This tuna poke bowl is a mainstay in our home especially during these summer months. Easy-to-make, protein-filled and refreshing. Learn why this recipe cannot be passed up.
If you’re in the mood for dish, then check out my Panko and Parmesan Crusted Baked Cod recipe, next!
What is Poke?
If you’re not already familiar with poke (pronounced poh-KAY), essentially, it is chunks of tuna that is marinated in soy sauce and a number of ingredients. With origins from Hawaii, poke is prepared in a number of ways, and dressed up with ingredients like macadamia nuts, seaweed, ponzu sauce, sesame oil, avocado, green onions, and so much more.
Although the most common fish used for poke is ahi tuna, other varieties use hamachi, salmon, scallop, octopus as well. Poke is typically topped over rice, but can also be eaten as a salad; simply just the tuna, along with marinade.
Nowadays, poke is pretty ubiquitous; located in grocery stores, fish markets or a local poke spot. But it’s so much better (and easy!) to make poke at home, so why not do it yourself? This tuna poke bowl is refreshing, flavorful, and perfect for a light lunch or dinner.
What’s the Secret to Making the Best Tasting Tuna Poke Bowl?
Quality tuna, folks. Don’t. skimp. on. quality. For the best, visit your local fishmonger and ask for sushi-grade tuna. Also, ask for tuna steaks so that you can cut the poke into little 1/2-inch cubes.
When prepping at home, rinse the tuna steak and pat dry with a paper towel. Wrap in plastic cling wrap and keep chilled until ready to use.
Warm, fluffy, slightly seasoned sushi rice really brings the poke experience home–really. Aim for short-grain rice. The consistency is stickier than its long-grain counterpart, and ideal for sushi and poke.
My preferred variety is koshihikari. The rice grains are fragrant, perfectly plump, and has a fabulous taste. Koshihikari can be found at most Asian markets, but if unable to locate it, any short-grain rice will work fine.
Adding rice vinegar, salt, and sugar to the freshly cooked rice adds light flavor that pairs well with the poke. This particular style of rice is what you’d also have when eating sushi. If you decide not to season the rice, the pairing with poke may lend a slightly flat flavor, although some prefer it. It’s all based on preference.
What I most love about this recipe is the ease in preparation. While the rice is cooking, get to preppin’ the poke! To a bowl, add:
- Cubed ahi tuna
- Soy Sauce
- Sesame oil
- Lemon juice
- Green onion, chopped
- Wasabi paste
- Sweet onion, chopped
- Sesame seeds
Once the tuna is cubed, it’s a simple add and mix sequence.
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Loving This Tuna Poke?
We can’t get enough of it either! Leave a comment below and share your love for this recipe on Instagram and tag @whisperofyum #whisperofyum. We love to see you get down in the kitchen. Happy eating!
- 2 cups short-grain rice, uncooked
- 5½ tablespoons rice vinegar
- 2 tablespoons sugar
- ½ teaspoon kosher salt
- 1 pound sushi-grade ahi tuna, cut into ½-inch cubes
- 1 tablespoon + 1 teaspoon soy sauce
- 1 tablespoon + 1 teaspoon sesame oil
- 3 teaspoons lemon juice
- 5 green onion, chopped
- 1 teaspoon wasabi paste
- ¼ sweet onion, thinly sliced
- Sesame Seeds, white and black
- Extra wasabi paste
- Shredded nori
1. Cook rice according to package
2. 5 minutes before rice is cooked, add rice vinegar, sugar and kosher salt to a small saucepan and cook over medium heat until sugar and salt fully dissolves.
3. Incrementally pour over cooked rice and mix well, ensuring seasoning is evenly distributed.
4. Leave rice in cooker until ready to serve.
1. Add soy sauce, sesame oil, lemon juice, green onion, wasabi paste to a bowl. Mix well until wasabi breaks down into sauce mixture.
2. Add tuna, sweet onion, and black and white sesame seeds to your liking. Mix well again. Adjust seasoning with more soy sauce, if necessary.
3. Serve immediately or place poke in refrigerator for 15 minutes to deepen flavor.
4. To plate, scoop sushi rice into a bowl. Top with poke and finish with shredded nori, if using.