Poke Bowl with Zucchini Noodles
Why this recipe works
- Fast assembly: With no cooking required, the bowl comes together quickly once the tuna is cut and the vegetables are prepared.
- Fresh texture: Soft marinated tuna contrasts with crisp radish, spring onion, edamame and courgette noodles.
- Bright balance: Lime cuts through the sesame oil and soy, keeping the bowl light rather than heavy.
- Easy to adapt: The heat, acidity and choice of fish can be adjusted without changing the basic structure of the bowl.
Get the most out of this recipe
Ingredient notes
- Choose fish for raw serving: Ask the supplier to confirm the fish is intended for raw consumption and has appropriate parasite controls, including freezing where required; a sushi-grade label alone does not guarantee safety. Keep it chilled, and follow the raw-fish warning in the tips.
- Keep courgette noodles crisp: If the courgette releases a lot of moisture, pat the noodles dry before assembling so the bowl stays fresh and defined.
- Adjust the acidity: Lime gives a fruity sharpness, while rice vinegar creates a cleaner, more restrained acidity.
Timing notes
- Keep the marinade brief: A short marinade seasons the tuna without letting the lime firm up the surface too much.
- Serve straight away: Assemble just before eating, as courgette noodles soften quickly and raw tuna is best kept cold.
Adjust the heat
- For less heat: Reduce or omit the hot chilli powder so the lime, soy and sesame flavours stay at the centre.
- For more heat: Increase the chilli powder gradually, tasting the marinade before adding the tuna.
- Keep it balanced: If the chilli becomes too sharp, add a little extra sesame oil or lime to round out the marinade.
Ingredient swaps
- Change the fish: Raw salmon needs the same supplier-confirmed suitability and parasite controls as the tuna. Anyone avoiding raw fish can use fish cooked to at least 63°C (145°F), then chilled promptly; higher-risk diners should avoid the raw version.
- Keep it gluten-free: Use soy sauce labelled gluten-free as specified in the ingredients; gluten-free tamari is an alternative.
Equipment you'll need
Ingredients
Instructions
- Keep the tuna refrigerated at 4°C (40°F) or below until ready to prepare, then pat it dry and cut into 1 to 1.5 cm cubes. In a bowl, mix the soy sauce, juice of the lime, toasted sesame oil and hot chili powder. Add the tuna and toss gently.
- Cover and leave the tuna to marinate in the fridge for 5 minutes. Meanwhile, spiralise the courgettes into noodles, or slice them into long, thin strips, using clean utensils and a clean board. Divide the courgette noodles between two bowls.
- Scatter the edamame over the courgette noodles. Thinly slice the radishes and spring onions, then add them to the bowls.
- Spoon the marinated tuna over the top and drizzle over any remaining marinade. Finish with the sesame seeds and serve immediately.
Recipe notes
Tips
- If your courgettes are very watery, pat the noodles dry with kitchen paper before assembling to keep the bowl crisp.
- Food safety: this bowl contains raw fish and carries a food-poisoning risk, even when sold as sushi-grade; lime juice does not make it safe. Buy tuna intended for raw consumption from a reputable supplier who can confirm appropriate parasite controls, including freezing where required. Pregnant people, children, older adults and anyone with a weakened immune system should avoid this raw-fish version.
Substitutions
- Replace lime with rice vinegar for a cleaner, less fruity acidity.
- Replace tuna steak with salmon fillet for a richer, buttery poke bowl only if the supplier confirms it is intended for raw consumption and has appropriate parasite controls, including freezing where required; keep it equally well chilled.
Storage
- Refrigerate up to 1 days
- Best assembled just before eating. Refrigerate any leftovers promptly at 4°C (40°F) or below in separate sealed containers and eat within 24 hours, or the supplier's use-by time if sooner; courgette noodles will soften as they sit. Discard fish left unrefrigerated for more than 2 hours in total, or 1 hour above 32°C (90°F); cooking cannot rescue mishandled tuna.
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Recipe overview
- Servings: 2 bowls
- Total time: 14min (14min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Fish Sesame Soybeans
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