Tuna Poke marinaded in a soy sauce based marinade served with green onions, sesame seeds and a side of white rice. You can also add a drizzle of spicy mayo and any toppings or vegetables you desire. The small pieces of raw tuna mixed with the marinade provides creates a delicious spicy tuna poke bowl.
This recipe is the perfect lunch or dinner. If you can get your hands on some sushi-grade fish, you will not be disappointed with this classic poke bowl recipe. This recipe can also be a delicious appetizer. You can serve them in small amounts on crackers or as deconstructed sushi pieces.
This was inspired by my Spicy Tuna Roll on this site, and pairs well with this Deep Fried Crab and Cream Cheese Wontons.
Most of the ingredients needed for this recipe are for the marinade. The most important ingredient though is the sushi-grade tuna. This can be a little tough to get your hands on, but it is very important that if you do get your hands on it that it is from someone that you trust. I personally would not suggest getting sashimi grade fish from your local grocery store. Instead I would turn to a local Asian market or a seafood market where they are getting the fish as fresh as possible. You may even be able to get some from local sushi restaurants.
- sushi grade ahi tuna or yellowfin tuna
- soy sauce
- sesame oil
- chili garlic hot sauce
- Sriracha sauce
- green onions
- red pepper flakes
- sesame seeds
- white or brown rice
- lemon juice or lime juice (optional sprinkle over top)
See recipe card for quantities.
With a dish that may seem intimidating, the steps to create this tasty meal are actually quite simple.
Chop the tuna into squares. Make sure you have a very sharp knife and are careful when cutting the tuna, raw tuna can bruise easily.
In a mixing bowl, add the tuna squares. In a small bowl, mix the soy sauce, sesame oil, chili garlic sauce, Sriracha sauce and red pepper flakes.
Add the marinade into the tuna and fold carefully using a rubber spatula. Fold in the green onions and sesame seeds.
Serve by itself, on avocado toast, or with your favorite poke bowl pairings and rice.
Hint: make sure you have a very sharp knife to slice the tuna. Tuna bruises very easily so it is important that your knife cuts into it well. You want the tuna to cut like butter.
- Soy Sauce - you can use coconut aminos for a healthier alternative to soy sauce.
- Tuna - the tuna can also be swapped out with salmon. As long as you have some fresh raw fish you are good to go.
- Rice - switch out the rice with cauliflower rice for a grain free option. Add rice vinegar to add some extra flavor to the rice.
Here a few ways you can change up this recipe!
- Spicy - add a drizzle of spicy mayo on top for a spicy tuna poke bowl.
- Avocado Toast - add avocado to toasted and add the poke on top. It is an absolutely delicious way to use leftovers. Drizzle some spicy mayonnaise on top for extra flavor.
- Loaded - add a variety of your favorite toppings to your poke bowl such as cucumber salad, black sesame seeds, white sesame seeds, seaweed salad, edamame, sweet onion, carrots, etc.
- Seared - use the same marinade on seared tuna!
See this Seared Tuna with an Asian Marinade on my website!
You don't need too much to make these tuna poke bowls! The most important thing you will need is a very sharp knife. This is vital in slicing the tuna. You will also need a mixing bowl and rubber spatula.
I also suggest using a rice cooker to cooke the rice if you are serving it with your ahi poke bowls. I highly suggest some warm sushi rice to pair well with this dish.
Leftovers from this homemade poke bowl can be stored in the refrigerator for up to 2 days depending on when the tuna was caught. Sushi grade tuna is only safe to eat 4-5 days after being caught as long as it has been 100% stored properly.
These ingredients don't stand up well to freezing.
To properly care for your tuna, wrap the filet in a paper towel and then place it in an air tight lock and seal bag until use. This helps keep moisture off of the fish to help prevent bacteria from growing.
Japanese Tuna Poke Recipe
- Sharp Knife
- Mixing Bowl
- Rubber Spatula
- 1 lb sushi grade tuna
- 2 tablespoon soy sauce
- 2 teaspoon sesame oil
- ½ tablespoon chili garlic sauce
- 1 teaspoon Sriracha sauce
- ½ cup green onions chopped
- ¼ teaspoon red pepper flakes
- 2 tablespoon sesame seeds
- Chop the tuna into squares. Make sure you have a very sharp knife and are careful when cutting the tuna, raw tuna can bruise easily.
- In a mixing bowl, add the tuna squares. In a small bowl, mix the soy sauce, sesame oil, chili garlic sauce, Sriracha sauce and red pepper flakes.
- Add the marinade into the tuna and fold carefully using a rubber spatula. Fold in the green onions and sesame seeds.
- Serve by itself, on avocado toast, or with your favorite poke bowl pairings and rice.
I am very fortunate to have a brother who goes fishing quite often so I usually get it fresh from him. We also have an Asian market near us that is very dependable. It is all about finding a place that you can trust and not just buying from your local chain grocery store.
My favorite is fresh ahi tuna. I have used both bluefin and yellowfin tuna as well and you really can't go wrong. Salmon would also be delicious.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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