Tuna Poke Bowls
35 minutes
Servings : 4 to 6
Rich Source of Protein
Tuna Poke is a traditional Hawaiian salad of raw tuna marinated in soy sauce, sesame oil, and onions. Here it’s served over sushi rice with your favorite toppings
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  • 1/4 cup + 2 tablespoons soy sauce (use gluten-free if necessary)
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 2 tablespoons honey
  • 1 tablespoon Sambal Oelek
  • 2 teaspoons fresh grated ginger
  • 3 scallions, white and green parts, thinly sliced
  • 1 pound sushi-grade ahi tuna (such as yellowfin or big-eye tuna), diced into 1/4 or 1/2-inch pieces
  • 2 cups sushi rice, cooked according to package instructions
  • OPTIONAL TOPPINGS : Sliced avocado , Sliced cucumber, Edamame, Pickled ginger, Diced mango, Potato chips or wonton crisps, Sesame seeds


  • In a medium bowl, whisk together the soy sauce, vegetable oil, sesame oil, honey, sambal oelek, ginger, and scallions.

  • Add the tuna and toss. Let the mixture sit in the fridge for at least 15 minutes or up to 1 hour.

  • To serve, scoop rice into bowls, top with tuna poke and desired toppings.

  • You will have extra sauce for drizzling over the toppings; serve on the side.

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