Tuna Poke Bowl

Make your own Homemade Tuna Poke Bowl in just 20 minutes! Fresh raw tuna marinated in soy sauce and sesame oil served on a bed of rice with all your favorite toppings and drizzled with spicy mayo sauce.

Want more fresh and light dishes to serve alongside this poke bowl? Try out my Thai Avocado Mango Salad or my Fresh Summer Rolls with a Spicy Peanut Sauce.

Tuna Poke Bowls with Sriracha Mayo

I’m convinced that poke bowls are the ultimate meal – they’re healthy and easy to make, yet they feel fancy and taste amazing. These flavorful tuna bowls come together in just 20 minutes! Making a restaurant-quality dish has never been simpler.

You can adjust this recipe to include your favorite veggies, flavorings, etc. Just be sure to stick with sushi-grade tuna, as this means it’s safe to eat raw. Other than that, feel free to get creative!

What Is a Tuna Poke?

The word poke (pronounced ‘poh-kay’) is Hawaiian for “cut into chunks.” Tuna poke is raw tuna that’s sliced into pieces and marinated with soy sauce and sesame oil.

Hawaiian poke bowls take that tuna and dress it up with other ingredients like rice and vegetables. This version includes an irresistible 2-ingredient sriracha mayo to top it off!

Are Poke Bowls Healthy?

This protein-packed meal is a healthy lunch or dinner option. Besides protein, tuna contains plenty of essential amino acids and very little fat. Paired with jasmine rice and raw veggies, you have yourself one hearty bowl of yum!

What You’ll Need

This recipe doesn’t go overboard with ingredients, and you can make additions or switch it up based on your preferences!

For the Tuna Poke Bowl

• Bluefin Tuna: Sushi-grade, diced into 1/2 inch cubes.
• Toasted Sesame Oil: Just a teaspoon.
• Low-Sodium Tamari: For that lovely umami flavor.
• Rice Wine Vinegar: To add the slightest touch of sweetness.
• Black Sesame: Packed with antioxidants, black sesame seeds bring great flavor and texture to this dish.
• Fresh Ginger: Minced.
• Green Onion: Sliced.
• Jasmine Rice: The rice should be cooked shortly before your bowl is assembled.
• Cucumber: Thinly sliced.
• Carrots: Shaved.
• Avocados: Sliced.

For the Sriracha Mayo Dressing

• Mayonnaise: Use your favorite brand.
• Sriracha: Bring on the heat with your go-to sriracha sauce!

How to Choose Raw Fish

I like using bluefin tuna for this recipe, but you can use other types, such as yellowfin, if desired. As long as you use sushi-grade tuna, you’re good to go. When tuna is labeled as sushi-grade, it means it’s safe to eat raw.

Avoid using tuna that smells fishy. Sushi-grade tuna has a more ocean-like scent. It should also look bright in color.

How to Make a Tuna Poke Bowl

This 20-minute meal is anything but complicated. Here’s how to make the ultimate tuna poke bowl!

Make Spicy Mayo: Add the mayo and sriracha sauce to a small bowl. Mix together and set aside.

Marinate Tuna: Add sushi-grade tuna, toasted sesame oil, tamari, black sesame seeds, ginger, rice wine vinegar and green onion to a medium-sized bowl. Gently toss and let sit for 15 minutes.

Prepare Remaining Ingredients: In the meantime, cook your rice and prep your veggies.

Assemble Poke Bowl: Add 1/4 cup jasmine rice, 4 oz of tuna, 1/2 cup sliced cucumber, 1/4 cup of shaved carrots and 1/2 of a sliced avocado to each serving bowl.

Garnish & Serve: Garnish with more green onion, black sesame seeds and a drizzle of sriracha mayo. Enjoy!

Tips for Success

New to working with raw tuna? Check out my top tips for making perfect poke bowls.

• Marinate for 15 minutes: It’s important to marinate the tuna for at least 15 minutes before assembling the bowls. Just don’t let it sit for more than an hour.
• Serve Rice Warm: I love the contrast between the warm rice and the cool tuna. I suggest cooking the rice while the fish is marinating.
• Go to a Reputable Fish Market: The best way to get sushi-grade tuna is from a reputable fishmonger. It should never be packaged with non-sushi-grade fish.
• Use What You Like! You can make substitutions as desired or add more yummy toppings to your poke bowls like dried seaweed, pickled ginger or edamame.

Serving Suggestions

If you’re wondering what to serve with tuna poke bowls, I’ve got plenty of tasty ideas!

• Serve with Corn: Corn on the Cob is a classic side dish for a reason. It’s so buttery and juicy, and it’s also a healthy choice!
• Pair with Sliced Mango: I love serving my poke bowls with mango slices on the side. It’s so simple and it adds a sweet element that goes great with the flavors in the bowl.
• Serve with Smoothies: So, we’ve established that this poke bowl goes great with mango. Why not add raspberries into the mix by pairing your poke bowl with a Raspberry Mango Smoothie? You’ll be glad you did.

Can Tuna Poke Be Made In Advance?

Poke bowls are best the day they’re made, but you can store leftovers in the fridge if needed. Place them in an airtight container and enjoy within 1-2 days.

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More Seafood Recipes to Try

Looking to incorporate more seafood into your diet? You have to try these easy recipes next!

• Shrimp Pesto Pasta
• Caribbean Grilled Salmon Kabobs
• Fish Taco Rice Bowls

DON’T MISS A RECIPE

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