Shoyu Tuna Poke Bowl
Why this recipe works
- Fast assembly: Only the rice needs cooking; the tuna, dressing and toppings come together quickly once the rice has cooled.
- Clean savoury depth: Soy sauce, toasted sesame oil, ginger and rice vinegar give the tuna umami, fragrance and gentle acidity without masking its freshness.
- Balanced textures: Tender diced tuna, lightly sticky rice, crisp cucumber, spring onion, sesame seeds and nori create a bowl that feels fresh rather than heavy.
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Ingredient notes
- Choose the tuna carefully: Use sashimi-grade tuna from a trusted supplier and keep it chilled until just before dicing and dressing. Vulnerable groups should avoid raw fish.
- Remove watery cucumber seeds: Scraping out the cucumber seeds keeps the bowl crisp and prevents excess liquid from thinning the dressing.
- Use toasted sesame oil: Toasted sesame oil gives the dressing its rounded, nutty aroma; plain sesame oil will taste much milder.
Timing notes
- Cool the rice before serving: Warm rice can soften the tuna and make the dressing taste diluted, so let it cool to room temperature before assembling.
- Serve immediately: Poke is at its best just after the tuna is dressed, while the fish is cold and the cucumber and nori still have texture.
Make-ahead tips
- Prepare toppings first: The cucumber, spring onion and nori can be prepped ahead, but dice and dress the tuna as close to serving as possible.
- Keep leftovers separate: If storing, keep the dressed tuna and toppings away from the rice and eat within 24 hours. Do not reheat or refreeze.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in cold water until the water runs mostly clear, then drain well. Cook it in a saucepan according to your usual method until tender and the water is absorbed. Spread the rice out to cool for 5 minutes so it stops steaming.
- Stir the rice vinegar and caster sugar together until the sugar dissolves. Fold the mixture through the warm rice, then leave to cool to room temperature. For the cleanest poke texture, chill the rice for 5 minutes.
- Finely grate the ginger into a mixing bowl, then stir in the soy sauce and toasted sesame oil. Dice the tuna into bite-size cubes and toss gently in the dressing until evenly coated. Chill while you prep the toppings.
- Halve the cucumber lengthways and scrape out the watery seeds, then slice into thin half-moons. Thinly slice the spring onion. Tear or snip the nori sheets into thin strips.
- Divide the sushi rice between two bowls and spoon the dressed tuna over the top. Add the cucumber and spring onion, then finish with sesame seeds and nori. Serve immediately.
Recipe notes
Tips
- If you are serving raw tuna, use sashimi-grade fish from a trusted supplier and keep it refrigerated until the moment you dice and dress it; vulnerable groups should avoid raw fish.
- Cool the rice quickly by spreading it on a tray; warm rice will soften the tuna and dilute the dressing.
- For extra crunch without changing the flavour balance, toast the sesame seeds briefly in a dry frying pan until fragrant, then cool before sprinkling.
Substitutions
- Replace Rice vinegar with White wine vinegar for a slightly sharper finish.
- Replace Caster sugar with Honey for a rounder, less crisp sweetness.
Storage
- Refrigerate up to 1 days
- Poke bowls are best eaten straight away. If needed, store the dressed tuna and toppings separately from the rice in the fridge and eat within 24 hours; do not reheat or refreeze.
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Recipe overview
- Servings: 2 bowls
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Fish Sesame Soybeans
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