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Fresh Tuna Poke Bowl Recipe Easy Protein-Packed Healthy Meal

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A quick and easy fresh tuna poke bowl packed with protein and vibrant veggies, perfect for a healthy and satisfying meal.

Ingredients

Scale
  • 8 ounces sushi-grade tuna, diced into bite-sized cubes
  • 2 cups cooked sushi rice, slightly cooled
  • 1 small cucumber, thinly sliced or diced
  • 1 ripe avocado, diced
  • 3–4 medium radishes, thinly sliced (optional)
  • 2 stalks green onions, thinly sliced
  • ½ cup shelled cooked edamame
  • 3 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or agave syrup (optional)
  • 1 teaspoon fresh grated ginger
  • 1 tablespoon toasted sesame seeds
  • A pinch of red pepper flakes (optional)
  • Seaweed salad or nori strips (optional)

Instructions

  1. Rinse 2 cups (370 g) of short-grain rice under cold water until the water runs clear. Cook in a rice cooker or pot with 2 ¼ cups (530 ml) water. Once cooked, fluff gently with a rice paddle and let cool slightly, about 10 minutes.
  2. In a medium bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 1 teaspoon honey or agave syrup, and 1 teaspoon freshly grated ginger. Taste and adjust, adding a pinch of red pepper flakes if desired.
  3. Using a sharp knife, cut 8 ounces (225 g) of sushi-grade tuna into ½-inch cubes. Dice 1 small cucumber, 1 ripe avocado, and thinly slice 3-4 radishes and 2 green onions.
  4. Toss the diced tuna gently in the sauce mixture. Let it sit for about 5-10 minutes to soak up the flavors, but do not marinate longer to avoid ‘cooking’ the fish.
  5. Spoon the sushi rice into bowls as your base. Arrange marinated tuna, cucumber, avocado, radishes, green onions, and ½ cup cooked edamame on top. Add seaweed salad or nori strips if using.
  6. Sprinkle toasted sesame seeds evenly over the bowls. Optionally, drizzle a little extra sesame oil or soy sauce. Serve immediately for the freshest taste.

Notes

Use sushi-grade or sashimi-grade tuna for safety. Marinate tuna for no longer than 10 minutes to avoid texture changes. Keep ingredients cold and assemble just before serving. For gluten-free, substitute soy sauce with tamari. Toast sesame seeds in a dry pan for enhanced flavor.

Nutrition

Keywords: fresh tuna poke bowl, poke bowl recipe, sushi-grade tuna, healthy meal, protein-packed, easy poke bowl, gluten-free poke, seafood bowl

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