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–+ servings

Tuna Poke Bowl

Author: Brandy O'Neill - Nutmeg Nanny
This tuna poke bowl is light and delicious! Filled with fresh marinated sushi grade chunked tuna spooned over rice and served with your choice of crunchy or pickled toppings. You'll love this tasty meal!
5 from 4 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings

Equipment

Ingredients

For the Tuna Poke

  • 2 tablespoons soy sauce
  • 2 tablespoons finely sliced green onion
  • 1 tablespoon fresh lime juice
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sesame seeds
  • ½ teaspoon sriracha or garlic chili sauce
  • 8 ounces sushi grade tuna diced

For the Bowl, all optional

  • Prepared sushi rice white rice, brown rice, or cauliflower rice
  • Pickled vegetables - carrots celery, or cucumber (see notes)
  • Fresh vegetables - avocado edamame, carrots, lettuce, or cucumber
  • Garnishes - spicy mayo see notes, sesame seeds, sliced green onion, or nori komi furikaki seasoning, sriracha
  • Other fun additions - lime wedges diced mango, sliced radish, or seaweed chips

Instructions

  • In a large bowl, stir together the soy sauce, green onion, lime juice, sesame oil, sesame seeds, and sriracha.
  • Once combined, add the tuna and gently mix to combine. You don’t want to break up the tuna. 
  • Cover and place the poke in the fridge to marinate for 15 minutes (but no more than 1 hour).
  • Serve with your desired garnishes. 
  • Poke is best enjoyed on the day it is prepared. I do not recommend keeping leftover poke. 

Notes

  • The key to a great poke bowl is to have a variety of flavors and textures. I usually try to add at least 2 to 3 more elements to each bowl in addition to the tuna. 
  • To make spicy mayo, combine 1/4 cup mayonnaise, 2 teaspoons sriracha, and 1-2 tablespoons water in a small bowl. Whisk to combine and serve. 
  • To make pickled vegetables, combine 1/2 cup water, 1/2 cup rice vinegar, 1 teaspoon kosher salt, and 1 teaspoon granulated sugar in a small saucepan. Bring to a boil and then remove from the heat and add your desired vegetables. Allow them to sit for 5-10 minutes and then serve. 

Nutrition

Serving: 1g | Calories: 576kcal | Carbohydrates: 76g | Protein: 20g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 19g | Cholesterol: 16mg | Sodium: 925mg | Fiber: 14g | Sugar: 21g
Course Main Course
Cuisine Asian
Keyword fish recipes, homemade poke bowl, main course recipes, poke bowl at home, sushi tuna, tuna poke bowl, tuna recipes
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