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tuna poke
Carmen Spillette

The Best Healthy Tuna Poke Bowl (30 minute recipe)

5 from 2 votes
I love tuna poke bowls at home. It is my favorite takeout order, but now I realize how easy it is to make. I always make it at home. The best part about poke bowls is that you can add whatever you want, but as long as you have the foundations down, you can change things up and never be bored. 
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients Equipment Method Notes

Ingredients
  

Sushi rice 
  • 2 cups sushi rice
  • 4 tablespoon rice vinegar
  • 2 tablespoon mirin
  • Mango Cucumber Salad
  •  
  • 1 mango
  • 1 large cucumber
  • 1 jalapeno
  • 1 red onion
  • 1 orange bell pepper
  • juice of 1 lime
Tuna
  • 8 ounces sashimi grade tuna
  • 2 tablespoon soy sauce
  • 2 tablespoon rice vinegar
  • 1 tablespoon honey or agave
  • 1 tablespoon sesame oil

Equipment

Method
 

Sushi Rice:
  1. Rinse 2 cups of sushi rice under cold water until the water runs clear.
  2. Cook the rice according to package instructions or in a rice cooker with 2 cups of water.
  3. Once cooked, transfer the rice to a large mixing bowl.
  4. In a small saucepan, combine 2 tablespoons of rice vinegar and 2 tablespoons of mirin. Heat gently until the mixture is warm and the sugar is dissolved.
  5. Drizzle the vinegar mixture over the cooked rice and gently fold it using a rice paddle or spatula until well combined. Allow the rice to cool to room temperature.
Tuna:
  1. Cut the sashimi-grade tuna into bite-sized cubes and place them in a mixing bowl.
  2. In a small bowl, whisk together 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey or agave, and 1 tablespoon of sesame oil to make the marinade.
  3. Pour the marinade over the tuna cubes and gently toss to coat. Allow the tuna to marinate for at least 15 minutes in the refrigerator.
Mango Cucumber Salad:
  1. Peel and dice the mango, cucumber, and red onion into small, bite-sized pieces.
  2. Finely chop the jalapeno (remove seeds for less heat if desired).
  3. I love using my chopper to make this process quicker** 
  4. Combine all the chopped ingredients in a mixing bowl and toss gently to combine.
Assembling the Poke Bowl:
  1.  
  2. Divide the cooled sushi rice among serving bowls.
  3. Top each bowl of rice with a portion of the marinated tuna.
  4. Add a generous serving of the mango cucumber salad to the tuna.
  5. For added flavor and texture, garnish the poke bowls with sliced green onions, chopped cilantro, and a sprinkle of furikake.
  6. Serve immediately and enjoy your delicious tuna poke bowls!

Notes

  • Use Quality Ingredients: Start with fresh, sashimi-grade tuna to ensure the best flavor and texture. Use high-quality soy sauce, sesame oil, and other seasonings for the marinade. Fresh and vibrant toppings like ripe mango, crisp cucumber, and furikake.   
  • Season the Tuna well: The marinade should balance sweet, salty, tangy, and umami flavors. Ensure that the marinade complements the tuna's natural flavor without overpowering it.  
     
  • Toppings: Aim for the best toppings. In my opinion, they are the best part. Crispy garlic, crispy onions, nori, furikake, avocado, salad greens—the options are endless. 

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