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Poke Bowl

Poke Bowls

This Poke Bowl recipe is a weeknight win because everything cooks or preps in parallel—rice steams off‑heat while the tuna sears in just a few minutes. Most of the toppings are fresh, no‑cook ingredients, so assembling the bowls feels fast and customizable.
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Total Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: American, Asian
Ingredients Method

Ingredients
  

  • 3 cups instant rice
  • 1.5-2 lbs ahi tuna steaks
  • 1-2 tsp sesame oil
  • 1 tsp granulated garlic
  • 1/2 tsp ground ginger
  • salt and pepper to taste
  • 2-3 carrots, grated
  • 1 cucumber, diced
  • 4-5 radishes, sliced
  • 1-2 avocados, scored and scooped
  • 1-2 small packages of seaweed, torn
  • 1-2 mangos, diced (or sub pineapple)
  • 1/2 c soy sauce
  • 5 tbsp lime juice
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1/4 tsp ground ginger
  • sriracha and sesame seeds for optional toppings

Method
 

  1. Cook rice to package instructions (preferred method: bring 3 cups water to a boil, stir in 3 cups rice, place a lid on and remove from heat. Let it stand for 10-15 minutes, then fluff with a fork).
  2. While the rice is cooking, season the tuna with sesame oil, salt and pepper, ginger, and garlic. Place a drizzle of oil in a skillet over medium high heat and sear the tuna steaks, about 3 minutes per side or your desired doneness. Let the tuna steaks rest while you prep the toppings- carrots, cucumber, radishes, seaweed, avocado, and mango- then slice it into bite size pieces.
  3. Quickly whisk the ponzu sauce together in a bowl or measuring cup- soy sauce, lime juice, rice vinegar, honey, and ginger- combining well.
    To assemble: put a bed of rice in the bottom of a bowl, then pour about a tbsp of ponzu sauce, put in some tuna, and toppings of choice, and end with a drizzle of sriracha if desired.
    4. Get creative with the toppings, making them whatever suits you and your family!