I love this recipe because it’s incredibly fresh and customizable. The ingredients are simple, but when arranged together they create a colorful, nourishing bowl packed with texture—soft tuna, crunchy veggies, chewy rice, and crisp nori. It’s ready in under 30 minutes, making it perfect for quick lunches or light dinners. I also appreciate how easy it is to swap proteins or mix in additional toppings based on what I’m craving.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup sushi rice, cooked 1 cucumber, diced 1 carrot, peeled and shredded 1 cup edamame beans, cooked 200g fresh tuna loin 5g nori seaweed sheets
To serve 2 teaspoons roasted sesame dressing 2 teaspoons Japanese mayonnaise 1 teaspoon sesame seeds 1 spring onion, finely sliced
Directions
I cook the sushi rice according to the package instructions and divide it between two bowls.
I top each bowl with cucumber, shredded carrot, and cooked edamame.
I dice the tuna into 1 cm cubes and divide it evenly between the bowls.
I slice the nori sheets into thin strips and sprinkle them on top.
I drizzle each bowl with roasted sesame dressing and add a small dollop of Japanese mayo in the center.
I finish with sesame seeds and sliced spring onion before serving.
Servings and Timing
This recipe makes 2 poke bowls. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
I swap tuna for fresh salmon.
I add avocado for creaminess.
I include pickled ginger or radish for extra acidity.
I drizzle spicy mayo instead of regular Japanese mayo.
I add mango or pineapple for a sweet contrast.
Storage/Reheating
I assemble poke bowls right before serving since the tuna is best enjoyed fresh. If prepping ahead, I store the diced tuna separately in the refrigerator for up to 24 hours and keep the toppings and rice in their own containers. I don’t reheat any part of this dish except the rice, which I warm gently if I prefer it slightly warm.
FAQs
Can I use frozen tuna?
Yes, but I make sure it’s sushi-grade and fully thawed.
Do I need sushi-grade fish?
Yes, for raw preparations I always choose high-quality sushi-grade tuna.
Can I serve this with warm rice?
Yes, slightly warm rice contrasts nicely with the cold toppings.
Can I use brown rice?
Absolutely—brown rice or cauliflower rice both work.
Can I marinate the tuna?
Yes, I marinate it briefly in soy sauce, sesame oil, or ponzu for extra flavor.
Can I add more vegetables?
Yes, I love adding cabbage, radish, avocado, or cucumber ribbons.
Can I make this spicy?
I add sriracha, chili crisp, or spicy mayo on top.
Can I replace the mayo?
Yes, I use wasabi mayo, aioli, or leave it off entirely.
What if I don’t like raw fish?
I use cooked shrimp, tofu, or flaked baked salmon.
Can I pack this for lunch?
Yes, I keep the tuna chilled and assemble the bowl right before eating.
Conclusion
I love how easy and refreshing these fresh tuna poke bowls are to make. With tender fish, crunchy vegetables, and flavorful toppings, they deliver a satisfying and nourishing meal in minutes. Whether I keep them simple or load them with extras, they always hit the spot.
Vibrant and refreshing tuna poke bowls made with sushi rice, fresh tuna, crisp vegetables, and creamy Japanese mayo. Light, nourishing, and ready in under 30 minutes.
Ingredients
1 cup sushi rice, cooked
1 cucumber, diced
1 carrot, peeled and shredded
1 cup cooked edamame beans
200g fresh tuna loin, diced into 1 cm cubes
5g nori seaweed sheets, sliced into strips
2 teaspoons roasted sesame dressing
2 teaspoons Japanese mayonnaise
1 teaspoon sesame seeds
1 spring onion, finely sliced
Instructions
Cook sushi rice according to package instructions and divide between two bowls.
Top each bowl with cucumber, shredded carrot, and cooked edamame.
Dice tuna into 1 cm cubes and divide evenly between the bowls.
Sprinkle with thinly sliced nori strips.
Drizzle each bowl with roasted sesame dressing and add a dollop of Japanese mayo.
Finish with sesame seeds and sliced spring onion. Serve immediately.
