Hawaiian Tuna Poke Bowl Recipe

By Kaleigh McMordie, MCN, RDN, LD | Updated January 05, 2019
poke bowl recipe
Kaleigh McMordie, MCN, RDN, LD

Nutrition Highlights (per serving)

Calories 399
Fat 9g
Carbs 44g
Protein 34g
Show Nutrition Label Hide 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.
Total Time 30 min
Prep 30 min, Cook 0 min
Servings 2

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

  1. Place carrots in a jar. Whisk together sugar, ginger, and vinegar and add to carrots. Shake and refrigerate one hour to quickly pickle carrots.

  2. Using a sharp knife, cut tuna neatly into 1/2-inch cubes. Place in a non-reactive bowl.

  3. Add soy sauce, sesame oil, shallot, and green onion and stir to combine. Refrigerate while you prepare other ingredients.

  4. 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.

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