Poke Bowls
This has become a family favorite in our house because it’s one of those meals we can pull together without a special trip to the grocery store. We usually keep frozen ahi tuna, frozen edamame, seaweed, rice, soy sauce, sesame oil, and sesame seeds on hand, so the foundation is almost always ready to go. The only fresh ingredients you really need are a few toppings like avocado, cucumber, carrots, or mango - whatever you have on hand. It feels fresh, colorful, and a little special… but it’s surprisingly easy to throw together on a busy weeknight.
Ingredients
For the Tuna
1 lb sushi-grade ahi tuna, cut into ½–¾ inch cubes
(We often use frozen ahi tuna from Safeway.)¼ cup soy sauce
1 tablespoon toasted sesame oil
1 tablespoon honey
For the Rice
2 cups sushi rice or short-grain white rice
2¼ cups water (or according to package directions)
3 tablespoons seasoned rice vinegar
Optional Toppings
Pickled cucumbers
Shredded carrots
Avocado
Mango
Pickled ginger
Sesame seeds
Furikake seasoning
Seaweed or seaweed salad
Sliced green onions
Edamame
Radishes
Instructions
1. Prepare the Tuna
In a medium bowl, whisk together soy sauce, sesame oil, and honey until combined.
Add cubed tuna and gently toss to coat. Cover and refrigerate while you prepare the rice and toppings (about 10–20 minutes).
2. Cook the Rice
Cook sushi rice according to package directions.
While still warm, gently fold in the seasoned rice vinegar. Let cool slightly.
3. Prep the Toppings
Slice, shred, pickle, and arrange your toppings buffet-style.
(Pickled cucumbers, avocado, mango, shredded carrots, ginger, sesame seeds, furikake, and seaweed are some of our favorites.)
4. Build the Bowls
Start with a scoop of seasoned rice.
Top with marinated tuna and any toppings you love.
Finish with sesame seeds, furikake, or extra seaweed for added flavor and crunch.
Food Safety Note
Because poke is served raw, use fish intended for raw consumption. If using frozen tuna, make sure it has been deeply frozen for parasite destruction. Serious Eats recommends sourcing fish specifically meant for sashimi or raw preparations whenever possible.
