Tuna Poke Bowl is my favorite summer meal — light, bright, and endlessly customizable. The sauce ties everything together, and you can adjust the ingredients to suit your taste. This ahi tuna poke bowl recipe is simple, fresh, and sure to become a go-to.
Tuna Poke Bowl 101
Poke traditionally consists of raw sushi-grade tuna cut into cubes and marinated in a flavorful blend of soy and sesame. It’s commonly served over sushi rice with a variety of fresh toppings like avocado, edamame, cucumber, mango, and more. Think of it as a deconstructed spicy tuna roll — but easier to build and more flexible.
If you prefer a cooked option, seared tuna also works wonderfully and adds a different texture and depth of flavor.
Why You Will Love This Recipe
- Light: Perfect for warm weather — filling without feeling heavy.
- Easy: Minimal hands-on time: make the sauce, dice the tuna, and assemble.
- Delicious: The savory-sesame poke sauce, creamy avocado, and sweet mango create a balanced, craveable bowl.
What’s Usually in a Poke Bowl
- Sushi-grade ahi tuna: The star of the bowl. Salmon or cooked shrimp are great alternatives.
- Mango: Adds a bright, sweet contrast.
- Edamame: Extra protein and texture.
- Avocado: Creaminess is a must.
- Cucumber: Crisp and refreshing.
- Cilantro: Optional, but recommended if you enjoy it.
- Sesame seeds: Nice for garnish and a subtle nutty note.
- Rice: Sushi rice is traditional; brown rice or cauliflower rice work for variations.
- Extras: Jalapeños, radishes, pickled onions, green onions, spicy mayo, nori strips, cabbage, seaweed salad, sriracha — get creative.
How to Make Tuna Poke
Step 1: Whisk the poke sauce together in a small bowl.
Step 2: Cut sushi-grade tuna into bite-sized cubes.
Step 3: Pour the sauce over the tuna and allow it to marinate briefly while you prep the rest of the ingredients.
Step 4: Assemble bowls with rice, marinated tuna, and your chosen toppings. Serve and enjoy.
Recipe FAQ
- Raw fish: Eating raw seafood carries risk; consume raw fish at your own discretion.
- Where to buy: Sushi-grade tuna is commonly available at many grocery stores and fish markets.
- Preparing mango: Use a clean, sharp knife and cut around the pit to dice fresh mango into cubes.
- Seared option: To sear tuna instead of serving it raw, heat a skillet until very hot, pat tuna dry, season lightly, sear 30–60 seconds per side, then slice thinly.
Other Tuna Recipes You Might Like
Seared Ahi Tuna
Seared Tuna Rice Bowl
Whole30 Poke Bowl
Salmon Sushi Bowl
Tuna Poke Bowl
Ingredients
Poke Sauce:
- ¼ cup soy sauce (sub tamari for gluten-free)
- 1 teaspoon rice vinegar
- ½ teaspoon garlic, minced
- ½ teaspoon lime juice
- ¼ teaspoon sesame oil
- ¼ teaspoon grated ginger
- ⅛ teaspoon sriracha (optional)
Bowl:
- 8 ounces sushi-grade ahi tuna
- 2 cups cooked sushi rice
- 1–2 mangos, cubed
- 1 avocado, sliced
- 1 cup shelled edamame
- 1 cup cucumber, sliced
- ½ cup carrots, julienned
- ¼ cup cilantro, chopped
- Sesame seeds, optional for garnish
Instructions
- Make the sauce: In a small bowl whisk together soy sauce, rice vinegar, garlic, lime juice, sesame oil, ginger, and sriracha. Set aside.
- Marinate the tuna: Cube the sushi-grade tuna and place it in a bowl. Pour the sauce over the tuna and let it sit briefly while you prepare the remaining ingredients.
- Build the bowls: Divide rice between two bowls. Top with marinated tuna, mango, avocado, edamame, carrots, cucumber, and cilantro. Garnish with sesame seeds if desired.
Notes
- Raw fish: Consume raw seafood at your own risk.
- Sushi-grade tuna: If you can’t find sushi-grade tuna, consider using seared tuna or a cooked fish alternative.
- Seared tuna: To sear, heat a skillet until very hot, pat the tuna dry, season lightly, sear 30–60 seconds per side, then slice and use in the bowl.
690 kcal
Nutrition
| Carbohydrates: 77 g
| Protein: 44 g
| Fat: 24 g