Tuna Poke Bowl
Fresh, salty-sweet ahi tuna over sushi rice with crisp vegetables and a bright soy-ginger sauce. Ready in 20 minutes with no cooking required for the protein.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- 1.5 cups sushi rice or short-grain white rice, cooked and cooled
- 8 oz ahi tuna, sushi-grade, cut into 3/4-inch cubes
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, minced
- ½ large cucumber cucumber, thinly sliced, plus avocado, sesame seeds, and scallions for topping
Instructions
- 1
Pat the ahi tuna dry with paper towels, pressing gently to remove surface moisture, which helps the soy sauce cling better.
- 2
Cut the tuna into 3/4-inch cubes by placing the block skin-side down on a cutting board and slicing lengthwise into 3/4-inch-thick strips, then cutting across those strips into cubes.
- 3
Peel the ginger with a spoon (it removes skin easier than a knife) and mince it until pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 4
Slice the cucumber lengthwise into thin rounds, about 1/8 inch thick, by laying it on a cutting board and drawing a knife along its length in parallel lines.
- 5
Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon minced ginger in a small bowl until the ginger is evenly distributed throughout.
- 6
Place the tuna cubes in a medium bowl and pour the soy-ginger sauce over them, then stir gently with a wooden spoon until all pieces are coated, about 15 seconds.
- 7
Let the tuna sit at room temperature for 2 minutes so the flavors soak in, then taste and adjust salt if needed.
- 8
Divide the cooled rice between two bowls, mounding it into the center of each bowl to form a base.
- 9
Spoon half the marinated tuna and its sauce on top of the rice in each bowl.
- 10
Arrange the cucumber slices on one side of the tuna, overlapping them slightly like roof shingles.
- 11
Slice an avocado in half lengthwise around the pit, twist to separate, and scoop each half into thin slices, then place them on the other side of the bowl.
- 12
Sprinkle 1 teaspoon sesame seeds and 1 teaspoon sliced scallions over the top of each bowl, then serve immediately.
Tools you’ll need
- paper towels
- cutting board
- sharp chef's knife
- spoon (for peeling ginger)
- small bowl
- whisk
- medium bowl
- wooden spoon
- two serving bowls
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