platformsFood safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov
Pearl says
Im not into uncooked meat but this is an exemption hehe
Deborah says
Ordered a sashimi grade tuna coming up! Can't wait to try hehe