Hawaiian Tuna Poke Bowl Recipe

Kaleigh McMordie, MCN, RDN, LD

Updated on September 20, 2019

(28 ratings)

Total Time: 30 min

Prep Time: 30 min

Cook Time: 0 min

Servings: 2

Nutrition Highlights (per serving)

399 calories

9g fat

44g carbs

34g protein

Show Nutrition Label

Nutrition Facts
Servings: 2
Amount per serving
Calories	399
% Daily Value*
Total Fat 9g	12%
Saturated Fat 2g	10%
Cholesterol 44mg	15%
Sodium 375mg	16%
Total Carbohydrate 44g	16%
Dietary Fiber 6g	21%
Total Sugars 5g
Includes 2g Added Sugars	4%
Protein 34g
Vitamin D 2mcg	10%
Calcium 51mg	4%
Iron 2mg	11%
Potassium 945mg	20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Poke (pronounced “PAH-KAY”) is a traditional Hawaiian dish made with raw fish and served with warm steamed rice. Poke means “to cut or slice” and that’s exactly what you do—cube fresh, sushi-grade fish into cubes, marinate them in a simple savory sauce and serve in a bowl with rice and lots of toppings.

This poke bowl recipe is a way to get a sushi-like meal at home with no rolling required. It uses steamed whole grain brown rice, fresh yellowfin (or ahi) tuna, and fresh veggies—quick-pickled carrots, creamy avocado, radishes, and cilantro. A sprinkle of sesame seeds tops off the bowl.

Ingredients

1/2 cup carrots, shredded
1 teaspoon sugar
1 teaspoon fresh ginger paste
1/4 cup rice wine vinegar
8 ounces sushi grade yellowfin (ahi) tuna
1 tablespoon low-sodium soy sauce
1/2 teaspoon sesame oil
2 tablespoons minced shallot
3 stalks green onion, chopped
1 1/2 cup steamed brown rice
2 radishes, very thinly sliced
1/2 small avocado, thinly sliced
Fresh cilantro (for garnish)
Sesame seeds (for garnish)

Preparation

Place carrots in a jar. Whisk together sugar, ginger, and vinegar and add to carrots. Shake and refrigerate one hour to quickly pickle carrots.
Using a sharp knife, cut tuna neatly into 1/2-inch cubes. Place in a non-reactive bowl.
Add soy sauce, sesame oil, shallot, and green onion and stir to combine. Refrigerate while you prepare other ingredients.
Divide rice between two bowls. Scoop tuna on top and garnish with carrots, radishes, and avocado. Sprinkle with cilantro and sesame seeds and serve.

Ingredient Variations and Substitutions

Feel free to make it your own with whatever fresh vegetables you have on hand, and if you prefer a little spice, add some wasabi or sriracha. You can also use sushi-grade salmon instead of tuna if you would like.

Cooking and Serving Tips

Don’t be intimidated by the raw fish. Just ask your butcher for sushi-grade tuna to ensure it is safe to eat raw, then keep it cold until ready to use. Then use a very sharp knife to cut it into clean, half-inch cubes.

Use quick-cooking brown rice instead of traditional if you’re short on time.

This dish is best served immediately after it is made.