Quick Poke Bowl

A poke bowl brings the flavours and structure of Hawaiian-style raw fish bowls into an easy, assemble-at-home lunch: cool rice, seasoned fish, crisp vegetables and creamy toppings served together in one bowl. Here, sashimi-grade tuna is briefly dressed with soy sauce, rice vinegar, toasted sesame oil and fresh ginger, giving it a clean savoury tang without masking the fish. Cucumber adds crunch, avocado softens the bowl, and spring onions with toasted sesame seeds finish it with freshness and nuttiness. Using pre-cooked sushi rice keeps the recipe genuinely quick, while keeping the tuna chilled and dressing it just before serving preserves the best texture.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Hawaiian-inspired rice bowl
Time commitment Under 15 minutes
Cooking style No-cook preparation • Minimal cleanup

Why this recipe works

  • Fast assembly: Pre-cooked rice turns the bowl into a quick assembly recipe rather than a full cooking project.
  • Clean, balanced dressing: Soy sauce brings savoury depth, rice vinegar adds brightness, and toasted sesame oil gives the tuna a rounded finish.
  • Fresh texture contrast: Soft rice and tuna are balanced by crisp cucumber, creamy avocado and toasted sesame seeds.

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Ingredient notes

  • Choose suitable tuna: Use sashimi-grade tuna from a trusted source if serving it raw, and keep it well chilled until preparation.
  • Use firm avocado: The avocado should be ripe enough to taste creamy but firm enough to slice neatly without collapsing into the rice.
  • Cut just before serving: Cube the tuna close to serving time so it stays cold, clean-tasting and fresh in texture.

Timing notes

  • Take the chill off the rice: If the rice is fridge-cold, let it sit briefly at room temperature and loosen it with a fork so it does not taste icy.
  • Serve straight away: Dress the tuna just before assembling the bowls; raw fish is best eaten immediately once seasoned.

Make-ahead tips

  • Cook the rice ahead: The sushi rice can be cooked and cooled in advance, then loosened before serving.
  • Keep components separate: If preparing ahead, store the rice separately and keep the tuna undressed; slice the avocado fresh when assembling.

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Ingredients
Instructions
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  1. If your cooked sushi rice is fridge-cold, loosen it with a fork and let it sit at room temperature for 5 minutes so it is not icy. Meanwhile, whisk the soy sauce, rice vinegar and toasted sesame oil in a bowl. Finely grate the ginger root into the dressing and mix well.
  2. Cut the tuna steak into bite-size cubes and toss through the dressing. Slice the cucumber and spring onions, then halve, stone and slice the avocado. Divide the rice between two bowls, top with tuna, cucumber and avocado, then finish with spring onions and sesame seeds.

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Recipe notes

Tips

  • For the best texture, keep the tuna chilled and dress it just before serving.
  • If serving to anyone who is pregnant, elderly, very young, or immunocompromised, use cooked tuna instead of raw fish.

Substitutions

  • Replace tuna steak with salmon fillet for a salmon version of the same bowl.
  • Replace rice vinegar with apple cider vinegar for a slightly fruitier tang.
  • Replace toasted sesame oil with sesame oil for a milder sesame flavour.

Storage

  • Refrigerate up to 1 days
  • Best eaten immediately. If needed, refrigerate leftover rice separately for up to 1 day; do not store dressed raw tuna for later, and cut the avocado fresh when serving.

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Recipe overview

  • Servings: 2 bowls
  • Total time: 10min (10min active)
  • Difficulty: Easy
  • Cuisine: Fusion
  • Allergens:
    Fish Sesame Soybeans
Beginner friendly
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Rice vinegar

1 cup ≈ 240 ml
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Sesame seeds

10 oz ≈ 283 g
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Soy sauce

1 cup ≈ 240 ml
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Sushi rice

1 cup ≈ 200 g
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Toasted sesame oil

1 cup ≈ 240 ml
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