High Protein Poke Bowl
Why this recipe works
- Fast assembly: Only the rice and edamame need cooking, so the bowl comes together quickly once the tuna and vegetables are sliced.
- Balanced dressing: Soy sauce brings savoury depth, sesame oil adds nuttiness, and rice vinegar keeps the dressing bright rather than heavy.
- Fresh contrast: Tender tuna, fluffy rice, crisp cucumber and firm edamame give the bowl a clean mix of textures.
Get the most out of this recipe
Ingredient notes
- Choose the right tuna: Use sashimi-grade tuna from a reputable fishmonger and keep it chilled until slicing and serving.
- Rinse the rice well: Rinsing the sushi rice until the water runs almost clear helps prevent a heavy or overly sticky base.
Timing notes
- Let the rice settle: Rest the cooked rice off the heat as directed, then cool it briefly before assembling so it stays fluffy and does not warm the tuna.
- Serve straight away: Poke bowls are best assembled just before eating, while the fish is cold and the vegetables are crisp.
Make-ahead tips
- Keep components separate: If preparing ahead, refrigerate the rice, tuna, edamame, cucumber and dressing separately, then assemble just before serving.
- Best eaten fresh: The bowl is at its best on the day it is made; avoid freezing, as the rice and raw tuna will lose their texture.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in cold water until the water runs almost clear. Cook in a saucepan according to the packet, then cover and rest off the heat for 10 minutes.
- Meanwhile, cook the edamame in boiling water until tender, 3 to 4 minutes, then drain well. In a bowl, stir together the soy sauce, sesame oil and rice vinegar.
- Cut the tuna into bite-size cubes and slice the cucumber. Toss the tuna and edamame with about two-thirds of the dressing, and thinly slice the spring onion.
- Divide the warm rice between two bowls and top with the cucumber and dressed tuna mixture. Spoon over the remaining dressing and finish with the spring onion; serve immediately.
Recipe notes
Tips
- For best results, cool the rice for 5 minutes before assembling so it stays fluffy and does not warm the tuna.
- If using raw tuna, choose sashimi-grade fish from a reputable fishmonger and keep it chilled until you are ready to slice and serve.
Substitutions
- Replace Soy sauce with Light soy sauce for a slightly lighter dressing.
- Replace Rice vinegar with White wine vinegar for a punchier acidity.
Storage
- Refrigerate up to 1 days
- Best assembled and eaten straight away. If storing, refrigerate rice and toppings separately for up to 1 day; serve the tuna cold and the rice at room temperature.
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Recipe overview
- Servings: 2 bowls
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Fish Sesame Soybeans
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