This Easy Tuna Poke Bowl Is Seriously Delicious

By Nicole Perry

Updated on 12/21/2019 at 4:45 AM

POPSUGAR Photography | Nicole Perry
POPSUGAR Photography | Nicole Perry

Poke (pronounced POH-keh) bowls are a traditional Hawaiian seafood preparation where bite-size pieces of raw fish like ahi tuna, salmon, or octopus are marinated in soy sauce. Similar to a Japanese chirashi bowl, poke bowls are much simpler to assemble than they may seem. Whisk together a simple soy-sesame marinade, cube up avocado and sushi-grade tuna, gently toss it all together, and serve the poke over room-temperature rice. Add-ins are fun — we're partial to seaweed salad and pickled ginger, for their ease and intensity of flavor — but aren't necessary for enjoyment.

POPSUGAR Photography | Nicole Perry

Bookmark or pin this recipe for the next time you want to impress with a minimum of effort (really, the shopping is the most crucial part here). Or, halve the recipe and treat yourself to a light, but decadent-seeming dinner.

POPSUGAR Photography | Nicole Perry
POPSUGAR Photography | Nicole Perry

Poke Bowl With Avocado

YieldServes 2-3

From Nicole Perry, POPSUGAR Food

INGREDIENTS

    • 2 tablespoons soy sauce
    • 1 teaspoon rice wine vinegar
    • 1 teaspoon toasted sesame oil
    • 1 teaspoon sesame seeds, plus more for garnish
    • 1/2 teaspoon red pepper flakes
    • 1 pound sushi-grade ahi tuna, cubed
    • 2-3 scallions, thinly sliced
    • 1 avocado
    • For serving:
    • Cooked brown rice, at room temperature
    • Seaweed salad, optional
    • Pickled ginger, optional

    INSTRUCTIONS

    1. 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.

    2. 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.

    3. To serve, scoop rice into bowls, top with tuna poke, seaweed salad, and a few pieces of pickled ginger.

    Notes

    Cut the tuna and avocado into bite-size pieces (roughly 3/4-inch). Many grocery store sushi counters sell seaweed salad; if you can't find it, it's not essential to the dish. Sushi-grade salmon can be substituted for the tuna, if you prefer a milder fish.