I’m excited to share something we’ve been having fun with this summer … Tuna Poke Bowls! Pronounced poh-KAY (rhymes with okay), if you’re a sushi lover (like us) this will be right up your alley. No nori or special rolling skills needed, it’s almost like a deconstructed sushi bowl that takes all of 10 minutes to prepare.
Once all the ingredients are chopped and marinated, I just spread everything out in servings bowls and let the family assemble their own. I love DIY dinners like this one (as well as tacos, burrito bowls, etc.) because then everyone can make their own dinner however they’d like, with no complaints! And my family LOVES sushi so this is always a crowd-pleaser at my house … with no pots and pans to scrub at the end—score!
Other Dinner Bowls You Might Enjoy
- Greek Roasted Veggie Couscous Bowls
- Cuban Black Beans and Yellow Rice Bowls (with Roasted Plantains!)
- Easy Flank Steak Taco Bowls (with creamed spinach & corn)
- Weeknight Chicken Curry Bowls
No-Cook DIY Tuna Bowls
Tuna Poke Bowls are perfect for any sushi lover. It's like a deconstructed sushi bowl that everyone can assemble themselves to their liking.
Ingredients
For the Tuna
- 1 pound sashimi-grade tuna, cut into 1/2" chunks
- 1/4 cup soy sauce, can sub Tamari for gluten-free alternative
- 2 green onions, white and green parts, sliced
- 2 teaspoons toasted sesame oil
- 1 1/2 teaspoons sesame seeds, white or black
- 1/2 hot pepper, seeded and minced
For the Cucumbers/Radishes
- 1/2 cucumber, halved longways and thinly sliced
- 4 radishes, halved and thinly sliced
- 2 teaspoons rice vinegar
- salt, to taste
For the Bowls
- 4 servings brown rice, cooked
- 1 mango, peeled, seeded, and diced
- 1 avocado, peeled, seeded, and diced
For the Sauce (optional)
- 1/4 cup mayonnaise
- 1 teaspoon sriracha
Instructions
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Add the tuna to a medium mixing bowl and toss together with the soy sauce, green onions, sesame oil, sesame seeds, and hot pepper until well combined.
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In another small bowl, toss together the cucumbers, radishes, rice vinegar, and salt until well combined.
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Divide the rice evenly among four bowls. Top with tuna, cucumber/radish mixture, mango, and avocado in sections. Garnish with sauce (if desired) and serve.
Recipe Notes
- For extra flavor, you can follow step one and then marinate the tuna for before serving.
- Can be gluten-free if using GF soy sauce.
- Can be egg-free if you don’t add the sauce.
- We recommend organic ingredients when feasible.
Nutrition Facts
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What kind of pepper do you recommend for “hot pepper”?
Really depends on your preference. You can use a serrano, chili, habanero. – Nicole
These look so good and I bet they are filling, too!
I’m totally new to this – does sashimi-grade means it’s safe to eat without cooking or do you still need to cook with some marinade somehow?
Correct. It is safe to eat raw, no need to cook. – Nicole
Thanks for adding a “jump to recipe” option. I absolutely love your recipes but somehow hate to read blogs. Even if the blogger is nice and sweet as you are.
We completely understand! Lisa tries to keep her opening paragraphs as short as possible for that reason. Glad you like that little button we added :) – Nicole
Where can I buy sashimi-grade tuna? Do you cook the tuna?
Fresh Market or Whole Foods usually has it. No need to cook. – Nicole