Perfect Tuna Poke Bowls
These tuna poke bowls are fresh, vibrant, and surprisingly easy to make at home—for a restaurant-worthy meal, all you need is a sweet and savory soy sauce marinade, sushi-grade ahi tuna, and your choice of toppings!
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Servings: 4
Ingredients
- 1 pound sushi-grade ahi tuna, cold from the fridge
- ¼ cup soy sauce
- 2 tablespoons rice vinegar or mirin, add less honey to the marinade if using mirin
- 2 tablespoons toasted sesame oil
- 2 tablespoons honey
- ½ to 1 tablespoon sriracha, chili crisp, or sambal oelek
- ½ tablespoon freshly grated ginger
- 3 scallions, thinly sliced
- 2 cups cooked and seasoned sushi rice
- Toppings of choice (see note)
Instructions
- Using a very sharp knife, dice the ahi tuna into ¼ to ½ inch pieces and set aside.
- In a medium bowl, whisk together the soy sauce, sriracha, rice vinegar, sesame oil, honey, ginger, and scallions. Add in the cubed tuna and stir to combine. Cover the fish and marinate in the fridge for at least 15 minutes or up to 1 hour.
- In the meantime, prepare the rice and accompaniments. When ready to serve, spoon the sushi rice into bowls and top with the tuna poke and any desired toppings. Serve alongside your sauce of choice and any remaining marinade.
Notes
Recipe Variations:
- Tuna substitutions. Instead of tuna, use sushi-grade salmon, yellowtail, crab, cooked shrimp, or chicken for a non-raw option.
- Bases. Use greens, rice (white, brown, sushi, jasmine) or even cauliflower rice.
- Toppings. Shredded carrots, diced cucumber, avocado, edamame, pickled ginger, diced mango or pineapple, seaweed salad, pickled red onions, wasabi, jalapenos, or radishes.
- Garnishes. Sesame seeds, scallions, fresh cilantro, crispy shallots, crumbled nori, or wonton strips.
- Sauces. Though you can enjoy the bowls on their own, they're equally as delicious when paired with spicy mayo, ponzu sauce, sriracha, kewpie mayo, or eel sauce.
- Storage. Marinated tuna is best eaten the same day to preserve its texture, though any leftovers can be stored in the fridge and eaten within 1-2 days. Once cut and marinated, raw tuna poke does not freeze well.
- Make-ahead instructions. If stored on its own, the soy sauce marinade will last in the fridge, covered, for 3-5 days along. Most toppings can be prepared 1-2 days ahead of time and stored separately in airtight containers. When ready to serve, simply stir together the sliced tuna and assemble the bowls.