Poke Bowl Recipe
Why pay restaurant prices when you can create a fresher, healthier poke bowl at home? This customizable recipe lets you build the ultimate bowl with sushi-grade tuna, bold sauces, hearty rice, and vibrant toppings—all in under an hour.
Ingredients
For the Base
- 1 cup brown rice or sushi rice
For the Protein
- 200 g ahi tuna sushi-grade, cubed
For the Marinade
- 2 tbsp tamari or soy sauce
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp sriracha optional for heat
For the Sauce
- 3 tbsp mayonnaise
- 1 tbsp sriracha
- to taste salt and pepper
For the Toppings
- 1 avocado sliced
- ½ cup edamame steamed and shelled
- ½ cup cucumber sliced or diced
- ¼ cup shredded carrots
- 2 green onions chopped
- 1 tsp black sesame seeds optional garnish
Instructions
- Cook the Rice: Prepare brown or sushi rice according to package instructions. Chill if making ahead for easier assembly.
- Prepare the Tuna: Cube the tuna and place in a bowl. Add tamari, sesame oil, rice vinegar, honey, and optional sriracha. Toss gently to coat and marinate while prepping toppings.
- Make the Spicy Mayo: In a small bowl, mix mayo and sriracha. Taste and adjust spice. Transfer to a ziplock bag for easy drizzling.
- Prep the Toppings: Slice cucumber and avocado, shred carrots, chop green onion, and steam edamame if needed. Keep toppings separate for assembly.
- Assemble the Bowls: Add rice to each bowl, top with marinated tuna, arrange toppings around the bowl, drizzle spicy mayo, and sprinkle sesame seeds and green onions.
Notes
To save time, use pre-cooked rice. Chill bowls for freshness. Marinate tofu longer if making vegetarian. Store leftover sauce for up to 5 days in the fridge.
Nutrition Facts (Per Serving)
- Calories: 490 kcal
- Carbohydrates: 60 g
- Protein: 10 g
- Fat: 25 g
- Saturated Fat: 4 g
- Cholesterol: 2 mg
- Sodium: 649 mg
- Potassium: 754 mg
- Fiber: 12 g
- Sugar: 3 g
- Vitamin A: 147 IU
- Vitamin C: 12 mg
- Calcium: 63 mg