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Tuna Poke Bowl

Authentic Hawaiian-style poke bowl featuring sushi-grade ahi tuna marinated in a savory sesame-soy glaze, served over perfectly seasoned sushi rice with crisp vegetables, creamy avocado, and a drizzle of spicy mayo. This vibrant, restaurant-quality Tuna poke bowl delivers fresh Pacific island flavors with beautiful presentation and satisfying textures in every bite.

Tuna poke bowl with marinated ahi tuna, avocado, cucumber, and vegetables over sushi rice drizzled with spicy mayo

Prep Time : 25 min

Cook Time : 20 min

Servings : 4

Prep Time :

25 min

Cook Time :

20 min

Servings :

4

Ingredients

For the Sushi Rice

• 400g sushi rice (short-grain white rice) — this one on Amazon


• 720ml water


• 60ml rice vinegar


• 20g sugar


• 8g salt

For the Marinated Tuna

•  600g sushi-grade ahi tuna


• 60ml soy sauce


• 15ml sesame oil  — this one on Amazon


• 10ml rice vinegar


• 5g fresh ginger, grated


• 2 garlic cloves, minced

For the Spicy Mayo

•  80g Japanese mayonnaise — this one on Amazon


• 15g sriracha sauce


• 5ml lime juice

For the Vegetables and Toppings

•  200g cucumber


• 150g radishes


• 300g ripe avocados


• 100g carrots


• 100g green onions


• 20g sesame seeds


• 8g furikake seasoning  — this one on Amazon


• 20g pickled ginger


• 10g wasabi paste (optional)

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you.

Directions

  1. Prepare the Sushi Rice
     Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine rice with 7200ml water in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. Remove from heat and let stand covered for 5 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the vinegar mixture into the cooked rice using a cutting motion to avoid mashing the grains. Cover and keep warm.
  2. Marinate the Tuna
     Cut 600g sushi-grade ahi tuna into 1.5cm cubes, ensuring uniform size for even marinating. In a medium bowl, whisk together 60ml soy sauce, 15ml sesame oil, 10ml rice vinegar, 5g grated fresh ginger, and 2 minced garlic cloves until well combined. Add tuna cubes and gently toss to coat evenly without breaking the fish. Refrigerate for 10-15 minutes to marinate while preparing the other components.
  3. Make the Spicy Mayo
     Prepare the spicy mayo by whisking together 80g Japanese mayonnaise, 15g sriracha sauce, and 5ml lime juice in a small bowl until smooth and fully incorporated. Transfer to a squeeze bottle or small zip-top bag with the corner snipped for easy drizzling. Set aside in the refrigerator until ready to serve.
  4. Prepare the Vegetables
     Prepare all vegetables for optimal texture and presentation: julienne 200g cucumber into thin matchsticks, thinly slice 150g radishes into rounds, dice 300g ripe avocados into cubes, shred 100g carrots using a box grater or julienne peeler, and slice 100g green onions on the bias for visual appeal. Toast 20g sesame seeds in a dry pan over medium heat, stirring constantly until golden and fragrant, about 2-3 minutes. Set all components aside.
  5. Assemble the Bowls
     Divide the seasoned sushi rice among four large bowls, creating an even base. Arrange the marinated tuna in the center of each bowl in an attractive mound. Create colorful sections around the tuna with cucumber matchsticks, sliced radishes, diced avocado, shredded carrots, and drizzle any remaining marinade from the tuna over the fish for extra flavor.
  6. Garnish and Serve
     Drizzle each bowl generously with spicy mayo in a decorative pattern. Sprinkle with toasted sesame seeds, sliced green onions, and 8g furikake seasoning for authentic flavor. Garnish with 20g pickled ginger on the side and serve with 10g wasabi paste on the side if desired. Serve immediately while the rice is still warm and the fish is cold for the best texture contrast.

*Notes : 

  • Always purchase sushi-grade or sashimi-grade tuna from a reputable fishmonger and ask when it was received. The tuna should be deep red in color, completely odorless, and firm to the touch. Keep refrigerated at 40°F or below until ready to use. Quality fish is essential for food safety when serving raw.
  • The poke bowl can be customized with additional toppings like edamame, seaweed salad, fresh mango cubes, or crispy shallots. Adjust the spice level in the mayo to your preference by adding more or less sriracha. For a milder version, substitute regular mayonnaise for half the Japanese mayo.
  • For best results, prepare all components separately and assemble just before serving to maintain the texture contrast between the cold marinated fish and warm rice. The crisp vegetables should remain crunchy. Leftover marinated tuna should be consumed within 24 hours and kept refrigerated.

Nutrition Facts 

( per serving )

Calories

~948 kcal

Protein

 51 g

Fat

43 g

Carbs

90 g

Calories

~948 kcal

Protein

 51 g

Fat

43 g

Carbs

90 g

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Tuna poke bowl with marinated ahi tuna, avocado, cucumber, and vegetables over sushi rice drizzled with spicy mayo

Tuna Poke Bowl

Authentic Hawaiian-style poke bowl featuring sushi-grade ahi tuna marinated in a savory sesame-soy glaze, served over perfectly seasoned sushi rice with crisp vegetables, creamy avocado, and a drizzle of spicy mayo. This vibrant, restaurant-quality Tuna poke bowl delivers fresh Pacific island flavors with beautiful presentation and satisfying textures in every bite.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Hawaiian
Calories: 948
Ingredients Method Notes

Ingredients
  

For the Sushi Rice
  • 400 g sushi rice short-grain white rice
  • 720 ml water
  • 60 ml rice vinegar
  • 20 g sugar
  • 8 g salt
For the Marinated Tuna
  • 600 g sushi-grade ahi tuna
  • 60 ml soy sauce
  • 15 ml sesame oil
  • 10 ml rice vinegar
  • 5 g fresh ginger grated
  • 2 cloves garlic minced
For the Spicy Mayo
  • 80 g Japanese mayonnaise
  • 15 g sriracha sauce
  • 5 ml lime juice
For the Vegetables and Toppings
  • 200 g cucumber
  • 150 g radishes
  • 300 g ripe avocados
  • 100 g carrots
  • 100 g green onions
  • 20 g sesame seeds
  • 8 g furikake seasoning
  • 20 g pickled ginger
  • 10 g wasabi paste optional

Method
 

Prepare the Sushi Rice
  1. Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine rice with 7200ml water in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. Remove from heat and let stand covered for 5 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the vinegar mixture into the cooked rice using a cutting motion to avoid mashing the grains. Cover and keep warm.
Marinate the Tuna
  1. Cut 600g sushi-grade ahi tuna into 1.5cm cubes, ensuring uniform size for even marinating. In a medium bowl, whisk together 60ml soy sauce, 15ml sesame oil, 10ml rice vinegar, 5g grated fresh ginger, and 2 minced garlic cloves until well combined. Add tuna cubes and gently toss to coat evenly without breaking the fish. Refrigerate for 10-15 minutes to marinate while preparing the other components.
Make the Spicy Mayo
  1. Prepare the spicy mayo by whisking together 80g Japanese mayonnaise, 15g sriracha sauce, and 5ml lime juice in a small bowl until smooth and fully incorporated. Transfer to a squeeze bottle or small zip-top bag with the corner snipped for easy drizzling. Set aside in the refrigerator until ready to serve.
Prepare the Vegetables
  1. Prepare all vegetables for optimal texture and presentation: julienne 200g cucumber into thin matchsticks, thinly slice 150g radishes into rounds, dice 300g ripe avocados into cubes, shred 100g carrots using a box grater or julienne peeler, and slice 100g green onions on the bias for visual appeal. Toast 20g sesame seeds in a dry pan over medium heat, stirring constantly until golden and fragrant, about 2-3 minutes. Set all components aside.
Assemble the Bowls
  1. Divide the seasoned sushi rice among four large bowls, creating an even base. Arrange the marinated tuna in the center of each bowl in an attractive mound. Create colorful sections around the tuna with cucumber matchsticks, sliced radishes, diced avocado, shredded carrots, and drizzle any remaining marinade from the tuna over the fish for extra flavor.
Garnish and Serve
  1. Drizzle each bowl generously with spicy mayo in a decorative pattern. Sprinkle with toasted sesame seeds, sliced green onions, and 8g furikake seasoning for authentic flavor. Garnish with 20g pickled ginger on the side and serve with 10g wasabi paste on the side if desired. Serve immediately while the rice is still warm and the fish is cold for the best texture contrast.

Notes

– Always purchase sushi-grade or sashimi-grade tuna from a reputable fishmonger and ask when it was received. The tuna should be deep red in color, completely odorless, and firm to the touch. Keep refrigerated at 40°F or below until ready to use. Quality fish is essential for food safety when serving raw.
– The poke bowl can be customized with additional toppings like edamame, seaweed salad, fresh mango cubes, or crispy shallots. Adjust the spice level in the mayo to your preference by adding more or less sriracha. For a milder version, substitute regular mayonnaise for half the Japanese mayo.
– For best results, prepare all components separately and assemble just before serving to maintain the texture contrast between the cold marinated fish and warm rice. The crisp vegetables should remain crunchy. Leftover marinated tuna should be consumed within 24 hours and kept refrigerated.