Go Back
+ servings
tuna poke bowl in a white bowl with chopsticks.

Tuna Poke Bowl Recipe

Course: Dinner, Main Course
Cuisine: asian
Prep Time: 15 minutes
Marinade Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 101kcal
Author: Becky Hardin
Made with chunks of spiced tuna, rice, fresh veggies, and optional garnishes, this Tuna Poke Bowl is a traditional Hawaiian Salad that’s perfect for lunches, dinners, and as a side. Made with a variety of ingredients that are totally versatile, you can make this bowl any way you like.
Print Recipe

Ingredients

For the Tuna Poke

  • 2 tablespoons soy sauce
  • 2 tablespoons finely sliced green onion
  • 1 tablespoon fresh lime juice
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sesame seeds
  • ½ teaspoon sriracha
  • 8 ounces sushi grade tuna diced

For the Bowl, all optional

  • Rice – prepared sushi rice, white rice, brown rice, or cauliflower rice
  • Pickled vegetables – carrots, celery, or cucumber see notes
  • Fresh vegetables – avocado, edamame, carrots, lettuce, or cucumber
  • Garnishes – sesame seeds, sliced green onion, nori komi furikaki seasoning, or spicy mayo see notes
  • Other flavorful additions – lime wedges, diced mango, sliced radish, or seaweed chips

Instructions

  • In a large bowl, stir together the soy sauce, green onion, lime juice, sesame oil, sesame seeds, and sriracha.
    2 tablespoons soy sauce, 2 tablespoons finely sliced green onion, 1 tablespoon fresh lime juice, 1 teaspoon toasted sesame oil, 1 teaspoon sesame seeds, ½ teaspoon sriracha
    overhead view of ingredients for tuna poke bowls.
  • Add the tuna and gently mix to combine. Try not to break up the tuna.
    8 ounces sushi grade tuna
    seasoned tuna chunks in a glass bowl.
  • Cover and place the poke in the refrigerator to marinate for 15 minutes (but no more than 1 hour).
  • Build a bowl with your favorite rice, vegetables, and garnishes. Top with the marinated tuna and serve.
    Rice – prepared sushi rice, white rice, brown rice, or cauliflower rice, Pickled vegetables – carrots, celery, or cucumber, Fresh vegetables – avocado, edamame, carrots, lettuce, or cucumber, Garnishes – sesame seeds, sliced green onion, nori komi furikaki seasoning, or spicy mayo, Other flavorful additions – lime wedges, diced mango, sliced radish, or seaweed chips
    chopsticks grabbing a cube of tuna from a tuna poke bowl in a white bowl.

Notes

  • Storage: Poke is best enjoyed on the day it is prepared. I do not recommend keeping leftover poke.
  • Pickled Vegetables: To make pickled vegetables, combine ½ cup water, ½ cup rice vinegar, 1 teaspoon kosher salt, and 1 teaspoon granulated sugar in a small saucepan. Bring to a boil and then remove from the heat and add your desired vegetables. Allow them to sit for 5-10 minutes and then serve.
  • Spicy Mayo: To make spicy mayo, combine ¼ cup mayonnaise, 2 teaspoons sriracha, and 1-2 tablespoons water in a small bowl. Whisk to combine and serve.
  • Note: Nutritional information does not include rice or optional garnishes.

Nutrition

Calories: 101kcal | Carbohydrates: 1g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 539mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1270IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg