Poke Bowl Recipe

This easy Poke Bowl Recipe is packed with sushi-grade ahi tuna seasoned with soy, honey, and plenty of sesame. It’s served with sticky brown rice, tons of veggies and these easiest spicy mayo on the planet.

What is a poke bowl?

If you’re not quite sure what a poke bowl is, at its simplest definition it’s diced raw fish. Poke means to slice or cut, so that’s why almost all poke bowl recipes you see call for diced fish. A lot of times, poke is served simply as an appetizer with just the fish itself, but here we’ve turned it into an entire meal with the addition of rice and vegetables.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes

Ingredients

  • 1 lb sushi-grade ahi tuna
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 1/4 cup light mayo
  • 1 tsp sriracha
  • 4 cups cooked brown rice
  • 1 cup diced cucumber
  • 1/2 cup shredde carrots
  • 1/2 cup shelled edamame
  • 2 large avocados, peeled and sliced
  • 1 tbsp black sesame seeds
  • 1 tsp green onion

Instructions

  • 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.