Tuna Poke Bowl Recipe

This tuna poke bowl recipe combines soy-marinated tuna with seasoned short-grain rice, edamame, cucumber, avocado, radish, toasted sesame seeds, nori, and a creamy sriracha Japanese mayonnaise dressing. Featured on VEGANnotvegan with hosts Maddie and Kiki Longo, this colourful poke bowl brings together fresh seafood, creamy avocado, crisp vegetables, savoury sesame, and tangy rice for a satisfying meal packed with contrasting textures and bold flavour.

The Inspiration

Poke bowls are all about balance. Tender seafood, seasoned rice, fresh vegetables, creamy sauces, and savoury garnishes come together in one bowl while maintaining their individual flavours and textures.

This tuna poke bowl recipe from VEGANnotvegan, hosted by Maddie and Kiki Longo, follows that familiar approach with cubed tuna marinated simply in soy sauce, rice vinegar, and toasted sesame oil.

The result is a colourful and balanced poke bowl that combines creamy, crisp, tender, savoury, tangy, spicy, and nutty elements in one satisfying serving.

Ingredients

For the Tuna

6 or 8 oz fillet tuna, cut into 1-inch cubes
2 tbsp soy sauce
1 tsp rice vinegar
1/2 tsp toasted sesame oil

For the Poke Bowl

1 cup uncooked short grain white rice
½ cup shelled edamame
1 Persian cucumber, sliced into ¼ inch thick rounds
1 avocado, cut into ½ inch cubes
1 red radish, sliced into thin rounds
¼ cup Japanese mayonnaise
1 tbsp sriracha
1 tsp soy sauce, plus 1 tbsp soy sauce, divided
1 tsp rice vinegar, plus 1 tbsp rice vinegar, divided
1 tsp toasted sesame oil
1 tsp toasted sesame seeds
1 sheet toasted nori
1 scallion, sliced thin on a bias
Pinch of salt

Method

Marinate the Tuna

Mix the soy sauce, rice vinegar, and toasted sesame oil in a medium bowl. Add the tuna and stir gently to coat. Cover with plastic wrap and place in the fridge for 20 minutes to marinate.

Make the Poke Bowl

Wash the rice under cool running water until the water runs clear. Add to a small pot along with 2 ½ cups of water and a pinch of salt and bring to a boil over high heat. Turn the heat to low, cover the pot, and cook for 13 minutes. Take off the heat and let rest for 5 to 10 minutes, then uncover and fluff with a fork. Let the rice cool completely before assembling the poke bowl. Season the rice with 1 tbsp rice vinegar and 1 tbsp soy sauce.
Mix together the Japanese mayonnaise, sriracha, remaining soy sauce, remaining rice vinegar, and toasted sesame oil in a small bowl. Crumble the sheet of toasted nori. Boil the edamame for 4-5 minutes, then drain and rinse under cold water.
Add the rice to a large bowl. Top with individual piles of tuna, edamame, cucumber, avocado, and radish. Garnish with sesame seeds and crumbled nori and drizzle over the dressing.

Serving Suggestions

This tuna poke bowl recipe is perfect for lunch, a light dinner, or any meal when you want something fresh, colourful, and substantial without a heavy preparation. Serve the cooled seasoned rice in a wide bowl so there is enough surface area to arrange the marinated tuna, edamame, cucumber, avocado, and radish in separate sections.

Keeping the toppings distinct creates a more polished presentation and lets each ingredient maintain its own texture before everything is mixed together while eating. Drizzle the spicy Japanese mayonnaise across the bowl just before serving, then finish with toasted sesame seeds, crumbled nori, and sliced scallion.

The creamy avocado balances the spicy dressing, while cucumber and radish provide refreshing crunch against the tender tuna and rice. Because the bowl already includes seafood, grains, legumes, vegetables, and a creamy dressing, it works well as a complete single-serving meal without requiring additional sides.

Final Thoughts

This tuna poke bowl recipe brings together a relatively simple collection of ingredients to create a meal with plenty of flavour, colour, and texture. Whether served as a fresh lunch, light dinner, or colourful seafood main, this tuna poke bowl recipe delivers an appealing combination of marinated tuna, seasoned rice, creamy avocado, crisp cucumber and radish, tender edamame, spicy Japanese mayo, toasted sesame, nori, and scallion.

Find more recipes from VEGANnotvegan here!