If you're craving something fresh, flavorful, and just a little bit fancy, Tuna Poke Bowls are the answer. This vibrant dish brings together sushi-grade tuna, crisp vegetables, and creamy avocado for a colorful bowl that’s as satisfying as it is beautiful. Whether you're planning a light dinner, an impressive lunch, or just looking to switch things up, tuna poke bowls are endlessly customizable and packed with crave-worthy flavor.
I started making tuna poke bowls after trying them when I was on vacation in California. They quickly became a favorite. The combination of fresh tuna, crunchy vegetables, and creamy sauces just hits the spot—especially when I want something light but still satisfying. They’re perfect for warm evenings or casual get-togethers when I don’t want to cook something heavy but still want a meal that feels special.
What is Tuna Poke?
Tuna poke is a traditional Hawaiian dish made with raw, sushi-grade tuna that's diced into small pieces and typically marinated in soy sauce, sesame oil, and other seasonings.
The word "poke" means "to slice" in Hawaiian, and the dish often includes ingredients like green onions, sesame seeds, and seaweed. It's commonly served over rice or greens and can be customized with a variety of toppings for added flavor and texture.
It is very similar to Tuna Tartare which I often make as an appetizer and serve with crackers.
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Ingredients
- Sushi-Grade Tuna – Choose high-quality, sushi-grade tuna from a trusted fish market or grocer. Cut into small, even cubes for the best texture. You can substitute with cooked shrimp or tofu if you prefer.
- Soy Sauce – Adds salty, umami flavor. Low-sodium soy sauce works well if you're watching salt intake.
- Sesame Oil – Use toasted sesame oil for a rich, nutty flavor.
- Rice Vinegar – Balances the richness of the tuna. You can also use lime juice or apple cider vinegar in a pinch.
- Sesame Seeds – Adds a subtle crunch. White or black sesame seeds both work fine.
- Cucumbers – Look for seedless or Persian cucumbers for a crisp texture. Slice or chop just before serving to keep them fresh.
- Avocado – Choose a ripe but firm avocado so it holds its shape when chopped.
- Mango – Use fresh, ripe mango or sub in pineapple or mandarin oranges.
- Shredded Carrots – Buy pre-shredded for convenience or shred your own for a fresher taste.
- Green Onion – Slice thinly. Adds a sharp, mild onion flavor that balances the richness of the dish.
- Fresh Cilantro – Finely chopped cilantro adds a fresh, bright flavor. If you’re not a fan of cilantro, try fresh basil or mint.
- Cooked Rice – Use short-grain white rice, jasmine, or brown rice. You can also substitute with cauliflower rice or mixed greens for a lighter option. Check out this easy recipe to make rice in the instant pot.
- Spicy Mayo – You can buy this pre-made or mix mayo with sriracha or hot sauce. Bang bang sauce or ginger dressing also work well.
See recipe card for quantities.
Instructions
- Step 1: Cut tuna in very small bite size pieces. Place in a medium size bowl and add soy sauce, sesame oil and vinegar. Mix well and sprinkle with sesame seeds. Refrigerate for 10 minutes. Chop and prep all remaining veggies.
- Step 2: Layer the tuna, rice and remaining ingredients in a bowl. Drizzle with soy sauce and spicy mayo before serving.
Hint: Ingredients can be customized and any item can be ingredient can be removed or replaced with something else.
More Tuna Poke Bowling Topping Ideas
- Steamed Edamame – Adds plant-based protein and a nice pop of texture. Try tossing with everything bagel seasoning for extra flavor.
- Homemade Bang Bang Sauce – Creamy, sweet, and spicy—perfect drizzled on top for a kick.
- Easy Chipotle Mayonnaise – Smoky and bold, this adds depth and heat to your bowl.
- Asian Cucumber Salad – Cool and tangy with a little crunch—great for balancing rich flavors.
- Pickled Ginger – Cleanses the palate and adds a burst of brightness.
- Seaweed Salad – Brings a salty, umami punch and a pop of green.
- Crispy Fried Onions – Adds crunch and a savory finish. I love making these homemade crispy onions.
- Red Bell Peppers – Sweet and crisp; slice thin for the best texture.
- Grated Fresh Ginger – Adds zing and pairs well with soy and sesame flavors.
- Radishes – Thinly sliced for extra crunch and color.
- Furikake Seasoning – A savory Japanese seasoning blend with seaweed and sesame seeds.
- Chili Oil or Sriracha – For those who like a little heat.
If you like this recipe, also try my Tuna Nachos recipe too!
Storage
Fresh tuna should be consumed within 24 hours, so it's best to eat these right after preparation. If the bowl is already made, eat within a day. Leftovers should be covered tightly.
Top Tips
- Use sushi-grade tuna from a trusted source and keep it cold until ready to use.
- Prep all your toppings ahead of time so assembly is quick and easy.
- Cut the tuna into small, even pieces so it absorbs the marinade well and is easy to eat.
- Marinate the tuna for just 10–15 minutes to keep the texture fresh and firm.
- Serve everything cold for the best flavor and texture, especially on warm days.
- Customize the bowl with your favorite ingredients or whatever you have on hand.
- Arrange toppings neatly for a colorful, restaurant-style presentation.
- Add crispy toppings, such as fried onions or sesame seeds, right before serving for texture.
FAQ
You can prep the toppings and cook the rice ahead of time, but wait to cut and marinate the tuna until just before serving for the best texture and freshness.
Always use sushi-grade tuna, which is safe to eat raw. Look for it at a seafood market or the seafood counter at a trusted grocery store.
Yes! Cooked shrimp, canned tuna, or tofu are good substitutes if you prefer not to use raw fish.
Related
Looking for more bowl recipes like this? Try these:
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RECIPE
Tuna Poke Bowls
Ingredients
- 8 ounces raw sushi grade tuna
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seeds
- 1 cup chopped cucumbers
- 1 large avocado seeded, peeled and chopped
- ½ cup diced mango
- ½ cup shredded carrots
- 1 green onion chopped
- 2 tablespoons chopped fresh cilantro
- 2 cups cooked rice
- 4 tablespoons spicy mayo
Instructions
- Cut tuna in very small bite size pieces. Place in a medium size bowl and add soy sauce, sesame oil and vinegar. Mix well and sprinkle with sesame seeds. Refrigerate for 10 minutes. Chop and prep all remaining veggies.
- Layer the tuna, rice and remaining ingredients in a bowl. Drizzle with soy sauce and spicy mayo before serving.
Notes
Nutrition
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