Main CourseLunchDinner

Tuna Poke Bowl

Name: Tuna Poke Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: japanese, hawaiian
Ingredients: 250 g sushi-grade tuna cut into 1-inch cubes; 2 cup cooked sushi rice; 4 tbsp gluten-free soy sauce; 1 tbsp sesame oil; 1 tbsp rice vinegar; 1 tsp fresh ginger grated; 2 pcs green onion thinly sliced; 1 tsp sesame seed toasted; 0.5 pcs cucumber diced; 1 pcs avocado diced; 0.5 cup edamame shelled; 3 pcs radish thinly sliced; 1 g seaweed cut into strips (optional)

A fresh and vibrant Hawaiian-inspired poke bowl featuring sushi-grade tuna marinated in a savory, umami-rich sauce. Served over rice with crisp vegetables, it's a balanced and satisfying meal. This recipe is naturally gluten-free and dairy-free.

An original recipe by Forkin

Total time: 45 min
Serves: 2
Difficulty: Medium

Allergen information: may contain fish, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

poke

250 gsushi-grade tuna, cut into 1-inch cubes

base

2 cupcooked sushi rice

dressing

4 tbspgluten-free soy sauce
1 tbspsesame oil
1 tbsprice vinegar
1 tspfresh ginger, grated
2 pcsgreen onion, thinly sliced
1 tspsesame seed, toasted

toppings

0.5 pcscucumber, diced
1 pcsavocado, diced
0.5 cupedamame, shelled
3 pcsradish, thinly sliced

garnish

1 gseaweed, cut into strips(optional)

Equipment

mixing bowl · whisk · cutting board · knife · serving bowls

The method

Step by step

1
Prepare the dressing by whisking together the gluten-free soy sauce, sesame oil, rice vinegar, grated fresh ginger, and half of the sliced green onion in a medium bowl.
About 2 min
Cook’s note: Ensure all dressing ingredients are well combined.
2
Add the cubed sushi-grade tuna to the dressing bowl and gently toss to coat evenly.
About 1 min
Cook’s note: Be careful not to break up the tuna cubes.
3
Cover the bowl and let the tuna marinate in the refrigerator for at least 10 minutes, or up to 30 minutes for more flavor.
About 10 min
Cook’s note: Do not marinate for too long, as the acid can start to 'cook' the tuna.
4
While the tuna marinates, prepare your toppings: dice the cucumber and avocado, shell the edamame, and thinly slice the radishes.
About 7 min
Cook’s note: Arrange toppings neatly on a cutting board for easy assembly.
5
Divide the cooked sushi rice evenly between two serving bowls.
About 1 min
Cook’s note: Slightly wet your hands to prevent rice from sticking.
6
Carefully spoon the marinated tuna over the rice in each bowl.
About 1 min
Cook’s note: Try to get some of the dressing over the rice as well.
7
Arrange the diced cucumber, avocado, shelled edamame, and sliced radish around the tuna.
About 2 min
Cook’s note: Create an appealing visual by arranging the colors and textures.
8
Garnish with the remaining sliced green onion, toasted sesame seeds, and optional seaweed strips.
About 1 min
Cook’s note: The seaweed adds a nice umami crunch.
9
Serve immediately and enjoy your fresh poke bowl.

Keep it good

Storage

Poke bowls are best enjoyed fresh; store components separately if not eating immediately.

Reheating

This dish is eaten cold.