Print

Fresh Poke Bowl Recipe with Tender Ahi Tuna and Crisp Veggies Made Easy

fresh poke bowl recipe - featured image
Print Recipe

A quick and easy fresh poke bowl featuring tender sashimi-grade ahi tuna, crisp veggies, and a flavorful sesame-soy marinade. Perfect for a light lunch or impressing guests with vibrant, fresh flavors.

Ingredients

Scale
  • 12 ounces sashimi-grade ahi tuna, diced
  • 2 cups cooked sushi rice, cooled
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or agave syrup
  • 2 stalks green onion, thinly sliced
  • 1 small cucumber, diced
  • 1 medium carrot, julienned or shredded
  • 1 ripe avocado, sliced
  • 1/2 cup shelled cooked edamame
  • 1 tablespoon toasted sesame seeds
  • Sriracha or chili flakes (optional)

Instructions

  1. Rinse 2 cups (400 grams) of sushi rice under cold water until the water runs clear. Cook the rice according to package instructions or in a rice cooker. Transfer to a large bowl and let cool to room temperature, fluffing occasionally (about 20 minutes).
  2. Using a sharp chef’s knife, dice 12 ounces (340 grams) of sashimi-grade ahi tuna into 1/2-inch cubes. Set aside in a chilled bowl.
  3. In a small bowl, whisk together 2 tablespoons toasted sesame oil, 3 tablespoons low sodium soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon honey or agave syrup. Adjust sweetness or acidity to taste.
  4. Pour the marinade over the diced ahi tuna and gently toss to coat evenly. Cover and refrigerate for 10-15 minutes.
  5. Thinly slice 2 green onions, dice 1 small cucumber, julienne or shred 1 medium carrot, slice 1 ripe avocado, and cook and shell 1/2 cup edamame if not pre-cooked.
  6. Spoon 1 cup (200 grams) of cooled sushi rice into each serving bowl. Layer the marinated ahi tuna on top, then arrange cucumber, carrot, avocado slices, edamame, and green onions around it.
  7. Sprinkle 1 tablespoon toasted sesame seeds over the bowl. Add a drizzle of sriracha or a pinch of chili flakes if desired. Serve immediately.

Notes

Use sashimi-grade ahi tuna for best flavor and safety. Do not over-marinate the tuna to avoid mushy texture. Keep rice slightly warm but not hot when assembling to prevent avocado browning. Add avocado last and consider squeezing lime juice over it to slow oxidation. For gluten-free option, substitute soy sauce with tamari or coconut aminos. Variations include swapping tuna for tofu or watermelon for vegetarian versions, or using cauliflower rice for low-carb.

Nutrition

Keywords: poke bowl, ahi tuna, sushi rice, sesame oil, fresh veggies, easy recipe, healthy lunch, gluten-free, seafood bowl

Find it online: https://yumyep.com/fresh-poke-bowl-recipe-with-tender-ahi-tuna-and-crisp-veggies-made-easy/