Sign In
Sign Up Now

Poke Bowl with Tuna

Active Time: 25 minutes
Total Time: 25 minutes
  • Gluten Free
  • Low Carb/Paleo
  • Pescatarian

Let Your Friends Try This Recipe!

Why we love it:

Every once in a while I get an insatiable craving for a poke bowl and it’s the only dinner that sounds good. I love how colorful they are, that the whole family can assemble their own plate, and that it’s filling and feels good to eat. You can use any sauce on top but spicy mayo (think spicy tuna roll) is the best in my opinion. *Check substitutions list for a note about tuna.

Ingredients

  • 112 cups Short Grain Rice (White)
  • 114 teaspoons Kosher Salt (divided)
  • 3 cups Water
  • 3 teaspoons Rice Vinegar (divided)
  • 12 teaspoon White Sugar
  • 14 cup Soy Sauce
  • 1 teaspoon Sesame Oil
  • 1 pound Ahi Tuna Steak (filets)
  • 14 teaspoon Vegetable Oil
  • 8 ounces Baby Spinach (or 6 oz, a small package is ok or buy in bulk)
  • 2 Carrots
  • 1 Tablespoon White Sesame Seeds
  • 1 English Cucumber
  • 2 Avocados
  • 1 Tablespoon Mayonnaise
  • 1 Tablespoon Sriracha (or to taste)
  • 2 teaspoons Pickled Ginger (optional for garnish)

Cooking Instructions

  • 1. RICE

    Rinse the rice well - this removes starch and will help your grains to not be gummy in the end. Bring the rice, fresh water, and a teaspoon of salt to a boil over high heat. Stir well, then turn down to lowest possible heat and cover tightly. Steam for 20 minutes, then stir it. If done, turn off heat and let sit. If there’s any water left, keep steaming for another 3 - 5 minutes.

    Separately, in a small pot or microwavable dish, add 2 teaspoons of rice vinegar, ¼ teaspoon of salt and ½ teaspoon of sugar to a boil. Stir to dissolve the salt and sugar. Reserve 1 teaspoon of this mixture for the spinach. When the rice is done, sprinkle the remaining vinegar mixture over the hot rice and gently stir to let all grains come in contact with the vinegar.

  • 2. MARINADE

    In a small bowl or mason jar, combine the soy sauce, 1 teaspoon of the rice vinegar, and sesame oil. Place in the fridge.

  • 3. TUNA

    Keep tuna in the fridge until you’re ready to use it.

    Slice the cold tuna into ½ inch or 1 inch cubes - totally up to your preference for eating and how it looks, but the larger cubes will take a little longer to marinate. Place in a bowl and pour the marinade over top, stir gently to coat and return to the fridge for between 5 - 20 minutes - depending on how much you want the tuna to “cook” and absorb the flavor.

  • 4. SPINACH

    In a large sauté pan, heat the vegetable oil over medium-high heat, then add the spinach and toss to wilt, adding spinach to the pan in batches as needed. When it’s about halfway wilted, add the reserved vinegar mixture and toss. Turn off the heat and remove spinach to a bowl; set aside.

  • 5. CARROTS

    Meanwhile, grate carrots on the wide holes of a box grater or with a food processor. Toss in a bowl with sesame seeds; set aside.

  • 6. CUCUMBERS + AVOCADO

    Slice both and set aside.

  • 7. SAUCE

    In a small bowl stir together the mayo and sriracha.

  • 8. SERVING

    Assemble: In wide bowls, plate a mound of rice and gently pat it down to cover the bottom surface. Moving around the bowl, make little piles of spinach, chopped cucumber, shredded carrot, sliced avocado. Top with a pile of marinated tuna. Sprinkle with seeds; make a pile of pickled ginger, if using. Serve the sauce drizzled over top or on the side.

    Serve immediately, leftover tuna is best within a day or it will get overly salty and turn brownish grey; it’s safe to eat if it hasn’t left the fridge but it’s too expensive to let it sit this long.

Check out our new features!

Substitutions

  • GLUTEN FREE:
    use tamari, GF soy sauce
  • RAW TUNA:
    “sushi grade” isn’t really a guideline, most fish have been flash frozen to kill any parasites long before you can buy it. You DO want very fresh tuna so go to a fish market, farmer’s market, or reliable butcher. If you tell them you’re making poke they will help you take home a very fresh piece. It should have no smell (a faint salty/briny smell perhaps), be moist but not tacky, bright in color and firm to the touch. Use or freeze it within a day or purchase
  • CANNED TUNA:
    though quite different, this dinner is also delicious (and VERY much affordable!) using a can of drained tuna. I look for 100% Chunk White Albacore. It’s very sustainable too! Flake onto the bowl and top with sriracha mayo
  • OTHER FISH:
    try raw salmon, seared and flaked salmon, or seared scallops or shrimp instead
  • COOKED FISH:
    if you prefer, dice your tuna into 1-1 ½ ” cubes and sear or grill the cubes until medium rare and just browned on the outside. Pour soy sauce mixture over immediately before serving, don’t marinate
  • RICE:
    serve over salad greens or noodles
  • VEGGIES:
    other tasty ideas: roasted cauliflower or squash, mung bean sprouts, pineapple or mango
  • ADD ONS:
    be creative! Crumbled nori or furikake spice is delicious, wonton chips or fried noodles, chili crisp sauce, radishes, snap peas, leftovers!
  • KIDS CORNER:
    kids can have their own bowls with ingredients they’ll accept and try one or two new items too. Set it up so they can assemble their bowls and make decisions! You can make their sauce less spicy by combining the mayo with a little bit of hoisin or oyster sauce instead of sriracha

Prep Ahead & Use It Up

  1. Make the marinade
  2. Mix the spicy mayo sauce
  3. Cook the rice and season it with the vinegar/sugar mixture
  4. If easier for you, cook the mushrooms and just reheat them before serving
Rate this recipe:
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
You need to be a registered member to rate this.
Loading...
Send us feedback

Meal Plans

save time and reduce food waste
Get Your First Meal Plan