Tuna Poke Bowls
About These Tuna Poke Bowls
For my mom’s birthday, she requested poke bowls, and these turned out phenomenal. They’re fresh, clean, customizable, and surprisingly easy — the only real “work” is chopping the veggies and prepping the tuna. This version features sushi-grade yellowfin tuna marinated in soy, sesame, vinegar, ginger, and honey, served over seasoned sushi rice with crunchy vegetables, creamy avocado, sweet nectarines, and an addictive wasabi honey mayo. If you want a flavorful, refreshing meal that tastes like something from a really good poke shop, this is it.
Why You’ll Love It
Fresh, bright, and super customizable
Restaurant-quality flavor made entirely at home
The tuna marinade is perfectly savory, sweet, and tangy
Wasabi honey mayo adds creaminess and heat
Packed with fresh veggies and fruit
Flexible toppings — use whatever you love
Naturally gluten-free (use tamari if needed)
Perfect for warm weather or light weeknight meals
Ingredients You’ll Need
Marinated Tuna
Sushi-grade ahi or yellowfin tuna
Soy sauce
Sesame oil
Rice vinegar
Honey
Ginger + garlic
Sriracha (optional)
Green onions
Seasoned Rice
Sushi rice
Water
Rice vinegar
Sugar or honey
Salt
Wasabi Honey Mayo
Mayonnaise
Honey
Wasabi paste
Lime juice + zest
Salt
Water (optional to thin)
Poke Bowl Toppings
Avocado
Edamame
Shredded carrots
Mini cucumbers
Radishes
Peaches or nectarines
Green onions
Black sesame seeds
How to Make It
Whisk together the wasabi honey mayo and set aside. Marinate the cubed tuna in soy, sesame, vinegar, honey, ginger, garlic, and green onions for at least 15 minutes. Cook the sushi rice, then mix in the vinegar-salt-sugar seasoning and let it cool to room temp. Prep your toppings. Assemble bowls by layering rice, the marinated tuna, and all your veggies and fruit. Finish with a drizzle of wasabi honey mayo and sesame seeds.
Tips for Success
Use sushi-grade tuna only — quality matters for raw fish.
Chill the tuna after marinating — poke should be cold, not room temp.
Don’t over-marinate — 15–45 minutes is perfect; too long makes the tuna firm.
Rinse your rice thoroughly to get the right sticky-but-fluffy texture.
Cut everything bite-sized — poke bowls should be easy to scoop.
Adjust heat by increasing or reducing wasabi or sriracha.
Serve immediately for best texture and freshness.
Frequently Asked Questions
Can I use salmon instead of tuna?
Yes — sushi-grade salmon works beautifully.
Can I make this ahead?
Prep toppings and rice ahead, but marinate the tuna right before serving.
How do I know tuna is “sushi-grade”?
Buy from a reputable fish counter that labels it as safe for raw consumption.
Can I use brown rice?
Yes — it won’t be as traditional, but still delicious.
How long does leftover poke last?
Eat within 24 hours if stored cold.
What to Serve With Poke Bowls
Miso soup
Seaweed salad
Extra edamame
Cucumber sunomono
Fresh fruit
More Recipes You’ll Love
Tuna Poke Bowls
Ingredients
- 1 lb fresh sushi-grade ahi tuna/yellowfin, cubed
- 3 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 2 cloves garlic, grated
- 1 teaspoon sriracha (optional, for heat)
- 1/4 cup green onions, thinly sliced
- 1 ½ cups sushi rice (or short-grain rice)
- 2 ½ cups water
- 1 ½ tablespoons rice vinegar
- 1 tablespoon sugar or honey
- 1/2 teaspoon salt
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 2 teaspoons wasabi paste (adjust to taste- I like 4 teaspoons!)
- 2 tablespoons lime juice
- Zest from one lime
- Salt to taste
- Water, optional- add 1 tablespoon at a time if you like thinner consistency
- 1 avocado, sliced
- 1 cup edamame, cooked and shelled
- 1 cup shredded/julienne carrots
- 1 cup mini cucumbers, thinly sliced
- 1/2 cup radishes, thinly sliced
- 1 cup fresh peaches or nectarine, cubed
- 1/3 cup green onions, thinly sliced
- 3 tbsp black sesame seeds (for garnish)
Instructions
- In a small bowl, whisk together the mayonnaise, honey, wasabi paste, lime juice, lime zest and a pinch of salt.
- Adjust the amount of wasabi paste to achieve your desired level of spiciness.
- If you'd like a thinner consistency, add a tablespoon of water until you reach your desired consistency.
- In a medium bowl, combine the soy sauce, sesame oil, rice vinegar, honey, grated ginger, grated garlic, sriracha (if using), and green onions.
- Add the cubed tuna and toss to coat. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
- Rinse the sushi rice under cold water until the water runs clear- about 4 times
- Combine the rinsed rice and water in a medium pot and bring to a boil. Once boiling, reduce to a simmer and cover- cook for 20 minutes. After 20 minutes, remove from heat and let sit covered for an additional 10 minutes.
- While the rice is cooking, mix the rice vinegar, sugar or honey, and salt in a small bowl until dissolved.
- Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
- Divide the sushi rice among serving bowls.
- Top each bowl with the marinated tuna, avocado slices, edamame, shredded carrots, cucumber, peach cubes, radishes, and green onions.
- Drizzle with wasabi honey mayo, and sprinkle with sesame seeds.
- Enjoy!
Some Cooking Essentials:
Pyrex Glass Bowls
Microplane Zester
All Clad Measuring Cups
Shun Chef Knife
Dough Scraper
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