Ultimate Tuna Poke Bowl Recipe
Prep Time 15 minutes Cook Time 15 minutes Total Time 2 hours 30 minutes 
This tuna poke bowl is made with sushi-grade ahi tuna marinated in a flavorful soy-sesame dressing, then served over rice with fresh vegetables and a creamy spicy sauce. It’s fresh, colorful, and surprisingly easy to make at home.
Whether you’re making a quick lunch or a light dinner, this poke bowl comes together in about 30 minutes and is easy to customize with your favorite vegetables and toppings.
Poke bowls have become one of my favorite quick meals, especially during the warmer months. I love that I can prepare everything ahead of time, then simply arrange the ingredients in a bowl when it’s time to eat. The combination of fresh tuna, creamy avocado, crunchy vegetables, and that savory soy-sesame marinade never gets old, and every bowl can be a little different depending on what’s in my refrigerator.
Why You’ll Love This Recipe
- Ready in about 30 minutes.
- Fresh, healthy, and packed with flavor.
- Easy to customize with your favorite vegetables and toppings.
- Great for lunch, dinner, or meal prep.
- Restaurant-quality poke bowls made at home for a fraction of the cost.
Ingredients & Substitutes
- Sushi-grade ahi tuna – Always use sushi-grade tuna if serving it raw.
- Soy sauce – Low-sodium soy sauce or tamari both work well.
- Mirin – Adds sweetness. Honey or maple syrup make good substitutes.
- Sesame oil – Gives the marinade its signature nutty flavor.
- Garlic and ginger – Fresh is best.
- Rice – Sushi rice is traditional, but jasmine, brown rice, or cauliflower rice also work.
- Vegetables – Cucumber, avocado, radishes, edamame, carrots, seaweed salad, or cabbage are all great choices.
- Spicy mayo – Adjust the heat by adding more or less sriracha.
Step-by-step: How to make Ahi Tuna Poke Bowl
- Rice – In a large bowl, wash the rice in clean running water several times until the water runs clear. Cook according to the package directions. And set aside.
Pro tip – I add 1 cup of water and 1 cup of rice to a pot. Let it come to a boil. Then, turn the heat to a low simmer and cook for 15 minutes. Set aside until ready to serve. - Ahi Tuna – Cut the tuna into small 1/2-inch cubes. And set aside in a bowl.
Pro tip – Ideally, you want to cut the tuna into bite-sized pieces so you can pick it up with your chopsticks and eat.
Tuna poke marinade
- Combine all the marinade ingredients in a medium bowl. Then, add the chopped tuna and combine well. Cover with plastic wrap and marinate in the refrigerator for 10 to 15 minutes. Add the chili flakes and white or black sesame seeds before serving.
Pro tip – I like to add the chili flakes and sesame seeds shortly before serving. This way, the chili does not overpower in flavor, and the sesame seeds don’t soak up the soy sauce.
- Poke sauce – Combine all the sauce ingredients in a bowl with a whisk: mayo, rice vinegar, chili, and sesame oil.
Pro tip – The color of your sauce will depend on the color of the sesame oil and the amount of chili oil you use.
- Assemble – Fill a small bowl with steamed rice and invert it in the center of a bowl or plate. Then, surround it with all the remaining ingredients – tuna, cucumber, avocado, radishes, and lettuce or veggies. And top with some of the sauce.
Pro tip – You can also serve this a la carte and let people make their own tuna poke bowl with the combination they like.
Here are two plates that I prepared. As you can see, the recipe is simple and easy, but the way you plate it makes a huge difference.
Storage
- Store the marinated tuna in the refrigerator for up to 24 hours.
- Keep the rice, vegetables, and sauce in separate containers for the best texture.
- Assemble just before serving.
- This recipe is not suitable for freezing.
Ahi Tuna Poke Bowl
This ultimate tuna poke bowl recipe is a celebration of all things seafood. From the marinated tuna to the crisp vegetables and mouthwatering toppings, every bite is a burst of flavor that will transport you straight to the ocean. This dish is incredibly delicious and packed with wholesome ingredients, making it a healthy choice for seafood lovers.
Video
Ingredients
- 1 lb (450 g) Sushi grade Ahi Tuna cut into 1/2 inch cubes
- ¼ cup (60 ml) Soy sauce
- 1 tsp Rice vinegar
- 1 tbsp Sesame oil
- 1 tbsp Mirin sweet sauce (or honey or maple syrup)
- 1 small Garlic sliced
- 1 inch (2.5 cm) Ginger sliced
- ¼ tsp Salt
- ½ tsp Pepper
- 2 tbsp Green onions chopped
- ½ tsp Chilly flakes or red pepper flakes
- 1 tsp Sesame seeds white or black sesame seeds
- 4 tbsp Mayonnaise
- 1 tbsp Rice vinegar (or lime juice)
- 1 tbsp Mirin sauce (or honey or maple syrup)
- 1 tsp Sesame oil
- 1 tbsp Chily sauce (or sriracha)
- 2 cups (370 g) Sushi rice cooked
- 1 cup Cucumber slices
- 1 Avocado slices
- ½ cup Radishes sliced
- 1 cup Lettuce optional (I used cooked asparagus instead)
Method
- Rice – In a large bowl, wash the rice in clean running water several times until the water runs clear. Cook according to the package directions. And set aside.2 cups Sushi rice
- Ahi Tuna – Cut the tuna into small 1/2-inch cubes. And set aside.1 lb Sushi grade Ahi Tuna
- Poke marinade – Combine all the marinade ingredients in a medium bowl. Then, add the chopped tuna and combine well. Cover with plastic wrap and marinate in the refrigerator for 10 to 15 minutes. Before serving, add the chili flakes and sesame seeds.¼ cup Soy sauce, 1 tsp Rice vinegar, 1 tbsp Sesame oil, 1 tbsp Mirin sweet sauce, 1 small Garlic , 1 inch Ginger, ¼ tsp Salt, ½ tsp Pepper, ½ tsp Chilly flakes, 1 tsp Sesame seeds, 2 tbsp Green onions
- Poke sauce – Combine all the sauce ingredients in a bowl with a whisk- mayo, rice vinegar, chili, and sesame oil.4 tbsp Mayonnaise, 1 tbsp Rice vinegar, 1 tbsp Mirin sauce, 1 tsp Sesame oil , 1 tbsp Chily sauce
- Assemble – Fill a small bowl with steamed rice and invert it in the center of a bowl or plate. Surround it with all the remaining ingredients – tuna, cucumber, avocado, radishes, and lettuce or veggies. Top with some of the sauce.1 cup Cucumber , 1 Avocado, ½ cup Radishes, 1 cup Lettuce
Notes
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- Make sure to use fresh, good-quality sushi-grade tuna. It should smell like the ocean, not fishy.
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- To slice the tuna, cut the tuna steak into thick slices, then into 1/2 to 1-inch cubes.
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- Do not skip on marinating time, and do not marinate for more than 15 minutes.
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- Leftovers must be eaten within 24 hours to prevent food poisoning.
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- Use low-sodium soy sauce or tamari for a wheat-free alternative.
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- The side dishes can be as few as two or as many as you want.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Buy sushi-grade tuna from a trusted fishmonger.
- Marinate the tuna for only 10–15 minutes. Longer marinating can change its texture.
- Cook the rice ahead of time so it has a chance to cool slightly before assembling the bowls.
- Cut all the vegetables into similar bite-sized pieces for easy eating.
- Taste the marinade before adding the tuna and adjust the soy sauce or sweetness if needed.
- Assemble the bowls just before serving for the freshest texture.
more raw tuna recipes
Frequently asked questions
To maintain the freshness and quality of your poke bowl, it’s best to consume it within 24 hours. However, if you have any leftovers, store them in an airtight container in the refrigerator and enjoy them within the next day.
Yes, provided it is labeled sushi-grade or sashimi-grade and has been thawed safely in the refrigerator.
Definitely! Tuna may be the classic choice, but you can experiment with different seafood options to create a unique twist. Salmon, shrimp, or even octopus can be delicious alternatives that bring their distinct flavors to your poke bowl.
Yes. Prepare the rice, vegetables, sauce, and marinade ahead of time, but assemble just before serving.
You don’t want to marinate the fish for more than 15 minutes. The poke marinade is meant to flavor the tuna, sashimi-style.
It is a beautiful combination of the two – cooked and uncooked, and hot and cold. The fish is usually uncooked and cold. And the rice is traditionally served hot or warm. The sides can be a combination of cooked veggies and raw salads.
Absolutely. Add extra sriracha, chili flakes, or sliced fresh chilies.
I use it as an excuse to get the kids to eat veggies. And the choices are endless, from sliced avocado to sauteed veggies such as asparagus, carrots, or broccoli. You can also use salads such as leafy greens, cucumber, radish, and sliced pickled ginger.
Salmon, cooked shrimp, crab, tofu, or cooked chicken all work well.
Yes. Serve the tuna over salad greens or cauliflower rice instead of sushi rice.
more tuna recipes
- Tuna Potato Patties
- Sesame Tuna Steak Recipe
- Best Tuna Patties
- Seared Ahi Tuna Steak Recipe
- Ahi Tuna Poke Bowl
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Tried your recipe and my family loved it. Thank you for sharing.
Thank you so much for the lovely feedback Rose
I love the refreshing flavor of this dish! My kids and I love poke, there is no reason to buy at restaurants if I can make a delicious poke at home!
What a beautiful, flavorful recipe! Easy but also elegant for company!
LOVE this recipe! It’s fresh, healthy and the seasoning sauces work so well together. Wonderful!
This looks and sounds like it’s going to taste AMAZING!
Having studied in Japan, sushi is one of my favourite among Japanese cuisine. So this tuna poke bowl is definitely a must-try for me as it looks very much like sushi. Can’t wait for my next online shopping order for the ingredients. Thank you.
I have never had a poke bowl before, but it looks so light and fresh.
Poke bowls are so flavorful and fresh. Perfect idea to start the year eating healthier options.
I do love poke bowls, they are really pretty easy and have great fresh flavors – yours looks good!
This poke bowl looks so delicious; I want to it! I love that you served it with rice and vegetables!