Tuna Avocado Poke Bowl
Why this recipe works
- Fast assembly: The rice, edamame and tuna can be prepared in parallel, keeping the bowl comfortably under 30 minutes.
- Simple, balanced dressing: Soy sauce brings savoury depth, sesame oil adds richness and lime juice lifts the raw tuna with fresh acidity.
- Fresh texture contrast: Soft rice, firm chilled tuna, creamy avocado and tender edamame make the bowl satisfying without feeling heavy.
Get the most out of this recipe
Ingredient notes
- Choose sushi-grade tuna: Use tuna clearly labelled as sushi-grade and keep it chilled until just before cutting and dressing.
- Use firm-ripe avocado: The avocado should yield slightly but still slice cleanly, so it stays intact when served over the rice.
- Adjust the citrus: Lime gives the dressing a brighter finish; rice vinegar can be used for a cleaner, less citrus-led flavour.
Timing notes
- Serve straight after assembling: Poke bowls are best eaten immediately, while the tuna is chilled, the avocado is fresh and the rice is at room temperature.
- Let the rice cool first: Cooling the rice before topping prevents the tuna from warming and keeps the contrast between rice and chilled fish clean.
Make-ahead tips
- Keep components separate: If preparing ahead, store the rice, tuna and toppings in separate sealed containers and assemble just before serving.
- Best eaten fresh: The bowl is at its best the day it is made; raw marinated tuna should be kept refrigerated and eaten within 24 hours.
Ingredient swaps
- Try salmon instead: Sushi-grade salmon works well with the same soy, sesame and lime dressing.
- Use cooked tuna if needed: For anyone avoiding raw fish, cooked tuna is the safer alternative while keeping the bowl format intact.
Equipment you'll need
Ingredients
Instructions
- Rinse the sushi rice in cold water until the water runs mostly clear, then drain. Cook with 220 ml water: bring to the boil, cover and cook on the lowest heat for 10 minutes, then rest covered for 5 minutes. Spread the rice out to cool to room temperature.
- Meanwhile, cook the edamame in boiling water for 3 minutes until just tender, then drain and cool under cold running water. Leave to drain well.
- In a mixing bowl, stir together the soy sauce, sesame oil and the juice of the lime. Cut the tuna into bite-sized cubes, add to the dressing and toss gently. Chill for 5 minutes.
- Slice the avocado and spring onion. Divide the rice between two bowls, then top with the marinated tuna, edamame and avocado. Finish with spring onion and sesame seeds, and serve immediately.
Recipe notes
Tips
- Use tuna labelled sushi-grade and keep it well chilled; if you are pregnant, immunocompromised, or serving young children, use cooked tuna instead.
- Drain the edamame thoroughly so the dressing stays glossy rather than diluted.
Substitutions
- Replace Lime with Rice vinegar for a cleaner, less citrus-forward dressing.
- Replace Tuna steak with Salmon fillet, keeping the same dressing and quantities.
Storage
- Refrigerate up to 1 days
- Best eaten fresh. If storing, keep the rice, marinated tuna and toppings in separate sealed containers in the fridge and eat within 24 hours; do not reheat the fish, and assemble just before serving.
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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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