Classic Ahi Tuna Poke Bowl
Why this recipe works
- Clean texture contrast: Warm, slightly sticky rice balances the chilled tuna, crisp cucumber and creamy avocado.
- Simple savoury dressing: Soy sauce, toasted sesame oil and spring onion season the tuna without overpowering its delicate flavour.
- Fast active cooking: Most of the time is spent cooking and cooling the rice, while the toppings come together quickly.
Get the most out of this recipe
Ingredient notes
- Choose sashimi-grade tuna: Use tuna sold specifically for raw preparation and keep it chilled until cutting and dressing.
- Use firm-ripe avocado: Avocado should be ripe enough to taste creamy but firm enough to dice cleanly and hold its shape.
- Chill before slicing: Briefly chilling the tuna firms the flesh, making it easier to cut into neat cubes.
Timing notes
- Cool the rice slightly: Let the rice cool from hot to warm before assembling so it does not heat the raw tuna.
- Serve straight away: Poke is at its best immediately after assembly, while the fish is cold and the vegetables are crisp.
Ingredient swaps
- Try salmon instead: Sashimi-grade salmon can replace tuna for a salmon poke bowl with the same soy and sesame dressing.
Make-ahead tips
- Keep components separate: If preparing ahead, store the cooked rice, dressed fish and vegetables separately, then assemble just before eating.
- Best eaten fresh: For the cleanest flavour and safest handling, eat the poke the same day it is made and do not freeze it.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in cold water until the water runs mostly clear, then drain well. Tip into a saucepan with the water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
- Meanwhile, slice the spring onion thinly and cut the cucumber into bite-size pieces. Halve, stone and dice the avocado.
- Cut the tuna into 1 to 1.5 cm cubes and put into a mixing bowl. Add the soy sauce, toasted sesame oil and most of the spring onion, then toss gently to coat. Leave to stand while the rice cools slightly.
- Fluff the rice, then spread it out briefly so it cools to warm rather than hot. Divide the rice between two bowls. Top with the tuna, cucumber and avocado.
- Scatter over the sesame seeds and the remaining spring onion. Serve straight away while the rice is just warm and everything else is chilled.
Recipe notes
Tips
- Use sashimi-grade tuna and keep it chilled until the moment you dice and dress it.
- For the cleanest cubes, briefly chill the tuna in the freezer for 10 minutes before cutting.
- Food safety: if serving raw fish, it is best avoided by pregnant people, young children, older adults, and anyone with a weakened immune system.
Substitutions
- Replace Tuna steak with Salmon for a salmon poke bowl, using the same dressing and assembly.
Storage
- Refrigerate up to 1 days
- Best eaten fresh. If needed, refrigerate leftovers in an airtight container and eat within 24 hours; keep the rice and dressed fish separate if possible. Do not freeze.
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Recipe overview
- Servings: 2 bowls
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Fish Sesame Soybeans
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