This easy, restaurant quality tuna poke bowl is bursting with flavor from fresh tuna and a totally customizable array of fresh toppings.
Tuna poke bowls seem to be all the rage these days. It has become a staple item on many restaurant menus and with good reason. They’re full of fresh veggies as well as fresh buttery ahi tuna.
These restaurant poke bowls often don’t come at an inexpensive price. The good news is, you can make these tasty bowls at home for a much more affordable price. As well as customize them with whatever fresh ingredients you like.
As I said the toppings are completely customizable. The base of the bowls start with warm white rice and, of course, a generous helping of marinated bite size raw tuna.
There are so many topping options to add crunch and additional flavor. My favorite toppings are chunks of avocado, diced cucumber, sliced radishes, shredded carrots and fresh cilantro leaves. Then I finish it off with an easy, homemade sweet and spicy bang bang sauce.
The best varieties of rice to use for poke bowls
This particular poke bowl recipe is very flexible. Therefore, many varieties of rice will work for this dish. My top preferences would be basmati, jasmine, long grain white rice or sushi rice. I typically will use basmati, but any of these varieties will work equally well. It really is a matter of personal choice.
Ingredients Needed for Tuna Poke Bowls
- Raw ahi tuna
- Soy sauce
- Sesame oil
- Oyster sauce
- Sweet chili sauce
- Sriracha sauce
- Rice vinegar
- Shredded carrots
- Fresh cilantro leaves
Additional Topping Options
- Sliced green onions
- Fresh ginger
- Toasted sesame seeds
How to Make a Poke Bowl
- Cut tuna into bite size pieces
- Mix soy sauce, sesame oil and oyster sauce together and toss with tuna pieces
- Combine sweet chili sauce, sriracha and mayo to make the bang bang sauce
- Add cooked rice to a bowl
- Top with marinated tuna pieces
- Add desired toppings
- Drizzle generously with bang bang sauce
If You’re Craving Even More Asian Style Rice Bowls, Here are Some More Delicious Options
- Pork Fried Cauliflower Rice
- Thai Chicken Bowl
- Simple Asian Rice – Instant Pot Recipe
- Ginger and Basil Fried Rice
- Thai Shrimp Curry
- 12 (oz) raw ahi tuna, dice into bite size pieces
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp oyster sauce
- 2 tbsp sweet chili sauce
- 2 tsp sriracha
- 1/4 cup mayonnaise
- 2 tbsp rice vinegar
- 1 1/2 cups cooked rice
- diced avocado
- shredded carrots
- sliced radishes
- diced cucumber
- sliced green onions
- cilantro leaves
- In a medium size bowl, whisk together soy sauce, sesame oil and oyster sauce.
- Add diced tuna to the bowl and toss to coat. Let that hang out at room temperature while you prepare the rest of the ingredients.
- If you're using leftover rice, reheat it.
- In a small bowl, whisk together sweet chili sauce, sriracha sauce, mayonnaise and rice vinegar.
- To assemble, Spread 3/4 cup rice in the bottom of each bowl.
- Divide the tuna equally over the top of the rice.
- Add desired amount of carrots, radishes, cilantro, cucumber, avocado to each bowl.
- Drizzle generously with bang bang sauce.
Amount Per Serving: Calories: 650Total Fat: 43gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 15mgSodium: 1477mgCarbohydrates: 59gFiber: 9gSugar: 13gProtein: 10g