Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Tuna Poke Bowl Recipe
So many Poke Bowl recipes disappoint with bland dressings and tasteless rice…. Skip the shop purchased! Do-it-yourself actually IS tastier, you get to high it with what you need and it’s a heck of loads cheaper too!!!
I could also be a true-blue Aussie, however the Japanese blood in my veins calls for that Poke Bowls be extra than simply one other stylish “wholesome” recipe that tastes simply okay…..
So listed below are the three issues that can make you fall in love with this Poke Bowl even in case you’ve had meh Poke Bowl experiences prior to now!!
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A very nice Poke Dressing – that is the primary flavour service in Poke Bowls, it’s gotta be nice! However all too usually, the Dressing falls quick. This one is gingery, sesame-y and has complexity from Mirin which makes all of the distinction!
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Higher flavour within the fish! The uncooked fish is normally served in large cubes or thick slices “sashimi type” that are then drizzled with Dressing. I adore it tartare type, finely chopped then tossed in Dressing -> delivers means extra flavour and is a superb flavour service by the rice! PLUS much less fish goes further – sashimi grade fish is pricey!
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Seasoned sushi rice – so significantly better than simply plain white rice, it’s tasty sufficient to eat plain! This is similar rice used to make sashimi and sushi rolls. I make it the Western option to a Japanese normal utilizing only a range and a pan (quite than rice cooker and wood sushi rice bowl).
It’s pronounced “poke-ay” bowls, it rhymes with “okay”. However I all the time mispronounce it “poke”, as in rhymes with “bloke”!
Are Poke Bowls wholesome?
The toppings actually are – a small quantity of lean uncooked fish and loads of recent greens. Simply go straightforward on the rice in case you’re counting energy as a result of it’s a carb – the seasoned sushi rice is so tasty (particularly when blended up with the marinated fish and the dressing), it’s means too straightforward to eat a great deal of it!
That is what Poke Bowls have in them:
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Sushi rice – white rice seasoned with a barely candy/salty vinegar;
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Dressing / marinade – I name it a marinade, however the fish is just tossed in for mere seconds, that’s all it wants!
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Uncooked fish – it should be sashimi grade fish, edible uncooked.
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Greens which might be finely minimize or shredded (typically pickled) and a dressing / marinade; and
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Garnish – like sesame seeds, crispy Asian fried shallots, inexperienced onion. Optionally available, however a pleasant end!
There are not any guidelines about what greens to make use of, and you can too use any kind of fish you need – extra on this beneath.
Identical to different uncooked fish dishes resembling Ceviche and fish tartare, Poke bowls might be made with any fish edible uncooked in sashimi type. Tuna is the traditional for Poke Bowls, and salmon can be extremely popular.
Different fish appropriate for poke bowls embody: kingfish, ocean trout, swordfish, yellow tail, trevally and bonito. These are all fish that the Japanese use for sashimi as a result of they’ve tender flesh which might be comparatively gentle flavoured.
Compared, fish like snapper and cod have chewy, sinewy flesh when uncooked which is why it’s not used for sashimi.
How one can inform if fish might be eaten uncooked?
Fish edible uncooked is offered labelled as “sashimi-grade fish”. It’s greater high quality and brisker than fish offered for cooking – and normally dearer. However you don’t want a lot per serving – solely about 80g / 2.5 oz!
I name this a marinade however it’s barely one as a result of I don’t do something greater than toss the fish in for a mere second earlier than piling it onto the rice. Fish chopped this small may be very delicate, so it doesn’t want marinating time – the dressing that coats the fish items will penetrate into the small items when you’re plating up and consuming it.
You’ll discover that the tuna is soaked with loads of flavour so as soon as it’s all blended up with the rice, it doesn’t want way more dressing. But it surely does want some, so this recipe makes sufficient marinade/dressing so that you’re left with some to drizzle over the whole lot.
I preserve studying in every single place about how fast ‘n straightforward Poke Bowls are to make. And the veggies and fish are – however if you wish to make a tasty sushi rice for the poke bowls, it does take an excellent 45 minutes or so!
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Prepare dinner sushi rice – rice cooked the traditional means which is then gently blended with a sweet-salty vinegar combination, then left to chill to soak up the flavour. See beneath for step images.
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Dressing/marinade – Fast combine job
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Sashimi fish – cube it up such as you’re chopping an onion! (OK, I lie – use a extra light contact 😂)
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Slice / cube / shred veggies into eating-friendly measurement, pile onto rice in bowls.
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Toss fish into Dressing then instantly switch onto rice. DO NOT go away to marinate – will make fish too salty and likewise “treatment” it barely, altering the feel.
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Drizzle remaining Dressing over the bowls then serve instantly!
Whereas many Poke Bowls are made with plain rice, I like to make use of flavoured sushi rice, the identical rice used to make Sushi Rolls and Sashimi. It’s a explicit kind of white rice offered labelled as “Sushi Rice” on the packets.
It’s a brief grain white rice that’s sort of sticky which makes it appropriate for forming into little mounds to make sashimi and into rolls to make sushi rolls. For Poke Bowls, it makes it straightforward(ier!) to select the rice up with chopsticks.
To make sushi rice, a vinegar + sugar + salt Sushi Rice Seasoning is poured over the rice whereas scorching so it absorbs the flavour because it cools. It appears moist and sticky at first, however because it cools, the rice absorbs the flavour and dries out to the right sticky sushi rice texture!
The conventional option to make sushi rice (ie the way in which it’s made by the Japanese) entails a rice cooker and huge wood sushi rice mixing bowl.
The Johnsat means to make sushi rice to a Japanese normal entails a saucepan and glass 9 x 13″ pan!
Poke Bowls are a terrific scorching climate meals, given they’re supposed to be eaten at room temperature.
Plus, there’s the added bonus of being so “on pattern”, proper? 😂 Being all the fashion that Poke Bowls presently are!
And although right now I’ve shared a Poke Bowl recipe made with uncooked tuna, actually, you might make this with cooked fish, shellfish or shrimp/prawns. Simply cook dinner, then chop or flake, then observe the identical steps to toss in Dressing and pile onto rice. I do know utilizing cooked salmon and even canned tuna for Poke Bowls is a little bit of a favorite amongst a few of my pals! – Johnsat x
Ingredients
- 2 cups sushi rice , rinsed (Note 1)
- 2 1/2 cups water
- 1/4 cup rice vinegar (Note 2)
- 2 tsp sugar , white
- 1/4 tsp salt
- 1 1/2 tbsp light or all purpose soy sauce (Note 3)
- 2 tsp dark soy (Note 3)
- 2 1/2 tbsp toasted sesame oil (Note 4)
- 2 tbsp mirin (Note 5)
- 2 tbsp rice vinegar (Note 2)
- 2 1/2 tsp chilli paste or Sriracha
- 1 1/2 tsp grated ginger , fresh
- 350g / 12oz sashimi grade tuna (or salmon, trout or kingfish), diced 0.7cm / 1/4″ dice (Note 7)
- 1 small carrot , finely julienned
- 1 cucumber , deseeded and finely diced (Note 7)
- 1 small avocado , peeled and cut into 8 wedges (or dice)
- 6 red radish , finely sliced
- 1 cup shelled edamame , boiled or steamed per packet (Note 8)
- 1 green onion , finely sliced on the diagonal
- Black sesame seeds
Instructions
- Place water and rice in a large saucepan over medium high heat, no lid.
- As soon as it comes to a boil (see video), lower heat to medium low, place lid on and leave for 18 – 20 minutes or until water is completely absorbed). DO NOT stir, DO NOT remove lid!
- Remove from stove with lid still on and leave undisturbed for 15 minutes.
- Mix Sushi Seasoning ingredients until sugar dissolves.
- Spread rice out into large pan (23 x 33cm / 9 x 13"), drizzle half Seasoning all over.
- Using a rice paddle OR rubber spatula, cut through the rice and gently fold the rice over (see video!) to mix the Seasoning through.
- After 1 minute of mixing, drizzle remaining Seasoning then cut/fold for 1 minute. Will look wet but will absorb in next step.
- Leave rice to cool to warm or room temp (if you can stick it in front of a fan, that's even better!) – about 20 minutes.
- Dressing: Mix ingredients in a bowl.
- Divide rice between bowls. Top with radish, carrot, edamame and avocado.
- Place tuna in Dressing and toss (no need to marinate), then immediately transfer onto rice.
- Sprinkle cucumber over the top (mainly on tuna), then green onion and sesame seeds.
- Drizzle over remaining Dressing then serve!
Notes
1. Sushi Rice – particular type of short grain white rice that is kind of sticky which makes it suitable for making sushi, and is also a bit more absorbent so can absorb the sushi rice vinegar without going mushy. Sold in packets labelled “sushi rice” (helpful!).
Short grain white rice also suitable, then next best is medium and plain long grain rice (can use sushi rice seasoning). Jasmine also fine, basmati adds an Indian/Middle Eastern aroma which might seem a bit out of place in this dish! Quinoa, wild rice and other grains also fine – but skip the sushi seasoning.
Rinsing rice – place in colander, and swish around with your hands under running water for 15 seconds. Drain off excess water well before transferring into saucepan.
2. Rice Vinegar – also labelled “rice wine vinegar”, this is Asian vinegar made from (yep, you guessed it) RICE! Not as harsh as normal white vinegar and has slight Asian flavour.
3. Soy Sauce – The dark soy sauce stains the tuna that nice dark colour and adds flavour to the Dressing. Light and all purpose soy is salty but doesn’t have the same intensity of colour or flavour.
Sub Dark Soy with more light or all purpose soy.
DO NOT use dark soy in place of light or all purpose – will make dressing way too strong flavoured!
4. Toasted Sesame oil is dark and has a more intense sesame flavour than untoasted (yellow oil, harder to find in Australia)
5. Mirin is a sweet Japanese cooking sake. Sub with Chinese cooking wine (Shaoxing wine) PLUS 3/4 tsp sugar. If you can’t consume alcohol, sub with 2 tsp honey plus 3 tsp unsweetened grape juice or apple juice (yes really, fruit juice will provide complexity to the Dressing to make up for not using Mirin, won’t taste fruity).
6. Sashimi Fish – sashimi grade fish essential here. Should be labelled as such at the shops – it means they are fresh and good quality enough to eat plain. You don’t need much – 80 to 100g / 2.5 – 3.5oz per person is enough for Poke Bowls. Fish isn’t dense and once chopped, a small amount goes far.
7. Cucumber – cut lengthwise into half then quarters. Then cut off the watery seeds in the middle of the cucumber (I eat it!). Then finely dice the cucumber “meat”.
8. Edamame are soy beans, and in the last decade they’ve become all the rage. In Japan, they’re traditionally served as a small appetiser to nibble on, usually in the pods. They’re also sold frozen already taken out of the pods which is what I use here. Even sold at large grocery stores nowadays, like Coles, Woolies and Harris. Boil or steam like peas!
8. Nutrition includes 1 cup cooked sushi rice per serving. Recipe does make more rice than you will probably need, but it’s better than being short!
Did You Make This Recipe?
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