JapaneseMain

Poke Bowl

Name: Poke Bowl
Prep time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 lb sashimi-grade tuna, cubed; 2 cups sushi rice; 3 cups water; 1/4 cup rice vinegar; 2 tbsp sugar; 1 tsp salt; 3 tbsp soy sauce; 1 tbsp sesame oil; 1 tsp honey; 1 tsp grated ginger; 1 clove garlic, minced; 2 avocados, sliced; 1 cucumber, diced; 1 cup shredded carrots; 1 cup edamame, shelled; 4 radishes, thinly sliced; 2 sheets nori, cut into strips; 2 tbsp sesame seeds; 2 green onions, sliced; Pickled ginger for serving; Wasabi for serving

Cubed sashimi-grade tuna glazed in a savory soy-sesame marinade sits atop perfectly seasoned sushi rice, creating a bowl that's both restaurant-quality and surprisingly simple. The combination of tender raw fish, tangy vinegared rice, and nutty sesame oil delivers layers of umami in every bite. Perfect for a quick weeknight dinner that feels special or an impressive lunch you can prep ahead.

Prep

20 minutes

Total

35 minutes

Serves

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Ingredients

Units

Instructions

1
Rinse sushi rice until water runs clear, then cook with water according to package directions.
2
While rice cooks, combine rice vinegar, sugar, and salt in a small bowl, stirring until dissolved.
3
When rice is done, transfer to a large bowl and gently fold in vinegar mixture. Let cool to room temperature.
4
In a medium bowl, whisk together soy sauce, sesame oil, honey, grated ginger, and minced garlic to make the poke sauce.
5
Add cubed tuna to the sauce and gently toss to coat. Let marinate for 10 minutes.
6
Prepare all vegetables: slice avocados, dice cucumber, shred carrots, and thinly slice radishes.
7
Divide seasoned rice among four bowls.
8
Top each bowl with marinated tuna, arranging remaining ingredients in sections around the bowl.
9
Garnish with nori strips, sesame seeds, and green onions.
10
Serve immediately with pickled ginger and wasabi on the side.

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Poke Bowl

Prep

20 minutes

Total

35 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Rinse sushi rice until water runs clear, then cook with water according to package directions.
2
While rice cooks, combine rice vinegar, sugar, and salt in a small bowl, stirring until dissolved.
3
When rice is done, transfer to a large bowl and gently fold in vinegar mixture. Let cool to room temperature.
4
In a medium bowl, whisk together soy sauce, sesame oil, honey, grated ginger, and minced garlic to make the poke sauce.
5
Add cubed tuna to the sauce and gently toss to coat. Let marinate for 10 minutes.
6
Prepare all vegetables: slice avocados, dice cucumber, shred carrots, and thinly slice radishes.
7
Divide seasoned rice among four bowls.
8
Top each bowl with marinated tuna, arranging remaining ingredients in sections around the bowl.
9
Garnish with nori strips, sesame seeds, and green onions.
10
Serve immediately with pickled ginger and wasabi on the side.

Reviews

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