Name: How To Make A Poke Bowl (Tuna Poke Bowl Recipe)
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: 200 g Raw Tuna (Sashimi-grade); 40 g Edamame (boiled, salted and peeled); 50 g Cucumber; 20 g Radish; 1/2 Avocado; 1 tsp Lemon Juice (for Avocado); 330 g Freshly Steamed Rice; 2 Tbsp Sushi Vinegar; 30 g Onion; 2 Tbsp Soy Sauce; 1 Tbsp Sugar; 2 tsp Sesame Oil; 1 Tbsp Mayonnaise; Wasabi Paste, to taste; 5 g Radish Sprouts (garnish); 5 g Chopped Green Onion (garnish); Japanese Pickles (optional, garnish); Sesame Seeds (garnish)

How To Make A Poke Bowl (Tuna Poke Bowl Recipe)

Donburi Easy Popular Rice Salad Seafood Summer Under 30 Minutes

If you want to enjoy various ingredients and a balanced diet in just one bowl, Poke Bowl is a great choice. The combination of fresh seafood, vegetables, and grains offers an ideal meal rich in protein, healthy fats, vitamins, and minerals.

Originating in Hawaii, this traditional dish is now popular in Japan too, thanks to its colorful and attractive presentation. Besides the visual element, the availability of high-quality raw seafood in nearby supermarkets also makes Poke Bowl familiar to Japanese people.

You can use various seafood for making Poke Bowl such as tuna, salmon, octopus, shrimp, and more, but it should be sashimi-quality to ensure the best taste.

One more thing to keep in mind when making this dish is the marinating time. Allowing the raw seafood to marinate enhances its flavor and texture by breaking down the connective tissue in the raw seafood, making it smoother and chewier. Wait at least 1 hour to fully savor this delicious treat.

In this recipe, we are introducing a basic Poke Bowl recipe as well as an additional sauce using Japanese mayonnaise and wasabi paste. You will never be bored with these two types of sauce, and we are sure that this recipe will be one of your favorites.

To add a Japanese taste to Poke Bowl, we are garnishing with Japanese pickles on top. There are various Japanese pickles, and we are using Shiba-zuke in this recipe, but you can use any type of Japanese pickles instead. Japanese pickles pair well with seafood dishes, adding a twist and rhythmic texture to the dish. If you can prepare one or some, why not try and enjoy Japanese harmony with the Hawaiian Poke bowl?

Finally, we have some useful products for making Poke Bowl on our website, so feel free to check them out along with our recipe!

Overview

Prep time: 15 mins

Cook time: 0 mins

Total time: 15 mins

Total servings: 2

Difficulty: Easy

Ingredients

200 g Raw Tuna (Sashimi-grade)
40 g Edamame (boiled, salted and peeled)
50 g Cucumber
20 g Radish
1/2 Avocado
1 tsp Lemon Juice (for Avocado)
330 g Freshly Steamed Rice
2 Tbsp Sushi Vinegar
30 g Onion
2 Tbsp Soy Sauce
1 Tbsp Sugar
2 tsp Sesame Oil
1 Tbsp Mayonnaise
Wasabi Paste, to taste
5 g Radish Sprouts (garnish)
5 g Chopped Green Onion (garnish)
Japanese Pickles (optional, garnish)
Sesame Seeds (garnish)

Expert's Tip

Uchibori-Japanese-Organic-Sushi-Rice-Vinegar-360ml-1-2023-12-20T02:52:35.808Z.jpg

When making sushi at home, you need to prepare sushi rice (sumeshi). You can make your own sushi-zu (mixed vinegar for sumeshi), but if you prefer a convenient option for perfect sumeshi without any preparation, why not try this product? It's ready-made sushi-zu, and all you have to do is mix it with hot steamed rice. With this product, you can casually enjoy poke bowls and other kinds of sushi at home.

Instructions

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1) Gathering the Ingredients

Gather the ingredients together.

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2) Preparing the Sauces for Poke

Thinly slice the onion and soak the slices in water for 5-10 minutes. After that, drain the water using a sieve and remove the excess water with paper towels.

Prepare a bowl and mix soy sauce, sugar, sesame oil, and sliced onion in it. Take out 2 teaspoons of this seasoning mixture and add it to another small bowl. Mix it with mayonnaise and wasabi paste. Then set it aside for later use.

Here, you have two types of seasoning mixture. The first one is for marinating tuna, and the second one is for dressing over the vegetables.

cutting the tuna into small cubes and then adding it into the seasoning mixture

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3) Cutting and Marinating the Tuna

Cut the tuna into sticks and then into dice pieces. Add them to the marinating sauce from step 2 and marinate covered with plastic wrap for at least 1 hour in the fridge.

4) Preparing the Sushi Rice (Sumeshi)

Prepare a large bowl and place the freshly steamed rice in it. The important point is to use HOT rice. Then add sushi-zu and quickly mix them with a diagonal slicing motion. This motion prevents the rice from becoming sticky.

Once the rice has absorbed the sushi-zu, cool the rice with a fan. Use a rice scoop to turn it upside down and continue cooling the rice. When cooled, cover the bowl with plastic wrap or a damp towel to prevent it from drying out and set it aside.

Tip: If you don’t have Sushi vinegar, you can make the substitution with 1.5 Tbsp of rice vinegar, 1 Tbsp of sugar and 1/3 tsp of salt.

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5) Slicing the Avocado & Preparing the Other Toppings

Slice the vegetables. Coat the avocado slices with lemon juice to prevent discoloration.

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6) Plating the Poke Bowl

Prepare a bowl. Place the sumeshi at the bottom and arrange the vegetables and marinated tuna on top. Add Japanese pickles, chopped green onion, radish sprouts, and sesame seeds if desired.

7) Adding Dressing to the Poke Bowl

Drizzle the sauce made in step 2 over the vegetables (not on the tuna). Enjoy!

About the author

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

View articles by Megumi Moriya