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Poke Bowl at Home

A delicious homemade poke bowl at home recipe.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Hawaiian
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb sushi-grade ahi tuna, cut into 1/2 inch cubes
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon sriracha optional
  • 2 cups sushi rice, cooked and seasoned
  • 1 avocado, sliced
  • 1 mango, cubed
  • 1 cucumber, sliced
  • 1/2 cup edamame, shelled
  • 2 green onions, sliced
  • Sesame seeds
  • Nori strips
  • Pickled ginger

Method
 

  1. Marinate. Toss the cubed tuna with soy sauce, sesame oil, rice vinegar, and sriracha. Let it sit for 10 minutes while you prep the toppings.
  2. Prep. Slice the avocado, cube the mango, slice the cucumber, and prepare all your toppings.
  3. Rice. Divide seasoned sushi rice among bowls. The rice should be warm or room temperature, not hot.
  4. Assemble. Arrange the marinated tuna and all toppings over the rice in sections. Drizzle with any remaining marinade, then top with sesame seeds and nori strips.

Notes

Only use sushi-grade tuna from a trusted fishmonger. This is non-negotiable for raw fish. Season the sushi rice with rice vinegar, sugar, and salt while it's still warm so it absorbs the flavor. Don't over-marinate the tuna. More than 30 minutes and the acid starts to cook the fish like a ceviche.