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Tuna Poke Bowl with spicy mayo in a bowl.

Poke Bowl

Krista Stechman
This Poke Bowl is full of fresh and delicious flavors! Marinated raw tuna over rice topped with lots of fresh veggies, Sriracha mayo and wasabi sauce. A healthy meal!
5 from 3 votes
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course dinner
Cuisine hawaiian
Servings 4 people
Calories 1321 kcal

Equipment

  • 1 sharp knife
  • set bowls for holding and marinating
  • 1 whisk
  • 1 cutting board
  • 1 pot or rice cooker

Ingredients
  

Marinade

  • ½ cup low sodium soy sauce
  • ½ cup water
  • 1 tablespoon rice vinegar
  • 1 tablespoon ginger paste
  • teaspoon sesame oil
  • ½ teaspoon Sriracha
  • 3 green onion sliced thin, green parts only
  • 1 tsp honey

Protein

  • 24 oz ahi tuna

Rice

  • 2 cups long grain white rice or instant white rice
  • as needed water follow the directions on the rice bag/box
  • ½ teaspoon kosher salt
  • 1 teaspoon olive oil

Sriracha Mayo

  • ½ cup mayo Hellmans
  • 1 tablespoon Sriracha

Vegetables

  • ½ English cucumber ¼ inch dice
  • ½ cup edamame
  • 1 jalapeno thin circle slices
  • 2 avocado thin half moon slices
  • 1 cup shredded carrot
  • ¼ cup cilantro pick leaves from the stem
  • ¼ cup green onion very thin slice
  • ½ cup pineapple fresh or frozen (thawed)

Toppings

  • 1 cup crispy wonton strips
  • 1 teaspoon black sesame seeds
  • 4 oz wasabi sauce basically wasabi mayo, can be found at local grocery store
  • 6 oz Sriracha mayo

Instructions
 

Marinating the Tuna

  • Whisk together all marinade ingredients in a medium size mixing bowl
  • Cut the tuna into ½ inch chunks and toss to coat in marinade
    tuna marinating in a bowl
  • Tightly cover the marinade bowl in plastic wrap and store it in the fridge until needed

Cooking the Rice

  • Cook the rice according to the package directions, adding a pinch of kosher salt and a drizzle of olive oil at the beginning of cooking
  • Once rice is cooked, fluff with a fork and allow to cool to room temperature

Making the Sriracha Mayo

  • Whisk the mayo and Sriracha together in a small mixing bowl until combined. Set aside until needed
    Sriracha mayo

Cutting the Veggies

  • While the rice is cooking and cooling, slice and dice all of the veggies then set them aside until needed

Assembling the Poke Bowls

  • Place rice in the bottom of the bowl, top with tuna and veggies
  • Top each Poke Bowl with Sriracha mayo and wasabi sauce
  • Sprinkle on the black sesame seeds and crispy wonton strips then serve and enjoy!
    poke bowl with tuna, veggies and pineapple in a bowl with chop sticks across

Notes

Use sushi grade tuna from a reputable source.
Make sauces and marinates up to 5 days in advance. 
Serve over warm to room temperature rice. 
Set extra marinade to the side before adding to tuna so you can add it to your rice. 

Nutrition

Calories: 1321kcalCarbohydrates: 100gProtein: 51gFat: 80gSaturated Fat: 13gPolyunsaturated Fat: 37gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 89mgSodium: 2340mgPotassium: 1467mgFiber: 14gSugar: 9gVitamin A: 8966IUVitamin C: 46mgCalcium: 158mgIron: 9mg
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