Fresh Tuna Poke Bowls

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Fresh Tuna Poke Bowls made from raw, sliced tuna served with sushi rice, cucumber, carrot, edamame beans, seaweed sheets, Japanese mayo, sesame seeds and spring onion.

A bowl of poke with diced raw fish, seaweed, cucumber, shredded carrots, edamame, sesame seeds, green onions, and a dollop of sauce, next to a pair of chopsticks.

I was in my local supermarket recently when I saw a beautiful piece of yellow fin tuna on display. As we live in a lake town, we don't always have the best access to fresh seafood. But this tuna was available, so I grabbed it! I immediately knew I wanted to make a Fresh Tuna Poke Bowl. We had one on holiday a few years ago and I still think about it.

I really love this style of eating - where everything is cooked and served separately. If you do, then you might also enjoy my Crispy Coconut Chicken Rice Bowls.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
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Fresh Tuna Poke Bowls

Ingredient notes:

Ingredients for a sushi bowl displayed on a counter: rice, tuna, cucumber, carrot, edamame, sesame seeds, dressing, and roasted seaweed.

Tuna: Look for tuna from a trusted supplier. It should be labeled as suitable for raw consumption and kept refrigerated until use.
Rice: I love using sushi rice to compliment the Japanese flavours in this meal. You could also use white rice, brown rice or even quinoa if you prefer.
Sesame Dressing: This is my absolute favourite dressing for this meal. You could make your own Asian style dressing if you have a favourite recipe.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Cook the sushi rice according to packet instructions and add it to 2 bowls. Top each bowl with cucumber, carrot and edamame beans.

A white bowl containing white rice, sliced cucumber, shredded carrot, and edamame beans arranged in sections.

Dice the tuna into 1cm cubes and divide it between the bowls.

A hand slices raw tuna with a knife on a cutting board, with chopped cucumber, shredded carrot, and seaweed in the background.

A bowl containing diced raw tuna, sliced cucumber, shredded carrot, and edamame beans, arranged in separate sections.

Cut the nori sheets into thin strips and place them on top. Drizzle over the roasted sesame dressing and add a dollop of Japanese mayonnaise in the centre.

A hand uses blue-handled scissors to cut a sheet of seaweed on a wooden board, with sliced vegetables in the background.

A poke bowl containing diced raw tuna, seaweed, edamame, shredded carrots, cucumber, a dollop of mayo, and sesame seeds, arranged in sections in a white bowl.

Sprinkle with sesame seeds and scatter over the sliced spring onion.

A poke bowl with diced raw fish, edamame, shredded carrots, cucumber, seaweed, green onions, sesame seeds, and a drizzle of sauce in a white bowl.

Recipe FAQs:

Can I cook the tuna instead of serving it raw?

Yes! You can lightly sear the tuna (like in a tuna tataki), bake it, or cook it through if preferred.

Can this dish be made gluten-free?

Yes-just make sure your dressing and any sauces (like soy sauce) are gluten-free. Tamari is a good soy sauce alternative.

Is this recipe suitable for meal prep?

Yes, with a few changes. Use cooked protein instead of raw tuna if prepping more than a few hours ahead. Store all components separately and assemble when ready to eat.

Storage:

If possible, store each element separately (rice, veggies, tuna, sauces) to keep everything fresh and avoid sogginess or strong flavours mixing. Only combine them when you're ready to eat.

Because the tuna is raw, it should be eaten the same day it's prepared for optimal freshness and food safety. If the tuna looks or smells off, don't eat it.

Top tips:

You can also swap the fresh tuna for fresh salmon if you prefer.

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Fresh Tuna Poke Bowls

Yield: 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Raw, sliced tuna served with sushi rice, cucumber, carrot, edamame beans, seaweed sheets, Japanese mayo, sesame seeds and spring onion.

Ingredients

1 cup sushi rice, cooked
1 cucumber, diced
1 carrot, peeled and shredded
1 cup edamame beans, cooked
200g fresh tuna loin
5g nori seaweed sheets

To serve

2 teaspoons roasted sesame dressing
2 teaspoons Japanese mayonnaise
1 teaspoon sesame seeds
1 spring onion, finely sliced

Instructions

Cook the sushi rice according to packet instructions and add it to 2 bowls.
Top each bowl with cucumber, carrot and edamame beans.
Dice the tuna into 1cm cubes and divide it between the bowls.
Cut the nori sheets into thin strips and place them on top.
Drizzle over the roasted sesame dressing and add a dollop of Japanese mayonnaise in the centre.
Sprinkle with sesame seeds and scatter over the sliced spring onion.

Notes

Swap the tuna for fresh salmon.
I like the roasted sesame dressing but any Asian-inspired dressing would work well.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 461Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 51mgSodium: 153mgCarbohydrates: 34gFiber: 6gSugar: 4gProtein: 43g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya