Easy Tuna Poke Bowl Recipes

POKE BOWL RECIPE

Steps:

• Use a sharp knife to cut tuna into a dice. Add tuna, soy sauce, sesame oil, rice vinegar, and honey to a medium bowl. Toss to combine. Let the tuna sit while you prepare the rest of the ingredients.
• Add mayo and sriracha to a bowl. Stir to combine. Season with salt and pepper. Soon into a ziplock bag. Cut the tip off.
• Divide cooked rice between four bowls. Spoon tuna on one part of the rice. Surround with a pile of the cucumber, edamae, and carrot. Spread half of an avocado on top of the bowl. Drizzle the spicy mayo over the bowl. Sprinle with green onon and sesame seeds.

AHI POKE BASIC

Steps:

• In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.

AHI TUNA POKE BOWLS WITH SPICY MAYO

Steps:

• In a large bowl, whisk together soy sauce, rice vinegar, and toasted sesame oil. Add in tuna and gently stir to cover the tuna in the marinade. Set the bowl of marinating tuna aside for 10-15 minutes and prepare toppings.
• To make spicy mayo, whisk together mayonnaise, sriracha sauce, toasted sesame oil, and lemon juice in a small bowl. Pour into a squeeze bottle or keep in the small bowl, wrapped in plastic wrap. Keep in fridge until ready to serve.
• To serve, scoop a healthy serving of sushi rice into your serving bowls, about one cup of rice per person. Add the marinated tuna and your prepared toppings to your poke bowl, then drizzle with the spicy mayo.
• Eat immediately.

AHI POKE BOWL

Steps:

• Add mayonnaise, sriracha and lemon juice to a small mixing bowl. Mix to combine. Season with salt and pepper to taste, if needed.
• In a bowl, add the soy sauce, orange juice, lime juice and mirin. Whisk well to combine.
• Place the tuna in a medium mixing bowl with the green onions (reserve a little bit of the green onions to sprinkle on top of the bowls at the end).
• Add some of the ponzu to your taste. You can reserve some to pour over the rest of the ingredients. Add sesame seeds. Mix gently to combine. Cover and refrigerate for 30 minutes to an hour. If you let the fish sit for longer time, the citrus in the ponzu will slowly cook the fish.
• Pile it up! Put rice into serving bowls and top with your desired toppings. Add extra ponzu if desired and drizzle a bit of toasted sesame oil (optional). Add the chilled tuna. Top with macadamia nuts (optional), and drizzle with the creamy Sriracha sauce.

THIS EASY TUNA POKE BOWL IS SERIOUSLY DELICIOUS

Steps:

• Whisk together the soy sauce, vinegar, sesame oil and seeds, and red pepper flakes in a medium mixing bowl. Add the cubed tuna and scallions, gently stir together to dress the tuna. Marinade for 5 minutes.
• Meanwhile, pit and cube the avocado (the chunks should be of a similar size to the tuna. Add to the tuna, and gently mix together to distribute the avocado.
• To serve, scoop rice into bowls, top with tuna poke, seaweed salad, and a few pieces of pickled ginger.

TUNA POKE BOWLS

Steps:

• Rinse the rice in a strainer until the water runs clear. Bring 2 cups water, the rice and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Let sit, covered, 10 minutes.
• Meanwhile, combine the vinegar, sugar and 1 teaspoon salt in a small microwave-safe bowl and microwave until the sugar is dissolved, 30 seconds to 1 minute; stir. Transfer the rice to a large bowl. Add the vinegar mixture and stir with a rubber spatula until the rice is fluffy but still sticky, 2 to 3 minutes; let cool completely.
• Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, 3 to 5 minutes. Drain and rinse under cold water until cool.
• Combine the scallions, lime juice, orange juice, soy sauce, sesame oil, ginger and 1/2 teaspoon salt in a large bowl. Add the tuna and edamame and stir to coat; season with salt. Divide the rice among bowls and top with the tuna mixture and cucumber. Sprinkle with sesame seeds.