Recipe

Tuna Poke Bowl

Fresh tuna tossed in a savory soy-sesame poke sauce, served over warm sushi rice with crisp, colorful toppings.

By Matt Campbell

•

4.8

A single plated tuna poke bowl with glossy marinated tuna cubes over sushi rice, topped with cucumber, avocado, scallions, sesame seeds, and nori on a light stoneware bowl on a bright kitchen table

If you have ever paid poke-bowl prices and thought, I could absolutely do this at home, you are correct. This tuna poke bowl is my weeknight version: warm, slightly sticky rice, chilled marinated tuna, and a sauce that hits salty, nutty, and just a little sweet.

The vibe here is relaxed. We are not auditioning for a sushi counter. We are just building a bowl that tastes bright and fresh, with enough crunch and seasoning to keep every bite interesting. Also, yes, you should taste the sauce before the tuna goes in. That is not cheating. That is cooking.

A kitchen counter with bowls of cubed tuna, cooked sushi rice, soy sauce, sesame oil, rice vinegar, cucumber, avocado, scallions, sesame seeds, and nori laid out for poke bowls

Why It Works

Big flavor, low drama: the soy-sesame sauce comes together in minutes and tastes like you tried harder than you did.
Great texture: warm rice plus cold tuna plus crunchy cucumber is the whole point.
Totally customizable: spicy mayo, mango, edamame, or whatever is in your fridge.
Meal-prep friendly: you can prep rice and toppings ahead, then marinate the tuna right before eating.

Pairs Well With

Storage Tips

Best practice: store components separately. Poke bowls are happiest when the rice, tuna, and toppings do not hang out together for hours.

Rice: Cool quickly, then refrigerate promptly. For best food safety (hello, rice bacteria), spread rice on a sheet pan or shallow dish so it cools faster, then refrigerate within 1 hour (2 hours max). Store airtight up to 3 to 4 days. Reheat until steaming hot, with a small splash of water and a cover.
Toppings (cucumber, edamame, etc.): Refrigerate 2 to 3 days in separate containers for best crunch.
Marinated tuna: Same day is best for texture and peace of mind. If the tuna was very fresh and has been kept very cold, you can store it and consume within 24 hours.
Avocado: Cut fresh if possible. If storing, press plastic wrap directly onto the surface and add a squeeze of lime.

Quick safety note: Keep raw tuna cold (below 40°F/4°C), use a clean knife and cutting board, and avoid cross-contamination with ready-to-eat foods.

Common Questions

Do I have to use sushi-grade tuna?

Use tuna that your fishmonger specifically recommends for eating raw. “Sushi-grade” or “sashimi-grade” labels are not tightly regulated in many places, so it is smart to ask directly: Is this suitable for raw consumption? Buy from a source you trust, keep it cold, and do not let it sit on the counter while you prep. When in doubt, choose cooked protein instead.

Can I make this with canned tuna?

You can, but it becomes more of a tuna rice bowl than poke. Still delicious. Drain well, then toss with the same sauce and add extra crunch like cucumber and radish.

How long should tuna marinate for poke?

10 to 15 minutes is the sweet spot. Long enough to season the fish, short enough that the texture stays clean and silky.

What can I use instead of sushi rice?

Short-grain rice is ideal, but jasmine rice works in a pinch. You can also do brown rice, quinoa, or cauliflower rice if that is your thing.

How do I make it spicy?

Add 1 to 2 teaspoons sriracha to the poke sauce, or finish the bowl with spicy mayo. You can also add thinly sliced jalapeño for a crisp heat.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan with lid (for rice)
Fine-mesh strainer (helpful for rinsing rice)
Sharp knife and cutting board
Mixing bowl (for the tuna and sauce)
Measuring spoons

I love dishes that feel like you ordered takeout, but you made it in your own kitchen with your own rules. This bowl is exactly that for me. I started making poke at home when I realized my favorite part was never the fancy extras. It was the sauce, the rice, and that cold, clean bite of tuna. Now I keep it simple, taste as I go, and build the kind of bowl I actually want to eat.

Tuna Poke Bowl

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 2 bowls

Ingredients

For the rice

1 cup sushi rice
1 1/4 cups water
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt

For the tuna poke

8 ounces tuna recommended for raw eating, cut into 1/2-inch cubes
2 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
2 teaspoons rice vinegar
1 teaspoon honey (or sugar)
1 teaspoon grated fresh ginger
1 small garlic clove, finely grated
1 tablespoon sliced scallions, plus more for topping
1 teaspoon toasted sesame seeds, plus more for topping
Optional: 1 to 2 teaspoons sriracha or a pinch of red pepper flakes

Toppings (mix and match)

1/2 English cucumber, thinly sliced or diced
1 small avocado, sliced
1/2 cup shelled edamame (thawed if frozen)
1 small carrot, shredded
2 to 3 radishes, thinly sliced
Nori sheets, cut into strips
Lime wedges
Optional: spicy mayo (2 tablespoons mayo + 1 to 2 teaspoons sriracha)
Optional: furikake, seaweed salad, sweet onion, or toasted macadamia nuts

Neatly cubed raw tuna on a wooden cutting board with a chef's knife on a bright kitchen counter

Instructions

Cook the rice. Rinse the sushi rice in a fine-mesh strainer until the water runs mostly clear. Add the rinsed rice and 1 1/4 cups water to a saucepan. Bring to a gentle boil, then cover and reduce heat to low. Cook 12 minutes. Keep the lid on the whole time, then remove from heat and rest, covered, 10 minutes.
Season the rice. In a small bowl, stir rice vinegar, sugar, and salt until dissolved. Fluff the rice, then gently fold in the vinegar mixture. Let it cool slightly while you prep everything else. You want warm, not steaming hot, so it does not “cook” the tuna when you build the bowls.
Make the poke sauce. In a mixing bowl, whisk soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, scallions, sesame seeds, and sriracha if using. Taste it. If it feels sharp, add a tiny bit more honey. If it feels flat, add more vinegar 1/4 teaspoon at a time.
Marinate the tuna. Add cubed tuna to the bowl and gently toss to coat. Refrigerate 10 to 15 minutes while you slice toppings.
Prep toppings. Slice cucumber, avocado, radish, and anything else you are using. Keep it simple: one creamy thing, one crunchy thing, and one salty thing (nori) makes a great bowl.
Build the bowls. Divide rice between two bowls. Top with marinated tuna, then pile on toppings. Finish with extra sesame seeds, scallions, nori, and a squeeze of lime. Add spicy mayo if you want that rich, slightly chaotic drizzle.

Cubed tuna being gently tossed in a soy-sesame poke sauce with scallions and sesame seeds in a glass mixing bowl on a kitchen counter

A bowl being assembled with warm sushi rice, marinated tuna, sliced cucumber, and avocado on a bright kitchen counter

Nutrition information is estimated.

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Tuna Poke Bowl

Why It Works

Pairs Well With

Recommended

Tuna Poke Bowls

Sesame Soba Noodle Bowl

Jammy Crispy Egg Rice Bowl

Spam Musubi

Storage Tips

Common Questions

Do I have to use sushi-grade tuna?

Can I make this with canned tuna?

How long should tuna marinate for poke?

What can I use instead of sushi rice?

How do I make it spicy?

Tuna Poke Bowl

Ingredients

For the rice

For the tuna poke

Toppings (mix and match)

Instructions