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Tuna poke bowl

Tuna Poke Bowl

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.
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Course: Main Course
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Author: Jeri Mobley-Arias



  • 2 cups short-grain rice, uncooked
  • 5½ tablespoons rice vinegar
  • 2 tablespoons sugar
  • ½ teaspoon kosher salt, I use Diamond Crystal brand


  • 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

To Serve

  • Extra wasabi paste
  • Shredded nori



  • Cook rice according to package
  • 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.
  • Incrementally pour over cooked rice and mix well, ensuring seasoning is evenly distributed.
  •  Leave rice in cooker until ready to serve.


  • Add soy sauce, sesame oil, lemon juice, green onion, wasabi paste to a bowl. Mix well until wasabi breaks down into sauce mixture.
  • Add tuna, sweet onion, and black and white sesame seeds to your liking. Mix well again. Adjust seasoning with more soy sauce, if necessary.
  • Serve immediately or place poke in refrigerator for 15 minutes to deepen flavor.
  • To plate, scoop sushi rice into a bowl. Top with poke and finish with shredded nori, if using.